Description
These No Bake Turtle Mini Cheesecakes are a delightful treat featuring a crunchy graham cracker crust, creamy cheesecake filling, and a luscious topping of caramel, chocolate ganache, chopped almonds, and mini chocolate chips. Perfect for an easy, no-bake dessert that combines classic flavors of turtle candy in a convenient, mini-sized portion.
Ingredients
Scale
Crust
- 1 cup ground graham crackers
- 1 tbsp sugar
- 5 tbsp melted butter
Cheesecake Filling
- 8 oz softened cream cheese
- 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
Toppings
- Caramel sauce (store-bought or homemade)
- 6 oz chopped semi-sweet chocolate
- 1/4 cup heavy cream
- Chopped almonds for garnish
- Mini chocolate chips for garnish
Instructions
- Prepare the crust: In a bowl, combine the ground graham crackers, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottoms of individual serving cups or mini cheesecake molds. Place the cups into the refrigerator to chill and set for at least 15 minutes.
- Make the cheesecake filling: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until the texture is smooth and creamy. Gradually add the heavy whipping cream while continuing to beat, until the mixture thickens to a fluffy, spoonable consistency.
- Fill the cups: Spoon or pipe the cheesecake filling evenly over the chilled crusts in each cup. Smooth the tops if desired. Return the cups to the refrigerator and chill for at least 1 hour to allow the filling to set properly.
- Prepare the chocolate ganache topping: Melt the chopped semi-sweet chocolate gently using a double boiler or microwave in short bursts, stirring frequently. Heat the heavy cream until warm and mix it into the melted chocolate until smooth and glossy.
- Assemble the toppings: Once the cheesecakes are chilled, drizzle a layer of caramel sauce over each cheesecake. Next, pour or spoon the chocolate ganache on top. Finally, garnish with chopped almonds and mini chocolate chips for added texture and flavor.
- Serve and store: Keep the mini cheesecakes refrigerated until ready to serve. These no bake treats are best enjoyed within 2-3 days for optimal freshness.
Notes
- Use softened cream cheese to ensure a smooth cheesecake filling.
- If homemade caramel is used, let it cool slightly before drizzling to avoid melting the cheesecake layer.
- You can substitute vanilla extract with almond extract for a different flavor twist.
- Allow the crust to chill thoroughly to prevent sogginess in the final dessert.
- For a lighter topping, reduce the amount of chocolate ganache or replace with whipped cream.
