Description
Decadent No-Bake Turtle Mini Cheesecakes layered with a buttery Oreo crust, creamy caramel cheesecake filling, chocolate ganache, and crunchy pecans — a perfect bite-sized indulgence that requires no oven!
Ingredients
- Crust:
- 1 1/2 cups Oreo cookie crumbs
- 4 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup caramel sauce
- 1 cup heavy whipping cream
- Toppings:
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream (for ganache)
- 1/4 cup caramel sauce (for drizzling)
- 1/3 cup chopped toasted pecans
Instructions
- Line a 12-cup muffin pan with paper liners.
- In a small bowl, combine Oreo crumbs and melted butter. Divide evenly among cups and press firmly into the bottom to form crusts. Refrigerate while preparing filling.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Mix in vanilla extract and caramel sauce until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the cheesecake mixture.
- Spoon or pipe the filling over the chilled crusts, smoothing the tops. Chill for at least 3 hours or until firm.
- For the ganache, heat 2 tablespoons of cream and pour over the chocolate chips. Stir until smooth.
- Top each mini cheesecake with chocolate ganache, a drizzle of caramel sauce, and a sprinkle of chopped pecans.
- Refrigerate until ready to serve.
Notes
- Use a piping bag or zip-top bag for a clean and neat filling layer.
- Store cheesecakes in the refrigerator for up to 5 days or freeze for up to 1 month.
- Drizzle extra caramel before serving for a bakery-style presentation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American