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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

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

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