Mini Turtle Brownie Cheesecake Bites

by

Fudgy, creamy & party-perfect

Get ready to impress with these Mini Turtle Brownie Cheesecake Bites a rich, fudgy, bite-sized dream come true! Each mini cheesecake has a chewy brownie base, a silky cheesecake center, and a topping of gooey caramel, melted chocolate, and crunchy pecans. Perfect for holidays, birthdays, or any celebration, these handheld treats deliver all the decadence of a full-size turtle cheesecake — but in an adorable, pop-in-your-mouth form. From Emma’s Cake Studio, these little showstoppers are everything you love about turtles creamy, nutty, and perfectly portioned!

Time Breakdown

  • Prep Time: 20 minutes
  • Bake Time: 25 minutes
  • Cooling & Chilling: 2–3 hours
  • Total Time: ~3 hours 45 minutes
  • Servings: 18–20 mini bites

Ingredients List

Brownie Layer

  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt

Cheesecake Layer

  • 16 oz (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ cup sour cream

Turtle Topping

  • ½ cup caramel sauce (store-bought or homemade)
  • ½ cup semisweet chocolate chips (melted)
  • ½ cup chopped pecans
  • Sea salt flakes (optional, for garnish)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • 2 mini muffin pans (24-cup size)
  • Paper or silicone liners
  • Hand or stand mixer
  • Mixing bowls
  • Rubber spatula
  • Measuring cups & spoons
  • Small saucepan or microwave-safe bowl

Step-by-Step Beginner-Friendly Instructions

  1. Preheat oven: Set oven to 350°F (175°C). Line mini muffin tins with paper liners.
  2. Make brownie base: In a bowl, whisk melted butter, sugar, eggs, and vanilla. Stir in flour, cocoa powder, and salt until smooth. 🍫
  3. Fill & bake: Spoon about 1 tablespoon of brownie batter into each muffin cup. Bake 8–10 minutes, just until edges are set.
  4. Prepare cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. 🧁
  5. Layer & bake again: Spoon cheesecake mixture over brownie base, filling each cup nearly full. Bake 15 minutes, or until centers are just set.
  6. Cool: Let cool in pan, then refrigerate for at least 2 hours.
  7. Top it off: Once chilled, drizzle each bite with caramel and melted chocolate. Sprinkle chopped pecans (and sea salt, if desired). 🐢✨
  8. Serve & enjoy: Peel off liners and serve cold or room temp they’re rich, creamy, and melt-in-your-mouth perfect! 💛

Pro Tips

  • Prevent cracks: Don’t overbake the cheesecake layer it should still jiggle slightly when done.
  • Make ahead: Chill overnight and decorate just before serving for best results.
  • Mini but mighty: Use a piping bag for neat caramel and chocolate drizzles. 🍫
  • Freeze-friendly: Store in an airtight container for up to 2 months thaw in the fridge before serving.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bite1803g18g10g1g15g