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
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
