Mini Turtle Cheesecakes: A Delightful Treat for Every Occasion

Cheesecake recipes are truly delightful, and this one is no exception. Imagine bite-sized cheesecakes featuring a chocolate chip cookie crust, a creamy filling, and three delectable toppings that take them to the next level!

Why You’ll Love These Mini Turtle Cheesecakes

If you’re a fan of mini cheesecakes, this recipe is a must-try. It begins with a delicious chocolate chip cookie dough that forms the base of these cheesecakes.

The texture is amazing, as the buttery cookie dough, combined with chocolate chips and chopped pecans, mimics the toppings, adding both crunch and sweetness to the tangy cheesecake filling.

Once baked and cooled, each mini cheesecake is topped with caramel sauce, melted chocolate, and chopped pecans. You might think it’s over the top, but trust me; every bite is worth it. Enjoy a balance of chewy cookie, silky cheesecake, sweet caramel, gooey chocolate, and crunchy pecans—all in one perfect bite!

How to Make Mini Turtle Cheesecakes

This recipe may involve several steps, but each one is straightforward and any effort will be rewarded with these adorable treats!

Ingredients You’ll Need

For the chocolate chip cookie crust:

• 6 tablespoons softened unsalted butter
• ½ cup firmly packed light brown sugar
• 1 tablespoon milk
• 1 ½ teaspoons pure vanilla extract
• 1 lightly beaten egg
• 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

If you prefer not to include nuts, feel free to omit the pecans from the crust and the topping.

For the Cheesecake Filling:

• 3 (8-ounce) blocks room-temperature cream cheese
• ¾ cup granulated sugar
• 3 room-temperature eggs
• 2 teaspoons pure vanilla extract
• ⅓ cup heavy cream

For the Toppings:

• ½ cup caramel sauce
• 4 ounces melted semi-sweet chocolate
• ¼ cup finely chopped pecans

Making These Cheesecakes

This recipe yields 24 mini cheesecakes, so start by lining 24 muffin wells with grease-proof paper liners.

Make the crust by beating butter, brown sugar, milk, and vanilla until fluffy, then mix in the egg. In a separate bowl, whisk together the flour, salt, and baking soda, and gradually add this mixture to the butter mixture. Finally, fold in the chocolate chips and pecans.

Use a small cookie scoop to distribute about 2 teaspoons of dough into each muffin cup. Bake at 375ºF for 8-9 minutes until golden. Allow the crusts to cool and reduce the oven temperature to 350ºF.

Prepare the filling by mixing cream cheese and sugar until smooth, then add the eggs and vanilla. Finally, incorporate the heavy cream. Use a large scoop to fill each muffin cup with about 3 tablespoons of cheesecake filling. Bake for 20-23 minutes until just set. Cool completely before refrigerating for at least 4 hours.

Before serving, drizzle with caramel sauce, melted chocolate, and top with pecans.

Storage and Freezing Tips

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them before adding the toppings, separating each layer with parchment paper. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I use a graham cracker crust instead? Yes! If you prefer, substitute with a graham cracker crust for simplicity.

Can I make these without the pecans? Absolutely! Omit the pecans if you have a nut allergy but still crave the combination of chocolate and caramel.