Turtle Cheesecake Cupcakes

What’s Cooking in Gail’s Kitchen? Equal Measures: Turtle Cheesecake Cupcakes! Every so often I succumb to my sweet tooth. At those times I admit, I throw caution to the wind. If I’m going to splurge on something sweet, I pull out all the stops. Hence, today’s feature includes a caramel pecan cookie dough crust, a sensuously satisfying vanilla cheesecake center, and a spectacular topping of sea salt caramel, chocolate chips, and sugared pecans that says, “Go all the way, you’re worth it!” Now you can be pampered as well.



16-ounce package refrigerated Pecan Turtle Cookie Dough, room temperature

16 ounces Neufchâtel cheese, room temperature

14-ounce can sweetened condensed milk

2 eggs

2 teaspoons vanilla extract

1/4 teaspoon sea salt

1/4 cup semi-sweet mini chocolate morsels

1/2 cup sugared pecans, chopped

1/3 cup caramel butterscotch ice cream topping

Coarse sea salt, for garnish


Preheat oven to 325°. Line muffin tins with cupcake papers to make 24 cupcakes. Cut each square portion of cookie in half. Place one section of dough in the bottom of each paper-lined muffin cup. Bake 12 minutes. Meanwhile, using a hand mixer and a medium-sized bowl, beat the Neufchâtel cheese, sweetened condensed milk, eggs, vanilla extract, and sea salt for 3 minutes. Scrape down the sides as needed. Spoon 3 tablespoons of cheesecake mixture over each cookie crust. Bake 18 minutes longer. Cool cupcakes on a wire rack. Refrigerate Turtle Cheesecake Cupcakes for one hour. Before serving, top each with mini chocolate chips and sugared pecans. Drizzle caramel butterscotch sauce over all. Garnish with a sprinkling of coarse sea salt.

26 thoughts on “Turtle Cheesecake Cupcakes

  1. What a naming! Lol At first i thought your are in canibalism, or something like else., Gail. Lol Indeed, its looking very interesting, and i am sure your beloved Neufchatel cheese makes the difference to any other dessert. Thanks for sharing, Gail! Enjoy a nice Friday! xx Michael

    Liked by 1 person

  2. Dear Gail, can I ask you, no, beg you, to send me your details about making “custard” with two eggs and one
    yolk, which I wanted to copy, but lost it in the hundreds of emails I get every week?!
    It must be from a week or two ago.
    I will be so grateful!!


    Liked by 1 person

  3. I bet these are delicious and with absolutely no “keeping quality”! I make a turtle cheesecake, a big one, and there’s never a crumb left on the plate. I suspect someone in my family is actually licking the plate clean, which they certainly would do if served your little treats!

    Liked by 1 person

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