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Mini Turtle Cheesecakes Recipe

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★★★★★

4.5 from 92 reviews

These Mini Turtle Cheesecakes are a delightful treat featuring a buttery graham cracker crust, rich and creamy cheesecake filling, and topped with luscious caramel sauce, smooth chocolate ganache, and crunchy chopped pecans. Perfect for parties or a decadent dessert, they combine classic turtle flavors in a convenient mini portion size.

Ingredients

Scale

Crust

  • 1 cup (113g) graham cracker crumbs
  • 4 Tbsp (57g) unsalted butter, melted (1/2 stick)

Cheesecake

  • 16 oz (452g) full fat cream cheese, softened to room temperature (two 8 oz packages)
  • ½ cup (99g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs

Topping

  • Jarred caramel sauce, as needed
  • Chocolate ganache (½ cup semi-sweet chocolate chips & ¼ cup heavy whipped cream)
  • Chopped nuts (pecans recommended)

Instructions

  1. Prepare the Crust: Preheat your oven to 350º F. Line a regular-sized muffin pan with paper muffin liners. In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand. Place 1-2 tablespoons of the crumb mixture into each muffin cup and press down firmly using a 1/3 cup measure or similar tool. Bake the crust for 5 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
  2. Make the Cheesecake Batter: In a mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 1-2 minutes. Add the vanilla extract and then beat in the eggs one at a time. Mix just until the yolk breaks; avoid overbeating to prevent air bubbles and cracking in the cheesecake.
  3. Fill and Bake: Evenly distribute the cheesecake batter among the muffin cups, filling them full. Bake at 350º F for 15-17 minutes or until the center is only slightly jiggly when gently shaken.
  4. Cool and Chill: Allow the cheesecakes to cool to room temperature on a wire rack. Then transfer them to the refrigerator and chill for at least 4 hours, or overnight covered loosely with plastic wrap for best results.
  5. Make the Chocolate Ganache: Place the semi-sweet chocolate chips in a medium bowl. Heat the 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 with a spatula until smooth and glossy. Allow the ganache to cool to room temperature before using.
  6. Add Toppings and Serve: Before serving, top each mini cheesecake with a spoonful of jarred caramel sauce, a drizzle of the prepared chocolate ganache, and a sprinkle of chopped pecans to complete the classic turtle flavor profile.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in your cheesecake batter.
  • Do not overbeat eggs when mixing into the batter to prevent cracks and air bubbles.
  • The cheesecakes must be well chilled to fully set before serving.
  • You can substitute pecans with walnuts or almonds if preferred.
  • Use high-quality caramel sauce and chocolate chips for the best flavor.
  • Line muffin pan well with liners to prevent sticking and ease removal.

Keywords: mini cheesecakes, turtle cheesecakes, caramel cheesecake, chocolate ganache, pecan topping, bite-sized desserts

Find it online: https://ricoloranz.com/mini-turtle-cheesecakes-recipe/