Turtle Cheesecake Cookie Cups

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Turtle Cheesecake Cookie Cups are bite sized indulgences. You won't be able to stop at one!

You guys know by now that cheesecake is my jam. Pretty much any kinda cheesecake. But I’m pretty sure we’ve hit it out of the park with this one. What if I told you these bite-sized cheesecakes have a chocolate chip cookie crust, delectable filling, and then three toppings to make them ridiculously good?

Turtle Cheesecake Cookie Cups are topped with lucious caramel and pecans. The mini chocolate chips add a little extra sweetness.

It all starts with that cookie dough. It’s mostly your average chocolate chip cookie dough, except there’s nothing average about it. If you’ve never made cookie dough with Crisco® Butter Flavor All-Vegetable Shortening, you’re missing out. It creates the best texture in a cookie!

I could never figure out why my favorite Snickerdoodle recipe calls for shortening instead of butter. But after baking up these cheesecakes, I realized that Crisco® creates the perfect chewy texture. As a cheesecake base? Incredible.

Turtle Cheesecake Cookie Cups made a great addition to your dessert table. A mini cheesecake just for you!

Not only is the texture incredible, this crust mimics the toppings – buttery cookie dough has chocolate chips and chopped pecans mixed in, adding crunch and gooey sweetness. The perfect match for tangy cheesecake filling!

Once these mini cheesecakes are baked up and cooled, you’ll top each one with caramel sauce, mini chocolate chips, and chopped pecans. You might think I’m gilding the lily, but I’m here to tell you: Just go with it. Every bite is worth it.

Turtle Cheesecake Cookie Cups are completely indulgent treats. And since they're bite-sized, have two, or three!

You might be wondering where the inspiration for these little bites of bliss came from. And for that I say, you must check out The Scratch Academy! It’s a virtual baking school that can help home-bakers ignite new life into traditional pie and baking recipes and inspire their own creations. You’ll find everything from cookies and pies to bars and burritos.

There are so many fun recipes there, you’ll have days and days of baking ahead of you. Better get to the store and pick up some Crisco® Butter Flavor All-Vegetable Shortening sticks! Start with these Turtle Cheesecake Cookie Cups and these Apple Hand Pies.

Turtle Cheesecake Cookie Cups

Yield: 24 mini cheesecakes

Prep Time: 20 minutes

Cook Time: 32 minutes

Total Time: 52 minutes

Ingredients:

For the Cookie Crust:

  • 6 Tablespoons Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon milk
  • 1 ½ teaspoons pure vanilla extract
  • 1 egg, lightly beaten
  • 3/4 cup Pillsbury Best All Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/4 cup finely chopped pecans

For the Cheesecake:

  • 3 8-ounce packages of cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup heavy cream

For the Topping:

  • 1/2 cup caramel sauce
  • 4 ounces semi-sweet chocolate, melted
  • 1/4 cup finely chopped pecans

Directions:

  1. Preheat the oven to 375ºF. Line 24 muffin cups with grease-proof paper liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat Crisco shortening sticks, brown sugar, milk and vanilla until light and fluffy. Add in egg and mix until well combined.
  3. In a medium bowl, whisk together the flour, salt, and baking soda. Gradually add flour mixture to the shortening mix and mix until just combined.
  4. Fold in chocolate chips and pecans.
  5. Use a small cookie scoop to distribute 2 teaspoons of cookie dough into each prepared muffin cup.
  6. Bake in preheated oven for 8-9 minutes. Place pan(s) on cooling rack and allow cookie crusts to cool for 10 minutes. Reduce oven temperature to 350ºF.
  7. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar until well combined. Add in eggs and vanilla and mix until combined. Be sure to scrape down the sided of the bowl as needed. Mix in heavy cream until combined.
  8. Use a large scoop to distribute about 3 tablespoons of cheesecake filling into each muffin cup.
  9. Bake in preheated oven for 20-23 minutes, or until filling is just set.
  10. Remove pan to cooling rack and allow cheesecake cups to cool completely.
  11. Once cheesecake are cool, place them into the refrigerator for at least 4 hours.
  12. Before serving, drizzle with caramel sauce, melted chocolate and pecans.
Cookie crust adapted from Crisco.

Turtle Cheesecake Cookie Cups are completely indulgent treats. And since they're mini, you can have a few!

19 Responses to “Turtle Cheesecake Cookie Cups”

  1. Scarlett — March 2, 2016 at 2:21 pm

    These are perfect for a ladies luncheon, engagement parties, SUPER BOWL, etc., etc!
    can’t wait to try them…..have been using butter flavored Crisco (I think ever since it came on
    the scene!)   Love it for cookies because they turn out DELICIOUS!  and it’s so handy to unwrap
    a stick!  Thanks for the great recipe.  Scarlett

    • Jamie — March 3rd, 2016 at 12:29 pm

      Hi, Scarlett! Thank you for your kind words. I hope you enjoy them!

  2. These look absolutely divine. Love those blue polka dotted plates! Adorable!

    • Jamie — March 3rd, 2016 at 11:53 am

      Thanks so much, Michelle! The plates are from Target.
      -Jamie

  3. Serena — March 2, 2016 at 9:25 pm

    Looks yummy! I (almost) always use butter-flavored Crisco when baking…. so much better!
    Do have a question- for the crust, I’m assuming it’s 1/4 cup chopped pecans?

    • Jamie — March 3rd, 2016 at 10:20 am

      Serena-
      Yes, 1/4 cup, I’ve edited the recipe to correct that. Thanks for pointing it out.
      -Jamie

  4. Heather @Boston Girl Bakes — March 3, 2016 at 7:42 pm

    Ooh I’m a sucker for Turtle desserts- and love these are mini so I don’t feel guilty! 

    • Jamie — March 5th, 2016 at 10:45 pm

      Thanks so much for stopping by, Heather!

  5. Blueberry — March 6, 2016 at 2:59 am

    Great! 

  6. cookiesfromhome — March 11, 2016 at 6:35 am

    Thanks for sharing these delicious cookie cups dear.Perfect for family functions and parties. Like the way you have present this awesome recipe 

    Cookie Gifts

    • Jamie — March 11th, 2016 at 10:23 am

      Thank you! I hope you enjoy them!

  7. Celestine — March 11, 2016 at 5:22 pm

    These are absolutely delicious! They are not too sweet which is perfect! I’ve made them three times in one week! This is now my go-to treat for work.

    • Jamie — March 15th, 2016 at 3:24 pm

      I’m so glad you enjoyed them Celestine! Take care!

  8. Kym — June 3, 2016 at 7:22 pm

    We can’t get Crisco products in New Zealand…. Should I use plain vegetable shortening or butter?

    • Jamie — June 6th, 2016 at 8:41 am

      Hi, Kym! Plain vegetable shortening or butter will work just fine. I hope you enjoy them!

  9. Staci — June 4, 2016 at 12:02 am

    How many mini cheesecakes does the recipe make? Thinking of making these for the cookie table at my niece’s wedding. 

    • Jamie — June 6th, 2016 at 9:08 am

      Hi, Staci! The recipe makes 24 mini cheesecakes. Congratulations to your niece!

  10. Staci — June 4, 2016 at 12:04 am

    Forgot another question.. Regular muffin tin not mini??? 

    • Jamie — June 6th, 2016 at 9:08 am

      I used regular muffin tins for this, but I suppose you could use mini if you like. Good luck!

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