Go Back
–+ servings
Mini Turtle Cheesecakes

Irresistible Mini Turtle Cheesecakes with Caramel Goodness

Mini Turtle Cheesecakes are a creamy, crunchy dessert with caramel goodness, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 cheesecakes
Course: Dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Ground Chocolate Graham Cracker Crumbs Substitute with regular graham cracker crumbs if desired
  • 1/2 cup Finely Chopped Pecans Can be omitted for a nut-free option
  • 1/4 cup Brown Sugar
  • 1/2 cup Unsalted Butter Melted and cooled
For the Cheesecake Filling
  • 8 oz Cream Cheese (1/3 Less Fat & Full Fat) At room temperature
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 2 Large Eggs
  • 1/2 cup Vanilla Yogurt Greek yogurt can work as a substitute
For the Caramel Sauce
  • 1/2 cup Unsalted Butter Cut into cubes for melting
  • 1 cup Brown Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Heavy Whipping Cream Room temperature preferred
For the Toppings
  • 1/2 cup Chopped Semisweet Chocolate For melting and drizzling
  • 12 pieces Pecan Halves

Equipment

  • mini-cheesecake pan
  • Mixing bowl
  • electric mixer
  • Saucepan
  • microwave-safe bowl
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and gather a mini cheesecake pan with liners.
  2. In a mixing bowl, combine ground chocolate graham cracker crumbs, finely chopped pecans, brown sugar, and melted butter until well blended. Press about a tablespoon of this crust mixture into the base of each mini cheesecake cup. Bake for 5 minutes.
  3. Beat the room temperature cream cheese with an electric mixer until creamy. Gradually mix in granulated sugar, salt, and vanilla extract, blending thoroughly. Add the yogurt and eggs, beating until smooth.
  4. Fill each cheesecake cup with the creamy filling, bake for about 20 minutes until edges are set but centers remain jiggly. Let cool in the oven for 30 minutes.
  5. In a saucepan, combine unsalted butter, brown sugar, and salt over medium heat. Stir until it boils. Monitor temperature until at soft ball stage at 238°F (114°C), then stir in heavy cream.
  6. In a microwave-safe bowl, combine chopped chocolate and butter. Microwave and stir until smooth. Allow to cool slightly before drizzling over the cheesecakes.
  7. Top each cheesecake with caramel sauce and chocolate drizzle. Garnish with pecan halves. Chill for at least an hour before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 55mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 10IUCalcium: 4mgIron: 6mg

Notes

These mini turtle cheesecakes are freezer-friendly and can be made ahead of time for convenience.

Tried this recipe?

Let us know how it was!