No-Bake Turtle Mini Cheesecakes (Print)
Rich no-bake mini cheesecakes with caramel, pecans, and chocolate on a chocolate crust.
# Ingredients:
→ Crust
01 -
1 ½ cups chocolate graham cracker crumbs
02 -
5 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
16 oz cream cheese, room temperature
04 -
½ cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1 cup heavy whipping cream
→ Toppings
07 -
1 cup caramel sauce
08 -
1 cup chopped pecans
09 -
1 cup chocolate chips, melted
# Directions:
01 -
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated. Press the mixture evenly into the bottom of a lined muffin tin, creating a firm crust layer. Place the crusts in the refrigerator to chill while preparing the filling.
02 -
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract and mix until well combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
03 -
Spoon the cheesecake filling over the chilled crusts, filling each muffin cup to the top. Smooth the tops with a spatula. Refrigerate the cheesecakes for at least 4 hours or until set.
04 -
Once the cheesecakes are set, remove them from the muffin tin and place them on a serving platter. Drizzle each cheesecake with caramel sauce. Sprinkle chopped pecans over the caramel. Drizzle melted chocolate over the top for the final touch.
05 -
Serve the mini cheesecakes chilled. Enjoy these rich and decadent no-bake treats!
# Notes:
01 -
Make sure the cream cheese is at room temperature to avoid lumps in the filling.
02 -
For a more pronounced flavor, you can add a pinch of sea salt to the caramel sauce.
03 -
These mini cheesecakes can be stored in the refrigerator for up to 3 days.