Mini Turtle Cheesecake Cups with Caramel and Pecans
These baked mini cheesecakes have a compact graham cracker-pecan crust, a pale cream cheese filling, and a topping of caramel, dark chocolate, and one pecan half per cup. Press the crust firmly so it holds together when the liner is peeled away, and take the cheesecakes out of the oven while their centers still have a slight jiggle.
The cups need time to cool and chill before topping. Decorating them while they are firm helps the caramel and chocolate stay in place.
Ingredients
- 1 cup graham cracker crumbs (100g)
- 1/4 cup finely chopped pecans (about 30g)
- 4 tablespoons unsalted butter, melted (about 55g)
- 2 tablespoons granulated sugar, for the crust
- 16 ounces cream cheese, softened (two 8-ounce packages; about 450g)
- 1/2 cup granulated sugar, for the filling
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup thick caramel sauce (about 105g)
- 2 ounces semisweet chocolate, chopped (about 55g)
- 1 teaspoon unsalted butter
- 12 pecan halves
- 12 light-colored paper muffin liners
How to Make Mini Turtle Cheesecake Cups
- Prepare the pan: Heat the oven to 350°F (175°C). Line all 12 wells of a standard muffin tin with the paper liners.
- Press the crust: Mix the graham cracker crumbs, chopped pecans, 2 tablespoons sugar, and melted butter until no dry pockets remain. Divide among the liners and press firmly into even, compact bases.
- Make the filling: Beat the softened cream cheese and 1/2 cup sugar until smooth. Add the egg and vanilla; mix just until incorporated. Divide the filling evenly among the liners.
- Bake: Bake uncovered, starting to check at 20 minutes. The edges should look set, and the centers should jiggle only slightly when the pan is nudged. If they ripple loosely, bake a little longer and check again. Expect about 20 to 25 minutes, but use the set-center cue rather than the clock; the tops should remain pale.
- Cool and chill: Let the cups cool in the pan until they are no longer hot, about 30 minutes. Refrigerate until chilled and firm, about 2 hours.
- Add the toppings: Spoon caramel over each chilled cheesecake. Combine the chocolate and 1 teaspoon butter in a small microwave-safe bowl. Microwave at reduced power in short intervals, stirring between each, and stop as soon as the chocolate is smooth. Spoon or drizzle it over the caramel, leaving both visible. Center a pecan half on each cup.
- Set the topping: Refrigerate for 20 to 30 minutes, or until the toppings are firm enough to handle without smearing. Serve chilled.
How to Tell When the Cheesecakes Are Done
Look for set edges and a slight, contained movement in the center—not a liquid ripple. Filling depth and oven differences can shift the bake time, so begin checking at 20 minutes and continue briefly if needed. The timing is for a standard muffin tin; smaller or larger cups will need their own doneness checks.
Make-Ahead and Storage
Keep the cheesecakes covered in the refrigerator for up to two days ahead. For a neat finish, chill the baked cups until firm before adding the caramel, chocolate, and pecans, then give the topped cups their final chill. Serve them cold; they do not need reheating.
Nutrition
Approximate nutrition per mini cheesecake (1 of 12): 330 calories, 5g protein, 21g fat, and 28g carbohydrates. Per 100g: about 395 calories, 6g protein, 25g fat, and 33g carbohydrates. Values are estimates and will vary with the ingredients used.
Mini Turtle Cheesecake Cups
Equipment
- Standard 12-cup muffin tin
- Electric mixer
- Microwave-safe bowl
- Refrigerator
Ingredients
For the crust
- 1 cup graham cracker crumbs (100 g)
- 1/4 cup finely chopped pecans (about 30 g)
- 4 tablespoons unsalted butter, melted (about 55 g)
- 2 tablespoons granulated sugar
For the filling
- 16 ounces cream cheese, softened (two 8-ounce packages; about 450 g)
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the topping
- 1/3 cup thick caramel sauce (about 105 g)
- 2 ounces semisweet chocolate, chopped (about 55 g)
- 1 teaspoon unsalted butter
- 12 pecan halves
For the pan
- 12 light-colored paper muffin liners
Instructions
- Preheat the oven to 350°F (175°C). Line all 12 wells of a standard muffin tin with paper liners.
- Mix the graham cracker crumbs, chopped pecans, 2 tablespoons sugar, and melted butter until evenly combined with no dry pockets.
- Divide the crust mixture among the liners and press firmly into compact, even bases.
- Beat the softened cream cheese and 1/2 cup sugar until smooth. Add the egg and vanilla, and mix just until incorporated.
- Divide the filling evenly among the liners.
- Bake uncovered, beginning to check at 20 minutes. Remove when the edges are set and the centers jiggle only slightly; baking usually takes 20 to 25 minutes.
- Cool the cheesecakes in the pan for about 30 minutes, then refrigerate for about 2 hours until chilled and firm.
- Spoon caramel over each cheesecake.
- Combine the chopped chocolate and 1 teaspoon butter in a small microwave-safe bowl. Microwave at reduced power in short intervals, stirring between intervals, until smooth.
- Spoon or drizzle the chocolate over the caramel, leaving both visible. Place one pecan half in the center of each cup.
- Refrigerate for 20 to 30 minutes until the toppings are firm. Serve chilled.
Tips
- Press the crust firmly so it holds together when the liner is removed.
- Start checking the cheesecakes at 20 minutes; the centers should have a slight, contained jiggle rather than a loose ripple.
- Keep the tops pale by removing the cheesecakes once the edges are set and the centers still move slightly.
- Chill the cheesecakes until firm before adding the toppings to help them stay in place.
- Melt the chocolate in short intervals and stop as soon as it is smooth.