Description
A dreamy dessert layering rich cream cheese, caramel, chocolate, and crunchy pecans, perfect for any occasion without the need for baking.
Ingredients
Scale
- 8 oz Cream Cheese (full-fat)
- 1 cup Powdered Sugar
- 1 cup Whipped Topping
- 1 ½ cups Graham Cracker Crumbs
- 4 tbsp Butter (unsalted, melted)
- ½ cup Caramel Sauce
- ¼ cup Chocolate Sauce
- ½ cup Chopped Pecans
Instructions
- Prepare Your Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles damp sand. Press this mixture firmly into the bottoms of mini cheesecake pans.
- Mix the Filling: In a large bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar and mix well. Fold in the whipped topping gently.
- Layer the Filling: Spoon cheesecake filling over each crust, spreading evenly, then smooth out the top.
- Chill: Refrigerate for at least four hours, or overnight for best results.
- Top ’Em Off: Drizzle each mini cheesecake with caramel and chocolate sauce, and sprinkle chopped pecans on top.
- Serve and Enjoy: Carefully remove from the tin, serve chilled, and enjoy!
Notes
For best results, chill longer and ensure the crust is pressed firmly. These cheesecakes can be made a week in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg