Turtle Cheesecake Tartlets are so simple to make. Mini cheesecakes with chocolate chips, pecans and garnished with caramel and more chocolate.
I am so excited and honored to guest post for one of my dearest and most supportive blogging friend, Nancy from gotta get baked! Like most of my food blogger friends, we met over Instagram. I still remember the first conversation we had… it was about her cute Maltese, Abby. If you haven’t seen this white fluff-ball, well you should. She’s adorable! You guys may know by now how much I adore animals, especially dogs. Nancy made cupcakes for Abby’s shower that actually looked like paw prints which immediately grabbed my attention as I had just thrown Grizz-Lee his own birthday party. The rest is history.
But besides our love for our fur-babies, Nancy and I have similar tastes in desserts. We both love to share our infatuation of chocolate, cakes and ice cream-making; she’ll even teach you how to make ice cream without the use of a machine! So hop on over to meet Nancy and see her beautiful blog. I’m sure you’ll find plenty of desserts you’ll love.
As for today, I have these mini tarts or as I’d like to call them – tartlets because it sounds more cute, don’t ya think?
The base is of my own buttermilk pie crust recipe; so simple and my best yet. It’s topped with chocolate chips and a thin layer of cheesecake. Garnished with a chocolate-caramel drizzle, toasted chopped pecans and even more chocolate. In case you may not you may not have small tartlet pans, no need to fret; place and press a small 2 ½ to 2 ¾ inch round pie crust in a cupcake well and fill accordingly. This cheesecake does not rise upon baking so filling close to the edge of the pie crust is certainly fine.
If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.
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Turtle Cheesecake Tartlets
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
Turtle Cheesecake Tartlets are so simple to make. Mini cheesecakes with chocolate chips, pecans and garnished with caramel and more chocolate.
Ingredients
BUTTERMILK CRUST
- 2 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold shortening
- 5 to 7 tablespoons cold buttermilk
CHEESECAKE FILLING
- 1 cup semisweet chocolate chips, divided
- 4 oz cream cheese, softened
- 1/4 cup brown sugar
- 4 tablespoons caramel topping, divided
- 1 large egg
- 1 teaspoon vegetable oil
- 1/3 cup pecans, chopped
Instructions
- CRUST: In a medium bowl, whisk flour and salt. Using a pastry blender or long-tined fork cut in shortening until the mixture becomes crumbly about the size of small peas. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
- Form pastry dough into a ball and flatten into a disk shape on a floured surface. Cover with plastic wrap and cool in the fridge for 30 minutes.
- FILLING: Heat oven to 450°F. Roll chilled dough onto a floured surface enough to cover the bottom and to the rim of 8 tartlet pans. Place and press into pans. Reroll extra pastry scraps if necessary.
- Evenly divide 1/2 cup of chocolate chips amongst the tartlets and sprinkle onto the bottom of each crust. Bake for 6 minutes. Using the back of a wooden spoon, immediately and gently press down any air pockets. Reduce oven temperature to 375°F.
- Meanwhile, in a medium bowl, beat cream cheese, brown sugar, 2 tablespoons caramel topping and egg until well blended. Pour evenly over partially baked crust covering the chocolate chips.
- Bake for 10 to 12 minutes or until cheesecake is set. Cool for 10 minutes; remove from pans and transfer to a wire cooling rack.
- In a small bowl, microwave on HIGH 1/2 cup chocolate chips and oil for 30 seconds, stir. Microwave about 30 seconds longer or until melted, stir. Drizzle melted chocolate over cooled tartlets. Sprinkle pecans and drizzle with remaining caramel topping.
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Category: Cheesecake
- Cuisine: American
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