Mini Turtle Cheesecakes

Angled view of a mini turtle cheesecake on a marble plate

Mini Turtle Cheesecakes

Topped with caramel, chocolate, and pecans these Mini Turtle Cheesecakes are a spin off the traditional candy. Easy to make with no water bath required, these bite-sized cheesecakes are completely irresistible, look great on a dessert tray, and perfect for any occasion!

Prep Time10

Cook Time15

Chill Time4

Total Time4 25

Course: Dessert

Cuisine: American

Keyword: caramel pecan turtle cheesecakes, mini cheesecake recipe, turtle cheesecake

Servings: servings

Ingredients

For the Cheesecakes

3/4 cup graham cracker crumbs
1/4 cup very finely chopped pecans
3 tablespoons butter , melted
8 ounces cream cheese , softened to room temperature
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla

For the Topping

pecans
caramel sauce
chocolate ganache (1/2 cup semi-sweet chips, melted and combined with 2 tablespoons butter until combined and silky)
sea salt

Instructions

Preheat oven to 350 degrees F. Line a standard 12 slot muffin tin with paper liners.
In a small bowl, stir together the graham cracker crumbs, pecans, and melted butter until combined and moist. Spoon mixture evenly into the paper liners (about 1 & 1/2 tablespoons each); press with the back of a spoon so they’re packed.
In a large bowl with an electric mixer, beat together the cream cheese and sugar until smooth and fluffy, 1 to 2 minutes. Then blend in the egg and vanilla until just incorporated.
Spoon filling evenly into the muffin cups on top of the graham cracker crust.
Bake for 15-16 minutes or until centers are set. Cool in pan for 10 minutes, then transfer to a wire rack to cool to room temperature.
Once they are cooled completely, transfer to the refrigerator and chill for at least 4 hours.
When ready to serve, carefully peel away the paper liners. Top with pecans, caramel sauce, chocolate ganache, and sea salt.
Chill cheesecakes again for 10 to 15 minutes to help the ganache set.

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