Mini Turtle Cheesecakes

Rich & indulgent!

Caramel cheesecake, dark chocolate, pecans, and salted caramel sauce—what's not to love?

Mini cheesecakes are made in a muffin pan and require no water bath, so they're less fussy than full-size cheesecakes!

Gather sugar, dark chocolate, heavy cream,

salted caramel sauce, graham crackers, eggs,

butter, pecans, vanilla, and cream cheese.

Place the pecans and graham crackers in a food processor and process until fine.

Stir in melted butter until the crumbs hold together, like this.

Place about a Tablespoon of the crust into each paper liner in a muffin pan.

Pack down with a flat-bottomed measuring cup or your clean fingers.

Reduce the mess by using an extra paper liner between the crumbs and the cup!

Melt the chocolate with the heavy cream and stir until combined.

Then, add about a teaspoon on top of each packed crust.

Then, make the caramel cheesecake filling:

Pulse cream cheese, sugar, vanilla, and caramel in the food processor until smooth.

Scrape down the sides of the bowl, then add the eggs and pulse until just combined.

The filling should be smooth and easily run off your spatula.

Divide the filling evenly, about three Tablespoons in each.

Bake at 350°F/175°C for 18-21 minutes until only the centers are slightly jiggly.

Let cool in the pan for about an hour.

Remove the cheesecakes from the pan, then add your toppings!

Use the leftover ganache as a drizzle, then top with pecans and salted caramel sauce.

This recipe has a cleanup rating of 3 out of 5, at  A Lil Messy.

Recipe, tips & tricks, & nutritional information via the link below!