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No Bake Turtle Mini Cheesecakes
Alyssa

No Bake Turtle Mini Cheesecakes

Enjoy these irresistible no-bake turtle mini cheesecakes, featuring layers of caramel, chocolate, and pecans. A perfect dessert treat!
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Ingredients Method

Ingredients
  

  • Graham Cracker Crumbs: They form the crunchy base that holds the cheesecakes. If you’re gluten-intolerant swap them for a gluten-free alternative like almond meal.
  • Cream Cheese: The heart of any cheesecake it provides the creamy texture. Opt for full-fat cream cheese for the richest results, but for a lighter version, you can consider using reduced-fat varieties.
  • Sugar: A touch of granulated sugar is used in the crust while powdered sugar sweetens the creamy cheese mixture without grittiness.
  • Vanilla Extract: Essential for its aromatic warmth transporting every bite into luxurious territory. Use pure vanilla if possible.
  • Heavy Whipping Cream: It adds fluffiness to the filling and creates a silky ganache. Substitute with coconut cream for a dairy-free version.
  • Caramel Sauce: The luscious layer that sweetens and enhances the dessert. Making it at home ensures you have control over the sweetness and texture.
  • Semi-Sweet Chocolate: Balancing the sweetness and adding depth. Dark or milk chocolate could serve as alternatives depending on preference.
  • Pecans: They crown the dessert but can be switched with walnuts or almonds if preferred.

Method
 

Base and Filling
  1. Prepare 12 mini baking cups or muffin liners on a tray that fits into your refrigerator.
  2. Mix 1 cup graham cracker crumbs with 5 tablespoons melted butter and 1 tablespoon sugar until the mixture resembles wet sand. Divide and press into the bottom of each cup using the back of a spoon. Chill in the refrigerator while you prepare the filling.
  3. In a mixing bowl, whisk together 8 oz softened cream cheese, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract until smooth and creamy.
  4. Add 1 cup heavy whipping cream to the bowl. Mix on medium-high speed until thickened and billowy, roughly to soft peaks. Spoon the filling over each crust layer, distributing evenly. Return to the fridge to set further.
Ganache and Toppings
  1. For the ganache, combine 6 oz chopped semi-sweet chocolate and 1/4 cup heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
  2. Drizzle cooled, homemade caramel sauce over each cheesecake (recipe below). Follow with a layer of chocolate ganache, smoothing it lightly with the back of a spoon.
  3. Sprinkle chopped pecans and chocolate chips over the top while the ganache is still slightly warm. Let chill until fully set.
Homemade Caramel Sauce
  1. In a saucepan over medium heat, melt 1 cup sugar until it reaches an amber color (be cautious not to burn).
  2. Add 6 tablespoons unsalted butter, mixing until incorporated, followed by 1/2 cup heavy cream and 1 teaspoon salt. If the mixture seizes, continue heating gently and stirring until smooth. Let it cool to thicken.