Description
Indulgent No-Bake Turtle Mini Cheesecakes blend creamy richness with caramel and chocolate decadence. Chocolate graham cracker crusts cradle silky cheesecake layers, promising a delightful dessert that melts in your mouth and satisfies sweet cravings.
Ingredients
Scale
Cheesecake Base:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons (1/4 cup or 56 grams) unsalted butter, melted
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese, softened
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy cream, whipped to stiff peaks
Toppings and Garnish:
- 1/2 cup (60 grams) chopped pecans
- 1/4 cup (60 milliliters) caramel sauce, plus extra for drizzling
- 1/4 cup (45 grams) chocolate chips, melted
- 1 can of whipped cream or 2 cups (480 milliliters) heavy cream, whipped to stiff peaks
Instructions
- Craft a delectable base by blending graham cracker crumbs, sugar, and melted butter until the texture mimics damp sandy consistency.
- Distribute the crumbly mixture into paper-lined muffin tin compartments, ensuring an even, compact layer covering the bottom of each cup.
- Refrigerate the crust while preparing the creamy filling to help it set firmly.
- Whip cream cheese, sugar, and vanilla extract together until achieving a silky, lump-free texture with a luxurious sheen.
- Gently incorporate whipped heavy cream into the cream cheese mixture, maintaining its airy volume through delicate folding techniques.
- Extract chilled crust from refrigerator and meticulously fill each cavity with the velvety cheesecake mixture, reaching near the top rim.
- Smoothen the surface of each mini cheesecake using a flat utensil for a polished appearance.
- Generously scatter chopped pecans across the cream-filled surfaces, creating a delightful nutty layer.
- Drizzle rich caramel sauce over the pecan-covered cheesecakes, allowing it to cascade elegantly.
- Melt chocolate chips in microwave at 30-second intervals, stirring between each session until achieving a glossy, liquid consistency.
- Artfully stream melted chocolate over the caramel-coated mini cheesecakes.
- Chill in refrigerator for minimum 2 hours until completely set and firm.
- Carefully extract mini cheesecakes from tin, peeling away paper liners.
- Crown each cheesecake with fluffy whipped cream for an extra indulgent touch.
- Optional: Embellish with additional caramel drizzle and pecan sprinkles before serving.
- Savor the decadent, multi-layered dessert experience.
Notes
- Chill the muffin tin with the crust for at least 15 minutes to ensure a firm, crisp base that won’t crumble when removing the cheesecakes.
- Use room temperature cream cheese to prevent lumps and achieve a smooth, creamy filling that blends seamlessly.
- Gently fold the whipped cream into the cream cheese mixture to maintain its light, airy texture and prevent deflation.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs, ensuring everyone can enjoy this decadent dessert.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg