Mini Turtle Cheesecakes with Caramel and Pecan Topping Recipe
These Mini Turtle Cheesecakes combine a buttery graham cracker crust with a smooth, creamy cheesecake filling, topped with rich chocolate ganache, caramel sauce, crunchy pecans, and a touch of sea salt for a perfect balance of flavors. Perfectly portioned in a muffin tin, these delightful desserts are ideal for parties or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours 10 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (about 10–12 graham cracker sheets)
- 1/4 cup granulated sugar
- 6 Tbsp unsalted butter, melted
- 1/2 tsp vanilla extract
Cheesecake Filling
- 2 (8oz) cream cheese bricks, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs, at room temperature
- 1 1/2 tsp vanilla extract
Ganache
- 3/4 cup semi-sweet chocolate, chopped (or chocolate chips)
- 6 Tbsp heavy whipping cream
Toppings
- Caramel sauce (store-bought or homemade)
- Pecans
- Sea salt, optional
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for the crust and cheesecake batter.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter and vanilla extract until the mixture is evenly moistened.
- Press Crust into Muffin Cups: Spoon about 1-2 tablespoons of the graham cracker mixture into each muffin cup. Using the back of a tablespoon or your fingers, press the crust mixture firmly and evenly to form a thick base layer in each cup. Set aside.
- Prepare Cheesecake Batter: With a stand or hand mixer, beat the softened cream cheese until it becomes light, fluffy, and smooth. Add 1/2 cup granulated sugar and mix until fully incorporated, scraping down the bowl sides as needed.
- Add Eggs and Vanilla: Add eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in 1 1/2 teaspoons vanilla extract until the batter is silky smooth.
- Fill Muffin Cups: Divide the cheesecake batter evenly among the prepared muffin cups, filling each approximately 2/3 to 3/4 full.
- Bake: Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers jiggle slightly when the pan is gently moved.
- Cool in Oven: Turn off the oven, crack the oven door open, and allow cheesecakes to cool in the oven for 45-60 minutes to prevent cracking.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature on the counter. Then place them in the refrigerator to chill for at least 4 hours or ideally overnight.
- Make the Ganache: About one hour before serving, place chopped chocolate in a heat-safe bowl. Heat heavy cream in the microwave until hot but not boiling, then pour it over the chocolate. Cover with a towel and let sit for 2-3 minutes to melt the chocolate, then whisk until smooth and glossy.
- Assemble Toppings: Add a dollop of caramel sauce on top of each chilled cheesecake, followed by a dollop of the chocolate ganache. Spread the ganache gently to nearly cover the caramel layer.
- Add Pecans and Salt: Press a pecan into the center of the ganache on each cheesecake and sprinkle lightly with sea salt if desired.
- Set Ganache: Chill the assembled cheesecakes for about 30 minutes to allow the ganache to set before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth batter.
- Press crust firmly to create a sturdy base for the cheesecake filling.
- Cooling cheesecakes slowly in the oven helps prevent cracking.
- Chilling the cheesecakes overnight improves texture and flavor.
- Use good quality semi-sweet chocolate for the ganache for best taste.
- Optional sea salt adds a nice contrast to the sweetness.
- Store leftovers refrigerated and consume within 3-4 days for best freshness.
