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Mini Turtle Cheesecakes

Mini Turtle Cheesecakes

Course Dessert
Servings 24 cheesecakes


For the Crust:

  • 1 cup graham cracker crumbs (about 8 whole crackers, crushed)
  • 1/4 cup sugar
  • 1/4 cup melted butter

For the Cheesecake:

  • 2 8-oz pkgs cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup heavy whipping cream

For the Turtle Topping:

  • 3 oz pecans, toasted
  • 1 cup semisweet or milk chocolate chips
  • 2 tbsp whole milk
  • 1 cup dulce de leche caramel


  • Wash hands with soap and water.
  • Preheat oven to 325ºF.
  • In a small bowl, combine graham cracker crumbs, ¼ cup sugar and melted butter.
  • Spoon into cheesecake pan and set aside.
  • Add cream cheese, sugar and eggs to a mixer bowl. Beat 3 minutes at medium-high speed, stopping to scrape sides and bottom about halfway through. Don’t eat raw dough or batter.
  • Wash hands with soap and water.
  • Add vanilla and heavy whipping cream. Continue to beat 2 minutes at medium-high heat.
  • Scoop filling over crust. Bake for 25 minutes and make sure cheesecakes are set on top.
  • Remove from oven to a wire rack to cool to room temperature.
  • Run a sharp knife around edges of cheesecakes and carefully remove from pan and place on a serving dish. Refrigerate for 2 hours or until chilled.
  • Place pecans on a baking sheet and bake for 7-10 minutes or until lightly toasted. Set aside,
  • Reserve 24 pecans for garnish. Chop remaining pecans and set aside.
  • Add chocolate chips and milk to a microwave safe bowl and heat in 30 second intervals, stirring in between until chocolate is melted and smooth.
  • Top each cheesecake with caramel, pecans and chocolate sauce. Place half a pecan on each cheesecake for garnish.
  • Refrigerate until ready to serve.


This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.