Mini Turtle Cheesecakes Recipe

ByHarper Ellington
Jump to Recipe

Introduction

These Mini Turtle Cheesecakes are a delightful bite-sized treat combining creamy cheesecake with rich chocolate, caramel, and crunchy pecans. Perfect for parties or dessert cravings, they offer the classic turtle candy flavors in an elegant, easy-to-serve form.

The image shows mini cheesecakes with three clear layers: a thick, crumbly brown base at the bottom, a smooth, creamy off-white cheesecake middle layer, and a shiny dark chocolate topping on top. Each cheesecake is round with a small pecan half placed neatly in the center of the chocolate layer. Several cheesecakes are on a wooden surface, with some pecan halves scattered around. The scene is softly lit, highlighting the textures and rich colors of the dessert against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups graham cracker crumbs (about 10-12 graham cracker sheets)
  • 1/4 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 2 (8 oz) cream cheese bricks, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 3/4 cup semi-sweet chocolate, chopped (or chocolate chips)
  • 6 Tbsp heavy whipping cream
  • Caramel Sauce (store-bought or homemade)
  • Pecans
  • Sea salt, optional

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Set aside.
  2. Step 2: In a bowl, mix the graham cracker crumbs and 1/4 cup sugar. Stir in melted butter and 1/2 teaspoon vanilla extract until combined.
  3. Step 3: Add 1-2 tablespoons of the crust mixture to each muffin cup and press firmly into an even layer using the back of a spoon or your fingers. Use about 2 tablespoons per cup for a thicker crust. Set aside.
  4. Step 4: In a mixing bowl, beat the softened cream cheese until smooth and fluffy using a hand or stand mixer.
  5. Step 5: Add 1/2 cup sugar and mix until fully incorporated, scraping down the sides as needed.
  6. Step 6: Add eggs one at a time, beating well after each addition.
  7. Step 7: Mix in 1 1/2 teaspoons vanilla extract until the batter is silky and smooth.
  8. Step 8: Divide the cheesecake batter evenly among the muffin cups, filling each about two-thirds to three-quarters full.
  9. Step 9: Bake for 18-20 minutes, until the centers jiggle slightly when the pan is gently moved.
  10. Step 10: Turn off the oven, crack the door open, and let cheesecakes cool inside for 45-60 minutes to prevent cracking.
  11. Step 11: Remove from oven and cool to room temperature on the counter, then chill in the fridge for at least 4 hours or overnight.
  12. Step 12: About 1 hour before serving, prepare the ganache by placing chopped chocolate in a heat-safe bowl.
  13. Step 13: Heat heavy whipping cream until hot but not boiling. Pour over chocolate and cover with a towel. Let sit 2-3 minutes.
  14. Step 14: Whisk until smooth and glossy.
  15. Step 15: To assemble, spoon a dollop of caramel sauce on each cheesecake, then add a dollop of ganache over the caramel and spread gently.
  16. Step 16: Press a pecan into the center of each dessert and sprinkle lightly with sea salt if desired.
  17. Step 17: Chill for 30 minutes before serving to allow ganache to set.

Tips & Variations

  • Use homemade caramel sauce for a richer flavor, or store-bought for convenience.
  • Swap pecans for walnuts or almonds based on preference or availability.
  • Let cream cheese and eggs come to room temperature before mixing to avoid lumps.
  • For extra flair, drizzle additional caramel or chocolate over the finished cheesecakes before serving.

Storage

Store leftover cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended; instead, serve chilled for the best texture and flavor.

How to Serve

This image shows small layered cheesecakes on a dark tray, each with three clear layers. The bottom layer is a crumbly brown crust, the middle layer is creamy and pale yellow cheesecake, and the top layer is a shiny, dark chocolate ganache with a slightly glossy texture. Each cheesecake is topped with a single whole pecan that has a rich brown color and a textured, grooved surface. There are also some scattered pecans around the cheesecakes on the tray. The background is softly blurred with a white marbled texture surface visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be made up to a day in advance and kept refrigerated. Just wait to add the ganache and toppings until close to serving to keep them fresh.

What if I don’t have a 12-cup muffin tin?

You can use any similar small baking cups or adjust the recipe for a smaller or larger pan, but baking time may vary slightly.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Turtle Cheesecakes Recipe

★★★★★

4.8 from 66 reviews
  • Author: Harper
  • Total Time: 1 hour 5 minutes plus chilling time
  • Yield: 12 mini cheesecakes 1x
Print Recipe

Description

These Mini Turtle Cheesecakes are a decadent treat featuring a rich cream cheese filling atop a buttery graham cracker crust, topped with luscious caramel sauce, smooth chocolate ganache, crunchy pecans, and an optional sprinkle of sea salt. Perfect for individual servings, these cheesecakes balance creamy texture and sweet, nutty flavors in every bite.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs (about 10–12 graham cracker sheets)
  • 1/4 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract

Cheesecake Filling

  • 2 (8oz) cream cheese bricks, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 1/2 tsp vanilla extract

Ganache

  • 3/4 cup semi-sweet chocolate, chopped (or chocolate chips)
  • 6 Tbsp heavy whipping cream

Toppings

  • Caramel sauce (store-bought or homemade)
  • Pecans
  • Sea salt, optional

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for the crust and cheesecake batter.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter and vanilla extract until the mixture is evenly moistened.
  3. Press Crust into Muffin Cups: Spoon about 1-2 tablespoons of the graham cracker mixture into each muffin cup. Using the back of a tablespoon or your fingers, press the crust mixture firmly and evenly to form a thick base layer in each cup. Set aside.
  4. Prepare Cheesecake Batter: With a stand or hand mixer, beat the softened cream cheese until it becomes light, fluffy, and smooth. Add 1/2 cup granulated sugar and mix until fully incorporated, scraping down the bowl sides as needed.
  5. Add Eggs and Vanilla: Add eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in 1 1/2 teaspoons vanilla extract until the batter is silky smooth.
  6. Fill Muffin Cups: Divide the cheesecake batter evenly among the prepared muffin cups, filling each approximately 2/3 to 3/4 full.
  7. Bake: Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers jiggle slightly when the pan is gently moved.
  8. Cool in Oven: Turn off the oven, crack the oven door open, and allow cheesecakes to cool in the oven for 45-60 minutes to prevent cracking.
  9. Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature on the counter. Then place them in the refrigerator to chill for at least 4 hours or ideally overnight.
  10. Make the Ganache: About one hour before serving, place chopped chocolate in a heat-safe bowl. Heat heavy cream in the microwave until hot but not boiling, then pour it over the chocolate. Cover with a towel and let sit for 2-3 minutes to melt the chocolate, then whisk until smooth and glossy.
  11. Assemble Toppings: Add a dollop of caramel sauce on top of each chilled cheesecake, followed by a dollop of the chocolate ganache. Spread the ganache gently to nearly cover the caramel layer.
  12. Add Pecans and Salt: Press a pecan into the center of the ganache on each cheesecake and sprinkle lightly with sea salt if desired.
  13. Set Ganache: Chill the assembled cheesecakes for about 30 minutes to allow the ganache to set before serving.
  14. Storage: Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

  • The slow cooling step in the oven helps prevent cracks from forming on the cheesecake surface.
  • Room temperature ingredients (especially cream cheese and eggs) ensure a smooth, well-incorporated batter.
  • Use a thick crust for best texture; about 2 tablespoons per muffin cup is recommended.
  • The ganache can be made with either chopped semi-sweet chocolate or chocolate chips.
  • For homemade caramel sauce, use your favorite recipe or store-bought for convenience.
  • Sea salt is optional but adds a nice contrast to the sweetness.
  • Allow cheesecakes to chill overnight for best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Mini Turtle Cheesecakes, Cheesecake, Turtle Dessert, Mini Cheesecakes, Caramel Cheesecake, Chocolate Ganache, Pecans, Graham Cracker Crust, Party Dessert

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆