Why You’ll Love This Recipe
- Perfect Portions: Individual servings make them ideal for parties and events.
- Classic Flavor Combination: The blend of chocolate, caramel, and nuts is a timeless favorite.
- Easy Preparation: No need for a water bath; these mini cheesecakes are straightforward to make.
- Quick Chilling Time: They require less chilling time compared to full-sized cheesecakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Unsalted butter, melted
For the Cheesecake Filling:
- Full-fat cream cheese, softened to room temperature
- Granulated sugar
- Vanilla extract
- Large eggs, at room temperature
For the Topping:
- Caramel sauce
- Chocolate ganache (made with semi-sweet chocolate chips and heavy whipping cream)
- Chopped pecans
Directions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Line a standard muffin pan with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles coarse sand.
- Press 1 to 2 tablespoons of the mixture into each muffin cup, creating an even layer.
- Bake for 5 minutes, then let cool.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add vanilla extract and mix well.
- Add eggs one at a time, beating just until combined to avoid overmixing.
- Assemble and Bake:
- Divide the cheesecake batter evenly among the muffin cups, filling each nearly to the top.
- Bake for 15 to 17 minutes, or until the centers are slightly jiggly.
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Add Toppings:
- Once chilled, top each cheesecake with a spoonful of caramel sauce.
- Drizzle chocolate ganache over the caramel.
- Sprinkle chopped pecans on top.
Servings and Timing
- Servings: Makes 12 mini cheesecakes.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: 20 minutes.
- Chilling Time: At least 4 hours, preferably overnight.
Variations
- Nut Alternatives: Substitute pecans with walnuts or almonds for a different flavor.
- Chocolate Base: Use chocolate graham crackers for the crust to enhance the chocolate flavor.
- Salted Caramel: Sprinkle a pinch of sea salt over the caramel for a salted caramel version.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to one week.
- Freezing: Freeze without toppings in an airtight container for up to three months. Thaw in the refrigerator before adding toppings and serving.
FAQs
How do I prevent mini cheesecakes from cracking?
Avoid overmixing the batter, especially after adding the eggs, and do not overbake.
Can I use a different type of crust?
Yes, chocolate wafer cookies or vanilla wafers can be used instead of graham crackers.
How can I tell when the cheesecakes are done baking?
The centers should be slightly jiggly when gently shaken; they will set as they cool.
Can I make these cheesecakes ahead of time?
Yes, they can be made up to two days in advance and stored in the refrigerator.
What if I don’t have a muffin pan?
You can use silicone muffin cups placed on a baking sheet as an alternative.
Can I use homemade caramel sauce?
Absolutely, homemade caramel sauce works well and can enhance the flavor.
Is it necessary to use full-fat cream cheese?
Full-fat cream cheese provides the best texture and flavor for cheesecakes.
Can I omit the nuts for a nut-free version?
Yes, simply leave out the nuts or replace them with a nut-free crunchy topping.
How should I serve these cheesecakes?
Serve chilled, directly from the refrigerator, for the best texture.
Can I add fruit toppings?
Yes, fresh berries can be added on top for a fruity twist.
Conclusion
Mini Turtle Cheesecakes offer a delightful combination of flavors and textures in a convenient, individual-sized dessert. Their ease of preparation and classic taste make them a perfect choice for any occasion.
Mini Turtle Cheesecake
- Total Time: Approximately 4 hours 35 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Mini Turtle Cheesecakes are rich, bite-sized desserts featuring a creamy cheesecake base topped with luscious caramel, chocolate ganache, and crunchy pecans. These individually portioned treats are easy to make and perfect for gatherings or special occasions.
Ingredients
-
- For the Crust:
- Graham cracker crumbs
- Unsalted butter, melted
- For the Cheesecake Filling:
- Full-fat cream cheese, softened to room temperature
- Granulated sugar
- Vanilla extract
- Large eggs, at room temperature
- For the Topping:
- Caramel sauce
- Chocolate ganache (semi-sweet chocolate chips + heavy whipping cream)
- Chopped pecans
- For the Crust:
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Line a muffin pan with paper liners.
- Mix graham cracker crumbs and melted butter until crumbly.
- Press 1–2 tablespoons into each liner.
- Bake for 5 minutes and let cool.
- Make the Cheesecake Filling:
- Beat softened cream cheese with sugar until smooth.
- Mix in vanilla extract.
- Add eggs one at a time, mixing gently.
- Assemble & Bake:
- Divide batter among muffin cups, filling nearly to the top.
- Bake for 15–17 minutes, until centers are slightly jiggly.
- Cool at room temperature, then chill for 4+ hours or overnight.
- Add Toppings:
- Top chilled cheesecakes with caramel sauce, chocolate ganache, and chopped pecans.
Notes
- Use silicone liners for easy removal.
- Ensure cream cheese is fully softened to avoid lumps.
- To make ahead, prepare cheesecakes and store without toppings, adding them just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American