Turtle Mini Cheesecakes Recipe

These turtle mini cheesecakes are rich and creamy, and topped with caramel, chocolate, and pecans for a delightful treat. And there's no baking required!

Course Dessert

Cuisine American

Prep Time 10

Chilling Time 4

Total Time 4 10

Servings mini cheesecakes

Calories 446kcal

Author Wanda Simone

Equipment

1 12 cup muffin tin
12 cupcake liners
measuring cups and spoons
1 medium bowl
1 mixing spoon
1 mixer and mixing bowl
1 Spatula
1 Microwave safe bowl or a small saucepan

Ingredients

¾ cup graham cracker crumbs
½ cup unsalted butter melted
16 oz cream cheese softened
½ cup sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
4 oz prepared caramel sauce
6 ounces or 1 cup chocolate chips (semi-sweet or dark chocolate), melted
½ cup chopped pecans

Instructions

Prepare your muffin pan by lining it with cupcake liners for easy removal. Set aside.
Combine the graham cracker crumbs with the melted butter in a medium sized bowl.
¾ cup graham cracker crumbs, ½ cup unsalted butter
Stir until it looks like wet sand.
Pour a heaping tablespoon of graham crackers into the cupcake liners and press into the bottom. Set aside.
In a mixing bowl, mix the softened cream cheese and sugar on medium-high speed until smooth. Scrape the sides and mix again.
16 oz cream cheese, ½ cup sugar
Add in the vanilla and heavy whipping cream.
2 teaspoons vanilla extract, 1 cup heavy whipping cream
Whip on medium for one minute. Scrape the sides and mix again for another 30 seconds.
Pour the cheesecake mixture into the prepared pans just until the top of the liner. Using an ice cream scoop makes this easier.
Place in the fridge and allow to chill for at least 4 hours (or overnight), until set.
When you're ready to serve, pour a teaspoon of caramel sauce over each cheesecake. Follow with a dollop of melted chocolate and a sprinkle of chopped pecans.
4 oz prepared caramel sauce, 6 ounces or 1 cup chocolate chips (semi-sweet or dark chocolate), melted, ½ cup chopped pecans

Notes

To melt the chocolate, place the chocolate chips in a small, microwave safe bowl. Heat for 15 seconds at a time, stirring well in between each interval. Do not overheat - it will burn the chocolate!
We used a regular muffin sized pan. You could also use a mini-muffin pan to make more of them that are bite-sized.

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