Easy mini cheesecake recipe that requires no baking and whips together quickly!
Course Dessert
Prep Time 15 minutesminutes
Total Time 4 hourshours15 minutesminutes
Servings 15
Author Sarah | Must Have Mom
Ingredients
Crust
1 1/2cupsgraham cracker crumbsabout 14 rectangle graham crackers
2tablespoonsgranulated sugar
6tablespoonsbuttermelted
Filling
16ozcream cheesesoftened to room temperature
1cuppowdered sugar
1teaspoonvanilla extract
3/4cupheavy whipping cream
1/2cupsour cream
Topping
Chocolate sauce
Caramel sauce
TURTLESĀ® caramel nut clusters candies
Instructions
Crust: In a medium bowl combine graham cracker crumbs and sugar and give it a quick stir. Then add the melted butter and stir with a fork until all graham cracker crumbs are moistened.
Press the crust mixture into the bottom of silicone tart molds (or cupcake molds or mini muffin pans). I used two spoonfuls for each tart mold so that it went about halfway up the mold. Place in fridge while you prepare filling.
Filling: Using your stand mixer mix the cream cheese, powdered sugar and vanilla for 2-3 minutes until it is well mixed and has a light, smooth texture. Slowly add in whipping cream and sour cream and mix an additional 4-5 minutes until it reaches a creamy, thick texture.
Spread the filling evenly into your prepared crusts, filling the molds to the top. Refrigerate at least 4 hours or overnight.
Before serving top with chocolate sauce, caramel and a TURTLESĀ® candy.
Store in the fridge. *Don't add topping until you are ready to serve them.