Receta Butter Pecan Caramel No-Bake Mini Cheesecakes
Easy no-bake dessert that can be made a few hours or day ahead of serving.
Are you a cheesecake lover? Well, today is National Cheesecake Day and over 65 food bloggers all across the country have been busy creating new recipes over the last few weeks to celebrate. Roxana of Roxana’s Home Baking coordinated this special celebration and we’re all sharing our new creations today. Make sure to check them all out below (underneath my recipe).
When I heard about this group effort, I decided my recipe would be no-bake with the heat of summer upon us. In the south, it’s just too blasted hot to turn the oven on right now. Give me cool and creamy desserts in the summer that are easy to make! My Butter Pecan Caramel No-Bake Mini Cheesecakes are just the right size dessert too…more than a bite and not so much that you’re stuffed afterward.
These cheesecakes are amazing y’all! After I finished making them, I took the caramel coated spoon and scraped the inside of the mixing bowl to get the last little bit of cheesecake mixture that clung to the sides and quickly popped the spoon into my mouth. Oh my goodness! You should have seen how clean that bowl was…like I had licked it clean! Which, in a way, I did with the spoon.
This dessert is a great time-saver as it can be made a few hours or day ahead of serving. Enjoy!
Butter Pecan Caramel No-Bake Mini Cheesecakes
Ingredients
- 12 pecan shortbread cookies, crumbled
- 1/2 cup caramel ice cream topping (room temperature)
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup powdered sugar
- 2/3 cup butter pecan flavored liquid coffee creamer
- 1 (3.4 oz.) package vanilla instant pudding and pie filling mix
- 1 (8 oz.) container frozen whipped topping, thawed
Directions
Divide cookie crumbs into 8 mini dessert bowls or jars (around 2 tablespoons of cookie crumbs for each bowl). Shake slightly to level crumbs.
Using a tableware teaspoon, drizzle 1 to 1 1/2 teaspoons caramel topping over cookie crumbs until evenly covered.
In large bowl, combine cream cheese and powdered sugar; beat until smooth. Add coffee creamer, pudding mix and whipped topping; beat on medium speed until well blended. Spoon and divide mixture evenly between dessert bowls using a teaspoon. Carefully spread to sides of bowl.
Cover and refrigerate until ready to serve (at least 3 hours). Cheesecakes can be made the day before serving.
Notes
I used 5.3 oz. mini dessert bowls for the cheesecakes.
I used Keebler Pecan Sandies, Smucker’s Simply Delight Salted Caramel Topping, International Delight Southern Butter Pecan Coffee Creamer and Extra Creamy Cool Whip.
Tip: Place mini cheesecakes in 9x13 cake pan and cover pan with plastic wrap (much easier than covering each one individually).
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