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
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. Line 24 muffin cups with grease-proof paper liners to prevent sticking and make removal easy.
- Make the Cookie Dough Base: 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.
- Combine Dry Ingredients: 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.
- Add Chocolate Chips and Pecans: Gently fold in the mini semi-sweet chocolate chips and finely chopped pecans to evenly distribute them throughout the cookie dough.
- Portion 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 Cookie Crusts: 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.
- Prepare the Cheesecake Filling: 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.
- Add Cheesecake Filling: 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 Cheesecakes: 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.
- Cool Completely: Transfer the pan to a cooling rack and allow the cheesecakes to cool completely at room temperature to prevent cracking.
- Refrigerate: Once cooled, place the mini cheesecakes in the refrigerator for at least 4 hours to fully set and chill before serving.
- Add Toppings and Serve: 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 cream cheese and eggs are at room temperature for a smooth cheesecake filling.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when done.
- Grease-proof paper liners help avoid sticking and make the cheesecakes easier to remove.
- You can prepare the cheesecakes a day ahead and refrigerate them until ready to serve.
- For a nut-free version, omit the pecans and add extra mini chocolate chips instead.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 1/24th of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
