Mini Turtle Cheesecakes

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Learn how to make these adorable and delicious mini turtle cheesecakes with a brownie bottom, creamy cheesecake center, and topped with caramel, chocolate, and pecans. 

Mini Turtle Cheesecakes |

True confessions of a recipe hoarder Episode 937. Obviously I do a fair amount of baking and to be honest, sometimes I get a little behind on the sharing of my recipes. Case in point, these mini turtle cheesecakes. The exact date is a little fuzzy but I’ve been hanging on to this yummy recipe for wayyy too long without sharing it.

Mini Turtle Cheesecakes |

Mini cheesecakes might be my favorite kind of cheesecakes. Maybe that’s because tiny things have cute coming out the wazoo, orrrr maybe it’s because I can eat 12 of them and feel better about it than I would if I ate 4 whole slices of regular sized cheesecake. Probably a combination of the two.

Mini Turtle Cheesecakes |

These little morsels of sugary heaven are so dreamy. A brownie base with creamy vanilla cheesecake, topped with chewy caramel, rich chocolate, and crunchy pecans. All the flavors of a classic turtle dessert rolled into one little handheld bundle of cheesecake joy. So I’m sorry for the delay in getting these into your life, but trust me when I say they are definitely worth the wait.

Mini Turtle Cheesecakes |

Mini Turtle Cheesecakes |

Mini Turtle Cheesecakes

Learn how to make these adorable and delicious mini turtle cheesecakes with a brownie bottom and topped with caramel, chocolate, and pecans.
5 from 5 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 20 mini cheesecakes



  • 1/2 cup unsalted butter
  • 1/3 cup semi sweet chocolate chips
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt


  • 16 ounces cream cheese, at room temperature (2 8-ounce bricks, do not use fat free)
  • 1 egg at room temperature
  • 1/3 cup granulated sugar
  • 2 teaspoons vanilla extract

Turtle Topping

  • 1/2 cup caramels + 3 tablespoons heavy cream
  • 1/2 cup semisweet chocolate chips + 2 tablespoons heavy cream
  • pecans


  • Preheat oven to 350 degrees and line muffin tin with cupcake liners.
  • For the brownie layer, stir together flour and salt in a small bowl and set aside. In a microwave safe bowl combine chocolate and butter and microwave on half-power for 1 minute. Stir and return to microwave for 20 seconds at a time, stirring after each until smooth.
  • In a medium mixing bowl, combine sugar, eggs and vanilla and whisk until completely incorporated. Whisk in the chocolate mixture. Stir in the flour mixture until just incorporated.
  • Spoon the brownie mixture into the bottom of each cupcake liner. Bake for 10 minutes and set aside.
  • Prepare the cheesecake layer by creaming together the cream cheese, egg, sugar, and vanilla until smooth. Fill each liner 3/4 full with the cheesecake mixture. Bake for 20-25 minutes until cheesecake is set. (Just wiggle the pan a little big and if the cheesecake doesn't move much it's done). Allow to cool about 15 minutes.
  • Combine caramels and heavy cream in a microwave safe bowl and cook on half power for 2 minutes. Stir, return to microwave for 20 seconds at a time until smooth. Repeat process in another bowl with chocolate chips and heavy cream.
  • Spoon some caramel sauce on the top of each each cheesecake. Transfer to freezer or fridge for 2-3 minutes, then spoon chocolate sauce on top of caramel. Top with pecans. Serve immediately or chill until ready to serve.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!


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Recipe Rating


Could i use a boxed brownie mix FOr the bottom layer?

    If you want to cheat, then sure! 😉 I’m just joking- sounds like it should work! Definitely let me know the outcome!!

I tried a boxed brownie mix. The brownies ended up being a little underdone and they stuck to the paper so badly we threw most of them away. Stick with the recipe! I personally would increase the cheesecake layer to offset all the chocolate, but that may just be me.

    Oh bummer- sorry to hear that! But thanks for sharing!

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