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No Bake Turtle Mini Cheesecakes Recipe

No Bake Turtle Mini Cheesecakes Recipe
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★★★★★

5 from 14 reviews

These No Bake Turtle Mini Cheesecakes are a delightful and easy-to-make dessert featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and rich toppings of caramel sauce and chocolate ganache. Perfectly portioned into mini cups, these cheesecakes are garnished with chopped pecans and mini chocolate chips, making them an irresistible treat for any occasion.

Ingredients

Scale

Crust

  • 1 cup graham crackers, ground
  • 1 tbsp sugar
  • 5 tbsp butter, melted

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tsp vanilla extract
  • 1 cup heavy whipping cream

Toppings

  • Caramel Sauce (store-bought or homemade)
  • 6 oz semi-sweet chocolate, chopped
  • 1/4 cup heavy cream
  • Chopped pecans, for garnish
  • Mini chocolate chips, for garnish

Instructions

  1. Prepare the cups: Arrange 12 baking cups or mini springform pans. The recipe suggests using 2 3/8 x 2 inch panettone baking cups for ideal sizing.
  2. Make the crust: In a medium bowl, mix the ground graham crackers and sugar. Pour in the melted butter and stir until the mixture is uniformly combined. Press the crust mixture firmly and evenly into the prepared cups using a shot glass or similar tool to create a compact base. Chill in the refrigerator while preparing the filling.
  3. Mix the cheesecake filling: Using an electric mixer, whisk softened cream cheese, powdered sugar, and vanilla extract together until smooth and well combined.
  4. Whip the cream: Gradually add the heavy whipping cream to the cream cheese mixture, continuing to mix until the filling thickens to a mousse-like consistency. Spoon about 4-5 tablespoons of this filling onto each chilled crust. Return to the fridge to set.
  5. Prepare chocolate ganache: When ready to serve, gently melt the chopped semi-sweet chocolate and stir in the heavy cream until smooth and glossy, forming a ganache.
  6. Assemble toppings: Spoon 1/2 to 1 tablespoon of caramel sauce over each cheesecake. Then add a dollop of the chocolate ganache on top of the caramel. Spread the ganache carefully to almost completely cover the caramel layer.
  7. Garnish and serve: Sprinkle chopped pecans and mini chocolate chips atop each mini cheesecake for a finishing touch. Store the cheesecakes in the refrigerator until ready to serve.

Notes

  • For the caramel sauce, you can use store-bought or make your own homemade version for extra flavor.
  • Be sure to chill the crust and filling well to help the cheesecakes set without baking.
  • These mini cheesecakes are best served chilled and should be kept refrigerated to maintain their structure and freshness.
  • Use a small shot glass or the back of a spoon to press the crust firmly into the cups to avoid crumbling.
  • You can substitute pecans with walnuts or almonds if preferred.
  • This recipe yields 12 mini cheesecakes, perfect for parties and gatherings.

Nutrition

Keywords: no bake, cheesecake, mini cheesecakes, turtle cheesecake, caramel, chocolate ganache, easy dessert, party dessert

Find it online: https://nayabaker.com/no-bake-turtle-mini-cheesecakes-recipe/