Description
Delight in these Mini Turtle Cheesecakes, a perfect bite-sized dessert combining a buttery graham cracker crust with a creamy cheesecake filling, topped with rich caramel sauce, crunchy pecans, and a drizzle of melted chocolate. Ideal for parties or a sweet treat any time.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Toppings
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans
- 1/4 cup melted chocolate (milk or semi-sweet)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners to prevent sticking and make removal easier.
- Mix Crust Ingredients: In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Form Crusts: Divide the crumb mixture evenly among the cupcake liners, pressing firmly to form a compact crust at the bottom of each cup.
- Make the Cheesecake Filling: Beat the softened cream cheese and sugar together in a mixing bowl until smooth and creamy for a luscious filling.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the cream cheese mixture, blending until fully combined to create a silky batter.
- Fill Liners: Spoon the cheesecake mixture into the prepared crusts, filling each about three-quarters full to allow space for baking rise.
- Bake the Cheesecakes: Bake in the preheated oven for 18-20 minutes, or until the centers just set without cracking.
- Cool and Chill: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours to fully set and develop flavor.
- Add Toppings: Once chilled, spoon caramel sauce over each cheesecake, sprinkle with chopped pecans, and drizzle melted chocolate for that signature turtle flavor.
- Serve: Carefully remove the cupcake liners and serve your miniature turtle cheesecakes chilled for the best taste and texture.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Use cupcake liners to make removal and serving easier.
- For a more intense chocolate flavor, use semi-sweet chocolate for the drizzle.
- Store cheesecakes refrigerated and consume within 3 days for optimal freshness.
- These mini cheesecakes can be customized with different nuts or toppings as preferred.
