No Bake Turtle Mini Cheesecakes (Print Version)

Mini cheesecakes with graham cracker crust, caramel drizzle, pecans, and chocolate, all made without baking.

# Ingredients:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened
05 - 1/2 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup heavy whipping cream

→ Toppings

08 - 1/2 cup caramel sauce, plus extra for drizzling
09 - 1/2 cup chopped pecans, toasted
10 - 1/4 cup chocolate sauce, for drizzling

# Steps:

01 - In a medium bowl, blend the graham cracker crumbs, granulated sugar, and melted butter until thoroughly combined.
02 - Press the crust mixture evenly into the base of 12 cupcake liners placed in a standard muffin pan, forming a firm layer.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
04 - Gradually add the powdered sugar and vanilla extract to the cream cheese, blending until fully incorporated and smooth.
05 - In a separate bowl, beat the heavy whipping cream until stiff peaks form.
06 - Gently fold the whipped cream into the cream cheese mixture until uniform and aerated.
07 - Equally distribute the cheesecake filling over the prepared crusts in the muffin tin using a spoon or piping bag.
08 - Drizzle caramel sauce over each cheesecake and sprinkle with toasted chopped pecans.
09 - Refrigerate for at least 4 hours or until the cheesecakes are fully set.
10 - Before serving, drizzle with additional chocolate sauce and extra caramel sauce as desired.

# Notes:

01 - For the cleanest presentation, chill the cheesecakes overnight and use a sharp knife to loosen the edges before removing from liners.

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