Instructions:
- Prepare the Crust:
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until well-combined and crumbly.
- Line a muffin tin with paper liners and press about 1 ½ tablespoons of the crust mixture into the bottom of each liner. Firmly press down using the back of a spoon.
- Refrigerate the crusts for at least 15 minutes to set.
- Make the Cheesecake Filling:
- Beat softened cream cheese and sugar together in a large bowl until smooth and creamy.
- Mix in the vanilla extract until combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and well-incorporated.
- Assemble the Cheesecakes:
- Evenly distribute the cheesecake filling over the chilled crusts, filling each liner to the top.
- Smooth the tops with a spatula or the back of a spoon.
- Refrigerate the cheesecakes for at least 4 hours or until fully set.
- Add the Topping:
- Remove the cheesecakes from the refrigerator once set.
- Drizzle caramel sauce over each cheesecake and top with a few toasted pecan halves.
- Sprinkle a pinch of sea salt over the top if desired.
Cooking Time and Macros
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Serving Size: 1 mini cheesecake
- Calories per Serving: 310
- Fat: 25g
- Carbohydrates: 22g
- Protein: 4g
Conclusion
These No-Bake Mini Caramel Pecan Cheesecakes are perfect for any occasion when you want a quick yet impressive dessert. Their small size makes them ideal for parties, allowing guests to enjoy a rich dessert without the heaviness of a full slice. They’re also great for warm weather events since they don’t require any baking. Whether for a holiday celebration, a summer barbecue, or just a weeknight treat, these cheesecakes are sure to satisfy your sweet tooth.
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