No Bake Turtle Mini Cheesecakes (Print Version)

# Ingredients:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Filling

04 - 8 ounces cream cheese, softened
05 - 1/2 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup heavy whipping cream

→ Topping

08 - 1/2 cup caramel sauce, plus extra for drizzling
09 - 1/2 cup chopped pecans, toasted
10 - 1/4 cup chocolate sauce, for drizzling

# Instructions:

01 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl; mix thoroughly.
02 - Press the crumb mixture evenly into the base of 12 cupcake liners placed in a muffin tin; set aside.
03 - Using an electric mixer, beat softened cream cheese in a large bowl until smooth and creamy.
04 - Gradually add powdered sugar and vanilla extract to the cream cheese while mixing until fully combined.
05 - In a separate bowl, whip heavy cream until stiff peaks form.
06 - Gently fold the whipped cream into the cream cheese mixture until well incorporated.
07 - Spoon the cream cheese mixture evenly over the crusts in the muffin tin.
08 - Drizzle caramel sauce over each cheesecake and sprinkle with toasted chopped pecans.
09 - Refrigerate for a minimum of 4 hours until set.
10 - Before serving, drizzle additional chocolate and caramel sauces over the cheesecakes.

# Notes:

01 - For a chocolate crust, replace half of the graham cracker crumbs with chocolate cookie crumbs.
02 - Add a layer of melted chocolate atop the cheesecake before applying caramel and pecans for enhanced chocolate flavor.

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