No Bake Turtle Mini Cheesecakes
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.
Servings 12
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
Homemade Caramel Sauce
1 cup granulated sugar
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.
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.