No-Bake Turtle Mini Cheesecakes 🍯
Ingredients:
For the Crust:
1½ cups graham cracker crumbs
2 tablespoons sugar
½ cup melted butter
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Topping:
½ cup caramel sauce
½ cup chopped pecans
½ cup chocolate chips
Directions:
Prepare the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened. Press about 1½ tablespoons of the mixture into the bottom of each cupcake liner in a standard 12-cup muffin tin. Chill in the fridge while preparing the filling.
Make the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat until creamy and well combined.
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Assemble: Spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops. Refrigerate for at least 2 hours or until firm.
Top and serve: Just before serving, drizzle each mini cheesecake with caramel sauce, sprinkle with chopped pecans, and add a few chocolate chips on top.
Prep Time: 25 minutes | Chill Time: 2 hours | Total Time: 2 hours 25 minutes
Kcal: 310 kcal per mini cheesecake | Servings: 12 mini cheesecakes
Tips:
Use a piping bag for neat and even cheesecake filling layers.
Toast the pecans slightly to bring out their natural flavor and crunch.
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