Description
These Mini Turtle Cheesecakes combine a creamy cheesecake filling with a buttery graham cracker crust, topped with rich caramel sauce, crunchy pecans, and a drizzle of melted chocolate. Perfectly portioned for individual servings, they make a delightful treat for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans
- 1/4 cup melted chocolate (milk or semi-sweet)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners to ensure easy removal later.
- Mix Crust Ingredients: In a bowl, combine the graham cracker crumbs, sugar, and melted butter thoroughly until the mixture resembles wet sand.
- Form the Crust: Divide and press the crust mixture firmly into the bottom of each cupcake liner, creating an even layer to provide a sturdy base for the cheesecake.
- Make the Cheesecake Filling: Using a mixer or whisk, beat the softened cream cheese and sugar until the mixture is smooth and creamy, free of lumps.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the cream cheese mixture, mixing until everything is fully combined and the batter is silky.
- Fill Liners: Spoon the cheesecake filling into each lined muffin cup, filling about 3/4 full to allow room for setting.
- Bake the Cheesecakes: Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the centers barely jiggle and appear set.
- Cool and Chill: Let the cheesecakes cool to room temperature on a wire rack; then refrigerate for at least 2 hours to fully set and develop flavor.
- Add Toppings: Once chilled, spoon caramel sauce generously over each mini cheesecake.
- Sprinkle and Drizzle: Top with chopped pecans and finish by drizzling melted chocolate across the caramel for a beautiful and delicious finish.
- Serve: Carefully remove the cupcake liners and serve the mini turtle cheesecakes chilled for the best texture and taste experience.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use cupcake liners for easy removal and less mess during serving.
- For a variety of flavors, try using dark chocolate instead of milk or semi-sweet chocolate.
- Allow sufficient chilling time so the cheesecakes set properly and are easier to handle.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
