Description
Mini Turtle Cheesecakes combine a rich cream cheese filling with a buttery cookie crust packed with chocolate chips and pecans, topped with luscious caramel and melted chocolate for a decadent, bite-sized dessert perfect for any occasion.
Ingredients
Scale
For the Cookie Crust:
- 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
For the Cheesecake:
- 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
For the Topping:
- ½ cup caramel sauce
- 4 ounces semi-sweet chocolate, melted
Instructions
- Preheat and Prepare Muffin Cups: Preheat your oven to 375ºF and line 24 muffin cups with grease-proof paper liners to prevent sticking.
- Make Cookie Crust Batter: In a stand mixer bowl fitted with a paddle attachment or using an electric mixer in a large bowl, beat the softened butter, brown sugar, milk, and vanilla extract until the mixture is light and fluffy. Then add the beaten egg and mix until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, sea salt, and baking soda. Gradually add this flour mixture to the butter mixture, mixing just until combined to avoid overworking.
- Add Chocolate Chips and Pecans: Gently fold in mini semi-sweet chocolate chips and finely chopped pecans, evenly distributing them throughout the cookie dough.
- Form Cookie Crusts: Using a small cookie scoop, place about 2 teaspoons of cookie dough into each prepared muffin cup, forming an even bottom crust layer for the cheesecakes.
- Bake Cookie Crusts: Bake the crusts in the preheated oven for 8-9 minutes until slightly set. Remove the pans and place them on a cooling rack to cool for 10 minutes. Then reduce the oven temperature to 350ºF for baking the cheesecake layer.
- Prepare Cheesecake Filling: In a clean bowl fitted with a paddle attachment or using an electric mixer, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs and vanilla extract, mixing until well combined. Scrape down the sides of the bowl as needed. Finally, mix in the heavy cream until fully incorporated.
- Add Cheesecake Filling: Using a large scoop, distribute about 3 tablespoons of the cheesecake filling over each cookie crust in the muffin cups, smoothing the tops gently.
- Bake Cheesecakes: Bake the mini cheesecakes at 350ºF for 20-23 minutes, until the filling is just set but still slightly jiggly in the center.
- Cool Cheesecakes: Remove the muffin pans from the oven and transfer them to a cooling rack. Let the cheesecakes cool completely to room temperature.
- Refrigerate: Once cooled, place the cheesecake cups in the refrigerator for at least 4 hours to fully set and chill.
- Add Toppings and Serve: Before serving, drizzle each mini cheesecake with caramel sauce and melted semi-sweet chocolate. Optionally, sprinkle additional pecans on top for extra crunch and flavor.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth cheesecake filling.
- Use grease-proof paper liners to prevent sticking and ease removal.
- Do not overmix the dry ingredients into the wet mixture to keep crust tender.
- Allow cheesecakes to chill sufficiently to get clean slices when serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 105 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
