Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 2 tbsp sugar
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping
- 1/2 cup caramel sauce
- 1/2 cup chocolate sauce
- Chopped pecans (for garnish)
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into mini cheesecake cups or a muffin tin.
- Make the cheesecake filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract while mixing. Gently fold in whipped topping until combined.
- Assemble: Spoon the cheesecake mixture evenly into each prepared cup over the crust layer and smooth tops if needed. Refrigerate for at least 2 hours to set.
- Add toppings: Just before serving, drizzle with caramel and chocolate sauce and sprinkle with chopped pecans.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 270
- Sugar: 20g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg