Mini Turtle Cheesecakes
These Mini Turtle Cheesecakes have a buttery graham cracker crust and a creamy vanilla cheesecake filling. These mini cheesecakes are finished off with rich caramel sauce and chocolate ganache.
Servings: 12 mini cheesecakes
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:
- 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
Other Toppings:
- Caramel Sauce (or homemade)
- Pecans
- Sea Salt, optional
Instructions
- Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners. Set aside.
Crust:
- Mix graham cracker crumbs and sugar together. Add in melted butter and vanilla extract, then mix until combined.
- Add 1-2 Tbsp of graham cracker crumbs to each muffin cup. Using the back of a Tbsp or your hands, press the crust into an even layer in each cup. (I like a thick graham cracker crust, so I used about 2 Tbsp in each muffin cup.) Set aside.
Cheesecake:
- With a standing mixer or a hand mixer, beat cream cheese until light, fluffy, and smooth.
- Add in the sugar and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Next, add in the eggs one at a time, beating well after each addition.
- Add in vanilla extract and mix until everything is combined and the cheesecake mixture is silky smooth (remember to scrape down the sides as needed).
- Divide the cheesecake batter evenly among the 12 muffin cups, filling each cup about 2/3 - 3/4 of the way full.
- Bake for 18-20 minutes, or until the centers of each mini cheesecake jiggles just slightly when the pan is gently moved.
- Turn off the oven, crack open the oven door, and let the cheesecakes slowly cool in the oven for 45-60 minutes (this helps prevent each cheesecake from cracking).
- Continue to let the cheesecakes cool to room temperature on the counter.
- Then, chill in the fridge at least 4 hours, or ideally overnight.*
Ganache:
- About 1 hour before serving your cheesecakes, make the ganache.
- Place chopped chocolate in a heat safe bowl. Set aside.
- Heat heavy whipping cream in the microwave in a microwave safe bowl until it is hot, but not boiling.
- Pour heavy whipping cream over the chopped chocolate and cover with a towel. Let the mixture sit 2-3 minutes. (The towel traps the heat inside, which helps melt the chocolate.)
- Then, whisk the mixture together until the ganache is completely smooth.
Assembly:
- Add a dollop of caramel sauce on top of each cooled cheesecake.
- Next, add a dollop of ganache on top of the caramel. Carefully spread the ganache over the caramel so it’s almost completely covered.
- Press a pecan in the center of the ganache on each cheesecake.
- Sprinkle with sea salt, if desired.
- Chill cheesecakes for 30 minutes or so before serving (this helps the ganache set up quicker).
- Keep leftovers in an airtight container in the refrigerator.
Notes
*Alternatively, once the cheesecakes have cooled to room temperature, you can top with caramel, ganache, and pecans. Then, you can chill the whole thing for at least 4 hours before serving.
*Just note that the caramel and ganache will be firmer/harder if you do it this way.
*Just note that the caramel and ganache will be firmer/harder if you do it this way.