No Bake Turtle Mini Cheesecakes
Delightful, no-bake mini cheesecakes topped with caramel, chocolate, and crunchy pecans.
Ingredients
For the crust
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 8 ounces cream cheese, softened Ensure it's at room temperature for a smooth filling.
- 1 cup powdered sugar Add more for a firmer cheesecake if desired.
- 1 teaspoon vanilla extract
- 1 cup whipped topping
Toppings
- 1 cup caramel sauce
- 1/2 cup chocolate sauce
- 1 cup chopped pecans
Instructions
Preparation
- In a bowl, mix the crushed graham crackers with melted butter and press the mixture into the bottoms of mini cheesecake cups.
- In another bowl, beat the cream cheese until smooth, then add powdered sugar and vanilla extract.
- Fold in the whipped topping until well combined.
- Spoon the cream cheese mixture over the graham cracker crusts.
- Drizzle caramel sauce and chocolate sauce on top, and sprinkle with chopped pecans.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
These mini cheesecakes are best served chilled. Present in individual cups or on a platter. Add a dollop of whipped cream or extra pecans for garnish. Store in an airtight container in the refrigerator for up to a week.