Description
Creamy no-bake mini cheesecakes with a chocolate pecan crust, caramel sauce, semisweet chocolate drizzle, and crunchy pecan topping.
Ingredients
Scale
- 1 cup chocolate graham cracker crumbs
- 1/3 cup finely chopped pecans
- 2 tablespoons packed brown sugar
- 5 tablespoons unsalted butter, melted and cooled
- 12 ounces cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup cold heavy whipping cream
- 1/3 cup caramel sauce
- 3 ounces semisweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 12 pecan halves, for topping
Instructions
- Line 12 cups of a standard muffin pan with paper liners.
- Combine the chocolate graham cracker crumbs, chopped pecans, brown sugar, and 5 tablespoons melted butter.
- Divide the crust mixture among the liners and press firmly into even layers.
- Refrigerate the crusts for 20 minutes.
- Beat the softened cream cheese, powdered sugar, vanilla, and salt until completely smooth.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Fold one-third of the whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream.
- Divide the cheesecake filling evenly among the chilled crusts and smooth the tops.
- Refrigerate for at least 4 hours or overnight until firm.
- Melt the semisweet chocolate with 2 tablespoons butter in short microwave intervals, stirring until smooth.
- Cool the chocolate slightly, then remove the cheesecakes from the pan.
- Spoon caramel sauce over each cheesecake and drizzle with melted chocolate.
- Top each cheesecake with one pecan half.
- Refrigerate for another 20 minutes before serving.
Notes
- Use fully softened cream cheese for the smoothest filling.
- Keep the heavy whipping cream cold until ready to whip.
- Toast the pecans for a deeper nutty flavor if desired.
- Store the cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Freeze undecorated cheesecakes for up to 2 months and thaw overnight in the refrigerator before adding toppings.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 365
- Sugar: 24
- Sodium: 210
- Fat: 27
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
- Cholesterol: 70