Mini Turtle Cheesecake


For the crust:

  • 3/4 cup ground chocolate cookie crumbs
  • 1/3 cup pecan meal
  • 2 tablespoons brown sugar
  • 1/4 cup unsalted butter melted

For the filling:

  • 1 1/2 packages 12 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup plain yogurt

For the caramel drizzle:

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla

For the chocolate drizzle:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • pecans for topping


  1. Preheat oven to 325. Line a 12-muffin pan with aluminum liners and spray lightly with oil.
  2. To make crust: Combine chocolate cookie crumbs, pecan meal, brown sugar, and melted butter. Spoon a tablespoon into bottom of each muffin liner and press lightly with your fingers. Bake for 5 minutes; remove from oven.
  3. To make filling: Beat cream cheese in a large mixing bowl until creamy. With mixer running, gradually add sugar, salt, and vanilla; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt.
  4. Spoon about 1/4 cup of filling into each muffin liner. It should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight.
  5. To make caramel drizzle, combine 1/4 cup of butter, brown sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves. Stir in cream. Remove from heat and stir in vanilla. Cool.
  6. To make chocolate drizzle, melt 2 tablespoons of butter in saucepan over low heat. Add chocolate chips, remove from heat and stir until melted.
  7. To assemble, carefully remove liners from cooled cheesecakes and put cheesecakes on wax paper. Place a pecan in the center of each cheesecake. Drizzle chocolate and caramel over tops. Keep refrigerated until serving.