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.
Servings: servings
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 (42.5 g) semi sweet chocolate (40 grams), 5 tablespoons unsalted butter, 1/4 teaspoon (0.3 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 (0.2 tablespoon) sea salt, 1 cup (109 g) 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 (57.5 g) 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 (120 g) powdered sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon (0.5 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 (236.6 ml) 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 (60 g) 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 (59.1 ml) 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
- Graham Cracker Crust: Swap out the Oreo cookie crust for a classic graham cracker crust for a slightly different flavor profile.
- 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.
- Chocolate Chips: Sprinkle chocolate chips over the cheesecake filling before chilling for added chocolatey goodness throughout
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
