Description
Mini Turtle Cheesecakes are delightful bite-sized treats featuring a graham cracker crust, creamy cheesecake filling, topped with luscious caramel sauce, crunchy pecans, and rich melted chocolate. Perfect for parties or a sweet indulgence.
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 the oven to 325°F (163°C) and line a muffin tin with cupcake liners to prepare for baking the cheesecakes.
- Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
- Form Crusts: Divide the crumb mixture evenly among the cupcake liners and firmly press into the bottom to create a solid crust base.
- Make the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the cream cheese mixture and mix thoroughly until fully combined.
- Fill Liners with Mixture: Spoon the cheesecake filling into the cupcake liners on top of the crust, filling about three-quarters full to allow room for rising.
- Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the centers are just set but still slightly jiggly.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Add Toppings: Once chilled, spoon caramel sauce generously on top of each cheesecake.
- Sprinkle Pecans and Drizzle Chocolate: Sprinkle chopped pecans over the caramel and drizzle melted chocolate to finish off the mini cheesecakes beautifully.
- Serve: Carefully remove cupcake liners and serve the mini turtle cheesecakes chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- For best results, use high-quality caramel sauce and chocolate.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
- To prevent cracking, avoid overbaking; centers should still be a bit jiggly when you remove them from the oven.
- Optional: Toast pecans lightly for extra flavor before sprinkling on the cheesecakes.
