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Mini Turtle Cheesecakes Recipe

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★★★★★

5 from 76 reviews

Mini Turtle Cheesecakes are delightful individual-sized desserts featuring a rich graham cracker crust, creamy cheesecake filling, and topped with luscious caramel sauce, smooth chocolate ganache, crunchy pecans, and an optional sprinkle of sea salt. These bite-sized treats are perfect for parties, special occasions, or any time you crave a decadent, sweet dessert.

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

  • 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Set aside.
  2. Make Crust: In a bowl, mix graham cracker crumbs and 1/4 cup granulated sugar. Stir in melted butter and 1/2 tsp vanilla extract until well combined.
  3. Form Crust in Muffin Cups: Spoon 1-2 tablespoons of the graham cracker mixture into each muffin cup. Press the crumbs firmly into an even, thick layer using the back of a tablespoon or your hands. Set aside.
  4. Prepare Cheesecake Filling: Using a stand or hand mixer, beat the room temperature cream cheese until light and fluffy. Gradually add 1/2 cup sugar and mix well, scraping bowl sides as needed.
  5. Add Eggs and Vanilla: Add eggs one at a time, beating thoroughly after each addition. Mix in 1 1/2 teaspoons vanilla extract until the batter is silky smooth, scraping sides again.
  6. Fill Muffin Cups: Evenly divide cheesecake batter among the prepared muffin cups, filling each about two-thirds to three-quarters full.
  7. Bake: Bake for 18-20 minutes until the centers jiggle slightly when gently shaken.
  8. Cool in Oven: Turn off the oven, crack the door open, and let cheesecakes cool inside for 45-60 minutes to prevent cracking.
  9. Cool to Room Temperature: Remove from oven and allow cheesecakes to cool completely on the counter.
  10. Chill: Refrigerate cheesecakes for at least 4 hours or overnight for best texture and flavor.
  11. Make Ganache: About one hour before serving, place chopped chocolate in a heat-proof bowl. Heat heavy cream in the microwave until hot but not boiling, then pour over chocolate. Cover with a towel and let sit 2-3 minutes.
  12. Whisk Ganache: Whisk the cream and chocolate mixture until smooth and glossy.
  13. Assemble Toppings: Add a dollop of caramel sauce atop each cooled cheesecake, followed by a dollop of ganache. Spread ganache gently over caramel to almost cover it.
  14. Add Pecan and Optional Salt: Press a pecan onto the center of each ganache topping and sprinkle with sea salt if desired.
  15. Set Ganache: Chill cheesecakes for about 30 minutes to let the ganache firm up before serving.
  16. Store Leftovers: Keep any leftovers refrigerated in an airtight container.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth batter and prevent lumps.
  • Slow cooling in the oven helps prevent cracking in the cheesecakes.
  • Chilling overnight improves texture and flavor absorption.
  • You can substitute caramel sauce with homemade caramel or your favorite brand.
  • Sea salt topping is optional but adds a nice contrast to the sweetness.
  • Ensure ganache is completely smooth by whisking well after melting.

Keywords: mini turtle cheesecakes, turtle cheesecake bites, graham cracker crust, caramel cheesecake, chocolate ganache, pecan cheesecake, mini cheesecakes

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