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These mini turtle cheesecakes have a chocolate chip cookie crust, tangy cheesecake filling, and caramel, chocolate, and pecan topping. They are as delicious as they are adorable!
You guys know by now that cheesecake recipes are my jam. Pretty much any kinda cheesecake.Â
But I’m pretty sure we’ve hit it out of the park with this one. What if I told you these bite-sized cheesecakes have a chocolate chip cookie crust, delectable filling, and then three toppings to make them ridiculously good?
I know, it sounds like a lot. But somehow these mini turtle cheesecakes turn out to be just right.Â
Why you’ll love these mini turtle cheesecakes
If you love mini cheesecakes, you’re gonna flip for this recipe.
It all starts with a chocolate chip cookie dough.
I really love chocolate chip cookies already. And as a cheesecake base? Incredible.
Not only is the texture incredible, this crust mimics the toppings – buttery cookie dough has chocolate chips and chopped pecans mixed in, adding crunch and gooey sweetness. The perfect match for tangy cheesecake filling!
Once these mini turtle cheesecakes are baked up and cooled, you’ll top each one with caramel sauce, melted chocolate, and chopped pecans. You might think I’m gilding the lily, but I’m here to tell you: Just go with it. Every bite is worth it.
You get the perfect balance of chewy cookie, silky cheesecake filling, sweet caramel, gooey chocolate, and crunchy pecans.
It’s everything I love about caramel pecan clusters or turtle thumbprint cookies and cheesecake in one decadent bite.
How to make mini turtle cheesecakes
These mini turtle cheesecakes have a few steps to make them, but none of the steps are actually difficult. And they turn out so cute, everyone will be so impressed with you!
Ingredients you’ll need
For the chocolate chip cookie crust on these cheesecakes, you will need:
- 6 tablespoons softened unsalted butterÂ
- ½ cup firmly packed light brown sugar
- 1 tablespoon milk
- 1 ½ teaspoons pure vanilla extract
- 1 lightly beaten eggÂ
- ¾ cup all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ cup mini semi-sweet chocolate chips
- ¼ cup finely chopped pecans
This is a pretty standard cookie dough recipe, just scaled down to make just the right amount to serve as the bottom of these cheesecakes.
I recommend using mini chocolate chips in the crust because they are a much better size for these little cheesecakes than regular-size chocolate chips.
If you love the combo of chocolate and caramel but can’t have nuts, feel free to omit the pecans from the crust and the topping.
For the cheesecake filling, you will need:
- 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 pretty similar to my vanilla cheesecake recipe. We’re keeping the filling pretty simple since we’re dressing things up with the crust and the toppings.
For the toppings, you will need:
- ½ cup caramel sauce
- 4 ounces melted semi-sweet chocolateÂ
- ¼ cup finely chopped pecans
I like to use my homemade salted caramel sauce, but feel free to use a store-bought caramel sauce if you have some on hand.Â
If you have some chocolate ganache on hand, feel free to use that instead of the melted chocolate.
Making these cheesecakes
This recipe makes 24 mini cheesecakes, so line 24 muffin wells with grease-proof paper liners. Set aside.
Make the crust: use a mixer to beat the butter, brown sugar, milk, and vanilla until light and fluffy. Add the egg and mix well.
Separately, whisk together the flour, salt, and baking soda. Slowly add this to the butter mixture, then fold in the chocolate chips and pecans.
Add about 2 teaspoons of dough to each prepared muffin cup. Don’t worry about pressing the dough flat before baking, since the cookies will spread to fill the bottoms of the cups.
Bake at 375ºF for 8-9 minutes. Set the crusts aside to cool and reduce the oven temperature to 350ºF.
Make the filling by beating the cream cheese and sugar with a mixer until well combined. Add the eggs and vanilla; mix well, scraping down the sides of the bowl as needed.
Add the heavy cream and mix until well combined.
Use a large cookie scoop to distribute 3 tablespoons of the filling into each muffin cup. Bake for 20-23 minutes or until the filling is just set.
Let the mini cheesecakes cool completely, then chill them in the fridge for at least 4 hours.
Before serving, drizzle the tops of the cheesecakes with the caramel sauce and chocolate and sprinkle with the chopped pecans.
Storage and freezing tips
Store baked and cooled mini turtle cheesecakes in an airtight container in the refrigerator for up to 3 days.
You can also freeze the cheesecakes. I recommend freezing them before topping them.
Place the cheesecakes in an airtight container with pieces of parchment paper separating layers. Freeze for up to 3 months.
Allow the cheesecakes to thaw in the refrigerator overnight or at room temperature for a couple of hours. Top with the caramel, chocolate, and pecans before serving.
Frequently asked questions
Yes! I really love the chewy chocolate chip cookie crust paired with these turtle cheesecakes, but you can totally simplify the recipe and use a graham cracker crust instead.Â
I recommend using the crust from my classic mini cheesecake recipe.
If you are allergic to nuts but still love chocolate and caramel together, omit the pecans in the crust and the topping.
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Preheat the oven to 375ºF. Line 24 muffin cups with grease-proof paper liners.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter, brown sugar, milk and vanilla until light and fluffy. Add in egg and mix until well combined.
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In a medium bowl, whisk together the flour, salt, and baking soda. Gradually add flour mixture to the butter mixture and mix until just combined.
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Fold in chocolate chips and pecans.
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Use a small cookie scoop to distribute 2 teaspoons of cookie dough into each prepared muffin cup.
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Bake in preheated oven for 8-9 minutes. Place pan(s) on cooling rack and allow cookie crusts to cool for 10 minutes. Reduce oven temperature to 350ºF.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar until well combined. Add in eggs and vanilla and mix until combined. Be sure to scrape down the sided of the bowl as needed. Mix in heavy cream until combined.
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Use a large scoop to distribute about 3 tablespoons of cheesecake filling into each muffin cup.
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Bake in preheated oven for 20-23 minutes, or until filling is just set.
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Remove pan to cooling rack and allow cheesecake cups to cool completely.
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Once cheesecake are cool, place them into the refrigerator for at least 4 hours.
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Before serving, drizzle with caramel sauce, melted chocolate and pecans.
Serving: 1mini cheesecake, Calories: 286kcal, Carbohydrates: 24g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 68mg, Sodium: 191mg, Potassium: 131mg, Fiber: 1g, Sugar: 18g, Vitamin A: 568IU, Vitamin C: 0.1mg, Calcium: 50mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
