No Bake Mini Turtle Cheesecakes
These No-Bake Mini Turtle Cheesecakes are an easy, no-bake dessert for any party! With luscious cream cheese filling, a crunchy Oreo crust, and a topping of rich caramel, chocolate chips, and pecans, these mini cheesecakes are the perfect single-serve dessert to make.
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It brings all the classic turtle elements and are the best make-ahead dessert. Since it’s a no-bake recipe, it’s always my go-to when I want to make a big batch without using the oven.
How to Make No Bake Mini Turtle Cheesecakes
Ingredients you’ll need for oreo crust
Ingredients you’ll need for cheesecake filling
Ingredients you’ll need for the topping
Step by Step Guide
1. To prepare the Oreo crust, combine the blended Oreo crumbs with melted butter in a mixing bowl, stirring with a fork until well mixed.
2. Line a cupcake pan with liners. Press about a tablespoon of the Oreo mixture into the bottom of each cupcake liner, ensuring an even layer. Place the pan in the freezer while you make the cheesecake filling.
3. In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and blend again until fully combined and creamy.
4. Mix in the sour cream, vanilla, and lemon juice all at once, blending until the mixture is creamy and everything is well incorporated. Set aside.
5. Once thoroughly combined, pour in the chopped pecans and chocolate chips, folding those into the mixture evenly as well.
6. Spoon the no-bake cheesecake filling onto the now-firm Oreo crust, filling each cupcake liner to the top.
7. Refrigerate for at least 5 hours to set. After chilling, carefully remove each mini cheesecake from its liner and place it on a serving plate.
Serve and Enjoy!
Drizzle with caramel sauce, and garnish with extra chocolate chips and pecans.
And there you go! Whether you’re hosting a gathering or just need an easy make-ahead dessert for a crowd, these cheesecakes are guaranteed to be a crowd-pleaser.
Important Recipe Notes:
- Chill Time: Make sure to allow plenty of time for these mini cheesecakes to chill in the fridge. They need at least 3-4 hours (or overnight) to set properly.
- For the best crust texture, be sure to crush the Oreos finely. You can use a food processor or place them in a zip-top bag and crush them with a rolling pin.
- Toppings: Feel free to adjust the amount of caramel, chocolate chips, and pecans based on your personal preference. For extra richness, drizzle a bit more caramel on top just before serving!
- Make-Ahead: These mini cheesecakes are perfect for making ahead. You can prepare them a day or two in advance and store them in an airtight container in the fridge until you’re ready to serve.
- Serving Tip: If you’re planning to serve them at a party or gathering, consider topping them with a little whipped cream or extra chopped pecans for a decorative touch.
No Bake Mini Turtle Cheesecakes
Ingredients
Oreo Crust
- 1 cup oreos, blended to crumbs
- ½ cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips
- 1 cup heavy cream, cold
Topping
- ½ cup caramel sauce
- Whipped Cream
- Extra chocolate chips and pecans
Instructions
- To prepare the Oreo crust, combine the blended Oreo crumbs with melted butter in a mixing bowl, stirring with a fork until well mixed.
- Line a cupcake pan with liners. Press about a tablespoon of the Oreo mixture into the bottom of each cupcake liner, ensuring an even layer. Place the pan in the freezer while you make the cheesecake filling.
- In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and blend again until fully combined and creamy.
- Mix in the sour cream, vanilla, and lemon juice all at once, blending until the mixture is creamy and everything is well incorporated. Set aside.
- Once thoroughly combined, pour in the chopped pecans and chocolate chips, folding those into the mixture evenly as well.
- Spoon the no-bake cheesecake filling onto the now-firm Oreo crust, filling each cupcake liner to the top.
- Refrigerate for at least 5 hours to set. After chilling, carefully remove each mini cheesecake from its liner and place it on a serving plate. Drizzle with caramel sauce, and garnish with extra chocolate chips and pecans. Serve and enjoy!
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