Description
These Mini Turtle Cheesecakes are a delightful combination of a buttery cookie crust loaded with chocolate chips and pecans, topped with a creamy cheesecake filling, and finished with luscious caramel and melted chocolate drizzles. Perfect for individual servings, these treats offer a rich and sweet flavor reminiscent of the classic turtle candy.
Ingredients
Scale
- 6 tablespoons unsalted butter, softened
- ½ cup firmly packed light brown sugar
- 1 tablespoon milk
- 1 ½ teaspoons pure vanilla extract
- 1 large egg, lightly beaten
- ¾ cup all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ cup mini semi-sweet chocolate chips
- ¼ cup finely chopped pecans
- 24 ounces cream cheese, at room temperature (3 8-ounce packages)
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup heavy cream
- ½ cup caramel sauce
- 4 ounces semi-sweet chocolate, melted
Instructions
- Preheat your oven to 375ºF. Line 24 muffin cups with grease-proof paper liners to prevent sticking and make removal easy.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, light brown sugar, milk, and vanilla extract until the mixture is light and fluffy. Add the lightly beaten egg and mix until fully combined.
- In a medium bowl, whisk together the all-purpose flour, fine sea salt, and baking soda. Gradually add this dry mixture to the butter mixture, mixing until just combined to avoid overworking the dough.
- Gently fold in the mini semi-sweet chocolate chips and finely chopped pecans to evenly distribute them throughout the cookie dough.
- Using a small cookie scoop, place about 2 teaspoons of cookie dough into each prepared muffin cup, creating the base layer for your mini cheesecakes.
- Bake the cookie dough bases in the preheated oven for 8-9 minutes. Remove the pan and let the crusts cool on a rack for 10 minutes. Meanwhile, lower the oven temperature to 350ºF for baking the cheesecake layer.
- In a clean bowl of your stand mixer or using a hand mixer, beat the cream cheese and granulated sugar until smooth and well combined. Add the eggs one at a time, along with the vanilla extract, mixing well after each addition. Finish by mixing in the heavy cream until incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Using a large scoop, spoon approximately 3 tablespoons of the cheesecake filling over each cookie crust in the muffin cups, smoothing the tops gently.
- Bake in the preheated 350ºF oven for 20-23 minutes, or until the cheesecake filling is just set but still slightly jiggly in the center.
- Transfer the pan to a cooling rack and allow the cheesecakes to cool completely at room temperature to prevent cracking.
- Once cooled, place the mini cheesecakes in the refrigerator for at least 4 hours to fully set and chill before serving.
- Prior to serving, drizzle each cheesecake with the caramel sauce and melted semi-sweet chocolate. Optionally, garnish with additional chopped pecans for extra crunch and flavor.
Notes
- Ensure all ingredients are at room temperature for best results.
- Chill the cheesecakes for at least 4 hours or overnight for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 1 hour 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg