Introduction

These Mini Turtle Cheesecakes are a delightful combination of creamy cheesecake, rich caramel, and decadent chocolate ganache topped with crunchy pecans. Perfectly portioned and irresistibly delicious, they make a great dessert for any occasion.

The image shows a close-up of a mini cheesecake with three distinct layers: a crumbly brown base at the bottom, a smooth pale cream middle cheesecake layer, and a glossy dark chocolate top layer. The chocolate layer is garnished with a whole pecan placed right in the center. The mini cheesecake is displayed on a wooden surface with extra pecans scattered around it. In the background, there is a soft white cloth and a small stack of similar cheesecakes blurred out. The overall setting is bright and cozy. 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 8oz 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 (or homemade)
Pecans
Sea Salt, optional

Instructions

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

Tips & Variations

For a richer crust, toast the graham cracker crumbs lightly before mixing with butter.
Use homemade caramel sauce for a deeper flavor or store-bought for convenience.
Substitute pecans with walnuts or almonds for a different crunch.
Ensure eggs and cream cheese are at room temperature to prevent lumps in the batter.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 4 days. For best texture, bring to room temperature for about 15 minutes before serving. Reheat is not recommended as it may affect the ganache and texture.

How to Serve

The image shows small cheesecakes with three clear layers. The bottom layer is crumbly and brown, like a cookie or nut crust. The middle layer is creamy and light yellow, soft and smooth. The top layer is a shiny dark brown circle of chocolate sauce or ganache, centered on each cheesecake, with a single whole pecan placed neatly on top. The cheesecakes sit on a grey baking tray, with a few loose pecan nuts scattered around. The close-up view highlights the textures of each layer and the natural shine on the topping. The background is a white marbled texture. 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, these cheesecakes chill well and are best made a day in advance to allow flavors to meld and the ganache to set properly.

Can I freeze the mini turtle cheesecakes?

Yes, you can freeze them in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving, then bring to room temperature for best flavor.