No Bake Turtle Mini Cheesecakes (Print Version)
Velvety cheesecakes with caramel, pecans, and chocolate atop a buttery graham cracker crust.
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
8 ounces cream cheese, softened
05 -
1/2 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 cup heavy whipping cream
→ Topping
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, mix graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
02 -
Press the crumb mixture firmly and evenly into the bottom of 12 cupcake liners arranged in a muffin pan, creating compact individual bases. Set aside.
03 -
Using an electric mixer, beat softened cream cheese in a large bowl until completely smooth and creamy.
04 -
Gradually add powdered sugar and vanilla extract, mixing until the filling is uniform and free of lumps.
05 -
In a separate bowl, whip the heavy cream to stiff peaks, ensuring it holds its shape.
06 -
Gently fold the whipped cream into the cream cheese mixture, maintaining volume for a light, airy texture.
07 -
Divide and spoon the filling over each prepared crust base, smoothing the tops evenly.
08 -
Drizzle caramel sauce over each mini cheesecake and sprinkle generously with toasted chopped pecans. Refrigerate for at least 4 hours or until fully set.
09 -
Before serving, drizzle additional chocolate sauce and extra caramel sauce over the cheesecakes.
# Notes:
01 -
Ensure cream cheese is at room temperature for optimal smoothness and easy blending.