In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated with butter and the mixture resembles wet sand.
Line a muffin tin with paper liners. Spoon about 2 tablespoons of the crust mixture into each liner and press firmly to form an even layer.
Refrigerate the crusts while you prepare the cheesecake filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Assemble the Mini Cheesecakes:
Spoon or pipe the cheesecake filling over the prepared crusts, filling each liner nearly to the top.
Use a spoon to smooth the tops.
Add the Toppings:
Drizzle the caramel sauce over the tops of the mini cheesecakes.
Drizzle the chocolate ganache or melted chocolate over the caramel.
Sprinkle the chopped pecans on top.
Chill the Cheesecakes:
Refrigerate the mini cheesecakes for at least 2 hours, or until firm.
Serve:
Remove the mini cheesecakes from the muffin tin and paper liners.
Enjoy your delicious No Bake Turtle Mini Cheesecakes!
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