It’s official, I’m obsessed with mini cheesecakes. I’ve seriously never been a huge cheesecake eater, but now my dreams are dancing with little adorable delicious cheesecakes and I want them all in my belly.
So let’s talk about these drool inducing little guys, they are the perfect combination of sweet, crunchy and creamy, from the graham cracker crust to the salted caramel sauce they are absolute perfection. These would make another great addition to your holiday table, but let’s be real, they would be great any day.
And no worries, if they puff up a little and fall (like mine) it’s just a little more room for some caramel sauce, and nobody is gonna complain about that (and if they do, tell ’em to get out, you don’t need that kind of negativity in your life!).
Mini Turtle Cheesecakes {Gluten Free Option} (Print Me)
Ingredients:
Crust:
~1 cup graham crackers (I used Gluten Free S’moreables)
3 Tablespoons (1.5 ounces) unsalted butter, melted
Filling:
12 ounces cream cheese, room temperature
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon
1 large egg, room temperature
Topping:
Salted caramel sauce, homemade or store-bought
1/2 cup pecans, chopped and toasted
1/2 cup semisweet chocolate chips
Directions:
Preheat your oven to 350°F and lightly grease a 12 cup mini cheesecake pan with nonstick spray.
Start making the crust by placing graham crackers in the bowl of a food processor, pulsing until finely ground. Add in melted butter and pulse just until moistened (alternately crush cookies by hand then mix in butter with fork). Divide the mixture evenly among the cavities of pan, about 1 heaping tablespoon each. Use a small bottle or fingers to firmly press crumbs down.
Bake the crusts for 5 minutes, remove from oven to cool slightly and reduce temperature to 325°F.
Next, make the filling in a large bowl use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the vanilla, cream, salt, and cinnamon and beat on low until smooth. Add the egg and beat until just combined. Divide the mixture evenly among cavities.
Bake for about 18 minutes, or until just set. Remove from oven and allow to cool in pan for about 15 minutes before removing and allowing to cool completely. Cover lightly with plastic wrap and refrigerate for 2 hours minimum (or up to 3 days max).
When completely cooled, top cheesecakes with just enough to cover tops but not overflow. Sprinkle with pecans and press lightly into caramel. Last, place chocolate chips in a small heatproof bowl and microwave in 20 second intervals, stirring well between bursts, until just melted. Drizzle the chocolate over tops with spoon or by transferring the chocolate to a small ziptop bag and snipping a small hole in one corner. Return to the fridge to chill until ready to serve.
Source: Handle the Heat
