Mini Turtle Cheesecakes

Mini turtle cheesecakes are the best part of a turtle candy, chocolate, caramel and pecans, over a cool, creamy baked cheesecake. Each has a buttery graham cracker crust and fits in a standard muffin liner so you can just put a platter on the table and serve dessert.

Bake the cheesecake and chill it. Add the caramel, chocolate and toasted pecans just before serving so the toppings remain distinct. These turtle cheesecake cupcakes are baked in a regular muffin tin and decorated once they have cooled.

Why These Mini Turtle Cheesecakes Are A Winner

A graham cracker crust base helps to mellow out the three rich toppings. If you press the crumbs down well and bake for a short time, each serving will have a defined bottom that holds together when you peel away the liner. The toasted flavor and crunch of the pecans still comes through very much on top. The topping on these mini caramel pecan cheesecakes retains the nut crunch.

Top with the topping: Thick caramel holds the pecans, then a thin drizzle of chocolate finishes the turtle flavor. Allow the chocolate to cool until fluid but not hot.

Mini Turtle Cheesecakes

Twelve baked mini cheesecakes with graham cracker crusts, caramel, chocolate drizzle, and toasted pecans.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Additional time 4 hours hrs 45 minutes mins

Total Time 5 hours hrs 35 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

Graham Crust

• 1 cup fine graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter melted

Cheesecake Filling

• 16 ounces full-fat block cream cheese softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream at room temperature
• 1 teaspoon vanilla extract
• 2 large eggs at room temperature
• 1/8 teaspoon fine salt

Turtle Topping

• 1/3 cup thick caramel sauce
• 2 ounces semisweet chocolate chopped
• 2 tablespoons heavy cream
• 1/2 cup pecans chopped and toasted
• 1 pinch flaky salt optional

Equipment

• standard 12-cup muffin pan
• 12 paper cupcake liners
• mixing bowls
• electric hand mixer or stand mixer
• rubber spatula
• small flat-bottomed glass
• Wire rack
• small skillet

Method

 

1. Heat the oven to 325°F. Line a standard 12-cup muffin pan with paper liners. Mix the graham crumbs, 2 tablespoons sugar, and melted butter until the crumbs are evenly moistened. Divide among the liners, about 1 generous tablespoon per cup, and press flat with the bottom of a small glass or measuring cup. Bake for 5 minutes, then set the pan aside while you mix the filling.
2. Beat the softened cream cheese on medium-low speed until no lumps remain. Add the 1/2 cup sugar and beat just until combined. Stop and scrape the sides and bottom of the bowl and the beater. This is the easiest point to remove small lumps, before the eggs make the batter thinner.
3. Mix in the sour cream, vanilla, and fine salt on low speed. Add the eggs one at a time, mixing only until each disappears. Scrape the bowl once more with a spatula. The finished batter should look smooth and pourable, with very few bubbles on its surface.
4. Divide the batter evenly among the prepared liners, filling each about three-quarters full. Bake at 325°F for 17–20 minutes after the crust’s 5-minute bake. The outer edges should be set and slightly puffed; a small center circle should wobble softly, without liquid sloshing. If the entire top ripples, bake for another 2 minutes and check again.
5. Leave the cheesecakes in the pan on a wire rack for 15 minutes. Lift them out and cool for about 30 minutes more, until no longer warm. Refrigerate uncovered until cold, then cover and chill for at least 4 hours. Do not put warm cakes directly into an airtight container; trapped steam can leave wet spots on top.
6. While the cakes chill, toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring often, until fragrant; cool completely. Heat the chocolate and heavy cream in short microwave bursts, stirring until smooth, then let the mixture cool to a fluid, lukewarm drizzle. Peel the liners from the chilled cheesecakes. Spoon about 1 teaspoon caramel onto each, scatter with pecans, and drizzle with chocolate. Add a few flakes of salt if using.

Notes

• Cover and refrigerate up to 4 days; pecans soften after decoration.
• Freeze chilled undecorated cakes airtight for up to 1 month; thaw overnight in the refrigerator and decorate after thawing.
• Do not reheat; serve cold or rest at cool room temperature for about 10 minutes.

Ingredients and What Each One Does

• For the crust: Use 1 cup fine graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted unsalted butter. This mini cheesecake with graham cracker crust has a firm, tidy base.
• For the filling: You need 16 ounces softened full-fat block cream cheese, 1/2 cup granulated sugar, 1/4 cup room-temperature sour cream, 1 teaspoon vanilla extract, 2 room-temperature large eggs, and 1/8 teaspoon fine salt.
• For the turtle topping: Have 1/3 cup thick caramel sauce, 2 ounces semisweet chocolate, 2 tablespoons heavy cream, 1/2 cup chopped pecans, and a small pinch of flaky salt if you like a sweet-salty finish.
• Chocolate crust option: For a deeper chocolate note, swap in the same volume of fine chocolate wafer crumbs. Keep the butter amount the same.

How to Make Baked Mini Turtle Cheesecakes

Arrange chilled cakes on the platter before adding sauce; use about a teaspoon of caramel per cake.

Save These Mini Caramel Pecan Cheesecakes

These caramel pecan mini cheesecakes are easy to portion for holidays, birthdays, and dessert trays. Save the recipe so you can bake the cheesecake bases ahead and add the glossy turtle topping just before guests arrive.