Description

This No Bake Turtle Mini Cheesecake combines creamy, smooth cheesecake with delicious layers of chocolate ganache, caramel sauce, and crunchy pecans, all resting on a buttery graham cracker and pecan crust. Perfectly portioned into mini molds, these delightful treats require no baking and are chilled to set for a rich, indulgent dessert with a wonderful blend of textures and flavors.

Ingredients

Scale

Crust

1 cup crushed graham crackers
½ cup finely chopped pecans (plus more for topping)
4 tablespoons melted butter

Cheesecake Filling

16 oz cream cheese, softened
⅔ cup powdered sugar
1½ teaspoons vanilla extract
¾ cup heavy whipping cream

Ganache

¾ cup semi-sweet chocolate chips
¾ cup heavy cream (for ganache)

Toppings

½ cup caramel sauce
Chopped toasted pecans (for topping)

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Instructions

Prepare the crust: In a bowl, combine crushed graham crackers, finely chopped pecans, and melted butter. Mix thoroughly until the mixture holds together. Press this mixture evenly into mini cheesecake molds or lined muffin tins to form the crust layer. Place in the refrigerator to chill while you prepare the filling.
Make the cheesecake filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing well until fully incorporated.
Whip the cream: In a separate bowl, whip the heavy whipping cream to stiff peaks using a hand or stand mixer. Carefully fold the whipped cream into the cream cheese mixture, ensuring to maintain the airiness for a light and fluffy texture.
Fill and chill: Spoon the cheesecake mixture into the chilled crusts in the mini molds, smoothing the tops with a spatula. Refrigerate the filled molds for at least 4 hours to allow the cheesecake layer to set properly.
Prepare the ganache: Heat the heavy cream for the ganache until it is just about to simmer. Pour it over the semi-sweet chocolate chips in a bowl. Let it sit for a minute to soften the chocolate, then stir gently until the ganache is smooth and glossy.
Assemble the topping: Once the cheesecakes are set, pour the ganache evenly over each mini cheesecake. Drizzle caramel sauce over the top of the ganache layer to introduce that classic turtle flavor combination.
Final garnish and serve: Sprinkle additional toasted chopped pecans on top of each mini cheesecake for a crunchy finish. Chill briefly if needed, then serve chilled for the best flavor and texture.

Notes

Ensure the cream cheese is fully softened for a smooth cheesecake filling without lumps.
Do not over-whip the heavy cream to avoid it turning into butter; stiff peaks mean firm but not grainy.
The ganache should cool slightly before pouring over cheesecake to prevent melting the filling.
Use mini molds or lined muffin tins for easy portion control and presentation.
Leftovers can be stored covered in the refrigerator for up to 3 days.