Description
Mini Turtle Cheesecakes are delightful bite-sized desserts featuring a chocolate cookie crumb crust, creamy cheesecake filling, and a luscious topping of caramel sauce, chopped pecans, and chocolate drizzle. Perfect for holidays or any special occasion, these cheesecakes combine rich flavors and textures inspired by the classic turtle candy.
Ingredients
Scale
Crust
- 1 cup chocolate cookie crumbs (such as Oreo, without filling)
- 2 tablespoons melted butter
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- Pinch of salt
Toppings
- 1/2 cup caramel sauce (plus extra for topping)
- 1/2 cup chopped pecans
- 1/3 cup mini chocolate chips or melted chocolate for drizzle
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the chocolate cookie crumbs with melted butter until well mixed. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner to form the crust.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar, eggs, vanilla extract, sour cream, all-purpose flour, and a pinch of salt. Beat the mixture until creamy and free of lumps, ensuring a smooth batter.
- Fill the molds: Spoon the cheesecake batter evenly over each prepared crust in the muffin cups, filling nearly to the top.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the centers are set but still have a slight jiggle when gently shaken.
- Cool the cheesecakes: Remove from the oven and let the mini cheesecakes cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely to room temperature.
- Chill: Refrigerate the cheesecakes for at least 2 hours or until thoroughly chilled and set.
- Add toppings and serve: Before serving, spoon or drizzle caramel sauce over each mini cheesecake. Sprinkle the chopped pecans on top, and finish with a drizzle of melted chocolate or a sprinkle of mini chocolate chips for an indulgent final touch.
Notes
- These mini cheesecakes can be made ahead and stored in the refrigerator for up to 4 days.
- Use store-bought caramel sauce or make your own homemade caramel for richer flavor.
- For a gluten-free version, substitute regular cookie crumbs with gluten-free cookies for the crust.
