Rich and creamy mini turtle cheesecakes topped with caramel and nuts – the perfect dessert for your next party.
Sometimes when you eat cheesecake you can only have a bit or two because it’s so rich, not these, these have the perfect balance to them from the vanilla wafer crust to the chocolate and vanilla swirl filling. I had to test at least 4 of them to make sure of that 😉
How to make Turtle Cheesecake Cups:
- Heat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, mix cookie crumbs and butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
- In a medium bowl, beat together the cream cheese, sugar, vanilla and eggs until smooth.
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Pour half of the mixture onto the prepared crust. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture, swirl mixtures slightly with the tip of a knife.
- Bake for 30 minutes or until the centers of the cheesecake cups are set. Cool at room temperature for about 1 hour. Refrigerate at least 2 hours or overnight. Serve with caramel topping and pecans. Store covered in refrigerator.
Tips for making these Cheesecake cups:
- Make sure your cream cheese is at room temperature before mixing, to avoid lumps.
- It is easier if you warm up the hot fudge before mixing it into the cream cheese mixture.
- You can use crushed Oreos instead of vanilla wafers for the crust. If you want more of a chocolate flavor
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Turtle Cheesecake Cups
Rich and creamy mini turtle cheesecakes topped with caramel and nuts - perfect dessert for your next party.
Nutrition per portion
Ingredients
- 1 1/2 cups (about 40 cookies) vanilla wafer cookies, finely crushed
- 3 tablespoons butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1/4 cup hot fudge topping
- 1/2 cup pecans
- caramel topping, for drizzling over cheesecakes
Method
- Heat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, mix cookie crumbs and butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
- In a medium bowl, beat together the cream cheese, sugar, vanilla and eggs until smooth.
-
Pour half of the mixture onto the prepared crust. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. Spoon over vanilla mixture, swirl mixtures slightly with the tip of a knife.
- Bake for 30 minutes or until the centers of the cheesecake cups are set. Cool at room temperature for about 1 hour. Refrigerate at least 2 hours or overnight. Serve with caramel topping and pecans. Store covered in refrigerator.
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