Description
These Mini Turtle Cheesecakes are delightful individual desserts combining a buttery graham cracker crust, creamy cheesecake filling, toasted pecan halves, caramel drizzle, and rich melted chocolate topping. Perfect for parties or a special treat, these cheesecakes offer a balanced blend of sweet, nutty, and creamy flavors in a convenient bite-sized portion.
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, 1/4 cup sugar, and melted butter until the mixture is evenly moistened. Press about 1 tablespoon of this crumb mixture into the bottom of each muffin cup in a muffin tin, pressing down firmly to form an even layer. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes until lightly golden. Remove from the oven and set aside to cool while preparing the filling. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1/2 cup granulated sugar and continue beating until well combined and creamy. Add the eggs one at a time, mixing thoroughly after each addition to ensure the batter is smooth. Stir in the vanilla extract. Then add the sour cream and heavy cream, mixing until everything is well incorporated and the mixture is smooth. - Assemble and Bake:
Spoon the cheesecake filling evenly over the cooled crusts in the muffin tin, filling each cup about three-quarters full. Bake at 350°F (175°C) for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. - Cool and Chill:
Allow the cheesecakes to cool in the tin for 10 minutes before transferring them to the refrigerator. Chill for at least 4 hours or overnight to ensure proper setting and maximum flavor. - Prepare the Topping:
In a microwave-safe bowl, melt the semi-sweet chocolate chips with the vegetable oil in 20-second intervals, stirring between sessions until smooth and glossy. Once the cheesecakes are fully chilled, drizzle the melted chocolate over the top of each one. - Decorate and Serve:
Drizzle caramel sauce over each cheesecake and top with toasted pecan halves. Serve immediately and enjoy the rich combination of flavors.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Press crust mixture evenly to ensure sturdy bases that hold the cheesecake filling well.
- To toast pecans, spread them on a baking tray and toast in a 350°F (175°C) oven for 5-7 minutes until fragrant.
- The cheesecakes can be made a day ahead and refrigerated to develop fuller flavor.
- If you prefer, you can substitute caramel sauce with dulce de leche for a richer topping.
