Mini Turtle Cheesecakes Recipe

I’m excited to share my Mini Cheesecake Recipes for tiny turtle cheesecakes that layer chocolate, caramel and nuts over a cheesecake base to create perfect bite-sized surprises.

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I never planned to build tiny luxury desserts, but these mini turtle cheesecakes sort of fell into my life. The first bite is creamy cheesecake sliding into a crisp chocolate cookie crumb base, then a warm ribbon of caramel sauce that makes you want more.

They’re tiny but dramatic, the kind you pretend you’re only having one of and then fail. I made them for a casual get together and they vanished faster than I could plate them.

If you like playful, brash treats, this one belongs in any Mini Cheesecake Recipes folder you’ll show off.

Ingredients

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Cream cheese: Rich, creamy, main source of fat and protein, makes filling smooth and tangy.
Chocolate cookie crumbs: Crunchy chocolate crumbs add sweetness and carbs, small fiber boost from cookie bits.
Caramel sauce: Super sweet, mostly sugar calories, gives gooey chew and rich buttery flavor, dont overdo.
Pecans: Toasted nuts give crunch, healthy fats and some protein, add warm nutty notes.
Eggs: Bind filling, add protein and structure, small amount of fat, yolks add richness.
Sour cream: Adds slight tang and creaminess, bit of moisture, gives smoother texture to filling.
Chocolate chips: Melted or chips, add chocolate flavor and some sugar, theyre a sweet touch.
Heavy cream: Helps melt chocolate silky, adds fat for glossy ganache, small extra calories.
Flaky sea salt: Tiny finish of salt, brightens sweetness, small sodium hit, optional but great.

Ingredient Quantities

Crust
- 2 cups chocolate cookie crumbs (about 20 to 24 Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional)

Cheesecake filling
- 16 ounces (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- Pinch of salt

Turtle toppings
- 3/4 cup caramel sauce (store bought or homemade)
- 1/2 cup semisweet chocolate chips
- 2 tablespoons heavy cream (for melting with chocolate)
- 3/4 cup chopped pecans, toasted
- 24 pecan halves for garnish (optional)
- Flaky sea salt, for sprinkling (optional)

How to Make this

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1. Preheat oven to 325°F (163°C). Line a 24-cup muffin tin with paper liners or silicone cups and give them a light spray so liners dont stick.

2. Make the crust: stir 2 cups chocolate cookie crumbs, 6 tablespoons melted butter and the optional 1 tablespoon sugar until evenly moistened. Press about 1 to 1 1/2 teaspoons of crumbs into the bottom of each liner, packing firmly with the back of a spoon or a small glass. Bake 4 to 6 minutes to set, then let cool while you make the filling.

3. Beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain, scraping the bowl. Add 2 large eggs one at a time, mixing briefly after each so you dont overwork the batter.

4. Mix in 1/2 cup room temperature sour cream, 1 teaspoon vanilla extract and a pinch of salt just until combined. Overmixing adds air and can lead to cracks, so keep it gentle.

5. Spoon the filling over the cooled crusts, filling each cup about 3/4 full. Tap the pan lightly on the counter to release any big air bubbles.

6. Bake at 325°F for 15 to 18 minutes, until the edges look set and the centers still have a slight jiggle. Turn the oven off, crack the door and let the tin sit 10 to 15 minutes to cool slowly, that helps prevent cracks. Transfer to a wire rack to cool completely.

7. Chill the mini cheesecakes at least 2 hours or overnight for best texture. While they chill, toast 3/4 cup chopped pecans in a dry skillet over medium heat, stirring, about 3 to 5 minutes until fragrant. Let cool.

8. Warm 3/4 cup caramel sauce slightly so it pours easily (microwave 10 to 20 seconds), and melt 1/2 cup semisweet chocolate chips with 2 tablespoons heavy cream in 15 to 20 second bursts, stirring between, until smooth.

9. Assemble: drizzle or spoon caramel onto each chilled cheesecake, then drizzle the chocolate ganache. Sprinkle toasted chopped pecans, top each with an optional pecan half and finish with a tiny pinch of flaky sea salt if you like sweet and salty. Chill a few minutes to set the toppings, then serve. Store refrigerated up to 3 days.

Equipment Needed

1. 24-cup muffin tin
2. Paper liners or silicone cups (and a light spray so they dont stick)
3. Food processor or zip-top bag + rolling pin to crush cookies
4. Electric hand mixer or stand mixer
5. Mixing bowls (one medium, one large)
6. Measuring cups and spoons
7. Rubber spatula and a small spoon or glass to press the crusts
8. Wire rack and oven mitts
9. Small skillet for toasting pecans, plus a microwave-safe or heatproof bowl for melting chocolate and warming caramel

FAQ

Q: How do I stop the mini cheesecakes from cracking?

A: Use room temp cream cheese and eggs, don't overmix, and bake until the edges are set but the centers still jiggle a little. Let them cool slowly in the turned off oven with the door cracked for 20 to 30 minutes, then finish cooling on the counter. A water bath helps if you want, but wrap the cups tightly so no water seeps in.

Q: Can I make these ahead of time?

A: Yep. Fully baked and cooled, they keep in the fridge for 3 to 4 days. If you're freezing, skip the caramel and chocolate, freeze in a single layer for up to 1 month, then thaw overnight in the fridge and add toppings before serving.

Q: Do I have to use Oreo crumbs for the crust?

A: No, any firm cookie works great—graham crackers, Biscoff, shortbread. Press crumbs firmly with the bottom of a glass and use the same amount of melted butter. Sugar in the crust is optional.

Q: How do I get smooth caramel and chocolate toppings?

A: Warm store bought caramel a little so it pours, or make quick stovetop caramel. For the chocolate, heat the 2 tablespoons of cream until just simmering, pour over chips, let sit 1 minute then stir until silky. Microwave in short bursts if you like, but stir well.

Q: Any tips for toasting and chopping the pecans?

A: Spread on a baking sheet and toast at 350 F for 5 to 7 minutes, stirring once, until fragrant. Or toast in a dry skillet over medium heat, shaking frequently. Cool before chopping so they don't smash into dust.

Q: Can I make an eggless version?

A: Regular baked cheesecakes need eggs for structure, so for eggless go with a no bake filling or use a commercial egg replacer and follow that product's directions. A simple no bake swap is whipped cream folded into sweetened cream cheese and a little gelatin if you want extra set.

Mini Turtle Cheesecakes Recipe Substitutions and Variations

Chocolate cookie crumbs: try graham cracker crumbs for a lighter base, gingersnap crumbs for a spicy kick, or plain chocolate wafer crumbs if you want less Oreo filling flavor
Unsalted butter: swap with melted coconut oil (use same amount, adds a mild coconut note), or use melted margarine or vegan butter for a dairy free option
Cream cheese: Neufchatel works 1 for 1 for a slightly lighter cheesecake, mascarpone makes it richer and silkier, or blend full fat ricotta until smooth for a slightly different texture
Sour cream: plain Greek yogurt is a straight 1 for 1 swap and tangy, crème fraîche gives a creamier tang, or use thick coconut yogurt for a nondairy alternative

Pro Tips

1) Soften the cream cheese right but fast: cut it into cubes and let it sit 30 minutes at room temp, or warm the cubes in the microwave 5 to 8 seconds at a time until just pliable. If it’s still cold you’ll get lumps, but if you overdo the microwave you’ll melt it and your batter will be weepy.

2) Pack and chill the crusts for neater bottoms: press crumbs with the flat end of a small measuring spoon or a bottle cap to get an even, tight base, then pop the pan in the freezer for 10 minutes before filling. That little freeze makes the crust hold its shape and helps prevent sogginess when you add the wet filling.

3) Stop cracks without being fussy: mix eggs slowly and only until combined, and don’t beat air into the batter. If you’re worried about cracks, put a shallow pan of hot water on the rack below while the cheesecakes bake to add humidity, and let the tin cool in the oven with the door cracked for a gentle drop in temp.

4) Finish like a pro: warm caramel just enough so it flows, use a small squeeze bottle or piping bag for tidy drizzles, and chill briefly between layers so the caramel and ganache don’t run together. Toasted pecans must be completely cool before sprinkling or they’ll steam and soften, and store finished minis in a single layer or with parchment between layers so they dont stick.

Recipe by Tina Bueller

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I’m excited to share my Mini Cheesecake Recipes for tiny turtle cheesecakes that layer chocolate, caramel and nuts over a cheesecake base to create perfect bite-sized surprises.

Servings

servings

Calories

471

kcal

Equipment: 1. 24-cup muffin tin
2. Paper liners or silicone cups (and a light spray so they dont stick)
3. Food processor or zip-top bag + rolling pin to crush cookies
4. Electric hand mixer or stand mixer
5. Mixing bowls (one medium, one large)
6. Measuring cups and spoons
7. Rubber spatula and a small spoon or glass to press the crusts
8. Wire rack and oven mitts
9. Small skillet for toasting pecans, plus a microwave-safe or heatproof bowl for melting chocolate and warming caramel

Ingredients

Crust
2 cups chocolate cookie crumbs (about 20 to 24 Oreos), finely crushed
6 tablespoons unsalted butter, melted
1 tablespoon granulated sugar (optional)
Cheesecake filling
16 ounces (2 packages) cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
Pinch of salt
Turtle toppings
3/4 cup caramel sauce (store bought or homemade)
1/2 cup semisweet chocolate chips
2 tablespoons heavy cream (for melting with chocolate)
3/4 cup chopped pecans, toasted
24 pecan halves for garnish (optional)
Flaky sea salt, for sprinkling (optional)

Directions

Preheat oven to 325°F (163°C). Line a 24-cup muffin tin with paper liners or silicone cups and give them a light spray so liners dont stick.
Make the crust: stir 2 cups chocolate cookie crumbs, 6 tablespoons melted butter and the optional 1 tablespoon sugar until evenly moistened. Press about 1 to 1 1/2 teaspoons of crumbs into the bottom of each liner, packing firmly with the back of a spoon or a small glass. Bake 4 to 6 minutes to set, then let cool while you make the filling.
Beat 16 ounces softened cream cheese with 1/2 cup granulated sugar until smooth and no lumps remain, scraping the bowl. Add 2 large eggs one at a time, mixing briefly after each so you dont overwork the batter.
Mix in 1/2 cup room temperature sour cream, 1 teaspoon vanilla extract and a pinch of salt just until combined. Overmixing adds air and can lead to cracks, so keep it gentle.
Spoon the filling over the cooled crusts, filling each cup about 3/4 full. Tap the pan lightly on the counter to release any big air bubbles.
Bake at 325°F for 15 to 18 minutes, until the edges look set and the centers still have a slight jiggle. Turn the oven off, crack the door and let the tin sit 10 to 15 minutes to cool slowly, that helps prevent cracks. Transfer to a wire rack to cool completely.
Chill the mini cheesecakes at least 2 hours or overnight for best texture. While they chill, toast 3/4 cup chopped pecans in a dry skillet over medium heat, stirring, about 3 to 5 minutes until fragrant. Let cool.
Warm 3/4 cup caramel sauce slightly so it pours easily (microwave 10 to 20 seconds), and melt 1/2 cup semisweet chocolate chips with 2 tablespoons heavy cream in 15 to 20 second bursts, stirring between, until smooth.
Assemble: drizzle or spoon caramel onto each chilled cheesecake, then drizzle the chocolate ganache. Sprinkle toasted chopped pecans, top each with an optional pecan half and finish with a tiny pinch of flaky sea salt if you like sweet and salty. Chill a few minutes to set the toppings, then serve. Store refrigerated up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.