This submit could comprise affiliate hyperlinks. Please learn our privateness coverage.
These mini turtle cheesecakes have a chocolate chip cookie crust, tangy cheesecake filling, and caramel, chocolate, and pecan topping. They’re as scrumptious as they’re cute!
You guys know by now that cheesecake recipes are my jam. Just about any kinda cheesecake.Â
However I’m fairly certain we’ve hit it out of the park with this one. What if I informed you these bite-sized cheesecakes have a chocolate chip cookie crust, delectable filling, after which three toppings to make them ridiculously good?
I do know, it appears like quite a bit. However in some way these mini turtle cheesecakes transform excellent.Â
Why you’ll love these mini turtle cheesecakes
In the event you love mini cheesecakes, you’re gonna flip for this recipe.
All of it begins with a chocolate chip cookie dough.
I actually love chocolate chip cookies already. And as a cheesecake base? Unbelievable.
Not solely is the feel unimaginable, this crust mimics the toppings – buttery cookie dough has chocolate chips and chopped pecans blended in, including crunch and gooey sweetness. The right match for tangy cheesecake filling!
As soon as these mini turtle cheesecakes are baked up and cooled, you’ll prime every one with caramel sauce, melted chocolate, and chopped pecans. You would possibly assume I’m gilding the lily, however I’m right here to inform you: Simply go together with it. Each chew is price it.
You get the proper steadiness of chewy cookie, silky cheesecake filling, candy caramel, gooey chocolate, and crunchy pecans.
It’s all the things I like about caramel pecan clusters or turtle thumbprint cookies and cheesecake in a single decadent chew.
Learn how to make mini turtle cheesecakes
These mini turtle cheesecakes have a couple of steps to make them, however not one of the steps are literally tough. They usually end up so cute, everybody will probably be so impressed with you!
Substances you’ll want
For the chocolate chip cookie crust on these cheesecakes, you will have:
- 6 tablespoons softened unsalted butterÂ
- ½ cup firmly packed mild brown sugar
- 1 tablespoon milk
- 1 ½ teaspoons pure vanilla extract
- 1 calmly overwhelmed eggÂ
- ¾ cup all-purpose flour
- ½ teaspoon effective sea salt
- ½ teaspoon baking soda
- ½ cup mini semi-sweet chocolate chips
- ¼ cup finely chopped pecans
This can be a fairly customary cookie dough recipe, simply scaled right down to make simply the correct amount to function the underside of those cheesecakes.
I like to recommend utilizing mini chocolate chips within the crust as a result of they’re a significantly better dimension for these little cheesecakes than regular-size chocolate chips.
In the event you love the combo of chocolate and caramel however can’t have nuts, be at liberty to omit the pecans from the crust and the topping.
For the cheesecake filling, you will have:
- 3 (8-ounce) blocks room-temperature cream cheeseÂ
- ¾ cup granulated sugar
- 3 room-temperature eggsÂ
- 2 teaspoons pure vanilla extract
- â…“ cup heavy cream
The filling is fairly much like my vanilla cheesecake recipe. We’re conserving the filling fairly easy since we’re dressing issues up with the crust and the toppings.
For the toppings, you will have:
- ½ cup caramel sauce
- 4 ounces melted semi-sweet chocolateÂ
- ¼ cup finely chopped pecans
I like to make use of my do-it-yourself salted caramel sauce, however be at liberty to make use of a store-bought caramel sauce when you have some readily available.Â
If in case you have some chocolate ganache readily available, be at liberty to make use of that as a substitute of the melted chocolate.
Making these cheesecakes
This recipe makes 24 mini cheesecakes, so line 24 muffin wells with grease-proof paper liners. Put aside.
Make the crust: use a mixer to beat the butter, brown sugar, milk, and vanilla till mild and fluffy. Add the egg and blend nicely.
Individually, whisk collectively the flour, salt, and baking soda. Slowly add this to the butter combination, then fold within the chocolate chips and pecans.
Add about 2 teaspoons of dough to every ready muffin cup. Don’t fear about urgent the dough flat earlier than baking, for the reason that cookies will unfold to fill the bottoms of the cups.
Bake at 375ºF for 8-9 minutes. Set the crusts apart to chill and scale back the oven temperature to 350ºF.
Make the filling by beating the cream cheese and sugar with a mixer till nicely mixed. Add the eggs and vanilla; combine nicely, scraping down the edges of the bowl as wanted.
Add the heavy cream and blend till nicely mixed.
Use a big cookie scoop to distribute 3 tablespoons of the filling into every muffin cup. Bake for 20-23 minutes or till the filling is simply set.
Let the mini cheesecakes cool fully, then chill them within the fridge for a minimum of 4 hours.
Earlier than serving, drizzle the tops of the cheesecakes with the caramel sauce and chocolate and sprinkle with the chopped pecans.
Storage and freezing ideas
Retailer baked and cooled mini turtle cheesecakes in an hermetic container within the fridge for as much as 3 days.
You too can freeze the cheesecakes. I like to recommend freezing them earlier than topping them.
Place the cheesecakes in an hermetic container with items of parchment paper separating layers. Freeze for as much as 3 months.
Enable the cheesecakes to thaw within the fridge in a single day or at room temperature for a few hours. Prime with the caramel, chocolate, and pecans earlier than serving.
Often requested questions
Sure! I actually love the chewy chocolate chip cookie crust paired with these turtle cheesecakes, however you’ll be able to completely simplify the recipe and use a graham cracker crust as a substitute.Â
I like to recommend utilizing the crust from my traditional mini cheesecake recipe.
If you’re allergic to nuts however nonetheless love chocolate and caramel collectively, omit the pecans within the crust and the topping.
-
Preheat the oven to 375ºF. Line 24 muffin cups with grease-proof paper liners.
-
Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat butter, brown sugar, milk and vanilla till mild and fluffy. Add in egg and blend till nicely mixed.
-
In a medium bowl, whisk collectively the flour, salt, and baking soda. Step by step add flour combination to the butter combination and blend till simply mixed.
-
Fold in chocolate chips and pecans.
-
Use a small cookie scoop to distribute 2 teaspoons of cookie dough into every ready muffin cup.
-
Bake in preheated oven for 8-9 minutes. Place pan(s) on cooling rack and permit cookie crusts to chill for 10 minutes. Cut back oven temperature to 350ºF.
-
Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat cream cheese and sugar till nicely mixed. Add in eggs and vanilla and blend till mixed. You’ll want to scrape down the sided of the bowl as wanted. Combine in heavy cream till mixed.
-
Use a big scoop to distribute about 3 tablespoons of cheesecake filling into every muffin cup.
-
Bake in preheated oven for 20-23 minutes, or till filling is simply set.
-
Take away pan to cooling rack and permit cheesecake cups to chill fully.
-
As soon as cheesecake are cool, place them into the fridge for a minimum of 4 hours.
-
Earlier than serving, drizzle with caramel sauce, melted chocolate and pecans.
Serving: 1mini cheesecake, Energy: 286kcal, Carbohydrates: 24g, Protein: 4g, Fats: 20g, Saturated Fats: 11g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Trans Fats: 0.1g, Ldl cholesterol: 68mg, Sodium: 191mg, Potassium: 131mg, Fiber: 1g, Sugar: 18g, Vitamin A: 568IU, Vitamin C: 0.1mg, Calcium: 50mg, Iron: 1mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
This submit could comprise affiliate hyperlinks. Please learn our privateness coverage.
These mini turtle cheesecakes have a chocolate chip cookie crust, tangy cheesecake filling, and caramel, chocolate, and pecan topping. They’re as scrumptious as they’re cute!
You guys know by now that cheesecake recipes are my jam. Just about any kinda cheesecake.Â
However I’m fairly certain we’ve hit it out of the park with this one. What if I informed you these bite-sized cheesecakes have a chocolate chip cookie crust, delectable filling, after which three toppings to make them ridiculously good?
I do know, it appears like quite a bit. However in some way these mini turtle cheesecakes transform excellent.Â
Why you’ll love these mini turtle cheesecakes
In the event you love mini cheesecakes, you’re gonna flip for this recipe.
All of it begins with a chocolate chip cookie dough.
I actually love chocolate chip cookies already. And as a cheesecake base? Unbelievable.
Not solely is the feel unimaginable, this crust mimics the toppings – buttery cookie dough has chocolate chips and chopped pecans blended in, including crunch and gooey sweetness. The right match for tangy cheesecake filling!
As soon as these mini turtle cheesecakes are baked up and cooled, you’ll prime every one with caramel sauce, melted chocolate, and chopped pecans. You would possibly assume I’m gilding the lily, however I’m right here to inform you: Simply go together with it. Each chew is price it.
You get the proper steadiness of chewy cookie, silky cheesecake filling, candy caramel, gooey chocolate, and crunchy pecans.
It’s all the things I like about caramel pecan clusters or turtle thumbprint cookies and cheesecake in a single decadent chew.
Learn how to make mini turtle cheesecakes
These mini turtle cheesecakes have a couple of steps to make them, however not one of the steps are literally tough. They usually end up so cute, everybody will probably be so impressed with you!
Substances you’ll want
For the chocolate chip cookie crust on these cheesecakes, you will have:
- 6 tablespoons softened unsalted butterÂ
- ½ cup firmly packed mild brown sugar
- 1 tablespoon milk
- 1 ½ teaspoons pure vanilla extract
- 1 calmly overwhelmed eggÂ
- ¾ cup all-purpose flour
- ½ teaspoon effective sea salt
- ½ teaspoon baking soda
- ½ cup mini semi-sweet chocolate chips
- ¼ cup finely chopped pecans
This can be a fairly customary cookie dough recipe, simply scaled right down to make simply the correct amount to function the underside of those cheesecakes.
I like to recommend utilizing mini chocolate chips within the crust as a result of they’re a significantly better dimension for these little cheesecakes than regular-size chocolate chips.
In the event you love the combo of chocolate and caramel however can’t have nuts, be at liberty to omit the pecans from the crust and the topping.
For the cheesecake filling, you will have:
- 3 (8-ounce) blocks room-temperature cream cheeseÂ
- ¾ cup granulated sugar
- 3 room-temperature eggsÂ
- 2 teaspoons pure vanilla extract
- â…“ cup heavy cream
The filling is fairly much like my vanilla cheesecake recipe. We’re conserving the filling fairly easy since we’re dressing issues up with the crust and the toppings.
For the toppings, you will have:
- ½ cup caramel sauce
- 4 ounces melted semi-sweet chocolateÂ
- ¼ cup finely chopped pecans
I like to make use of my do-it-yourself salted caramel sauce, however be at liberty to make use of a store-bought caramel sauce when you have some readily available.Â
If in case you have some chocolate ganache readily available, be at liberty to make use of that as a substitute of the melted chocolate.
Making these cheesecakes
This recipe makes 24 mini cheesecakes, so line 24 muffin wells with grease-proof paper liners. Put aside.
Make the crust: use a mixer to beat the butter, brown sugar, milk, and vanilla till mild and fluffy. Add the egg and blend nicely.
Individually, whisk collectively the flour, salt, and baking soda. Slowly add this to the butter combination, then fold within the chocolate chips and pecans.
Add about 2 teaspoons of dough to every ready muffin cup. Don’t fear about urgent the dough flat earlier than baking, for the reason that cookies will unfold to fill the bottoms of the cups.
Bake at 375ºF for 8-9 minutes. Set the crusts apart to chill and scale back the oven temperature to 350ºF.
Make the filling by beating the cream cheese and sugar with a mixer till nicely mixed. Add the eggs and vanilla; combine nicely, scraping down the edges of the bowl as wanted.
Add the heavy cream and blend till nicely mixed.
Use a big cookie scoop to distribute 3 tablespoons of the filling into every muffin cup. Bake for 20-23 minutes or till the filling is simply set.
Let the mini cheesecakes cool fully, then chill them within the fridge for a minimum of 4 hours.
Earlier than serving, drizzle the tops of the cheesecakes with the caramel sauce and chocolate and sprinkle with the chopped pecans.
Storage and freezing ideas
Retailer baked and cooled mini turtle cheesecakes in an hermetic container within the fridge for as much as 3 days.
You too can freeze the cheesecakes. I like to recommend freezing them earlier than topping them.
Place the cheesecakes in an hermetic container with items of parchment paper separating layers. Freeze for as much as 3 months.
Enable the cheesecakes to thaw within the fridge in a single day or at room temperature for a few hours. Prime with the caramel, chocolate, and pecans earlier than serving.
Often requested questions
Sure! I actually love the chewy chocolate chip cookie crust paired with these turtle cheesecakes, however you’ll be able to completely simplify the recipe and use a graham cracker crust as a substitute.Â
I like to recommend utilizing the crust from my traditional mini cheesecake recipe.
If you’re allergic to nuts however nonetheless love chocolate and caramel collectively, omit the pecans within the crust and the topping.
-
Preheat the oven to 375ºF. Line 24 muffin cups with grease-proof paper liners.
-
Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat butter, brown sugar, milk and vanilla till mild and fluffy. Add in egg and blend till nicely mixed.
-
In a medium bowl, whisk collectively the flour, salt, and baking soda. Step by step add flour combination to the butter combination and blend till simply mixed.
-
Fold in chocolate chips and pecans.
-
Use a small cookie scoop to distribute 2 teaspoons of cookie dough into every ready muffin cup.
-
Bake in preheated oven for 8-9 minutes. Place pan(s) on cooling rack and permit cookie crusts to chill for 10 minutes. Cut back oven temperature to 350ºF.
-
Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat cream cheese and sugar till nicely mixed. Add in eggs and vanilla and blend till mixed. You’ll want to scrape down the sided of the bowl as wanted. Combine in heavy cream till mixed.
-
Use a big scoop to distribute about 3 tablespoons of cheesecake filling into every muffin cup.
-
Bake in preheated oven for 20-23 minutes, or till filling is simply set.
-
Take away pan to cooling rack and permit cheesecake cups to chill fully.
-
As soon as cheesecake are cool, place them into the fridge for a minimum of 4 hours.
-
Earlier than serving, drizzle with caramel sauce, melted chocolate and pecans.
Serving: 1mini cheesecake, Energy: 286kcal, Carbohydrates: 24g, Protein: 4g, Fats: 20g, Saturated Fats: 11g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Trans Fats: 0.1g, Ldl cholesterol: 68mg, Sodium: 191mg, Potassium: 131mg, Fiber: 1g, Sugar: 18g, Vitamin A: 568IU, Vitamin C: 0.1mg, Calcium: 50mg, Iron: 1mg
Diet info is robotically calculated, so ought to solely be used as an approximation.
