No-Bake Turtle Mini Cheesecakes
Ingredients:
Crust:
1 cup crushed chocolate graham crackers
3 tablespoons melted butter
Filling:
1 (8 oz) block cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup whipped topping (like Cool Whip)
Toppings:
1/4 cup caramel sauce
1/4 cup chocolate sauce
1/4 cup chopped pecans
Directions:
In a bowl, combine crushed graham crackers and melted butter. Mix well and press into the bottoms of a lined muffin tin or mini cheesecake molds. Chill for 15 minutes.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Gently fold in the whipped topping.
Spoon the filling evenly over the chilled crusts and smooth the tops. Refrigerate for at least 4 hours or until set.
Just before serving, drizzle with caramel and chocolate sauces, and sprinkle with chopped pecans.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 280 kcal | Servings: 6 mini cheesecakes
Tips:
Use silicone molds or a muffin tin with liners for easy removal.
Toast the pecans lightly for extra flavor and crunch.
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