No-Bake Turtle Cheesecake
A creamy, caramel cheesecake layer with a buttery oreo crust. Topped with chopped pecans and a generous drizzle of chocolate and caramel sauces. You will keep coming back to this one!
Servings: 8 people
Equipment
- 9" Springform pan
Ingredients
For the crust:
- 24 oreo cookies, with filling
- 4 tbsp melted butter
For the cheesecake:
- 3 packages cream cheese, softened to room temp
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp vanilla extract
- 1/2 cup caramel sauce can use any brand
- 8 oz cool whip
- 1 cup chopped pecans for topping
- additional caramel sauce for topping
- chocolate fudge sauce, any brand for topping
Instructions
- In a food processor, add your oreos and melted butter. No need to scrape the filling out, the filling of the oreo helps bind the crust so keep it! Pulse food processor until a fine crumb mixture forms. Press into the bottom of a nonstick 9" springform pan. I make the edges a little thicker and higher to form a bit of a crust going up. Place in freezer for 15 minutes.
- While the crust is cooling, make the filling. In the bowl of a stand mixer with the paddle attachment, add the softened cream cheese, white sugar, brown sugar, vanilla, 1/2 cup caramel sauce. Mix until smooth and creamy. Then mix in the whip cream until just combined.
- Pour the filling into the springform pan and smooth with a spatula. Top with chopped pecans, more caramel sauce and fudge sauce. Cover with foil and place in the freezer for 4-5 hours until firm.
Notes
-If you'd like to make this in a pie dish instead, you can increase the amount of oreo crust to go up the edges of the pie plate. To do this, use 35 oreos and 5 tbsp of butter.
-Make sure that your cream cheese is fully softened to room temp. If you rush it there's a good chance the cream cheese will leave your batter clumpy rather than smooth.
If you'd rather have caramel swirls in your cheesecake, don't add it to the kitchen aid mixing bowl. Instead, after you pour the batter into the pan, drizzle the caramel sauce on top of it and use a knife to swirl it in. Then top with the other toppings.
-Let the cheesecake sit at room temp for 15 minutes before serving to make it easier to cut. You can keep leftovers in the fridge for 3-4 days or in the freezer for up to 2 weeks.