Description
Turtle Mini Cheesecakes are a decadent dessert featuring a chocolate cookie crust, creamy cheesecake filling, and topped with caramel, pecans, and chocolate drizzle.
Ingredients
- 1½ cups (150 g) chocolate cookie crumbs (such as Oreo crumbs, filling removed)
- ¼ cup (50 g) granulated sugar
- 5 tbsp (70 g) unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup (60 g) sour cream
- 1 tbsp all-purpose flour
- Pinch of salt
- ¾ cup caramel sauce
- 1 cup chopped toasted pecans
- ½ cup semi-sweet chocolate chips
- 2 tbsp heavy cream
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Divide evenly among the muffin cups (about 2 tablespoons each) and press firmly into the bottoms. Bake for 5 minutes, then let cool.
- Beat the cream cheese until smooth, then add the sugar and beat until creamy. Mix in the eggs one at a time, then stir in the vanilla, sour cream, flour, and salt until just combined.
- Divide the cheesecake batter evenly over the crusts, filling each cup about ¾ full. Bake for 18–22 minutes, or until the edges are set and the centers have a slight jiggle. Cool completely at room temperature, then refrigerate for at least 3 hours.
- Microwave the chocolate chips and heavy cream in 20-second intervals, stirring after each, until smooth.
- Spoon about 1 tablespoon of caramel sauce over each cheesecake, sprinkle with toasted pecans, and drizzle with the melted chocolate. Finish with a pinch of flaky sea salt, if desired.
- Serve chilled or let stand at room temperature for 10 minutes before serving for the creamiest texture.
Notes
- Ensure the cream cheese is softened for easy mixing.
- For a richer flavor, use high-quality chocolate and caramel sauce.
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg