No Bake Turtle Cheesecake

5 from 1 vote

This No Bake Turtle Cheesecake has a chocolate cookie crust, creamy filling swirled with caramel, a chocolate topping and pecans for garnish. It's a stunning decadent treat everyone loves!!

Servings: slices

Calories: 420kcal

Author: Kelsey Byrnes

Equipment

pie plate
Food Processor

Ingredients

Oreo Crust

24 Oreo cookies
5 tablespoons butter

Caramel

1 cup caramel bits
2 tablespoons heavy cream

Cheesecake Mixture

Two 8 ounce blocks cream cheese softened
1/2 cup sugar
1/4 cup sour cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
One 8 ounce tub whipped topping

Chocolate Ganache Topping

2/3 cup semi-sweet chocolate bar, chopped or good quality semi-sweet chocolate chips
1/2 cup heavy cream

Garnishes

1/3 cup chopped pecans
whipped topping and additional caramel sauce optional

Instructions

Make the Crust

Add the Oreo cookies to a food processor and pulverize until they're fine crumbs.
Add the melted butter and mix until well combined.
Dump the cookie mixture into a pie plate and press into the bottom and sides of the pan. Set aside.

Make the Caramel Sauce

In a microwave-safe bowl, combine the caramel bits and heavy cream.
Microwave on high in 30 second increments until melted and stirred smooth; set aside.

Make the Cheesecake Filling

Add the cream cheese to the bowl of a stand mixer and mix until smooth.
Add the sugar, sour cream, lemon juice and vanilla extract. Stir until smooth, scraping down the sides of the bowl.
Add the whipped topping and fold in with a rubber spatula until incorporated.
Spoon half of the mixture into the pie crust and spread to an even layer.
Drizzle about 1/3 cup of the caramel over top.
Spoon the remaining cheesecake filling over the caramel and spread to an even layer.

Make the Chocolate Ganache

Add the heavy cream to a microwave safe bowl and heat until very hot but not boiling.
Add the chocolate (do not stir), cover with plastic wrap and let set for 3 minutes.
Whisk the chocolate mixture until smooth then pour over the cheesecake.
Top with pecans then refrigerate for at least 6 hours or overnight.
Garnish with remaining caramel sauce, whipped topping and pecan halves, if desired.

Notes

This cheesecake is SO rich and decadent! I recommend cutting it into thin slices, though, because it is so rich. You can always go back for seconds! ;)

You can use graham crackers in place of the Oreos to make the crust if you'd like. You'll use 1 1/3 cups graham cracker crumbs, 5 tablespoons of butter and 1/4 cup of sugar.

Feel free to use jarred caramel sauce (about 2/3 cup) in place of the caramel bits + heavy cream. I do not recommend the plastic bottles of caramel syrup as it'll be too runny.

Nutrition