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Mini Turtle Cheesecakes

These delightful Mini Turtle Cheesecakes feature a creamy caramel and chocolate filling on a buttery graham cracker crust, topped with pecans and drizzled with chocolate and caramel sauce. Perfectly portioned for a sweet treat!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 muffin tin
  • 12 paper liners for muffin tin
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 small saucepan
  • 1 plastic wrap or aluminum foil

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/3 cup unsalted butter Melted
  • 16 oz cream cheese Softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup caramel sauce Plus more for drizzling
  • 1/2 cup chocolate chips Melted
  • 1/2 cup chopped pecans

Instructions
 

  • Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  • In a mixing bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
  • Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form the crust.
  • In a separate bowl, beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract using an electric mixer until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Fold in the 1/2 cup caramel sauce until combined.
  • Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner nearly to the top.
  • Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
  • Remove the cheesecakes from the oven and allow them to cool in the tin for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
  • Once cooled, drizzle the tops with melted chocolate and additional caramel sauce. Sprinkle with chopped pecans for garnish.
  • Refrigerate for at least 2 hours before serving for the best texture.

Notes

You can prepare these cheesecakes a day in advance. Just keep them covered in the refrigerator.
Feel free to adjust the toppings based on your preference; crushed cookies or other nuts can be used for variety.