Mini Turtle Cheesecakes

The fact that these are mini simply means that you can eat more than one. Trust me, they're so good you'll have to.
Prep Time 20 mins
Cook Time 20 mins
Cooling time (minimum) 2 hrs
Total Time 2 hrs 40 mins
CourseDessert
CuisineAmerican
Servings 12 mini cheesecakes

Equipment

  • Food Processor
  • Standing Mixer or Hand Mixer
Ingredients
 
For the Crust
  • 12 chocolate graham crackers or 2 cups chocolate teddy grahams
  • 1/4 cup sugar
  • 4 tbsp butter melted
For the Cream Cheese Layer
  • 12 oz cream cheese at room temp
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup caramel sauce
For the Chocolate Ganache
  • 1/3 cup heavy cream heated to just a simmer
Top it off
  • 12 pecan halves
  • 3 tbsp mini chocolate chips
  • 2 tbsp caramel sauce
Instructions
 
  • To begin, preheat oven to 350F and line a muffin pan with 12 liners. Set aside.
Begin by making the crust:
  • In a food processor (or a bag with a rolling pin) pulse your graham crackers into crumbs.
  • Once they are broken up, add your 1/4 cup sugar and 4 T melted butter to the food processor (or to a bowl with the crumbs) and pulse to combine.
  • Add 2 tablespoons of your crust mixture to each muffin liner. Press down with a measuring cup (1/4 fit perfectly for me) to pack it together.
  • Set aside.
Moving onto the cheesecake layer:
  • Start by adding your 12 oz cream cheese to a standing mixer and beat until smooth.
  • Add your 1/2 cup sugar, 1 egg, and 1/2 tsp vanilla extract. Beat until smooth and combined.
  • To finish this combination, add your 1/4 cup caramel sauce and mix for another few minutes – scrape sides with a spatula about halfway through.
  • Use a small ice cream scoop to add equal amounts of the cheesecake layer to each muffin liner.
  • Bake for 16-20 minutes at 350F, or until they begin to set and brown around the edges.
  • Once done, cool for 2 hours or overnight.
Ganache topping
  • To make the ganache topping, add your simmering 1/3 cup heavy whipping cream to your 6 oz chocolate chips. Let it sit together for a minute and then whisk to melt the rest of it.
  • Spread 1 tbsp of the ganache into each muffin liner.
Finish them off
  • Use your mini chocolate chips, pecan halves and caramel sauce to decorate/top the cheesecakes.
  • Serve right away or refrigerate until you are ready to serve.

Watch how to make them for yourself!