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Mini Turtle Cheesecakes

Delightful bite-sized cheesecakes with creamy texture, chocolate cookie crust, caramel sauce, and crunchy pecans.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 pieces eggs
  • 1/2 cup caramel sauce (plus more for drizzling)
  • 1/2 cup chopped pecans (toasted, if desired)
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine chocolate cookie crumbs and melted butter until evenly mixed. Divide this mixture into a 12-cup muffin tin, pressing down firmly.
  3. In another bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar, then add vanilla extract and incorporate eggs one at a time.
  4. Gently fold in caramel sauce into the cream cheese mixture.
  5. Pour cheesecake filling on top of the cookie crusts, filling each cup to about three-quarters full.
Baking
  1. Bake for about 20-25 minutes or until edges are set with a slightly wobbly center.
  2. After baking, cool on a wire rack for about 30 minutes, then chill in the refrigerator for at least 2 hours.
Topping and Serving
  1. Top each mini cheesecake with chocolate chips, chopped pecans, and an extra drizzle of caramel sauce before serving.

Notes

These cheesecakes store excellently in the refrigerator for up to a week or can be frozen for up to 3 months.