Chocolate Caramel Cheesecake

Chocolate Caramel 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!

Growing up, my mom always made individual cheesecakes instead of the full size version. This mini chocolate cheesecake recipe is scrumptious, and perfect for sharing at parties.

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This recipe was originally published in September 2013. The photos and recipe notes, and assembling of toppings has been updated in January 2025. I think you’ll love this new version best!

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

Everyone loves classic 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!

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

• 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.
• Pecans– toast the nuts for best flavor and texture!

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! Or use your fingertips.

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 chocolate ganache.
• Spoon the chocolate ganache to the baked cheesecakes first, followed by a big swirl of whipped cream or cool whip. Finish of the Chocolate Caramel Cheesecakes by drizzling the top with caramel sauce, chocolate syrup, and chopped pecans.

How to Store

Refrigerate cheesecakes in an airtight container for up to 5 days.

You can also freeze the cheesecakes without the topping for up to 3 months.

More Easy Dessert Recipes

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

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Chocolate Caramel 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 topping:

• ▢ 2 cups milk chocolate morsels
• ▢ ½ cup heavy cream
• ▢ 16 ounces Cool Whip, thawed
• ▢ ¼ cup caramel sauce
• ▢ ¼ cup chocolate syrup
• ▢ ½ cup chopped pecans

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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 Tablespoons of ganache over each cooled cheesecake. Pipe some Cool Whip (or whipped cream) over the top. Drizzle with caramel sauce and chocolate syrup and top with a sprinkle of chopped pecans.

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 whipped cream (Cool Whip) caramel sauce and chocolate syrup. Finish off the Chocolate Turtle Cheesecakes by sprinkling chopped pecans before the chocolate sets.
• Store: Refrigerate cheesecakes in an airtight container for up to 5 days.
• Freeze: You can also freeze the cheesecakes without the topping for up to 3 months.

Nutrition

Serving: 1cheesecake, 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!