Bite-Size Turtle Cheesecakes


Bite-Size Turtle Cheesecakes

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Muffin tins filled with bite-size chocolate turtle cheesecakes, topped with whole pecans

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    Servings and Ingredients

    Serves 24
    3 tbsp. Hy-Vee butter, melted
    ⅔ c. crushed Hy-Vee graham crackers
    1 (8 oz) pkg Hy-Vee cream cheese, softened
    ½ c. Hy-Vee sugar
    ¼ c. Hy-Vee unsweetened cocoa powder
    ½ tsp. Hy-Vee vanilla extract
    1 Hy-Vee large egg
    24 Hy-Vee pecan halves
    4 tbsp. caramel ice cream topping


    1. Lightly grease 24 mini muffin cups with non-stick cooking spray. Combine melted butter and graham cracker crumbs. Divide crumb mixture evenly among muffin cups, about 1 rounded teaspoon each; press mixture down slightly to compact. Set aside.
    2. Beat cream cheese until smooth. Add sugar, cocoa powder and vanilla. Mix until smooth and combined, scraping down sides of bowl. Add egg and beat until well-blended.
    3. Spoon cheesecake batter into a one-gallon zip-top plastic bag; cut bottom corner at an angle. Pipe cheesecake mixture into muffin cups, filling just to the top of muffin cup, about 1-1/2 teaspoons.
    4. Bake in 350-degree oven 14 to 16 minutes or until filling is barely set. Cool 15 minutes in pan. Place 1 pecan half on top of each cheesecake. Refrigerate 30 minutes or until well-chilled or ready to serve. Run small knife around edge of each cup to loosen. Lift out cheesecakes and drizzle with caramel topping.

    Recipe Source:

    Hy-Vee Seasons Holiday Entertaining Cookbook.