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Mini Turtle Cheesecake Bites Recipe

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4.6 from 99 reviews

These Mini Turtle Cheesecakes are a delightful combination of creamy cheesecake, buttery graham cracker crust, rich chocolate ganache, sweet caramel sauce, and crunchy pecans. Perfectly portioned in a muffin tin, they make an elegant and indulgent dessert that's easy to serve and sure to impress.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (about 10–12 graham cracker sheets)
  • 1/4 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract

Cheesecake Filling

  • 2 (8oz) cream cheese bricks, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 1/2 tsp vanilla extract

Ganache

  • 3/4 cup semi-sweet chocolate, chopped (or chocolate chips)
  • 6 Tbsp heavy whipping cream

Toppings

  • Caramel sauce (store-bought or homemade)
  • Pecans
  • Sea salt, optional

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for the crust and cheesecake batter.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter and vanilla extract until the mixture is evenly moistened.
  3. Press Crust into Muffin Cups: Spoon about 1-2 tablespoons of the graham cracker mixture into each muffin cup. Using the back of a tablespoon or your fingers, press the crust mixture firmly and evenly to form a thick base layer in each cup. Set aside.
  4. Prepare Cheesecake Batter: With a stand or hand mixer, beat the softened cream cheese until it becomes light, fluffy, and smooth. Add 1/2 cup granulated sugar and mix until fully incorporated, scraping down the bowl sides as needed.
  5. Add Eggs and Vanilla: Add eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in 1 1/2 teaspoons vanilla extract until the batter is silky smooth.
  6. Fill Muffin Cups: Divide the cheesecake batter evenly among the prepared muffin cups, filling each approximately 2/3 to 3/4 full.
  7. Bake: Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers jiggle slightly when the pan is gently moved.
  8. Cool in Oven: Turn off the oven, crack the oven door open, and allow cheesecakes to cool in the oven for 45-60 minutes to prevent cracking.
  9. Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature on the counter. Then place them in the refrigerator to chill for at least 4 hours or ideally overnight.
  10. Make the Ganache: About one hour before serving, place chopped chocolate in a heat-safe bowl. Heat heavy cream in the microwave until hot but not boiling, then pour it over the chocolate. Cover with a towel and let sit for 2-3 minutes to melt the chocolate, then whisk until smooth and glossy.
  11. Assemble Toppings: Add a dollop of caramel sauce on top of each chilled cheesecake, followed by a dollop of the chocolate ganache. Spread the ganache gently to nearly cover the caramel layer.
  12. Add Pecans and Salt: Press a pecan into the center of the ganache on each cheesecake and sprinkle lightly with sea salt if desired.
  13. Set Ganache: Chill the assembled cheesecakes for about 30 minutes to allow the ganache to set before serving.
  14. Storage: Store any leftovers in an airtight container in the refrigerator to maintain freshness.

Notes

  • Make sure the cream cheese and eggs are at room temperature for a smooth batter.
  • Press the crust firmly into the muffin cups to prevent it from crumbling when bitten.
  • Do not overbake the cheesecakes to avoid cracks; the slight jiggle in the center indicates they are done.
  • Chilling the cheesecakes overnight gives the best texture and flavor.
  • Ganache can be made ahead and gently reheated if needed.
  • For a homemade caramel sauce, use a simple recipe of sugar, butter, and cream cooked until golden.
  • Store cheesecakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mealsbykate.com/mini-turtle-cheesecake-bites-recipe/