Best Mini Turtle Cheesecakes Recipe For Dessert Lovers

Why read: Easy and delicious mini turtle cheesecakes for your next party. Try this no-bake turtle cheesecake recipe and it’ll become an instant favorite!.

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Mini turtle cheesecakes have to be one of the best crowd-pleasing mini desserts out there.

If you’ve never tried them, you’re truly missing out.

The creamy cheesecake in mini dessert form is pure heaven.

If you’ve never heard of turtle cheesecakes, I can assure you that this is the BEST mini turtle cheesecake recipe to try.

A classic turtle cheesecake is a delicious combination of creamy cheesecake, gooey caramel sauce, melted chocolate, and chopped pecans.

Some recipes feature an Oreo crust, but this recipe features a graham cracker crust instead.

These will quickly become one of your favorite desserts. They work great for parties and gatherings as they are bite-sized.

And the best part is how simple they are to put together.

The small turtle cheesecake recipe is an easy no-bake cheesecake recipe, so it’s only a matter of minutes to prep.

Believe me! You’ll be adding these easy mini turtle cheesecakes to your list of go-to recipes after your first time trying one!

Ingredients Needed for Mini Turtle Cheesecakes

• 2 sleeves of graham crackers
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1 cup heavy whipping cream
• 4 oz caramel sauce
• 1/2 cup semi-sweet or dark chocolate, melted
• 1/2 cup pecans, chopped

Step-by-Step Preparation with Pictures

1. Before you get started, line your muffin pan (or mini cheesecake pan) with cupcake liners to make them easy to remove. Set aside.

2. Start by crushing the graham crackers in a food processor into fine crumbs. Alternatively, you can place them in a large Ziploc bag and crush them with a large rolling pin. Add to a small bowl and combine graham cracker crumbs with the melted butter until it reaches the consistency of wet sand.

3. Add a heaping spoonful of the mixture into each of the cupcake liners and press into the bottom to create a graham cracker crust. Set aside.

4. Add the cream cheese and sugar to the mixer bowl of a stand mixer. Cream until smooth. Scrape the sides and mix again until well incorporated.

5. Add the vanilla and heavy whipping cream to the bowl. Whip on medium speed for 1 minute. Scrape the sides of the bowl and continue mixing for an additional 30 seconds.

6. Pour the cheesecake mixture into the liners and fill to the top. Place in the fridge to set for 2-4 hours, or until firm.

7. Once chilled, finish with the toppings.

8. For the first layer, add a teaspoon worth of caramel sauce over the top of each of the mini cheesecakes.

9. Next add a dollop of melted chocolate on top of the caramel drizzles.

10. And finally finish with a sprinkle of pecan pieces over the top of each cheesecake. Enjoy!

Variation and Substitution Ideas

1. Other Types of Cookies: Customize these mini turtle cheesecake bites by making an Oreo cookie crust with crushed cookies or crushing up some chocolate graham crackers!
   
2. Other Flavors: Try out various cheesecake flavors by using different types of cream cheese, adding peanut butter or almond butter, salty caramel pecan topping, or chocolate syrup.
   
3. Chunks of Fruit: These also take great when layered with chunks of fresh fruit or berries: raspberry, mango.
   
4. Other Toppings: Switch up the toppings by drizzling chocolate sauce or adding your favorite homemade jelly.
   
5. Make Them Keto: Are you looking to make these individual turtle cheesecakes keto-friendly? Try making your own crust with almond flour, use monk fruit sugar blend in place of granulated sugar, and add your own preferred toppings.

Serving and Presentation Ideas

1. Cheesecake is served best at room temperature and can be left out for 1-2 hours. When serving, remove the liners and place them on a serving plate.
2. Are you wanting alternatives to pecan chunks? Try garnishing with mini chocolate chips, chopped chocolate chunks, brown sugar, or crushed Oreo cookies.
3. Enjoy these mini desserts on a variety of occasions. They’re perfect for weddings, holiday parties, lunch events, or any other setting where you’re making them for a group.

Storing Tips

1. Storage: If you have leftover mini turtle cheesecakes, you can store them in an airtight container in the fridge for 3 days.
2. Freeze: If you’d like to freeze them, they will last for up to 3 months in an airtight freezer container. I’d wait to thaw before adding the toppings, however.
3. Make Ahead: If you’re making these for a party, you can make them the day before. Prep the cheesecake portion and then add the toppings before serving.

One Last Thing

You’re sure to enjoy these easy mini turtle cheesecakes at your next party or gathering.

I love to make extra for myself to satisfy my late-night sweet tooth!

The gooey caramel, crunchy pecans, and creamy cheesecake truly make this a dreamy dessert. Everyone at your next party will be begging for this easy dessert recipe!

These mini cheesecakes are so versatile, too.

There is such a wide variety of crust, cheesecake flavors, and topping combinations to try. They’re so perfect for parties and weddings or even Valentine’s Day, you’ll wish you had tried them sooner.

Plus, they look stunning on a dessert table as they resemble Ferrero rocher!

Give these mini turtle cheesecake bites a try and you’ll feel immediate gratification.

If you want more mini cheesecake recipes to enjoy at your next patriotic party, be sure to check out these red, white and blue mini cheesecakes.

Your Turn

If you try this recipe, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card.

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Print Pin

5 from 46 votes

Best Mini Turtle Cheesecakes Recipe

These mini turtle cheesecakes are the perfect crowd-pleaser for your next party.

Course Dessert

Cuisine American

Keyword mini turtle cheesecake bites, mini turtle cheesecake recipe, mini turtle cheesecakes

Prep Time 10 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 cheesecakes

Calories 541kcal

Equipment

• Muffin Pan
• Stand Mixer

Ingredients

• 2 sleeves graham crackers
• 1/2 cup unsalted butter melted
• 16 oz cream cheese softened
• 1/2 cup sugar
• 2 tsp vanilla extract
• 1 cup heavy whipping cream
• 4 oz caramel sauce
• 1/2 cup semi-sweet or dark chocolate melted
• 1/2 cup pecans chopped

Instructions

• Before you get started, line your muffin pan (or mini cheesecake pan) with cupcake liners to make them easy to remove. Set aside.
• Start by crushing the graham crackers in a food processor into fine crumbs. Alternatively, you can place them in a large Ziploc bag and crush them with a large rolling pin. Add to a small bowl and combine graham cracker crumbs with the melted butter until it reaches the consistency of wet sand.
  2 sleeves graham crackers, 1/2 cup unsalted butter
• Add a heaping spoonful of the mixture into each of the cupcake liners and press into the bottom to create a graham cracker crust. Set aside.
• Add the cream cheese and sugar to the mixer bowl of a stand mixer. Cream until smooth. Scrape the sides and mix again until well incorporated.
  16 oz cream cheese, 1/2 cup sugar
• Add the vanilla and heavy whipping cream to the bowl. Whip on medium speed for 1 minute. Scrape the sides of the bowl and continue mixing for an additional 30 seconds.
  2 tsp vanilla extract, 1 cup heavy whipping cream
• Pour the cheesecake mixture into the liners and fill to the top. Place in the fridge to set for 2-4 hours, or until firm.
• Once chilled, finish with the toppings.
  4 oz caramel sauce, 1/2 cup semi-sweet or dark chocolate, 1/2 cup pecans
• For the first layer, add a teaspoon worth of caramel sauce over the top of each of the mini cheesecakes.
  4 oz caramel sauce
• Next add a dollop of melted chocolate on top of the caramel drizzles.
  1/2 cup semi-sweet or dark chocolate
• And finally finish with a sprinkle of pecan pieces over the top of each cheesecake. Enjoy!
  1/2 cup pecans

Notes

Mini turtle cheesecakes can be stored in an airtight container in the fridge for 3 days or in the freezer for 3 months.

Nutrition

Serving: 1cheesecake | Calories: 541kcal | Carbohydrates: 57.9g | Protein: 7.1g | Fat: 33g | Saturated Fat: 17.1g | Cholesterol: 77mg | Sodium: 449mg | Potassium: 175mg | Fiber: 2.1g | Sugar: 24.2g | Calcium: 59mg | Iron: 34mg