Description
Irresistible little cheesecake bites with a turtle vibe! Great for the freezer; just pull one out when you need a sweet fix!
Ingredients
- Crust
- 24 whole Chocolate Graham Crackers, Broken Into Pieces
- 8 Tablespoons Salted Butter, Melted
- ½ cups Sugar
- Filling
- 3 packages (8 Ounce) Cream Cheese, Softened
- 1 cup Sugar
- 2 whole Large Eggs
- 1 teaspoon Vanilla Extract
- ½ cups Jarred Salted Caramel Sauce
- GANACHE
- 12 ounces, weight Semi-sweet Chocolate, Chopped
- ¾ cups Heavy Cream
- TOPPINGS:
- 1 cup Pecan Halves
- ½ cups Mini Chocolate Chips
- ½ cups Salted Caramel Sauce
Preparation
Preheat the oven to 350 degrees.
For the crust: Line a 24-cup muffin tin with cupcake liners. Pulse the graham crackers and sugar in a food processor until fine crumbs form. Add the butter, then pulse until well combined. Distribute the crumbs among the prepared cups, about 2 tablespoons in each, and press to firm them up. Set crusts aside.
For the filling: Beat the cream cheese in an electric mixer fitted with the paddle attachment until smooth. Mix in the sugar and eggs. Add the vanilla and salted caramel and mix again. Distribute the batter among the muffin cups, about 3 tablespoons per cup. Tap the tin on the counter to distribute the batter evenly.
Bake, watching to make sure they don’t burn, until set in the middle, 15 to 17 minutes. Cool on a wire rack, then chill for 2 hours.
For the ganache: Place the chopped chocolate in a bowl and set aside. Heat the cream in a saucepan until warm and bubbles begin to form around the edges, 1 to 2 minutes. Pour over the chocolate and allow to sit for 2 minutes. Mix until smooth, then set aside to cool slightly.
Place about 1 tablespoon ganache on top of each cheesecake. Add 1 pecan half and mini chocolate chips to each one. Drizzle with the remaining caramel sauce. Chill in the fridge or freeze, uncovered, for 1 hour. Transfer to an airtight freezer container and freeze for up to 3 months.
Allow to thaw at room temperature for 30 minutes before serving.
