No-Bake Turtle Mini Cheesecakes

Love cheesecake but hate the thought of having to turn on the oven this summer? Here is a great no-bake alternative and the best part is that each is an individual serving No-Bake Turtle Mini Cheesecakes. Featuring a graham cracker crust, creamy cheesecake filling and topped with whipped cream, melted caramel and chocolate drizzle and chopped pecans.

Ingredients:

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter melted

Cheesecake Filling:

• 8 ounces cream cheese softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream whipped to stiff peaks

Topping:

• 1 can of whipped cream or 2 cups of heavy cream whipped to stiff peaks.
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce plus extra for drizzling
• 1/4 cup chocolate chips melted

Instructions:

Prepare the Crust:

1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
2. Press the mixture evenly into the bottom of a muffin tin lined with paper liners. You should have enough crust mixture to fill about 12 mini cheesecakes.
3. Place the muffin tin in the refrigerator to chill while you prepare the filling.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
2. Gently fold in the whipped heavy cream until fully incorporated, being careful not to deflate the mixture.

Assemble the Cheesecakes:

1. Remove the chilled crusts from the refrigerator.
2. Spoon the cheesecake filling evenly into each muffin cup, filling them almost to the top.
3. Smooth the tops with a spatula or the back of a spoon.

Add the Topping:

1. Sprinkle chopped pecans evenly over the top of each cheesecake.
2. Drizzle caramel sauce over the pecans.
3. Melt chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the caramel sauce.

Chill and Serve:

1. Place the muffin tin in the refrigerator and chill the cheesecakes for at least 2 hours, or until set.
2. Once set, carefully remove the mini cheesecakes from the muffin tin and peel off the paper liners.
3. Top with canned whipped cream or homemade whipped cream
4. Drizzle additional caramel sauce and chopped pecans over the tops of the cheesecakes, if desired, before serving.
5. Enjoy!

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Lemon Blueberry Delight

No-Bake Oreo Mint Cheesecake

Breakfast Egg Muffins with Bacon and Spinach

Mediterranean Delight Egg Muffin Cups

Chocolate Peanut Butter Swirl Muffins

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No-Bake Turtle Mini Cheesecakes

Love cheesecake but hate the thought of having to turn on the oven this summer? Here is a great no-bake alternative and the best part is that each is an individual serving No-Bake Turtle Mini Cheesecakes. Featuring a graham cracker crust, creamy cheesecake filling and topped with whipped cream, melted caramel and chocolate drizzle and chopped pecans.

Course Dessert

Cuisine American

Keyword #northeastnosh #nobakedessert #nobakecheesecake #cheesecake #turtlepecan #chocolate #caramel #desserttable #food #foodie

Prep Time 30 minutes minutes

Chill Time: 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 12 Servings

Ingredients

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter melted

For the Cheesecake Filling:

• 8 ounces cream cheese softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream whipped to stiff peaks

For the Topping:

• 1 can of whipped cream or 2 cups of heavy cream whipped to stiff peaks.
• 1/2 cup chopped pecans
• 1/4 cup caramel sauce plus extra for drizzling
• 1/4 cup chocolate chips melted

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Instructions

Prepare the Crust:

• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of a muffin tin lined with paper liners. You should have enough crust mixture to fill about 12 mini cheesecakes.
• Place the muffin tin in the refrigerator to chill while you prepare the filling.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
• Gently fold in the whipped heavy cream until fully incorporated, being careful not to deflate the mixture.

Assemble the Cheesecakes:

• Remove the chilled crusts from the refrigerator.
• Spoon the cheesecake filling evenly into each muffin cup, filling them almost to the top.
• Smooth the tops with a spatula or the back of a spoon.

Add the Topping:

• Sprinkle chopped pecans evenly over the top of each cheesecake.
• Drizzle caramel sauce over the pecans.
• Melt chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the caramel sauce.

Chill and Serve:

• Place the muffin tin in the refrigerator and chill the cheesecakes for at least 2 hours, or until set.
• Once set, carefully remove the mini cheesecakes from the muffin tin and peel off the paper liners.
• Top with canned whipped cream or homemade whipped cream
• Drizzle additional caramel sauce and chopped pecans over the tops of the cheesecakes, if desired, before serving.
• Enjoy!