Description
Delicious no-bake mini cheesecakes topped with caramel, chocolate, and pecans.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup caramel sauce
- 1/2 cup chocolate sauce
- 1/2 cup chopped pecans
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of 12 muffin cups lined with paper liners to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon the cheesecake filling evenly over the crusts in the muffin cups, smoothing the tops with a spatula.
- Drizzle caramel sauce and chocolate sauce over the top of each cheesecake. Sprinkle chopped pecans on top for garnish.
- Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, drizzle additional caramel and chocolate sauce over the top if desired.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the cream cheese mixture.
- You can also substitute the pecans with walnuts or almonds for a different nutty taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg