Mini Turtle Cheesecakes

Mini Turtle Cheesecakes

Yields: 24 servings
Prep Time: 2 hours 0 mins
Cook Time: 0 hours 17 mins
Total Time: 2 hours 17 mins


For the Crust:

24 whole chocolate graham crackers, broken into pieces
8 tbsp. salted butter, melted
1/2 c. sugar

For the Filling:

3 packages (8-ounce) cream cheese, softened
1 c. sugar
2 whole large eggs
1 tsp. vanilla extract
1/2 c. jarred salted caramel sauce

For the Ganache:

12 oz. semi-sweet chocolate, chopped
3/4 c. heavy cream


1 c. pecan halves
1/2 c. mini chocolate chips
1/2 c. salted caramel sauce


Preheat the oven to 350 degrees.

For the crust: Line a 24-cup muffin tin with cupcake liners. Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add the butter, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. Set crusts aside.

For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.

Bake, watching to make sure they don’t burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.

For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.

Place about 1 tablespoon ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one. Drizzle with the remaining caramel sauce. Chill in the fridge or freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.

Allow to thaw at room temperature for 30 minutes before serving.

Recipe courtesy of The Pioneer Woman.


Chocolately caramelly creamy nutty turtles- ohhhh I’m drooling at the thought :drooling_face: :plate_with_cutlery: :two_hearts:

You always find such fun recipes, @Amethyst! Thanks for sharing :smiling_face_with_three_hearts:


You’re welcome! I’m glad you liked it!

Any request for the holidays?


Ohhhh if I had to think of something, I suppose any recipe with cold month spices (warming things such as cinnamon, nutmeg, ginger, all spice, etc.) would be greatly appreciated for warming winter magick in the kitchen :woman_cook: :two_hearts:

You always manage to pick the best recipes, Amethyst! I know whatever calls to you will be perfect :smiling_face_with_three_hearts:

Thanks again! :heart:


I love cheesecake!! :yum: I’ll save this post. Thank you so much @Amethyst :pray::heart_decoration:

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Okay, but if anyone has any requests, let me know! :smiley:

You’re welcome, my dear. I was thinking this would be good at a school function instead of taking the traditional cupcakes. I hope you like it!

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