Introduction

Mini Turtle Cheesecakes are delightful bite-sized treats combining creamy cheesecake, rich caramel, chocolate ganache, and crunchy nuts. These easy-to-make desserts are perfect for parties or a special indulgence.

The image shows a group of small cheesecake cups arranged on a white plate, placed on a white marbled surface. Each cheesecake has three layers: a bottom crust layer that is pale yellow, a middle creamy white cheesecake layer, and a smooth caramel layer on top. On the caramel layer, there are swirls of dark chocolate and small chopped pecan pieces scattered evenly. The cheesecakes are inside white paper liners with fluted edges, and some extra pecan pieces are scattered on the plate around the cheesecakes. The focus is sharp on the front cheesecakes while the ones in the back appear softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (113g) graham cracker crumbs
4 Tbsp (57g) unsalted butter, melted (1/2 stick)
16 oz (452g) full fat cream cheese (two 8 oz packages), softened to room temperature
½ cup (99g) granulated sugar
1 tsp vanilla extract
2 large eggs
Jarred caramel sauce
Chocolate ganache (½ cup semi-sweet chocolate chips & ¼ cup heavy whipped cream)
Chopped nuts (pecans recommended)

Instructions

Step 1: Preheat the oven to 350º F. Line a regular-sized muffin pan with paper muffin liners.
Step 2: In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles coarse sand. Spoon 1-2 tablespoons of the crumb mixture into each muffin cup and press firmly with a 1/3 cup measuring cup or similar tool. Bake the crusts for 5 minutes, then remove and let cool while preparing the cheesecake filling.
Step 3: In a mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth, about 1-2 minutes.
Step 4: Add vanilla extract, then beat in the eggs one at a time until just combined. Mix only until the egg yolks break to avoid air bubbles and cracking.
Step 5: Evenly divide the cheesecake batter among the muffin cups, filling each liner full. Bake for 15-17 minutes, or until the centers are just slightly jiggly.
Step 6: Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours to chill. Cover loosely with plastic wrap if chilling overnight.
Step 7: To make the chocolate ganache, place chocolate chips in a medium bowl. Heat heavy cream in a small pot over low heat until just before boiling. Pour the hot cream over the chocolate chips and let stand for 1-2 minutes. Stir until smooth and allow to come to room temperature.
Step 8: Top each cheesecake with a spoonful of caramel sauce, a drizzle of chocolate ganache, and sprinkle with chopped nuts before serving.

Tips & Variations

Use pecans for that classic turtle flavor, or substitute with walnuts or almonds based on your preference.
Be careful not to overbeat the eggs to prevent cracks in the cheesecake surface.
For a quicker option, use store-bought chocolate ganache or fudge sauce.
To add extra texture, mix a few chocolate chips or mini toffee bits into the cheesecake batter before baking.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, consume within this time. Reheat is not recommended; serve chilled.

How to Serve

The image shows several small cheesecakes in white paper liners, arranged on a white plate with a white marbled background. Each cheesecake has three layers: a thin brown crust at the bottom, a thick creamy yellowish cheesecake middle layer, and a smooth caramel-colored top layer. On top of the caramel layer, there is a dark chocolate drizzle and crushed pecans scattered evenly over the surface. The cheesecakes are close together, with some pecan pieces scattered on the white marbled surface around the plate. In the blurred background, there is a jar with caramel sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes taste even better when made a day ahead. Just cover them loosely with plastic wrap and refrigerate.

What can I substitute for graham cracker crumbs?

You can use digestive biscuits, vanilla wafers, or crushed pretzels as a crust substitute for a different twist.