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No Bake Turtle Mini Cheesecakes

These delightful mini cheesecakes combine the classic flavors of turtle candies—chocolate, caramel, and pecans—into bite-sized wonders that are perfect for gatherings or a sweet snack at home.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dessert
Calories: 210
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
Filling
  • 8 oz cream cheese, softened Ensure it is fully softened for a smooth filling.
  • 1/2 cup powdered sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce, plus extra for drizzling
  • 1/2 cup chopped pecans Reserve some for topping.
  • 1/2 cup mini chocolate chips

Method
 

Preparation
  1. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
  2. Press the crumb mixture evenly into the bottoms of mini cupcake liners or a mini muffin tin. Place in the refrigerator to set while preparing the filling.
Filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  2. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until well combined.
  4. Stir in the caramel sauce and half of the chopped pecans, reserving the rest for topping.
  5. Spoon or pipe the cheesecake filling over the crusts in the mini muffin tins.
  6. Sprinkle the tops with the remaining pecans and mini chocolate chips.
  7. Refrigerate for at least 4 hours, or until firm.
  8. Drizzle with additional caramel sauce just before serving.

Notes

Serve these mini cheesecakes with whipped cream on top and fresh fruit on the side. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.