Description
These no-bake mini cheesecakes are an easy, decadent treat made with layers of chocolate, caramel, and pecans, perfect for a quick dessert.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Toppings:
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips, melted
Instructions
- Step 1: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Step 2: Press the mixture into the bottom of mini cheesecake molds or liners and refrigerate for 10 minutes.
- Step 3: In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Step 4: In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Step 5: Spoon the filling over the crust in the molds and smooth the tops.
- Step 6: Refrigerate for at least 2 hours or until set.
- Step 7: Drizzle caramel sauce and melted chocolate over the cheesecakes, then sprinkle with chopped pecans.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For a nut-free version, omit pecans.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 26g
- Carbohydrates: 25g
- Protein: 5g