Go Back
Print
Mini Turtle Cheesecakes close up photo of single cheesecake on slate platter

Mini Turtle Cheesecakes

Mini Turtle Cheesecakes. A cupcake sized portion of our incredibly poplar Turtle Cheesecake recipe with only 200 calories. Great for parties and pot lucks!
Course Dessert
Cuisine American inspired
Keyword Caramel, chocolate, mini cheesecake, pecans, turtle cheesecake
Prep Time 40 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour
Servings 12 mini cheesecakes
Calories 305 kcal
Author Barry C. Parsons

Ingredients

For the cookie crumb base

  • ¾ cup chocolate cookie crumbs like Oreo crumbs
  • 2½ tbsp melted butter
  • 1 tbsp sugar

For the Cheesecake Batter

  • 1 cup cream cheese one 8 oz block
  • ⅓ cup sugar
  • 1½ tsp pure vanilla extract
  • 1 egg
  • ⅓ cup whipping cream

For the Chocolate Ganache

  • 3/4 cup chocolate chips
  • 3 tbsp whipping cream

You will also need

  • 1/2 cup toasted pecans
  • 12 Kraft Caramel candies
  • 2 tsp milk

Instructions

To prepare the cookie crumb base

  1. Preheat oven to 300 degrees F.
  2. Mix together the crumbs, butter and sugar.
  3. Divide evenly between the 12 paper lined muffin cups and press the crumbs firmly into the bottom of each.

To prepare the Cheesecake Batter

  1. Beat the cream cheese, sugar and vanilla extract until smooth.
  2. Beat in the egg until smooth.
  3. Finally blend in the whipping cream.
  4. Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
  5. Remove from the oven and cool completely.

To prepare the Chocolate Ganache

  1. Gently melt the chocolate and whipping cream together in a double boiler. A glass bowl placed over slowly simmering water works well.
  2. Spoon the chocolate ganache evenly over the cooled mini cheesecakes.

To finish the mini turtle cheesecakes

  1. Toast the pecans on a cookie sheet for ten minutes at 350 degrees F, turning them at the 5 minute mark.
  2. Melt together the caramel candies and milk in a small saucepan over low heat. Do NOT let this mixture get too hot or the caramels will get hard.
  3. Sprinkle the pecans over the chocolate layer and drizzle with the melted caramel.
  4. Store in an airtight plastic container in the fridge.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.