Turtle Cheesecake
Get ready for all the rich layers of our Turtle Cheesecake, featuring a buttery chocolate chip cookie crust, creamy no-bake cheesecake filling, and a decadent drizzle of caramel and chocolate sauce. Topped with crunchy pecans, this easy dessert is a showstopper that’s perfect for any occasion.
Years ago, John whipped up this turtle cheesecake recipe, and it’s been a favorite ever since! No-bake cheesecake recipes are his go-to, and this one is no exception.
The only baking required is for the cookie crust, but trust me, it’s worth it!
With layers of creamy, dreamy cheesecake filling, a drizzle of rich caramel and chocolate, and a sprinkle of crunchy pecans, this dessert is a total crowd-pleaser.
It’s super simple to make and guaranteed to impress!
Ingredients You’ll Need:
- Chocolate Chip Cookie Dough: Forms the delicious base for the cheesecake, giving it that irresistible, chewy texture.
- No-Bake Cheesecake Filling: The creamy cheesecake layer that makes this dessert so easy.
- Chopped Pecans: Adds a crunchy topping that pairs perfectly with the sweet layers.
- Caramel and Chocolate Sauces: Drizzled on top for classic turtle flavor.
How to Make Turtle Cheesecake with Cookie Crust:
Preheat your oven to 350°F (175°C). Press the chocolate chip cookie dough into an even layer at the bottom of an 8×8-inch baking pan.
Bake for 14-16 minutes, or until golden brown. Let the crust cool for 15-20 minutes.
Spread the cheesecake filling over the cooled cookie crust, making sure it’s nice and even.
Optional: For the best results, cover the pan and refrigerate for 4-6 hours to let the cheesecake set and firm up.
Just before serving, sprinkle the chopped pecans evenly over the cheesecake layer. Then drizzle caramel and chocolate sauce over the top.
Slice, serve, and enjoy!
Tips for Perfect Turtle Cheesecake:
- Speed Up Cooling: If you’re in a hurry, pop the baked cookie crust or even the filled crust into the freezer for a few minutes. It’ll cool down quickly, so you can move on to the delicious toppings even faster!
- Set It for Success: For the best results, let the cheesecake filling set in the fridge for several hours before serving. Trust me, this extra time helps it firm up beautifully, making it a whole lot easier to cut and serve.
- Get Creative with Toppings: While pecans are a classic, feel free to mix it up! Add some mini chocolate chips, crushed Oreos, or even a sprinkle of sea salt for a different flavor!
What can I use if I can’t find Philadelphia No-Bake Cheesecake Filling?
You can easily make your own no-bake cheesecake filling at home. Simply blend 8 ounces softened cream cheese with 8 ounces whipped topping (Cool Whip).
Or, use 16 ounces of softened cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy. Fold in 1 cup of whipped topping or heavy cream that’s been whipped to soft peaks.
Can I use a different type of cookie dough for the crust?
Yes, you can! While chocolate chip cookie dough is a classic choice, feel free to experiment with other flavors like sugar cookie dough, peanut butter cookie dough, or even a brownie base.
Can I make this turtle cheesecake ahead of time?
Absolutely! This turtle cheesecake can be made a day in advance. Just wait to add the pecans, caramel, and chocolate drizzle until right before serving to keep everything fresh and crunchy.
Storage:
Store any leftovers in the refrigerator. Simply cover the pan with plastic wrap or transfer slices to an airtight container. The cheesecake will stay fresh for up to 3 days.
Other Desserts to Try
Ingredients
- 16.5 ounces ready-to-bake chocolate chip cookie dough
- 24.3 ounces tub no-bake cheesecake filling
- ½ cup chopped pecans
- 3 to 4 tablespoons caramel sauce
- 3 to 4 tablespoons chocolate syrup
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the cookie dough from the package and press it into an even layer at the bottom of an 8×8-inch (20×20 cm) baking pan.16.5 ounces ready-to-bake chocolate chip cookie dough
- Bake for 14-16 minutes, or until golden brown. Once done, let the cookie crust cool for 15-20 minutes.
- Spread the cheesecake filling in an even layer over the crust, and sprinkle the chopped pecans evenly over the top.24.3 ounces tub no-bake cheesecake filling½ cup chopped pecans
- Optional: Cover and allow the cheesecake to cool in the fridge for 4-6 hours until firmly set.
- When ready to serve, drizzle with caramel sauce and chocolate syrup.3 to 4 tablespoons caramel sauce3 to 4 tablespoons chocolate syrup
- Serve cold.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cheesecake (assuming the cheesecake is cut into 9 equal servings). Actual calories will vary.
- See our nutrition disclaimer.
- Once you’ve added the no-bake filling to the crust the cheesecake is technically ready to be topped with the remaining ingredients. From there, feel free to serve it. We’ve found that it holds together much better if you let the cheesecake chill in the fridge for 4-6 hours then add the nuts, caramel and chocolate. It’s up to you!