No Bake Turtle Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 cup ground graham crackers
02 -
1 tablespoon sugar
03 -
5 tablespoons melted butter
→ Filling
04 -
8 ounces softened cream cheese
05 -
1/2 cup powdered sugar
06 -
2 teaspoons vanilla extract
07 -
1 cup heavy whipping cream
→ Topping
08 -
6 ounces semi-sweet chocolate, chopped
09 -
1/4 cup heavy cream
10 -
Caramel sauce
11 -
Chopped pecans
12 -
Mini chocolate chips
→ Homemade Caramel Sauce (optional)
13 -
1 cup granulated sugar
14 -
6 tablespoons unsalted butter, at room temperature, sliced into 6 pieces
15 -
1/2 cup heavy cream, at room temperature
16 -
1 teaspoon salt
# Instructions:
01 -
Line 12 baking cups or use mini springform pans.
02 -
Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until well combined. Press the mixture firmly into the prepared cups using a shot glass. Chill in the fridge.
03 -
Using an electric mixer, whisk together cream cheese, powdered sugar, and vanilla extract until smooth. Gradually add the heavy whipping cream and continue to mix until the mixture thickens to a mousse-like consistency.
04 -
Spoon 4-5 tablespoons of the filling onto the chilled crusts. Refrigerate to cool.
05 -
Melt the chopped chocolate and mix with heavy cream until smooth.
06 -
Spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake. Add a dollop of chocolate ganache on top and carefully spread it to cover the caramel almost completely. Sprinkle chopped pecans and mini chocolate chips as a garnish.
07 -
Combine granulated sugar, butter, heavy cream, and salt in a saucepan. Simmer on low heat while constantly whisking until the sauce thickens (6-9 minutes). Note: It will thicken further as it cools.
08 -
Store the cheesecakes in the refrigerator before serving.
# Notes:
01 -
Ensure the heavy cream is cold when whipping to achieve a mousse-like consistency.
02 -
Homemade caramel sauce can be stored in an airtight container in the refrigerator for up to one week.