Description
Decadent mini cheesecakes with a crunchy graham cracker crust, creamy no-bake cheesecake filling, topped with caramel, chocolate, and pecans—no oven required!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup caramel sauce (plus more for drizzling)
- 1/2 cup chocolate sauce (plus more for drizzling)
- 1/2 cup chopped pecans (plus more for topping)
Instructions
1. Prepare the Crust:
- In a small bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each mini cheesecake pan or lined muffin tin. Press firmly and set aside.
- In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon or pipe the cheesecake filling evenly into each crust. Smooth tops. Refrigerate for at least 4 hours or until set.
- Once set, drizzle each cheesecake with caramel sauce and chocolate sauce. Sprinkle with chopped pecans. Serve chilled.
Notes
You can customize the seasonings to taste. For a more decadent turtle flavor, use dark chocolate sauce and salted caramel. These cheesecakes can be stored in the refrigerator for up to 3 days.