Print

Mini Turtle Cheesecake Bites Recipe

Print Recipe

★★★★★

4.8 from 111 reviews

Mini Turtle Cheesecake Bites combine a rich cookie crust with a creamy cheesecake center, topped with luscious caramel and melted chocolate, finished with crunchy pecans and chocolate chips for a delightful bite-sized dessert perfect for any occasion.

Ingredients

Scale

Cookie Crust

  • 6 tablespoons unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • 1 tablespoon milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg, lightly beaten
  • 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

Cheesecake

  • 24 ounces cream cheese, at room temperature (3 8-ounce packages)
  • ¾ cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ⅓ cup heavy cream

Topping

  • ½ cup caramel sauce
  • 4 ounces semi-sweet chocolate, melted

Instructions

  1. Prepare the Cookie Crust: In a mixing bowl, cream together the softened butter and light brown sugar until smooth and fluffy. Add the milk, vanilla extract, and lightly beaten egg, mixing well to combine. In a separate bowl, whisk the all-purpose flour, sea salt, and baking soda together. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Fold in the mini semi-sweet chocolate chips and finely chopped pecans to complete the crust mixture.
  2. Form the Crust Base: Spoon small portions of the cookie crust mixture into a mini muffin pan or silicone molds, pressing the dough evenly along the bottom and slightly up the sides to form a cup shape. This will serve as the base for the cheesecake filling.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Mix in the pure vanilla extract and heavy cream, beating until the mixture is silky and well combined.
  4. Fill the Crust Cups: Carefully spoon the cheesecake batter into each prepared cookie crust cup, filling almost to the top but leaving a little space for expansion during baking.
  5. Bake the Cheesecake Bites: Preheat the oven to 325°F (163°C). Place the filled muffin pan on the middle rack and bake for approximately 18-22 minutes or until the cheesecake filling is set but still slightly jiggly in the center. Avoid overbaking to maintain creamy texture.
  6. Cool and Chill: Remove the pan from the oven and allow the bites to cool completely at room temperature. Then transfer to the refrigerator and chill for at least 2 hours to set fully.
  7. Add Toppings: Once chilled, drizzle each bite with caramel sauce and then top with melted semi-sweet chocolate. Optionally, you can swirl the chocolate on top or dip the cheesecake bites partially for extra indulgence.
  8. Serve: Allow the toppings to set slightly before serving. Enjoy these Mini Turtle Cheesecake Bites as a decadent dessert or a special treat for gatherings.

Notes

  • Ensure cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
  • Use mini muffin pans or small silicone molds for best bite-sized portions.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For a nut-free version, omit the pecans and substitute with additional chocolate chips or another favorite nut.
  • The caramel sauce can be homemade or store-bought for convenience.

Keywords: Mini Turtle Cheesecake Bites, mini cheesecake, turtle dessert, caramel chocolate cheesecake, bite-sized desserts, chocolate pecan cheesecake

Find it online: https://busyrecipe.com/mini-turtle-cheesecake-bites-recipe/