Go Back
Indulging in a rich and creamy dessert doesn't always require hours in the kitchen. Enter the Decadent No Bake Turtle Mini Cheesecakes—a delightful treat that combines the classic flavors of turtle candies with the smooth texture of cheesecake. Perfect for gatherings, celebrations, or a simple weeknight indulgence, these mini cheesecakes are easy to prepare, requiring minimal effort while delivering maximum flavor. The no-bake aspect makes them an accessible choice for both novice bakers and seasoned chefs alike, allowing everyone to enjoy a slice of heaven without the need for an oven.

No Bake Turtle Mini Cheesecakes

Discover the bliss of Decadent No Bake Turtle Mini Cheesecakes, a delightful blend of creamy cheesecake, chocolate, caramel, and nuts. This easy-to-make dessert requires no baking, making it perfect for all bakers. Each mini cheesecake features a delicious graham cracker crust, a rich filling, and is topped with decadent drizzles and nuts for a perfect finishing touch. Ideal for parties or a sweet treat any day, these mini desserts are sure to impress.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

16 oz cream cheese, softened

½ cup powdered sugar

1 cup heavy whipping cream

1 tsp vanilla extract

½ cup caramel sauce, plus extra for drizzling

½ cup chocolate sauce, plus extra for drizzling

¼ cup chopped pecans or walnuts

Instructions
 

Prepare the Crust:

    In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until well combined and the texture resembles wet sand.

      Fill the Mini Cheesecake Cups:

        Using a mini cheesecake pan or muffin tin lined with cupcake liners, press about 1 tablespoon of the graham cracker mixture into the bottom of each cup. Use the back of a spoon to pack it tightly. Refrigerate for about 15 minutes to set.

          Make the Cheesecake Filling:

            In a separate large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.

              Whip the Cream:

                In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

                  Layer the Cheesecakes:

                    Spoon the cheesecake filling over the set crust in each cup, filling them to the top. Smooth the surface with a spatula.

                      Add Toppings:

                        Drizzle caramel sauce on top of the cheesecakes, then swirl in chocolate sauce using a toothpick or skewer for a decorative effect. Sprinkle chopped pecans or walnuts on top for added crunch.

                          Chill the Cheesecakes:

                            Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours or overnight to allow them to set completely.

                              Serve:

                                Once set, carefully remove the cheesecakes from the muffin tin or pan. Serve chilled, drizzled with extra caramel and chocolate sauces, and enjoy!

                                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 mini cheesecakes