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Mini Turtle Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 12 reviews
  • Author: Lora
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 24 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Mini Turtle Cheesecakes are delightful individual desserts featuring a buttery cookie crust studded with chocolate chips and pecans, topped with a creamy cheesecake filling. After baking and chilling, these mini treats are finished with rich caramel sauce, melted semi-sweet chocolate, and more chopped pecans for that signature turtle candy flavor. Perfect for parties or as an elegant sweet snack.

Ingredients

Cookie Crust

  • 6 tablespoons unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg, lightly beaten
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/4 cup finely chopped pecans

Cheesecake Filling

  • 24 ounces cream cheese (3 8-ounce packages), at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup heavy cream

Toppings

  • 1/2 cup caramel sauce
  • 4 ounces semi-sweet chocolate, melted
  • 1/4 cup finely chopped pecans

Instructions

  1. Preheat Oven and Prepare Muffin Cups: Preheat your oven to 375ºF. Line 24 muffin cups with grease-proof paper liners to prevent sticking and ensure easy removal of mini cheesecakes.
  2. Make the Cookie Crust Batter: In a stand mixer fitted with the paddle attachment or using an electric mixer in a large bowl, beat together softened butter, light brown sugar, milk, and vanilla extract until the mixture is light and fluffy. Incorporate the beaten egg and mix until well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, fine sea salt, and baking soda until evenly mixed. Gradually add this flour mixture to the butter mixture, stirring until just combined to avoid overmixing.
  4. Add Chocolate Chips and Pecans: Gently fold in the mini semi-sweet chocolate chips and finely chopped pecans into the cookie dough batter for a flavorful and crunchy crust.
  5. Distribute Cookie Dough: Using a small cookie scoop, place about 2 teaspoons of the cookie dough into each prepared muffin cup, forming the base crust for your mini cheesecakes.
  6. Bake Cookie Crusts: Bake the cookie crusts in the preheated 375ºF oven for 8 to 9 minutes. Once baked, transfer the muffin pan to a cooling rack and let cookie crusts cool for 10 minutes. Meanwhile, reduce the oven temperature to 350ºF for baking the cheesecake filling.
  7. Prepare Cheesecake Filling: In the stand mixer or electric mixer bowl, beat the room-temperature cream cheese with granulated sugar until smooth and well combined. Add the eggs one at a time along with pure vanilla extract, mixing thoroughly after each. Scrape down the sides of the bowl as needed to ensure a smooth mixture. Finally, mix in the heavy cream until fully incorporated.
  8. Fill Muffin Cups: Using a large scoop, evenly distribute about 3 tablespoons of the cheesecake filling over each cookie crust in the muffin cups.
  9. Bake the Cheesecakes: Bake in the preheated 350ºF oven for 20 to 23 minutes, or until the cheesecake filling is just set but still slightly jiggly in the center.
  10. Cool Cheesecakes: Remove the pan from the oven and place it on a cooling rack. Allow the mini cheesecakes to cool completely at room temperature.
  11. Chill in Refrigerator: Once cooled, transfer the mini cheesecakes to the refrigerator. Chill for at least 4 hours to allow the filling to firm up and flavors to meld perfectly.
  12. Decorate and Serve: Before serving, drizzle each mini cheesecake with caramel sauce and melted semi-sweet chocolate. Sprinkle with finely chopped pecans for added texture and the classic turtle flavor combination. Serve chilled and enjoy!

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth cheesecake filling without lumps.
  • Make sure to not overbake the cheesecake filling; it should be set but still slightly jiggly to avoid cracking.
  • For best results, chill cheesecakes for at least 4 hours or overnight to develop flavors and improve texture.
  • You can substitute pecans with walnuts if preferred.
  • Line muffin tins with grease-proof liners to prevent sticking and improve ease of removal.

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