No Bake Turtle Mini Cheesecakes

No Bake Turtle Mini Cheesecakes are a delightful fusion of creamy cheesecake, rich caramel, velvety chocolate, and crunchy pecans, all nestled atop a buttery graham cracker crust. These individual-sized desserts are perfect for gatherings, offering a sophisticated taste without the need for baking.Knedir Recipes

Why You’ll Love This Recipe

• No-Bake Convenience: Ideal for warm days or when the oven is occupied.

• Individual Portions: Perfectly sized for serving at parties or events.

• Decadent Flavor Combination: The classic turtle trio—caramel, chocolate, and pecans—complements the creamy cheesecake beautifully.

• Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld and saving time on the day of serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 cup graham cracker crumbs

• 1 tablespoon granulated sugar

• 5 tablespoons unsalted butter, meltedFacebook+2Home+2Belly Full+2

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 2 teaspoons vanilla extract

• 1 cup heavy whipping creamFacebook+3Knedir Recipes+3Sugar Apron+3NorthEast Nosh Recipes+5Naomi\’s Recipes+5Knedir Recipes+5

For the Topping:

• Caramel sauce (store-bought or homemade)

• 6 oz semi-sweet chocolate, chopped

• ¼ cup heavy cream

• Chopped pecans

• Mini chocolate chips (optional)Pillsbury.com+6Naomi\’s Recipes+6Knedir Recipes+6Dance Around the Kitchen+4Knedir Recipes+4Sugar Apron+4Sugar Apron

Directions

1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottoms of a 12-cup muffin tin lined with paper liners. Refrigerate while preparing the filling.

2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.

3. Assemble the Cheesecakes: Spoon the cheesecake filling over the prepared crusts, filling each cup nearly to the top. Smooth the tops with a spatula. Refrigerate for at least 2 hours, or until set.

4. Prepare the Chocolate Ganache: In a microwave-safe bowl, combine chopped semi-sweet chocolate and ¼ cup heavy cream. Microwave in 20-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth. Allow to cool slightly.

5. Add Toppings: Once the cheesecakes are set, drizzle each with caramel sauce, followed by a spoonful of chocolate ganache. Sprinkle chopped pecans and mini chocolate chips on top.

6. Serve: Keep refrigerated until ready to serve. Remove paper liners before serving, if desired.

Servings and Timing

• Servings: 12 mini cheesecakes

• Preparation Time: 30 minutes

• Chilling Time: 2 hours

• Total Time: 2 hours 30 minutes

Variations

• Nut-Free Version: Omit pecans for those with nut allergies.

• Different Crusts: Use crushed chocolate cookies or vanilla wafers instead of graham crackers.

• Flavor Twists: Add a tablespoon of espresso powder to the filling for a mocha flavor, or incorporate a fruit puree for a fruity variation.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.

• Freezing: Freeze cheesecakes without toppings for up to 2 months. Thaw in the refrigerator overnight and add toppings before serving.

• Reheating: Not applicable, as these are best served chilled.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well. Ensure it’s of good quality for the best flavor.

How can I make homemade caramel sauce?

Combine 1 cup granulated sugar, 6 tablespoons unsalted butter, and ½ cup heavy cream in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden brown color. Allow to cool before using.

No Bake Turtle Mini Cheesecakes

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia
• Total Time: 3 hours 20 minutes
• Yield: 12 mini cheesecakes
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These no bake turtle mini cheesecakes are creamy, rich, and layered with a crunchy graham cracker crust, silky cheesecake filling, gooey caramel, chocolate drizzle, and chopped pecans. A decadent bite-sized dessert that’s perfect for parties or anytime sweet cravings hit!

---

Ingredients

Makes 12 mini cheesecakes

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers, crushed)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

For the toppings:

• 1/4 cup caramel sauce

• 1/4 cup chocolate sauce or melted chocolate

• 1/3 cup chopped pecans

Cook Mode Prevent your screen from going dark

---

Instructions

• Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1–2 tablespoons into the bottom of each lined muffin cup. Chill in the fridge while making the filling.

• Make the filling: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until well incorporated. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

• Assemble: Spoon or pipe the cheesecake mixture over each crust, smoothing the tops. Chill for at least 2–3 hours, or until firm.

• Top and serve: Drizzle with caramel and chocolate sauce, then sprinkle with chopped pecans. Serve chilled.

Notes

• Use store-bought caramel and chocolate sauce for convenience.

• For a chocolate twist, use Oreo crumbs instead of graham crackers.

• Can be made ahead and stored in the fridge for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dessert
• Method: No-Bake
• Cuisine: American