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–+ servings

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.
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Prep Time 30 minutes
Chill Time: 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
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

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