Description
These Mini Turtle Cheesecakes are a delightful bite-sized dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a decadent topping of toasted pecans, caramel sauce, and chocolate drizzle. Perfect for parties or as a sweet treat to satisfy your cravings.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Topping
- 1/2 cup pecan halves, toasted
- 1/4 cup caramel sauce (store-bought or homemade)
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil (for the chocolate drizzle)
Instructions
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup, pressing it down firmly. Bake for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling: In a mixing bowl, beat softened cream cheese until smooth. Add the sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add the sour cream and heavy cream and mix until smooth and well combined.
- Assemble and Bake: Spoon the cheesecake mixture evenly over the cooled crusts in the muffin tin, filling each cup about 3/4 full. Bake for 18-20 minutes or until the cheesecakes are set around the edges and slightly jiggly in the center.
- Cool and Chill: Let the cheesecakes cool in the tin for 10 minutes, then transfer them to the refrigerator and chill for at least 4 hours or overnight to set properly.
- Prepare the Topping: In a microwave-safe bowl, melt the chocolate chips with the vegetable oil, heating in 20-second intervals and stirring in between until smooth.
- Decorate and Serve: Once the cheesecakes are fully chilled, drizzle the melted chocolate over the top of each cheesecake. Drizzle with caramel sauce and top with the toasted pecans. Serve and enjoy your mini turtle cheesecakes.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Press the crust firmly to prevent it from crumbling after baking.
- Chilling the cheesecakes overnight ensures a firmer texture and better flavor.
- Use a piping bag or zip-top bag with a small corner cut for neater chocolate drizzle.
- For a homemade caramel sauce, use your favorite recipe or store-bought caramel for convenience.
