Indulge in the rich, chocolatey decadence of these No-Bake Turtle Mini Cheesecakes! With layers of creamy cheesecake, gooey caramel, and a hint of chocolate, these bite-sized treats are the perfect dessert for any occasion. Best of all, they require no baking, making them an easy and foolproof recipe for any skill level.
Ingredients
For the Crust:
- 1 cup graham crackers, finely ground
- 1 tbsp sugar
- 5 tbsp butter, melted
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
For the Topping:
- Caramel sauce (store-bought or homemade, see below)
- 6 oz semi-sweet chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Prepare the Crust : In a large mixing bowl, combine crushed graham crackers, sugar, and melted butter. Stir until the ingredients are evenly moistened and the texture feels like damp sand. Press the mixture evenly into the bottoms of a 12-cup muffin tin lined with cupcake liners. Place the crusts in the fridge to set while preparing the filling.
- Make the Cheesecake Filling : In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy whipping cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the cream cheese mixture until fully combined. Carefully fill the prepped crusts with the mixture, either by spooning or piping it in. Use a spoon or spatula to level the surface for a neat finish. Refrigerate for at least 2 hours to allow the cheesecakes to set.
- Add the Toppings : For the ganache, warm 1/4 cup of cream in a saucepan until it’s hot but not boiling. Pour the cream over the chopped chocolate and let it rest for 1-2 minutes. Stir until you achieve a silky, smooth consistency.Drizzle a rich caramel sauce over each cheesecake, then top with the chocolate ganache. For an added touch, sprinkle chopped pecans on top to create a decadent “turtle” effect. Refrigerate until ready to serve.
Conclusion
With minimal effort and no need for an oven, these No-Bake Turtle Mini Cheesecakes are perfect for parties, celebrations, or just satisfying your sweet tooth. The creamy filling, buttery crust, and indulgent toppings make every bite unforgettable. Enjoy a slice of decadence, no baking required!
No-Bake Turtle Mini Cheesecakes
These creamy, no-bake mini cheesecakes combinegraham cracker crusts, a rich cheesecake filling, caramel, and chocolate for asimple yet indulgent dessert.
Ingredients
For the Crust:
- 1 cup graham crackers finely ground
- 1 tbsp sugar
- 5 tbsp butter melted
For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream cold
For the Topping:
- Caramel sauce store-bought or homemade, see below
- 6 oz semi-sweet chocolate chopped
- 1/4 cup heavy cream
Instructions
- Prepare the Crust : In a large mixing bowl, combine crushed graham crackers, sugar, and melted butter. Stir until the ingredients are evenly moistened and the texture feels like damp sand. Press the mixture evenly into the bottoms of a 12-cup muffin tin lined with cupcake liners. Place the crusts in the fridge to set while preparing the filling.
- Make the Cheesecake Filling : In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy whipping cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the cream cheese mixture until fully combined. Carefully fill the prepped crusts with the mixture, either by spooning or piping it in. Use a spoon or spatula to level the surface for a neat finish. Refrigerate for at least 2 hours to allow the cheesecakes to set.
- Add the Toppings : For the ganache, warm 1/4 cup of cream in a saucepan until it’s hot but not boiling. Pour the cream over the chopped chocolate and let it rest for 1-2 minutes. Stir until you achieve a silky, smooth consistency. Drizzle a rich caramel sauce over each cheesecake, then top with the chocolate ganache. For an added touch, sprinkle chopped pecans on top to create a decadent “turtle” effect. Refrigerate until ready to serve.