Turtle No-Bake Bites (Printable Version)
Creamy no-bake cheesecakes with chocolate, caramel, and pecans.
# Ingredients:
→ Crust
01 -
1 tablespoon white sugar
02 -
5 tablespoons butter, melted
03 -
1 cup crushed graham crackers
→ Filling
04 -
1/2 cup powdered confectioners' sugar
05 -
8 ounces cream cheese, softened
06 -
1 cup cold heavy cream
07 -
2 teaspoons pure vanilla extract
→ Topping
08 -
6 ounces chopped semi-sweet chocolate
09 -
Caramel syrup
10 -
1/4 cup whipping cream
11 -
Chocolate chips, mini size
12 -
Crushed pecans
→ Caramel Sauce (optional, homemade)
13 -
1 cup white sugar
14 -
6 tablespoons room-temperature butter, cut into 6 pieces
15 -
1 teaspoon sea salt
16 -
1/2 cup room-temperature heavy cream
# Steps:
01 -
Get 12 liners for baking cups or small springform pans ready.
02 -
Mix the crushed crackers with sugar and melted butter in a bowl. Once blended, press into your liners firmly using a small pressing tool like a shot glass. Pop in the fridge to cool.
03 -
Whisk together softened cream cheese, sugar, and vanilla with a mixer until creamy. Slowly blend in cold whipping cream, continuing to whip until fluffy and thick like mousse.
04 -
Add about 4 or 5 spoonfuls of the creamy filling onto the set crust. Put back in the fridge to chill.
05 -
Heat cream and whisk into melted chocolate until smooth and shiny.
06 -
Drizzle caramel on top of each chilled cheesecake. Add a small layer of ganache and smooth it out to cover the caramel. Sprinkle mini chips and crushed pecans to decorate.
07 -
Heat sugar, butter, cream, and salt on low in a pot. Stir non-stop and cook until thickened, about 6 to 9 minutes. It'll get even thicker when cooling.
08 -
Keep these cheesecakes in your fridge until serving time.
# Notes:
01 -
Whip your heavy cream cold to make it thicken like mousse.
02 -
Keep extra caramel in an airtight jar in the fridge—it lasts about a week.