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No-Bake Turtle Mini Cheesecakes

These No-Bake Turtle Mini Cheesecakes are a decadent and easy dessert, featuring a rich cream cheese filling atop a buttery graham cracker crust, drizzled with caramel and chocolate.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup ground graham crackers The base that adds a lovely crunch.
  • 1 tbsp sugar Enhances the sweetness.
  • 5 tbsp melted butter This binds the crust together.
For the Cheesecake Filling
  • 8 oz softened cream cheese Make sure it's softened for easy mixing!
  • 1/2 cup powdered sugar Sweetness to balance the tang of cream cheese.
  • 2 tsp vanilla extract Adds warmth and depth of flavor.
  • 1 cup heavy whipping cream The secret to that dreamy, fluffy texture.
For the Topping
  • Caramel sauce (store-bought or homemade) A luscious drizzle that ties everything together.
  • 6 oz chopped semi-sweet chocolate Rich chocolate flavor.
  • 1/4 cup heavy cream To create a velvety ganache.
  • Chopped almonds For a satisfying crunch.
  • Mini chocolate chips Adding a little extra decadence.

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until crumbly and everything is coated.
  2. Press the mixture firmly into the bottom of a muffin tin lined with paper liners and chill in the refrigerator.
Prepare the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Gradually mix in the heavy whipping cream until thick and fluffy.
  3. Fill the chilled crusts with the cheesecake mixture and refrigerate for at least 2 hours.
Prepare the Topping
  1. Melt the chopped semi-sweet chocolate in the microwave, stirring in between, until smooth.
  2. Mix in the heavy cream until fully combined to create a glossy ganache.
  3. Layer the chilled cheesecakes with caramel sauce, followed by the chocolate ganache, and garnish with chopped almonds and mini chocolate chips.
Chill and Serve
  1. Keep the cheesecakes refrigerated until ready to serve.

Notes

Letting the cheesecakes set in the fridge is vital for the best texture. Decorate with whipped cream for extra prettiness.