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No Bake Turtle Mini Cheesecakes

Indulge in rich, creamy mini cheesecakes topped with gooey caramel and crunchy pecans, perfect for gatherings or a sweet treat at home.
Print Recipe
Prep Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 8 oz cream cheese, softened Make sure it's softened for easy mixing.
  • 1/2 cup powdered sugar Adds sweetness and fluffiness.
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream For a fluffy texture.
For the topping
  • 1/2 cup caramel sauce Drizzle onto the cheesecakes.
  • 1/2 cup chopped pecans
  • to taste Whipped cream Optional for garnishing.

Method
 

Create the Crust
  1. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of your mini cheesecake cups or muffin tin lined with cupcake liners. Set aside.
Whip up the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Add in vanilla extract and mix again.
Make it Fluffy
  1. In another bowl, beat the heavy whipping cream until stiff peaks form. Gently fold into the cream cheese mixture.
Assemble the Mini Cheesecakes
  1. Spoon or pipe the creamy filling onto the crusts in your cups, filling them about 3/4 full.
Chill Out
  1. Cover the cheesecakes with plastic wrap and refrigerate for at least 3 hours or overnight.
Top and Enjoy
  1. Once set, drizzle caramel over each cheesecake, sprinkle with pecans, and top with whipped cream if desired. Serve and enjoy!

Notes

You can use chocolate sandwich cookies for the crust for a different flavor. To stabilize whipped cream, add a tablespoon of cornstarch while whipping. Store leftovers in the fridge for up to 3 days.