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No Bake Turtle Mini Cheesecake

No Bake Turtle Mini Cheesecake: Indulge in Creamy Bliss

No Bake Turtle Mini Cheesecakes are chocolatey, creamy, and irresistible treats that capture classic turtle candy flavors in a bite-sized form.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Honey Graham Crackers Use gluten-free versions if needed
  • 1/2 cup Pecan Pieces Substitute with walnuts or almonds if desired
  • 1/4 cup Salted Butter (melted) Unsalted butter is a fine alternative
Cheesecake Filling
  • 8 oz Cream Cheese Opt for light cream cheese if watching calories
  • 1/2 cup Granulated Sugar Brown sugar can infuse a richer flavor
  • 1 cup Heavy Cream Substitute with coconut cream for dairy-free
  • 1/2 cup Salted Caramel Sauce Homemade or store-bought
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best results
  • 2 Large Eggs Flax eggs for vegan option
Ganache Topping
  • 1 cup Dark Chocolate Chips Semisweet chocolate also works
  • 1/2 cup Heavy Cream Coconut cream can be used instead
Toppings
  • 1/4 cup Additional Pecan Pieces Optional for garnishing
  • 1/4 cup Extra Salted Caramel Sauce Drizzle on top just before serving

Equipment

  • muffin pan
  • Food Processor
  • Microwave-safe Bowl
  • Measuring Cup

Method
 

Preparation
  1. Prepare the Pan: Line a muffin pan with paper liners for individual servings.
  2. Make the Crust: In a food processor, combine honey graham crackers and pecan pieces. Pour in melted salted butter and pulse until it resembles wet sand. Divide and press into the bottom of each liner.
  3. Prepare Ganache: In a microwave-safe bowl, combine dark chocolate chips and heavy cream. Heat in the microwave for 10-15 seconds, then stir until smooth.
  4. Fill the Base: Spoon 1 teaspoon of the ganache onto each crust.
  5. Mix the Filling: In the food processor, blend cream cheese, sugar, caramel sauce, and vanilla until smooth. Add eggs one at a time, mixing gently.
  6. Assemble: Divide the cheesecake filling among the muffin cups, filling each about 3 tablespoons high.
  7. Cool and Chill: Let cool in the pan for 1 hour, then refrigerate for at least 2 hours.
  8. Top and Serve: Drizzle with remaining ganache and caramel. Sprinkle additional pecans on top before serving.

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 10IUCalcium: 5mgIron: 3mg

Notes

Ensure cream cheese is at room temperature for smooth mixing. Allow cheesecakes to chill for at least 2 hours for best flavor and texture.

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