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Mini Turtle Cheesecakes
Learn how to make these adorable and delicious mini turtle cheesecakes with a brownie bottom and topped with caramel, chocolate, and pecans.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 20 servings
Calories: 258 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- ½ cup unsalted butter
- ⅓ cup semi sweet chocolate chips
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon salt
Cheesecake
- 16 ounces cream cheese at room temperature, (2 8-ounce bricks, do not use fat free)
- 1 egg at room temperature
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
Turtle Topping
- ½ cup caramels + 3 tablespoons heavy cream
- ½ 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.
Cup of Yum
Notes
- Store in airtight container in fridge up to five days.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
156mg
(7%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
488IU
(10%)
Vitamin C
1mg
(1%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 156mg | 7% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.