Description
Delightful bite-sized desserts that combine rich flavors of chocolate, caramel, and creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup light brown sugar
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 large eggs
- 24 caramel squares, unwrapped
- 1 cup + 2 tablespoons heavy whipping cream, divided
- 1/2 cup finely chopped pecans
- 1/4 cup powdered sugar
- 1/4 cup + 1 tablespoon caramel syrup, divided
- 1/4 cup chocolate syrup
- 1/2 cup pecan halves
Instructions
- Preheat your oven to 350°F (175°C). Place a large rimmed sheet pan on the bottom oven rack and fill it halfway with water to create steam. Line a muffin tin with 12 metal cupcake liners.
- In a small bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Evenly distribute the mixture into the cupcake liners and press down to create the crust.
- In a large bowl, beat cream cheese and light brown sugar until creamy. Add sour cream and flour, mixing until well combined. Add eggs one at a time, mixing after each addition. Fill each cupcake liner with cheesecake batter.
- Bake for about 25 minutes until set. Cool for 15 minutes in the tin, then transfer to a wire rack. Refrigerate for at least 4 hours.
- For the topping, melt caramel squares with 2 tablespoons of cream in a saucepan over low heat. Stir in chopped pecans and cool. Spoon this mixture onto the cheesecakes and let it set.
- For the whipped cream, chill a bowl and whisk. Whip 1 cup of heavy cream, powdered sugar, and 1 tablespoon of caramel syrup until stiff peaks form. Pipe this on top of the caramel.
- Drizzle with caramel and chocolate syrup and garnish with pecan halves. Let sit for 10-15 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. They can be frozen, but wrap thoroughly to avoid freezer burn.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: mini cheesecakes, turtle cheesecake, dessert, bite-sized treats, party dessert, easy dessert