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No-Bake Mini Turtle Cheesecakes

These No-Bake Mini Turtle Cheesecakes combine creamy cheesecake with a crunchy Oreo crust, caramel, pecans, and chocolate, making for a delightful and easy dessert.
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Prep Time 30 minutes
Total Time 5 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup oreos, blended to crumbs
  • ½ cup melted butter
For the cheesecake filling
  • 24 oz cream cheese, softened Make sure cream cheese is softened for best blending.
  • 1 cup powdered sugar
  • ⅓ cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • ½ cup chopped pecans You can skip or substitute with another nut.
  • ½ cup semisweet chocolate chips For a richer chocolate flavor, use dark chocolate chips.
  • 1 cup heavy cream, cold
  • ½ cup caramel sauce
  • Whipped Cream
  • Extra chocolate chips and pecans

Method
 

Preparation
  1. 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 for an even layer. Place the pan in the freezer while making the cheesecake filling.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and blend again until creamy and fully combined.
  2. Mix in the sour cream, vanilla extract, and lemon juice at once. Blend until creamy and well-incorporated.
  3. Fold in the chopped pecans and chocolate chips evenly into the cheesecake mixture.
Assembly
  1. Spoon the no-bake cheesecake filling onto the firm Oreo crust, filling each cupcake liner to the top.
  2. Refrigerate for at least 5 hours to set.
  3. After chilling, carefully remove each mini cheesecake from its liner and place it on a serving plate.
  4. Drizzle with caramel sauce, garnish with extra chocolate chips and pecans, and serve. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. If freezing, wrap each cheesecake individually; they can last for about a month.