Description
Creamy no-bake mini cheesecakes layered with a graham-pecan crust, silky cream cheese filling, rich ganache, caramel drizzle, and toasted pecans.
Ingredients
1 cup crushed graham crackers
1/3 cup finely chopped toasted pecans (for crust)
5 tablespoons melted butter
Pinch salt
16 ounces cream cheese, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping
1/2 cup dark chocolate chips
1/4 cup heavy cream (for ganache)
1/3 cup caramel sauce
1/2 cup chopped toasted pecans (for topping)
Instructions
1. Mix crushed graham crackers, chopped pecans, melted butter, and salt in a bowl until evenly moistened.
2. Press the mixture into the bottoms of a muffin tin or silicone molds to form crusts. Chill for 30 minutes.
3. Beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
4. Fold in the whipped cream gently until fully incorporated.
5. Spoon the filling over the chilled crusts, smoothing the tops. Chill for at least 4 hours or overnight.
6. Heat heavy cream until steaming, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
7. Spoon ganache over chilled cheesecakes and let it set for 10–15 minutes.
8. Drizzle caramel sauce over ganache.
9. Sprinkle chopped toasted pecans on top just before serving.
10. Carefully remove cheesecakes from molds before serving.
11. Store in refrigerator up to 4 days in an airtight container.
Notes
Make sure cream cheese is at room temperature to avoid lumps in the filling.
Chill the crust fully before adding filling to keep the layers clean.
Add toppings just before serving to preserve texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 350
- Sugar: 18g
- Sodium: 140mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: no bake cheesecake, turtle cheesecake, mini dessert