No-Bake Turtle Mini Cheesecakes
Ingredients:
For the Crust:
- 1 cup ground graham crackers
- 1 tbsp sugar
- 5 tbsp melted butter
For the Cheesecake Filling:
- 8 oz softened cream cheese
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- Caramel sauce (store-bought or homemade)
- 6 oz chopped semi-sweet chocolate
- 1/4 cup heavy cream
- Chopped almonds
- Mini chocolate chips
Directions:
1. In a medium bowl, combine ground graham crackers, sugar, and melted butter. Mix until the crumbs are evenly moistened.
2. Press the mixture firmly into the bottoms of mini cheesecake cups or muffin liners to form the crust layer. Place in the refrigerator to chill.
3. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
4. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
6. Spoon or pipe the cheesecake filling over the chilled crusts, filling each cup nearly to the top.
7. Refrigerate for at least 2 hours to allow the filling to set.
8. For the topping, heat the heavy cream in a small saucepan until just simmering. Pour over chopped semi-sweet chocolate and let sit for 2 minutes. Stir until smooth to make ganache.
9. Drizzle caramel sauce over each mini cheesecake, then spoon or drizzle the chocolate ganache on top.
10. Sprinkle chopped almonds and mini chocolate chips over each cheesecake for garnish.
11. Keep refrigerated until ready to serve.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes
Kcal: 320 kcal | Servings: 12 mini cheesecakes
Tips:
Use chilled bowls and beaters when whipping cream for better volume and stability.
Allow cheesecakes to chill thoroughly to ensure the filling firms up properly before adding toppings.