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Mini Turtle Cheesecakes

Delectable mini cheesecakes with a touch of chocolate, caramel, and pecans that embody the classic turtle flavors. Perfect for impressing guests or treating yourself!

  • Total Time: 2 hours 38 minutes
  • Yield: 24 mini cheesecakes 1x

Ingredients

Units Scale

1 box refrigerated pie crusts, softened as directed on package
1/2 cup milk chocolate chips
4 ounces cream cheese, softened
1/4 cup packed brown sugar
2 tablespoons caramel topping
1 egg
1/2 teaspoon vegetable oil
2 tablespoons finely chopped pecans

Instructions

Preheat your oven to 450ºF (232ºC).
Take one crust from the box, unroll it onto your work surface, and gently roll it flat with a rolling pin.
Use a 2 1/2 to 2 3/4 inch cookie cutter to cut 12 rounds from the crust.
Press each round into the cups of a 12-cup mini muffin pan. Repeat with the remaining pie crust.
Place approximately 5 chocolate chips into each crust-lined muffin cup.
Bake the crusts for 6 minutes, then keep them in the pan while you reduce the oven temperature to 375ºF (190ºC).
In a medium bowl, use an electric mixer to beat the cream cheese, brown sugar, caramel topping, and egg until the mixture becomes creamy.
Spoon about 1 1/2 teaspoons of the cream cheese mixture over the chocolate chips in each crust.
Bake at 375ºF (190ºC) for 10 to 12 minutes or until the cheesecakes have set.
Allow the cheesecakes to cool in the pan for 10 minutes before transferring them to a cooling rack.
Combine the remaining chocolate chips and vegetable oil in a small microwave-safe bowl.
Microwave the mixture on HIGH for 30 seconds, then stir. Continue to microwave in 30-second intervals, stirring until the chocolate is fully melted and smooth.
Drizzle the melted chocolate over each cooled cheesecake and immediately sprinkle the tops with chopped pecans.
Refrigerate the cheesecakes for at least 2 hours before serving.
Cover and refrigerate any leftover cheesecakes.

Notes

Make sure the cream cheese is at room temperature for easier blending.
You can store the cheesecakes in an airtight container in the refrigerator for up to 5 days.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: TBD
  • Sugar: TBD
  • Sodium: TBD
  • Fat: TBD
  • Saturated Fat: TBD
  • Unsaturated Fat: TBD
  • Trans Fat: TBD
  • Carbohydrates: TBD
  • Fiber: TBD
  • Protein: TBD
  • Cholesterol: TBD

Keywords: Mini Cheesecakes, Turtle Cheesecake, Chocolate, Caramel, Pecan, Dessert, Baking

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