turtle cheesecake on plate
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No Bake Turtle Cheesecake

This NO BAKE Turtle Cheesecake is made with a chocolate cookie crust, salted caramel pecan layer, luscious cheesecake layer and a thin layer of chocolate ganache. Top it with whipped cream, caramel and pecans for a decadent treat!
Course Dessert
Cuisine American
Keyword no bake cheesecake, turtle cheesecake
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 462kcal
Author Ashley Fehr

Ingredients

Crust

  • 2 1/2 cups chocolate cookie crumbs like Oreo or similar
  • 1/2 cup butter melted

Caramel:

  • 30 wrapped chewy caramel candies (I use Kraft) - 250g
  • 1 cup heavy cream
  • 1/8-1/4 teaspoon salt (depending on how salty you like your caramel)
  • 1 cup chopped pecans

Cheesecake:

  • 24 oz cream cheese, room temperature 3 packages, 750g
  • 1 1/2 cups powdered icing sugar
  • 1 teaspoon vanilla
  • 1/2 cup heavy whipping cream

Ganache:

  • 1/3 cup chopped dark chocolate or chips 50g
  • 1/3 cup milk or cream
  • Optional: caramel sauce, whipped cream and pecans for garnish

Instructions

  • Line a 9" Springform pan with parchment paper, pinching it in between the bottom and the outer ring. This isn't necessary but will allow for easy removal.

Crust

  • Combine cookie crumbs and butter. Press into the bottom of the prepared pan evenly.

Caramel

  • In a medium pan, combine caramels and cream. Cook over medium heat, stirring frequently, until completely smooth and melted.
  • Stir in pecans and pour into crust. Refrigerate for 30-60 minutes until firm/dry to the touch.

Cheesecake

  • With an electric mixer, beat cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth and combined.
  • Add cream, and beat on low until incorporated, then high until thickened and fluffy (should nearly hold stiff peaks when you pull the beaters out of the bowl)
  • Spread over cooled caramel in pan. Refrigerate for 1-2 hours or until nearly set.

Ganache

  • Combine chocolate and cream in a small pan. Cook over low heat, stirring constantly, until melted and smooth.
  • Spread over cheesecake layer evenly.
  • Refrigerate a minimum of 6 hours, or overnight for best results. Serve with garnishes as desired.

Video

Nutrition

Calories: 462kcal | Carbohydrates: 42g | Protein: 7g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 373mg | Potassium: 223mg | Fiber: 1g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg