Description
Delightful no-bake mini cheesecakes with a creamy filling, crunchy pecan crust, and topped with chocolate and caramel.
Ingredients
Scale
- 1 cup crushed graham crackers (or digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
- ½ cup caramel sauce
- ½ cup chocolate sauce
- ½ cup chopped pecans (optional, for garnish)
Instructions
- Prepare the crust: In a bowl, combine crushed graham crackers, granulated sugar, and melted butter. Mix until well-coated and resembles wet sand.
- Press the mixture into the bottom of mini cheesecake cups or muffin tins.
- Cover the crust and refrigerate while preparing the creamy filling.
- In another bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract.
- Fold in the whipped cream gently to maintain airiness.
- Distribute the filling evenly over the chilled crusts, smoothing the tops.
- Drizzle caramel and chocolate sauce over each mini cheesecake and sprinkle with chopped pecans.
- Cover and chill in the fridge for at least two hours before serving.
Notes
Feel free to use different crusts or toppings to customize your cheesecakes. These can also be made ahead and stored in the fridge or freezer.
- Prep Time: 15
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg