HomeDESSERT Mini Turtle Cheesecakes

Mini Turtle Cheesecakes

Posted in : DESSERT on by : Admin

Learn how to make these adorable and delicious mini turtle cheesecakes with a brownie bottom and topped with caramel, chocolate, and pecans.

Ingredients

Crust

  • 1/2 cup unsalted butter
  • 1/3 cup semi sweet chocolate chips
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • Cheesecake

  • 16 ounces cream cheese, at room temperature (2 8-ounce bricks, do not use fat free)
  • 1 egg at room temperature
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • Turtle Topping

  • 1/2 cup caramels + 3 tablespoons heavy cream
  • 1/2 cup semisweet chocolate chips + 2 tablespoons heavy cream
  • pecans
  • Instructions

  • Preheat oven to 350 degrees and line muffin tin with cupcake liners.
  • For the brownie layer, stir together flour and salt in a small bowl and set aside. In a microwave safe bowl combine chocolate and butter and microwave on half-power for 1 minute. Stir and return to microwave for 20 seconds at a time, stirring after each until smooth.
  • In a medium mixing bowl, combine sugar, eggs and vanilla and whisk until completely incorporated. Whisk in the chocolate mixture. Stir in the flour mixture until just incorporated.
  • Spoon the brownie mixture into the bottom of each cupcake liner. Bake for 10 minutes and set aside.
  • Prepare the cheesecake layer by creaming together the cream cheese, egg, sugar, and vanilla until smooth. Fill each liner 3/4 full with the cheesecake mixture. Bake for 20-25 minutes until cheesecake is set. (Just wiggle the pan a little big and if the cheesecake doesn’t move much it’s done). Allow to cool about 15 minutes.
  • Combine caramels and heavy cream in a microwave safe bowl and cook on half power for 2 minutes. Stir, return to microwave for 20 seconds at a time until smooth. Repeat process in another bowl with chocolate chips and heavy cream.
  • Spoon some caramel sauce on the top of each each cheesecake. Transfer to freezer or fridge for 2-3 minutes, then spoon chocolate sauce on top of caramel. Top with pecans. Serve immediately or chill until ready to serve.
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