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No-Bake Turtle Mini Cheesecakes
Alyssa

No-Bake Turtle Mini Cheesecakes

Enjoy no-bake turtle mini cheesecakes—creamy, rich cheesecakes topped with chocolate, caramel, and pecans. A delightful treat for any occasion!
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Ingredients Method

Ingredients
  

Crust:
  • 1 cup graham cracker crumbs - Acts as the base providing that signature buttery crunch.
  • 2 tbsp sugar - Enhances the sweetness of the crust.
  • 4 tbsp melted butter - Binds the crumbs together and adds richness.
Filling:
  • 8 oz cream cheese softened - The star of the cheesecake, creating a creamy texture.
  • 1/4 cup sugar - Sweetens the filling and balances the tanginess of the cream cheese.
  • 1 tsp vanilla extract - Adds a lovely aromatic flavor.
  • 1 cup heavy cream whipped - Provides lightness and a fluffy texture to the filling.
Topping:
  • 1 can whipped cream or 2 cups heavy cream whipped - A luscious topping for added creaminess.
  • 1/2 cup pecans chopped - Offers a delightful crunch and a nutty flavor.
  • 1/4 cup caramel sauce plus extra for drizzling - Sweet caramel goodness, perfect for drizzling.
  • 1/4 cup chocolate chips melted - A rich chocolate layer that complements the other flavors.

Method
 

  1. Make the Crust: In a bowl, combine 1 cup graham cracker crumbs, 2 tbsp sugar, and 4 tbsp melted butter. Mix until the mixture resembles wet sand.
  2. Press into Muffin Tin: Using a muffin tin, press the crust mixture firmly into the bottom of each cavity. Ensure it is evenly distributed. Chill in the refrigerator while you prepare the filling.
  3. Prepare the Filling: In a mixing bowl, beat together 8 oz softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla extract until smooth and creamy.
  4. Fold in 1 cup whipped heavy cream until well combined. This will lighten the cream cheese mixture. Be careful not to deflate the whipped cream too much.
  5. Assemble the Cheesecakes: Spoon or pipe the cheesecake mixture into each chilled crust, filling to the top and smoothing out the surface with a spatula or the back of a spoon.
  6. Prepare the Topping: Using 1/2 cup chopped pecans, sprinkle them over the cheesecake layer. Drizzle each cheesecake with 1/4 cup caramel sauce and 1/4 cup melted chocolate for a decadent finish.
  7. Chill & Serve: Let the mini cheesecakes chill in the refrigerator for at least 2 hours. Once set, carefully remove them from the muffin tin. Top with whipped cream if desired and drizzle with additional caramel and chocolate sauce.