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Mini Turtle Cheesecakes

Mini Turtle Cheesecakes

These delightful Mini Turtle Cheesecakes combine rich chocolate, soft cream cheese, and crunchy pecans, giving you a perfect bite-sized dessert. They are a great treat for parties or a special occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 muffin tin (12-cup)
  • 12 paper liners for muffin tin
  • 2 mixing bowls
  • 1 electric mixer
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 small saucepan

Ingredients
  

  • 1 cup graham cracker crumbs
  • ¼ cup unsweetened cocoa powder
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup chocolate chips For a richer flavor, use dark chocolate chips.
  • ½ cup chopped pecans Feel free to substitute with walnuts or almonds.
  • ½ cup caramel sauce

Instructions
 

  • Preheat your oven to 325°F (160°C). Line the muffin tin with paper liners.
  • In a mixing bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Stir until well mixed.
  • Press about 1 tablespoon of the crust mixture into the bottom of each paper liner in the muffin tin. Press down firmly to form an even layer.
  • In another bowl, beat together the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and sour cream until fully incorporated.
  • Divide the cheesecake filling evenly on top of the crusts in the muffin tin. Fill each cup almost to the top.
  • Bake in the preheated oven for about 20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
  • Remove from the oven and allow to cool to room temperature. Transfer them to the refrigerator and chill for at least 2 hours.
  • Before serving, melt the chocolate chips in a small saucepan over low heat, stirring until smooth.
  • Drizzle the melted chocolate, chopped pecans, and caramel sauce over the cheesecakes before serving.

Notes

For a richer flavor, use dark chocolate chips for the topping.
These mini cheesecakes can be made a day in advance and kept in the refrigerator until serving.
Feel free to substitute the pecans with walnuts or almonds if desired.