Yield: 20-24 cheesecakes

Chocolate Turtle Cheesecake

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes

Rich, chocolate Cheesecakes topped with a milk chocolate ganache, caramel, and pecans! Next time you crave Cheesecake, try this Chocolate Turtle version!


For the Crust:

  • 9 honey graham crackers (whole)
  • 2 Tablespoons granulated sugar
  • 6 Tablespoons unsalted butter, melted

For the Cheesecake:

  • 2 packages (8 ounce each) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 Tablespoons dark chocolate unsweetened cocoa powder

For the ganache:

  • 2 cups milk chocolate morsels
  • ½ cup heavy cream
  • ¼ cup caramel sauce
  • 24 pecan halves


  1. In a food processor, pulse graham crackers until fine crumbs. Pulse in sugar. Using a fork, mix in the melted butter. Spoon about 1 tablespoon of crust into the bottom of 20-24 paper lined muffin cups. Press into bottom of paper liner using a tart shaper or bottom of a cup. Set aside.
  2. In a large mixing bowl, beat cream cheese, sugar and vanilla on high for about 2 minutes. Add eggs, one at a time, beating until fully incorporated. Beat in the cocoa powder. Spoon filling (about 2 Tbsp scoop) into muffin cups until ⅔ full. Bake cheesecakes in a 350 degree F oven for 25-30 minutes. Remove and cool on a wire rack.
  3. When cooled, begin ganache and frosting. In a glass bowl, add heavy cream and microwave one minute, until warmed. Add chocolate, heat an additional 60 seconds. Whisk smooth.
  4. Spoon about 1-2 Tbsp of ganach over each cooled cheesecake. Drizzle with caramel sauce and top with one pecan halve. Store in refrigerator for up to 3 days. ENJOY.


  • For the crust: Use the food processor to make the graham cracker crust for turning the crackers into fine crumbs. Once you add the butter and sugar, press the crust into the muffin tins using a tart shaper. If you don't have a tart shaper, the bottom of a cup works just as well!
  • For the cheesecake: Let the cream cheese soften for a few minutes on the counter so it's easier to beat with the eggs, sugar and cocoa. I recommend filling each muffin tin only about ⅔ of the way full with the cheesecake mixture so you leave room for the toppings!
  • For the toppings: I use the microwave for melting the chocolate and the heavy cream, then whisk the ingredients together to form a smooth and silky ganache frosting.
  • Add the ganache to the baked cheesecakes first, followed by the caramel sauce. Finish of the Chocolate Turtle Cheesecakes by pressing a pecan half into the top of each one before the chocolate sets.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 206Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 72mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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