No-Bake Turtle Mini Cheesecakes
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- ½ cup caramel sauce
- ½ cup chopped pecans
- ½ cup chocolate chips
Instructions
Step 1: Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Stir until the mixture resembles wet sand.
- Press about 1-2 tablespoons of crust mixture into the bottoms of a muffin tin lined with paper cups or silicone molds.
- Chill in the refrigerator for 15-20 minutes to firm up.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon or pipe the cheesecake filling onto the chilled crusts, smoothing the tops with a spoon or spatula.
- Refrigerate for at least 4 hours or until set. Overnight is best.
Step 3: Add the Toppings
- Once set, drizzle each mini cheesecake with caramel sauce.
- Sprinkle chopped pecans on top.
- Finish with a few chocolate chips or a light chocolate drizzle.
Step 4: Serve and Enjoy
- Carefully remove the mini cheesecakes from the liners or molds.
- Serve chilled and watch them disappear!
Notes
- Crust Options: Try crushed Oreos, vanilla wafers, or chocolate graham crackers.
- Cream Cheese Tip: Make sure it’s room temperature for a smooth filling.
- Whipped Cream Sub: Store-bought whipped topping can be used in a pinch.
- Nut-Free Option: Skip the pecans or substitute with toffee bits.
- Add a Twist: Mix a bit of espresso powder or cinnamon into the crust for extra flavor.