1. Prepare the Crust:

• In a large mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything together until the crumbs are fully coated in butter and the mixture sticks together when pressed.
• Spoon the mixture into the bottom of a 12-cup muffin tin or mini cheesecake pan. Use the back of a spoon or your fingers to gently press the mixture down, creating a flat, compact crust in each muffin cup.
• Place the crusts in the refrigerator to chill for about 10-15 minutes. This helps the butter firm up and keeps the crust from falling apart when you add the filling.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. You want to make sure there are no lumps, so take your time with this step!
• Add the powdered sugar and vanilla extract to the cream cheese and continue beating until fully combined.
• In a separate bowl, whip the heavy cream until stiff peaks form (this usually takes about 2-3 minutes with a hand mixer). Once the cream is whipped, gently fold it into the cream cheese mixture. Be careful not to deflate the whipped cream—just fold until everything is combined.
• Once the cheesecake filling is smooth and fluffy, spoon or pipe it onto the chilled graham cracker crusts. Smooth the tops with a spoon or offset spatula.
• Return the cheesecakes to the refrigerator and let them chill for at least 2 hours, or until firm. This gives the filling time to set and firm up.

3. Prepare the Toppings:

• While the cheesecakes are chilling, toast the pecans. Place them in a dry skillet over medium heat and toast for about 3-4 minutes, shaking the pan occasionally to prevent burning. You’ll know they’re ready when they’re fragrant and slightly browned.
• Once toasted, remove the pecans from the pan, let them cool, and chop them coarsely.

4. Assemble the Turtle Topping:

• When the cheesecakes are fully set, it’s time to add the toppings! Drizzle each mini cheesecake with caramel sauce, making sure to cover the top evenly.
• Next, melt the chocolate chips. You can do this by microwaving them in 20-second intervals, stirring between each interval until they’re fully melted and smooth.
• Drizzle the melted chocolate over the caramel layer, making sure to coat it evenly. You can also create a marbled effect by lightly swirling the chocolate into the caramel.
• Finally, sprinkle the toasted pecans over the top of each mini cheesecake. You want just enough to add a nice crunch but not overpower the other flavors.

5. Chill and Serve:

• After assembling the cheesecakes, return them to the fridge for another 30 minutes to allow the toppings to firm up.
• Serve the cheesecakes chilled, and enjoy the sweet, crunchy, and creamy goodness of these no-bake turtle treats!