🧁 No-Bake Turtle Mini Cheesecakes 🍫
Ingredients
For the Crust:
1 cup finely crushed graham crackers (about 8 full sheets)
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 ounces full-fat cream cheese, softened to room temperature
½ cup powdered sugar, sifted
2 teaspoons pure vanilla extract
1 cup cold heavy whipping cream
For the Topping:
6 ounces high-quality semi-sweet chocolate, finely chopped
¼ cup heavy cream
½ cup thick caramel sauce (store-bought or homemade)
⅓ cup chopped toasted pecans
Instructions
Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Divide evenly among 12 standard muffin cups lined with paper liners (or use reusable mini pans). Press firmly into the bottom using the base of a small glass or measuring cup. Chill in the refrigerator for at least 15 minutes.
Make the filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla with an electric mixer on medium speed until smooth and lump-free. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and airy.
Assemble: Spoon or pipe about 3–4 tablespoons of the filling over each chilled crust, smoothing the tops gently. Return to the refrigerator and chill for at least 2 hours, or preferably overnight, to set completely.
Prepare the ganache: In a heatproof bowl, combine chopped chocolate and ¼ cup heavy cream. Microwave in 20-second intervals, stirring between each, until melted and glossy. Alternatively, use a double boiler. Let cool slightly until thickened but still pourable.
Finish and garnish: Just before serving, drizzle or spoon 1–2 teaspoons of caramel over each cheesecake. Top with a spoonful of warm ganache, allowing it to drip slightly over the edges. Immediately sprinkle with chopped toasted pecans for crunch and visual appeal.
Serve & store: Keep refrigerated until ready to serve. These hold well for up to 4 days in an airtight container. For longer storage, freeze (ungarnished) for up to 2 months; thaw overnight in the fridge before topping.
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