Easy Mini Cheesecakes Recipe
Inspired by Cheesecake Factory, these mini cheesecakes have a super creamy texture and taste. They are easy to make and great to take to parties and gatherings. Enjoy them as they are or with your favorite marmalade and berries. Yum!
???? Make cheesecakes like a pro, learn the secrets and get all our recipes ➡️
▶ Printable recipe, tips, and instructions
▶ Watch all our cheesecakes:
Say HI to us here:
▶Instagram:
▶Facebook Page:
▶Pinterest:
THANK YOU for watching and have a lovely day!
▶ The music I use: - Get a 30-day free trial.
How to make sugar-free microwave turtle cheesecake/simple/easy/keto/diabetic/low carb/sugar free
You guys are in for a real delicious sweet treat that is totally keto friendly diabetic friendly sugar free friendly low carb friendly and if you’re not any of that it is still delicious to eat
Turtle Cheesecake Recipe
Turtle Cheesecake Recipe for holidays such as Thanksgiving or Christmas. This caramel pecan cheesecake with Oreo crust will leave you crave more than one slice. Sweet treat that you need to make for your next gathering!
RECIPE:
#TurtleCheesecakeRecipe #ThanksGivingDessert #CaramelSauce
Turtles Cheesecake | Delicious
Food should be fun. That's what we believe in. You'll want to try these recipes right now!
Made with ❤️ by Delicious!
Delicious Instagram :
Delicious Facebook:
Don't forget to follow ⤵️????
facebook.com/diply
facebook.com/diplyohmygodfacts
facebook.com/diplywhatthefacts
facebook.com/diplycrafty
facebook.com/diplyflawless
facebook.com/diplyvideo
Instant Pot Turtle Cheesecake ~ 1st Place Winner! ~ With Twin Cities Adventures
Recipe: -
For the crust grind up 12 Oreo cookies, Press into a parchment paper lines and Pam spread cheesecake pan
- For the caramel, add one and a half cups of sugar to a pan and slowly heat and mix until it liquefies, add 8 tablespoons of butter mix well, Add 1/2 cup of cream and mix well, strain then pour over the top of the ground up cookie crumbs, Place in freezer while you mix up the cheesecake better
-For the cheesecake filling, at 16 ounces of room temperature cream cheese (microwave for one minute), Add 2 tablespoons cornstarch, one pinch salt,Two Teaspoons vanilla extract,Two Well beaten eggs, 1/4 cup of sugar,Hand whisk this until smooth, then pour over the top of the caramel mixture in the cheesecake pan
- Prepare your instant pot by adding one cup of water, place cheesecake on trivet and lower into instant pot,Cook On high heat normal pressure for 28 minutes, natural pressure release for 10 minutes,When your cheesecake is done, poor remain in Carmel over top and top with toasted pecans chunks.Then place cheesecake in the refrigerator overnight, The next day, cut and enjoy your delicious turtle cheesecake :-)
Affiliate Link
Fat Daddio cheesecake pan
Instant Part 6 quart duo

Gourmet Chocolate and Caramel Layered Turtle Cheesecake
Looking for a gourmet cheesecake? Try this turtle cheesecake! It's layered with caramel, chocolate ganache, and pecans throughout. No water bath required!
Recipe:
Ingredients
Chocolate ripple
½ cup heavy cream (118ml)
4 oz chopped chocolate (112g) (see note)
Crust
1 ½ cups graham cracker crumbs (170g)
⅓ cup finely chopped pecans (40g)
3 Tablespoons light brown sugar, firmly packed
7 Tablespoons salted butter, melted (98g)
Cheesecake Filling
24 oz full-fat cream cheese, softened (680g)
¾ cup granulated sugar (150g)
¼ cup light brown sugar, firmly packed (50g)
½ cup sour cream (120g)
¾ teaspoon vanilla extract
3 large eggs, room temperature
¼ cup caramel sauce:
Ganache, from above
Topping
⅓ cup caramel sauce:
1 oz chopped chocolate (see note)
2 Tablespoons heavy cream
¾ cup pecans, mix of chopped and halved (90g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
9” springform pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the crust
00:35 In a medium-sized bowl, stir together graham cracker crumbs, finely chopped pecans, and brown sugar until combined.
01:40 Add melted butter and stir until all crumbs are moistened.
02:05 Press mixture evenly and firmly into the bottom and up the sides of a 9” springform pan. Set aside.
For the chocolate ripple
03:35 Prepare chocolate ripple first (so it has time to cool) by combining heavy cream and chocolate in a medium-sized microwave-safe mixing bowl. Microwave on high for 25 seconds. Stir well and return to microwave for another 25 seconds. Whisk until smooth and set aside while you prepare the filling.
For the cheesecake
Preheat oven to 325F (165C).
04:24 In a large mixing bowl using an electric mixer, combine cream cheese and sugars. Beat on medium speed until smooth, creamy, and lump free.
06:13 Add sour cream and vanilla extract and stir on low speed until combined.
06:41 In a separate dish, lightly beat one egg. Add to the cheesecake batter, stirring briefly on low speed until just combined. Repeat with remaining eggs, and scrape the sides and bottom of the bowl to ensure all ingredients are well incorporated.
08:43 Pour approximately a third of the cheesecake batter into the prepared crust. Drizzle half of caramel sauce over cheesecake layer followed by half of the chocolate ripple (this will not cover all of the cheesecake batter, this is fine). Pour another third of the cheesecake batter evenly overtop. Drizzle remaining half of caramel sauce over cheesecake, followed by remaining half of chocolate ripple. Top with the remaining cheesecake batter.
11:18 Place the pan on the center rack of your preheated oven. Bake for 50-55 minutes, or until the cheesecake is almost set (center will be jiggly and edges should be set and may puff slightly).
11:50 Remove from oven and cool until almost room temperature (alternatively, to help reduce risk of cracks, turn off oven, crack the door, and allow it to sit for 1 hour). Transfer to the refrigerator and chill for at least 6 hours, preferably overnight before topping and serving.
Topping
12:05 Once cheesecake is chilled, prepare your toppings. Make ganache by combining chocolate and heavy cream in a medium-sized microwave-safe bowl. Microwave for 25 seconds and stir well. If not yet smooth, microwave again and whisk until smooth. Set aside.
12:33 Drizzle caramel sauce and prepared ganache over cheesecake. Scatter pecans overtop.
14:10 For easy slicing, chill cheesecake in refrigerator for 15 minutes to allow toppings to set.
14:22 Once cheesecake has chilled completely, remove springform ring, slice and serve.
Notes
Chocolate for Ripple & Topping
I prefer to use semisweet or dark chocolate. You may use a chopped baking bar or use couverture chocolate. Chocolate chips are not my preference but will work in a pinch.
Storing
Return ring to pan and cover with foil. Store in the refrigerator for up to 5 days. Cheesecake may also be tightly wrapped and frozen.
Facebook:
Instagram:
Pinterest:
Email List: