why make this recipe
No Bake Turtle Mini Cheesecakes are a delightful treat that offers a rich combination of flavors and textures. They are perfect for satisfying your sweet tooth without the hassle of baking. Ideal for parties, family gatherings, or just a cozy night in, these mini cheesecakes are sure to impress your guests. Plus, they are simple to make, allowing you to enjoy a delicious dessert without spending hours in the kitchen.
how to make No Bake Turtle Mini Cheesecakes
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup caramel sauce
- 1 cup hot fudge sauce
- 1 cup chopped pecans
- Extra caramel and hot fudge for drizzling
Directions:
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Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until the crumbs are evenly coated. Press the mixture into the bottoms of a 12-cup muffin tin lined with cupcake liners. Chill in the refrigerator.
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Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add vanilla and mix well. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
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Assemble the Mini Cheesecakes: Divide the filling among the muffin cups, spreading it smoothly over the crusts. Refrigerate for 2-3 hours until set.
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Add the Toppings: Once set, remove the cheesecakes from the muffin tin and peel off the liners. Spoon caramel sauce and hot fudge over each cheesecake, then sprinkle with chopped pecans.
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Drizzle and Serve: Just before serving, drizzle extra caramel and hot fudge over each mini cheesecake. Serve chilled.
how to serve No Bake Turtle Mini Cheesecakes
These mini cheesecakes can be served directly from the refrigerator. Place them on a dessert platter and allow guests to pick their favorites. For an extra special touch, offer additional toppings like whipped cream or more chopped pecans on the side for a customizable dessert experience.
how to store No Bake Turtle Mini Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. Make sure to keep the mini cheesecakes separated if possible, so the toppings do not become soggy or mix together.
tips to make No Bake Turtle Mini Cheesecakes
- Use room temperature cream cheese for a smoother filling.
- To make it easier to remove the cheesecakes from the liners, lightly spray them with cooking spray before adding the crust.
- Feel free to adjust the amount of pecans or toppings based on your preference.
variation (if any)
For a different flavor, you can substitute the caramel and hot fudge with fruit toppings, such as fresh strawberries or blueberries. You could also add a swirl of peanut butter to the cheesecake mixture for a tasty twist.
FAQs
Q: Can I make these ahead of time?
A: Yes, you can prepare the mini cheesecakes a day in advance. Just keep them refrigerated until you’re ready to serve.
Q: Can I freeze No Bake Turtle Mini Cheesecakes?
A: While it is possible to freeze them, it’s best to freeze them without toppings. Thaw in the refrigerator before serving.
Q: What can I use instead of pecans?
A: You can use any nuts you prefer, like walnuts or almonds, or skip the nuts altogether for a nut-free option.
No Bake Turtle Mini Cheesecakes
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Use room temperature for smoother filling.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream Whip until stiff peaks form.
For the toppings
- 1 cup caramel sauce
- 1 cup hot fudge sauce
- 1 cup chopped pecans
- Extra caramel and hot fudge for drizzling For serving.
Instructions
Preparation of the crust
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until the crumbs are evenly coated.
- Press the mixture into the bottoms of a 12-cup muffin tin lined with cupcake liners. Chill in the refrigerator.
Preparation of the cheesecake filling
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add vanilla and mix well.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assembly
- Divide the filling among the muffin cups, spreading it smoothly over the crusts.
- Refrigerate for 2-3 hours until set.
Topping
- Once set, remove the cheesecakes from the muffin tin and peel off the liners.
- Spoon caramel sauce and hot fudge over each cheesecake, then sprinkle with chopped pecans.
Serving
- Just before serving, drizzle extra caramel and hot fudge over each mini cheesecake. Serve chilled.
