These no bake mini turtle cheesecakes are rich, creamy, and easy to make. Perfect bite-sized treats with caramel, chocolate, and pecans!
Why Are No Bake Mini Turtle Cheesecakes a Favorite Dessert?
If you are a cheesecake fan, here are just a few reasons why these mini treats are a must-try:
- No oven needed – Perfect for hot days or when you just don’t want to bake.
- Rich, layered flavors – Creamy cheesecake, gooey caramel, chocolate drizzle, and crunchy pecans in every bite.
- Perfectly portioned – Mini size means built-in portion control (or an excuse to eat more than one!).
- Quick and easy to make – Simple ingredients and no complicated steps.
- Crowd-pleaser – Great for parties, holidays, or anytime you need an impressive no-fuss dessert.
For even more easy dessert recipes, check out my banana pudding cheesecake recipe and my favorite recipe for chocolate brownies.
Here is what you need to make this no bake dessert. (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post).
Ingredients for Mini Turtle Cheesecakes:
Oreo Crust
- 1 cup oreos, blended to crumbs
- ½ cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips 1 cup heavy cream, cold
Topping
- ½ cup caramel sauce
- Whipped Cream
- Extra chocolate chips and pecans
Equipment:
- Hand Mixer
- Cupcake Liners
- Cupcake Pan
- Piping Bag
- Round Piping Tip
How to Make No Bake Mini Cheesecakes:
- Prepare the oreo crust by taking the blended oreos and placing them in a mixing bowl with the melted butter. Mix together with a fork until combined.
- Prepare a cupcake pan with liners.
- Place a tablespoon full of the oreo crust into each cupcake liner, pressing down evenly into the bottom of the well. Place in the freezer while make the cheesecake filling.
- In a larger mixing bowl, add the cream cheese and blend until creamy. Then add in the powdered sugar, blending again until combined and smooth.
- Add all the wet ingredients at once of sour cream, vanilla and lemon juice.
- Blend for a good minute or until the mixture is creamy and all the ingredients are incorporated. Set aside.
- In another bowl, take the cold heavy cream and pour into it. Use a hand mixer to whip the cream until it becomes fluffy and holds soft peaks.
- Transfer this whipped cream into the bowl with the cream cheese mixture and fold gently.
Once thoroughly combined, pour in the chopped pecans and chocolate chips, folding those into the mixture evenly as well.
9. Spoon the no bake cheesecake filling on top of the now hardened oreo crust, filling the cupcake liners to the top.
10. Place this in the refrigerator for at least 5 hours to chill.
11. Once chilled, remove each mini no bake cheesecake from the liner and place on a serving plate.
12. Top each with caramel sauce, extra chocolate chips, and a few whole halved pecans.
Serve and enjoy!
SAVE FOR LATER BY PINNING THE BELOW IMAGE:
No Bake Mini Turtle Cheesecakes
Author: Recipe Idea Shop
Equipment
- Hand Mixer
- Cupcake Liners
- Cupcake Pan
- Piping Bag
- Round Piping Tip
Ingredients
Oreo Crust
- 1 cup oreos, blended to crumbs
- ½ cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- ⅓ cup sour cream
- 2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ cup semisweet chocolate chips
- ½ cup chopped pecans
- 1 cup heavy cream, cold
Topping
- ½ cup caramel sauce
- Whipped Cream
- Extra chocolate chips and pecans
Instructions
- Prepare the oreo crust by taking the blended oreos and placing them in a mixing bowl with the melted butter. Mix together with a fork until combined.
- Prepare a cupcake pan with liners.
- Place a tablespoon full of the oreo crust into each cupcake liner, pressing down evenly into the bottom of the well. Place in the freezer while make the cheesecake filling.
- In a larger mixing bowl, add the cream cheese and blend until creamy. Then add in the powdered sugar, blending again until combined and smooth.
- Add all the wet ingredients at once of sour cream, vanilla and lemon juice.
- Blend for a good minute or until the mixture is creamy and all the ingredients are incorporated. Set aside.
- In another bowl, take the cold heavy cream and pour into it. Use a hand mixer to whip the cream until it becomes fluffy and holds soft peaks.
- Transfer this whipped cream into the bowl with the cream cheese mixture and fold gently.
- Once thoroughly combined, pour in the chopped pecans and chocolate chips, folding those into the mixture evenly as well.
- Spoon the no bake cheesecake filling on top of the now hardened oreo crust, filling the cupcake liners to the top.
- Place this in the refrigerator for at least 5 hours to chill.
- Once chilled, remove each mini no bake cheesecake from the liner and place on a serving plate.
- Top each with caramel sauce, extra chocolate chips, and a few whole halved pecans.
