Description
These Mini Turtle Cheesecake Bites combine a rich, buttery cookie crust with a creamy cheesecake filling, topped with luscious caramel sauce and melted semi-sweet chocolate. Perfectly bite-sized and decadent, they are a delightful treat 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
- Prepare the Cookie Crust: In a mixing bowl, cream together the softened unsalted butter and light brown sugar until smooth and creamy. Add the milk, pure vanilla extract, and lightly beaten egg, mixing until fully incorporated. In a separate bowl, whisk together the all-purpose flour, fine sea salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the mini semi-sweet chocolate chips and finely chopped pecans to evenly distribute them throughout the dough.
- Form the Crust Base: Preheat your oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease it. Press a small spoonful of the cookie dough firmly into the bottom of each muffin cup to create a crust layer. Bake the crusts for 8-10 minutes, or until they are set but not browned. Remove the crusts from the oven and let them cool slightly while you prepare the cheesecake filling.
- Make the Cheesecake Filling: Using a large mixing bowl, beat the room temperature cream cheese with granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract and heavy cream until the mixture is completely combined and smooth.
- Assemble and Bake: Pour the cheesecake filling over the slightly cooled cookie crusts, filling each muffin cup nearly to the top. Bake the assembled cheesecake bites in the preheated oven at 325°F (163°C) for 18-22 minutes, or until the centers are just set but still slightly jiggly. Remove from the oven and allow them to cool completely in the pan for about 30 minutes, then transfer to the refrigerator to chill for at least 2 hours or until fully set.
- Add the Toppings: Once the cheesecake bites are chilled and firm, drizzle each bite with caramel sauce. Next, drizzle or spread the melted semi-sweet chocolate over the caramel topping to create a decadent finish. For best results, allow the toppings to set slightly before serving.
- Serve and Enjoy: Remove the Mini Turtle Cheesecake Bites from the muffin tin and peel away the liners if used. Arrange on a serving platter and enjoy these rich, creamy bites that combine buttery crust, sweet cheesecake, gooey caramel, and chocolate in one perfect package.
Notes
- Ensure cream cheese and eggs are at room temperature to prevent lumps in cheesecake filling.
- You can prepare these bites a day in advance and store them covered in the refrigerator for up to 3 days.
- For a nut-free version, omit the pecans or substitute with an equal amount of additional chocolate chips.
- If desired, use homemade caramel sauce for a more personalized flavor.
- To melt the semi-sweet chocolate, use a double boiler or microwave in short bursts, stirring frequently to prevent burning.
