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The best Creamy No-bake Turtle Cheesecake Recipe

Looking for a delicious no-bake dessert? Look no further than the best Creamy No-bake Turtle Cheesecake Recipe! This easy recipe eliminates the need for a water bath and oven, making it hassle-free.

The best Creamy No-bake Turtle Cheesecake Recipe

Indulge in layers of a chocolate cookie crust with a walnut and caramel layer, a creamy cheesecake filling topped with rich chocolate ganache, and crunchy pecans. Whether you’re hosting a party or simply satisfying your sweet tooth, this decadent treat is bound to impress without the fuss of baking.

Ingredients you’ll need for this No Bake Turtle Pie

This recipe calls for simple ingredients, found in any grocery store:

  • Oreo Cookies: These cookies form the base of the Oreo crust. Along with other ingredients, the cookies will help give part of the chocolate flavor to the cheesecake. You can use any type of chocolate sandwich cookies with a creme filling.
  • Semi-sweet chocolate: Melted with butter, the melted chocolate binds the crust together, adding richness and depth to the crust.
  • Unsalted butter: With its creamy texture and rich flavor, the melted butter acts as the glue holding the crust ingredients together, making it wet enough for you to be able to press it into your springform pan or pie plate.
  • Sea Salt: Just a pinch of it enhances the flavors of the chocolate and caramel, balancing out the sweetness.
  • Soft caramels: Caramels are for the layer of caramel on top of the crust, bringing a rich, indulgent flavor to the cheesecake.
  • Heavy whipping cream: Whipped to heavy peaks, the whipped cream creates a smooth and creamy texture for the cheesecake filling, while also aiding in the no-bake process.
  • Pecans: These crunchy nuts add a delicious texture and nutty flavor to the caramel layer and the top layer of the cheesecake.
  • Cream Cheese: The star of the show, full-fat cream cheese provides the base for the luscious cheesecake filling, ensuring a rich and creamy consistency. Make sure your cream cheese is at room temperature for best results.
  • Sour cream: Adding a tangy kick to the filling, full-fat sour cream contributes to the velvety texture and rich flavor of the cheesecake.
  • Powdered sugar: Used for sweetening the filling and giving structure.
  • Vanilla extract: Vanilla extract enhances the flavor of the cheesecake filling, adding depth and complexity.

Take a look at the recipe card at the bottom of this post for the full recipe.

The best Creamy No-bake Turtle Cheesecake Recipe

Add-ins and Substitutions

  1. Graham Cracker Crust: Swap out the Oreo cookie crust for a classic graham cracker crust for a slightly different flavor profile.
  2. Homemade Caramel Sauce: Instead of store-bought caramel, whip up a batch of homemade caramel sauce to drizzle over the top of the cheesecake for a more artisanal touch.
  3. Chocolate Chips: Sprinkle chocolate chips over the cheesecake filling before chilling for added chocolatey goodness throughout
  4. Turtle Candies: Use chopped-up turtle candies (chocolate, caramel, and pecan clusters) as a topping for the cheesecake. Simply scatter them over the caramel sauce for a delicious finish.

How to make this Turtle Cheesecake No Bake Recipe

Crust:

To begin, prepare the crust by combining all the crust ingredients in a food processor. Pulse until the mixture resembles wet sand and all ingredients are well incorporated.

Transfer the cookie crumbs to a 9-inch pie plate and firmly press them down using the bottom of a measuring cup or glass. Ensure the crust covers both the bottom and sides of the pan, packing it tightly to prevent crumbling when slicing the cheesecake later. Freeze while making the caramel layer.

Caramel layer:

In a microwave-safe bowl, combine the caramel, cream, and salt, then melt them together -in 20-second increments- until well combined. Stir in the chopped pecans and mix until they’re evenly coated. 

Pour this mixture over your chocolate crust, then use the back of a spoon to smooth it into an even layer. Refrigerate the crust while you prepare the rest of the cheesecake.

Cheesecake layer:

Using a large mixing bowl (or a large bowl and a handheld electric mixer) with the paddle attachment, beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.

Add the powdered sugar, vanilla extract, and salt, and mix until just combined, scraping the bottom and sides of the bowl.

On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form. Using a spatula, incorporate it into the cream cheese mixture very carefully to avoid deflating the air bubbles created in the whipped cream. Mix until just combined.

Pour the No bake turtle cheesecake mix on top of the crust and caramel pecans. Smooth it out with the back of a spoon or an offset spatula. Refrigerate while making the ganache.

Chocolate Ganache:

In a small saucepan, heat 2/3 cup of heavy whipping cream over medium heat until it starts to simmer.

Place 1 cup of semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips, cover, and let it sit for 2 minutes.

Gently stir the mixture until the chocolate is completely melted and smooth.

Next, pour the ganache over the cheesecake and use the back of a spoon or offset spatula to create an even layer.

Finally, customize your cheesecake with your favorite toppings! I chose whipped cream, chopped pecans, and caramel sauce. Feel free to add extra hot fudge sauce and chocolate chips for an extra chocolate kick.

Refrigerate for at least 6 hours (preferably overnight) before serving.

Expert Tips

  1. Use Room Temperature Ingredients: Allow your cream cheese and sour cream to come to room temperature before mixing. This ensures a smooth and creamy filling without any lumps.
  2. Whip Heavy Cream to Stiff Peaks: When whipping the heavy cream for the filling, whip it until stiff peaks form. This will provide structure to the filling, ensuring it sets properly in the refrigerator.
  3. Chill for at Least 6 Hours: To achieve the perfect texture and flavor, chill the cheesecake for a minimum of 6 hours, or preferably overnight. This allows the flavors to meld together and the filling to set completely.
  4. Press Crust Firmly: When pressing the crust into the pan, use the bottom of a measuring cup or glass to firmly press it down. This will create a sturdy crust that holds together well when slicing.
  5. Melt Caramel Carefully: When melting the caramel for the topping, be cautious not to overheat it, as it can easily burn. Use low heat and stir frequently until smooth and pourable.
  6. Avoid Burning the Cream for Ganache: When heating the heavy cream for the ganache, keep a close eye on it and avoid letting it come to a boil. Remove it from the heat as soon as it starts to simmer.
The best Creamy No-bake Turtle Cheesecake Recipe

Frequently Asked Questions

What is turtle cheesecake made of?

In a turtle cheesecake recipe, you’ll taste chocolate, caramel, and pecans in different ways all the way through. Some versions have caramel layers swirled into the cheesecake, others drizzle chocolate ganache on top. But most of them bring all three flavors together in every bite, whether it’s the caramel mixed into the cheesecake, the chocolatey crust, or the crunchy pecans on top.

Why is my no-bake cheesecake base soggy?

If your no-bake cheesecake base is soggy, it’s probably because it wasn’t chilled before adding any toppings to it. Chilling the crust helps it set and firm up, creating a sturdy foundation for the rest of the dessert. Without proper chilling, the crust may not hold its shape well, leading to a less-than-ideal texture. To prevent sogginess, be sure to chill the crust thoroughly before adding any toppings and allow enough time for it to set properly in the refrigerator.

How do you make a no-bake cheesecake firmer?

It’s essential to allow your cheesecake to firm up in the fridge for at least 6 hours. Any less time and your cheesecake may end up too soft. 

This cheesecake has an incredibly creamy consistency. If you prefer a firmer texture, consider placing your cheesecake in the freezer for a couple of hours after it has firmed up in the fridge, but before serving.

How to store any leftover cheesecake?

To keep any leftover cheesecake fresh, wrap it tightly with plastic wrap or store it in an airtight container. Then, put it in the fridge for up to 5 days.

Can I freeze my No-bake cheesecake?

Yes, you can freeze your no-bake cheesecake for up to 1 month! Just make sure it’s fully chilled in the fridge first. 

Wrap it tightly with plastic wrap or aluminum foil to keep it fresh. You can also put it in an airtight container if you like. 

When ready to eat it, let it thaw in the fridge overnight. Avoid thawing it at room temperature, since exposing the cheesecake to warmer temperatures for an extended period can increase the risk of bacterial growth 

Take a look at this link for more No-bake desserts, or click on the links below for more No-bake Cheesecake recipes:

No bake Red Velvet Cheesecake

No bake Red Velvet Cheesecake

No bake mini Chocolate Cheesecakes with fork

No bake mini Chocolate Cheesecakes

Matcha Cheesecake Recipe

Matcha Cheesecake Recipe

No-Bake Cheesecake with Pretzel Crust

No-Bake Cheesecake with Pretzel Crust

If you make this recipe, please be sure to give it a star rating and leave a comment!

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The best Creamy No-bake Turtle Cheesecake Recipe
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5 from 2 votes

The best Creamy No-bake Turtle Cheesecake Recipe

Looking for a delicious no-bake dessert? Look no further than this Creamy No-bake Turtle Cheesecake Recipe! This easy recipe eliminates the need for a water bath, making it hassle-free.
Prep Time35 minutes
Fridge time6 hours
Total Time6 hours 35 minutes
Course: Cheesecake
Cuisine: American
Keyword: no bake turtle cheesecake recipe, no bake turtle pie, sweet fix baker, The best Creamy No-bake Turtle Cheesecake Recipe, turtle cheesecake recipe
Servings: 8 servings
Author: Maria Corcuera

Equipment

  • 1 Electric mixer
  • 1 9-inch pie plate

Ingredients

Chocolate Crust

  • 25 chocolate sandwich cookies filling included
  • 1.5 ounces semi sweet chocolate (40 grams) measured, then melted
  • 5 tablespoons unsalted butter melted
  • 1/4 teaspoon sea salt

Caramel layer

  • 9 ounes unwrapped chewy caramels (250 grams / around 40 pieces) I used Werther's Original Chewy Caramels
  • 3 tablespoons heavy whipping cream
  • 1/4 tablespoon sea salt
  • 1 cup chopped pecans

Cheesecake

  • 2 8-ounce Full fat cream cheese room temperature
  • 1/4 cup sour cream room temperature
  • 1 cup powdered sugar measured with the spoon and level method, then sifted.
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 cup heavy whipping cream chilled

Chocolate Ganache

  • 1/3 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream

Instructions

Chocolate Crust

  • To begin, prepare the crust by combining all the crust ingredients in a food processor. Pulse until the mixture resembles wet sand and all ingredients are well incorporated.
    25 chocolate sandwich cookies, 1.5 ounces semi sweet chocolate (40 grams), 5 tablespoons unsalted butter, 1/4 teaspoon sea salt
  • Transfer the cookie crumbs to a 9-inch pie plate and firmly press them down using the bottom of a measuring cup or glass.
    Ensure the crust covers both the bottom and sides of the pan, packing it tightly to prevent crumbling when slicing the cheesecake later. Freeze while making the caramel layer.

Caramel layer

  • In a microwave-safe bowl, combine the caramel, cream, and salt, then melt them together -in 20-second increments- until well combined.
    Stir in the chopped pecans and mix until they're evenly coated. 
    9 ounes unwrapped chewy caramels (250 grams / around 40 pieces), 3 tablespoons heavy whipping cream, 1/4 tablespoon sea salt, 1 cup chopped pecans
  • Pour this mixture over your chocolate crust, then use the back of a spoon to smooth it into an even layer. Refrigerate the crust while you prepare the rest of the cheesecake.

Cheesecake

  • Using a large mixing bowl (or a large bowl and a handheld electric mixer) with the paddle attachment, beat the cream cheese on medium speed for 1.5 minutes. Add the sour cream and mix until just combined.
    2 8-ounce Full fat cream cheese, 1/4 cup sour cream
  • Add the powdered sugar, vanilla extract, and salt, and mix until just combined, scraping the bottom and sides of the bowl.
    1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon sea salt
  • On a separate bowl and with the whisk attachment, whip the heavy cream until stiff peaks form.
    Using a spatula, incorporate it into the cream cheese mixture very carefully to avoid deflating the air bubbles created in the whipped cream. Mix until just combined.
    1 cup heavy whipping cream
  • Pour the No-bake turtle cheesecake mix on top of the crust and caramel pecans. Smooth it out with the back of a spoon or an offset spatula. Refrigerate while making the ganache.

Chocolate Ganache

  • In a small saucepan, heat 2/3 cup of heavy whipping cream over medium heat until it starts to simmer.
    1/3 cup semi-sweet chocolate chips
  • Place 1 cup of semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips, cover, and let it sit for 2 minutes.
    1/4 cup heavy whipping cream
  • Gently stir the mixture until the chocolate is completely melted and smooth.
  • Next, pour the ganache over the cheesecake and use the back of a spoon or offset spatula to create an even layer.
  • Finally, customize your cheesecake with your favorite toppings! I chose whipped cream, chopped pecans, and caramel sauce. Feel free to add extra hot fudge sauce and chocolate chips for an extra chocolate kick.
    Refrigerate for at least 6 hours (preferably overnight) before serving.

Notes

Add-ins and Substitutions

  1. Graham Cracker Crust: Swap out the Oreo cookie crust for a classic graham cracker crust for a slightly different flavor profile.
  2. Homemade Caramel Sauce: Instead of store-bought caramel, whip up a batch of homemade caramel sauce to drizzle over the top of the cheesecake for a more artisanal touch.
  3. Chocolate Chips: Sprinkle chocolate chips over the cheesecake filling before chilling for added chocolatey goodness throughout
  4. Turtle Candies: Use chopped-up turtle candies (chocolate, caramel, and pecan clusters) as a topping for the cheesecake. Simply scatter them over the caramel sauce for a delicious finish.

Expert Tips

  1. Use Room Temperature Ingredients: Allow your cream cheese and sour cream to come to room temperature before mixing. This ensures a smooth and creamy filling without any lumps.
  2. Whip Heavy Cream to Stiff Peaks: When whipping the heavy cream for the filling, whip it until stiff peaks form. This will provide structure to the filling, ensuring it sets properly in the refrigerator.
  3. Chill for at Least 6 Hours: To achieve the perfect texture and flavor, chill the cheesecake for a minimum of 6 hours, or preferably overnight. This allows the flavors to meld together and the filling to set completely.
  4. Press Crust Firmly: When pressing the crust into the pan, use the bottom of a measuring cup or glass to firmly press it down. This will create a sturdy crust that holds together well when slicing.
  5. Melt Caramel Carefully: When melting the caramel for the topping, be cautious not to overheat it, as it can easily burn. Use low heat and stir frequently until smooth and pourable.
  6. Avoid Burning the Cream for Ganache: When heating the heavy cream for the ganache, keep a close eye on it and avoid letting it come to a boil. Remove it from the heat as soon as it starts to simmer.

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