No Bake Turtle Mini Cheesecakes are easy creamy mini cheesecakes topped with gooey chewy caramel, melt-in-your-mouth chocolate, and crunchy pecans all throughout.
Something that every chocolate, caramel, and cheesecake fan should taste. Looking for a decadent treat?
Step aside Chocolate Salted Caramel Tarts and Dutch Caramel Apple Pie, there’s a new guy in town – No Bake Turtle Mini Cheesecakes.
NO BAKE MINI CHEESECAKES
Anything one-pot or no-bake is right up my alley, but that doesn’t mean boring. Oftentimes, the simplest things in life are the most satisfying and act as the best backdrop for memorable moments.
How to make No Bake Turtle Mini Cheesecakes
First, gather your ingredients. You’ll need just a few basic ingredients for this decadent treat!
- Graham crackers crumbs
- Butter
- Semi – sweet chocolate
- Cream cheese
- Heavy cream
- Powdered sugar
- Vanilla extract
- Caramel sauce
- Pecans – chopped
Can I Make Turtle Mini Cheesecake Ahead?
Yes, in fact, it’s even better if you make it the day before serving as it will have plenty of time to set firmly.
Can You Freeze It?
Yes, this mini cheesecake freezes beautifully. Place it in an airtight container and freeze for up to 2 months.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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No Bake Turtle Mini Cheesecakes
Ingredients
- 1 cup graham crackers ground
- 1 tbsp sugar
- 5 tbsp butter melted
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- Caramel Sauce or homemade(recipe bellow)
- 6 oz semi-sweet chocolate chopped
- 1/4 cup heavy cream
Instructions
- Prepare 12 baking cups or panettone baking cups (I used 2 3/8 x 2 Inch ) or mini springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until well combined. Press evenly in the paper cups with shot glass, to make a firm layer. Chill in the fridge whilst you do the rest!
- Meanwhile, whisk the Cream Cheese and powdered sugar and vanilla with an electric mixer until combined.
- Pour in the heavy cream and continue to mix until it is starting to thicken a lot like a Mousse does! Top the crusts with 4-5 tablespoons of the filling. Leave it in the fridge to cool.
- When ready to serve, melt the chocolate and stir in heavy cream. Spoon 1/2 to 1 Tbsp caramel sauce over each cheesecake.
- Next, add a dollop of chocolate ganache on top of the caramel. Carefully spread the ganache over the caramel so it’s almost completely covered.
- Sprinkle chopped pecans and mini chocolate chips on top for garnish. Store cheesecakes in the refrigerator.
Notes
6 Tablespoons unsalted butter, at room temperature and sliced into 6 pieces
1/2 cup heavy cream, at room temperature
1 teaspoon salt Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it cools.
