Chocolate Turtle Cheesecake

Chocolate Turtle Cheesecake is made in individual portions, topped with pecans, caramel and–of course–a milk chocolate ganache. This turtle version of a classic cheesecake is the ultimate indulgence!

If you love turtles, be sure to try our decadent turtle brownies. Rich and fudgy with caramel and pecans! Or give our easy turtle fudge a try for the holidays.

Easy Individual Chocolate Cheesecakes

Did you know that you can make mini cherry cheesecakes in your muffin tin?

Everyone loves cheesecake but, let’s face it, it’s not always the easiest dessert to serve. When you’re eating with a crowd or bringing the dessert to this year’s holiday party, you need a dessert that you can pass out easily.

This Chocolate Turtle Cheesecake recipe shows you how to make individual mini cheesecakes so you can have your (cheese)cake and avoid the hassle too.

Instead of slicing pieces of cheesecake for everyone, everyone can grab their own mini cheesecake.

No silverware required!

Ingredient Notes

• Graham Crackers – I used honey graham crackers for a classic cheesecake crust. Chocolate graham crackers would be delicious too.
• Dark Chocolate Cocoa Powder – The darker the cocoa, the richer the chocolate flavor of the cheesecake. Regular dutch processed cocoa powder can be substituted.
• Caramel sauce – Store bought caramel sauce (that you use for ice cream) is perfect here. If you have a favorite homemade caramel sauce recipe, feel free to use it.

How to Make Turtle Cheesecakes

For the crust:

• Use the food processor to make the graham cracker crust for turning the crackers into fine crumbs.
• Once you add the butter and sugar, press the crust into the muffin tins using a tart shaper. If you don’t have a tart shaper, the bottom of a cup works just as well!

For the cheesecake:

• Let the cream cheese soften for a few minutes on the counter so it’s easier to beat with the eggs, sugar and cocoa.
• I recommend filling each muffin tin only about 2/3 of the way full with the cheesecake mixture so you leave room for the toppings!

For the toppings:

• I use the microwave for melting the chocolate and the heavy cream, then whisk the ingredients together to form a smooth and silky ganache frosting.
• Add the chocolate ganache to the baked cheesecakes first, followed by the caramel sauce. Finish of the Chocolate Turtle Cheesecakes by pressing a pecan half into the top of each one before the chocolate sets.

More Easy Dessert Recipes

• Twinkie Cake
• Disney Churro Recipe
• Turtles
• Chocolate Pound Cake
• Caramel Corn Recipe
• Banana Cake Recipe

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Chocolate Turtle Cheesecake Recipe

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By: Aimee

Rich, chocolate Cheesecakes topped with a milk chocolate ganache, caramel, and pecans! Next time you crave Cheesecake, try this Chocolate Turtle version!

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Additional Time: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Servings: 20 cheesecakes

Ingredients 

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For the Crust:

• ▢ 9 honey graham crackers whole
• ▢ 2 Tablespoons granulated sugar
• ▢ 6 Tablespoons unsalted butter melted

For the Cheesecake:

• ▢ 2 packages cream cheese, softened 8 ounce each
• ▢ ½ cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 3 Tablespoons dark chocolate unsweetened cocoa powder

For the ganache:

• ▢ 2 cups milk chocolate morsels
• ▢ ½ cup heavy cream
• ▢ ¼ cup caramel sauce
• ▢ 24 pecan halves

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Instructions 

• In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
• In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until 2/3 full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
• When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
• Spoon about 1-2 Tbsp of ganach over each cooled cheesecake. Drizzle with caramel sauce and top with one pecan halve. Store in refrigerator for up to 3 days. ENJOY.

Notes

• For the crust: Use the food processor to make the graham cracker crust for turning the crackers into fine crumbs. Once you add the butter and sugar, press the crust into the muffin tins using a tart shaper. If you don’t have a tart shaper, the bottom of a cup works just as well!
• For the cheesecake: Let the cream cheese soften for a few minutes on the counter so it’s easier to beat with the eggs, sugar and cocoa. I recommend filling each muffin tin only about 2/3 of the way full with the cheesecake mixture so you leave room for the toppings!
• For the toppings: I use the microwave for melting the chocolate and the heavy cream, then whisk the ingredients together to form a smooth and silky ganache frosting.
• Add the ganache to the baked cheesecakes first, followed by the caramel sauce. Finish of the Chocolate Turtle Cheesecakes by pressing a pecan half into the top of each one before the chocolate sets.

Nutrition

Calories: 206kcal, Carbohydrates: 22g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 72mg, Fiber: 1g, Sugar: 17g

Course: Cheesecake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

A delicious and elegant dessert that everyone will swoon over. Mini Chocolate Turtle Cheesecakes are perfect for that next potluck, holiday celebration or any time you’re craving a rich chocolate dessert!