These No-Bake Turtle Mini Cheesecakes are decadent, creamy, and completely irresistible—featuring a graham cracker crust, rich cream cheese filling, and classic turtle toppings: caramel, chocolate, and pecans. Plus, no oven required!
🍫 No-Bake Turtle Mini Cheesecakes
🍽️ Makes: 12 mini cheesecakes | ⏲️ Prep: 20 min + chill 2–4 hrs
🧂 Ingredients
Crust:
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1 cup graham cracker crumbs
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2 tbsp sugar
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4 tbsp (60 g) melted butter
Cheesecake Filling:
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8 oz (225 g) cream cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream, cold
Turtle Toppings:
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1/3 cup caramel sauce (store-bought or homemade)
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1/3 cup chocolate sauce or melted chocolate
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1/3 cup chopped pecans
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Optional: sea salt flakes
👨🍳 Instructions
1. Make the Crust
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In a bowl, mix graham crumbs, sugar, and melted butter.
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Press about 1 tablespoon into the bottom of each muffin liner in a 12-cup muffin pan (use silicone liners or paper liners for easy removal).
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Chill while you prepare the filling.
2. Make the Cheesecake Filling
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In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
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In a separate bowl, whip the heavy cream to stiff peaks.
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Gently fold whipped cream into the cream cheese mixture until fully combined and airy.
3. Assemble
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Spoon or pipe cheesecake filling over the crusts.
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Smooth the tops with a spoon or spatula.
4. Chill
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Refrigerate for at least 2 hours, or until set. Overnight is even better.
5. Top & Serve
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Drizzle with caramel and chocolate, sprinkle with chopped pecans, and finish with a pinch of sea salt if desired.
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Serve chilled. Store leftovers in the fridge.
🍬 Tips & Variations
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Shortcut crust: Use chocolate cookie crumbs for extra richness.
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Lighter version: Use Greek yogurt and whipped topping instead of cream and cream cheese.
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Make-ahead: These hold up beautifully in the fridge for 2–3 days.
Would you like a full-size version of this or a gluten-free crust option?