Mini Turtle Cheesecakes
Delightful mini cheesecakes layered with creamy filling, buttery pecan crust, gooey caramel, and rich chocolate, perfect for any gathering.
Ingredients
For the Crust
- 1.5 cups crushed graham crackers
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 0.5 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Toppings
- 0.5 cups caramel sauce
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups chopped pecans
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine the crushed graham crackers and sugar. Pour in the melted butter and blend until the mixture resembles wet sand.
- Scoop about 1-2 tablespoons of the crust mixture into each muffin tin liner and press down firmly to form a base.
Make the Filling
- In a large bowl, beat the softened cream cheese with sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract until just combined.
Combine and Bake
- Pour the filling over the prepared crusts, filling each liner about ¾ full.
- Bake for 25-30 minutes, or until the edges are firm but the centers slightly jiggle.
- Allow them to cool completely at room temperature then refrigerate for at least 2 hours.
Garnish and Serve
- Once cooled, drizzle caramel and melted chocolate on top of each mini cheesecake, and sprinkle with chopped pecans.
- Pop them out of their liners and serve chilled or at room temperature.
Notes
Store in airtight containers in the refrigerator. Use glass or BPA-free plastic containers designed for desserts. Mini Turtle Cheesecakes freeze beautifully; wrap each in plastic and aluminum foil for up to 3 months.