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Turtle Cheesecake Bites

Turtle Cheesecake Bites




24 to 28 bites


3 hours 30 minutes


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Graham Cracker Pecan Crust

  • 1/4 cup graham cracker crumbs
  • 1/3 cup finely chopped Pecans
  • 1 tablespoon sugar
  • 1-1/2 tablespoons butter OR margarine, melted


  • 4 ounces semi-sweet chocolate, divided
  • 6 ounces cream cheese, softened
  • 1/4 cup Crown® Lily White® or Golden Corn Syrup
  • 2 tablespoons heavy cream
  • 1 egg
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup prepared salted caramel ice cream topping
  • 24 to 28 Pecan Halves



  1. Preheat oven to 325°F. Line 24 to 28 mini muffin wells (1-1/2 inches in diameter) with paper liners.

To make the crust:

  1. Combine cracker crumbs with finely chopped pecans in a small bowl. Stir in sugar and butter until well blended. OR place all ingredients in a food processor and blend until evenly distributed.
  2. Press an equal amount of crust mixture (about 1 teaspoon) into the bottom of each lined mini muffin well. Set aside.

To make the cheesecake:

  1. Melt 3 ounces chocolate in microwave or small saucepan over low heat; set aside.
  2. Beat cream cheese with mixer until fluffy. Add corn syrup, cream, egg and vanilla. Beat until smooth. Add melted chocolate; beat until blended. Spoon mixture evenly over the crusts, using about 1 level tablespoon each.
  3. Bake 10 to 12 minutes or until centers are puffed. Cool on wire rack 30 minutes. Cover and chill for a minimum of 2 hours. Note: Cheesecake bites can be made a day ahead to this point.
  4. Just before serving spread a small amount (about 1 teaspoon) of caramel topping over each small cheesecake. Place a pecan half in center. Melt remaining 1 ounce of chocolate; drizzle over top. Store any leftovers in refrigerator.

Recipe Tip: Recipe can easily be doubled. When baked and cooled, cheesecake bites can be frozen for up to 1 month. Defrost overnight in refrigerator. Before serving, top each with caramel topping, a pecan half and a drizzle of melted chocolate.


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