Turtle Cheesecake

This homemade turtle cheesecake is so rich and creamy, no one will believe it’s vegan! With layers of chocolate, caramel, and pecans, this decadent dessert is sure to be a hit for any special occasion.

While there are many desserts that are great for parties and celebrations, nothing feels quite as indulgent as a cheesecake—and this turtle cheesecake is extra indulgent thanks to the addition of caramel, pecans, and chocolate!

I definitely love my vegan pumpkin cheesecake and classic vegan cheesecake recipes, but turtle cheesecake is made for those days when you really want to indulge. It’s absolutely divine, with the perfect balance of tanginess and sweetness and, of course, that irresistibly rich and creamy cheesecake texture.

Why You’ll Love This Turtle Cheesecake Recipe

• Plant-based. Unlike other cheesecakes that use dairy and eggs, this turtle cheesecake is completely vegan—but it tastes so authentic, even non-vegans will devour it!
• No cashews. While I love cashew cream and recipes made with it, I know it’s not for everyone! This recipe uses vegan cream cheese instead, making it a great alternative for those with cashew allergies or anyone who’s just not a fan of the taste or texture.
• Quicker. Because you don’t need to soak cashews in advance, this recipe is faster to make than other vegan cheesecakes.
• Traditional baked cheesecake. This turtle cheesecake is made the traditional way, by baking it in the oven, which gives it a more authentic flavour and texture than chilled cashew-based cheesecakes.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crust:

• Oreo crumbs – You can purchase Oreo crumbs or make them yourself. Use regular Oreos, not Double Stuf.
• Vegan butter – Use store-bought or homemade vegan butter.
• Chopped pecans 

Caramel Layer:

• Vegan caramel sauce
• Chopped pecans – While you can use pecan halves if you’d prefer, chopped pecans or pecan pieces are less expensive.
• All-purpose flour

Filling:

• Vegan cream cheese – Any brand you like will work in this recipe.
• Sugar 
• All-purpose flour
• Non-dairy milk – Use unflavoured, unsweetened non-dairy milk such as soy milk, almond milk or other.
• Lemon juice – Freshly squeezed is best.
• Vanilla extract – I recommend pure vanilla extract, not imitation.
• Dark chocolate

Topping:

• Dark chocolate – A bar of dark chocolate will melt more smoothly than chocolate chips, but either option will work.
• Almond milk
• Caramel sauce
• Chopped pecans

Where Can I Buy Vegan Caramel Sauce?

I used Nature’s Charm Coconut Salted Caramel Sauce, but any caramel sauce will work for this recipe as long as it’s vegan. You can usually find vegan caramel sauce at natural food stores or online, or you can make your own vegan caramel sauce at home.

How to Make Turtle Cheesecake

• Prepare. Lightly coat a 9-inch springform pan with cooking spray. 
• Make the crust mixture. In a food processor, pulse the Oreos and pecans until fine crumbs form. Add the melted butter and pulse until the crumbs are evenly moistened.
• Form the crust. Press the crust mixture into the bottom of the springform pan. Refrigerate for 30 minutes. At the end of this time, begin preheating the oven to 350°F.

• Add the caramel layer. Stir together the caramel, pecans, and flour in a small bowl. Spread the mixture over the chilled crust.
• Make the cream cheese filling. In a large mixing bowl, use a hand mixer to mix the vegan cream cheese with the sugar until smooth and creamy. Beat in the flour, almond milk, lemon juice, and vanilla extract on low speed.
• Melt the chocolate. Microwave ¼ cup of dark chocolate in 30 second intervals, stirring in between until it’s smooth.

• Make the chocolate layer. Transfer ⅓ of the cream cheese mixture into a separate bowl. Stir in the melted chocolate.
• Finish layering. Spread the chocolate cream cheese layer over the caramel layer, followed by the vanilla layer. Spread it evenly with a silicone spatula. 
• Bake. Place the pan in the oven and bake for 40 to 45 minutes. 

• Cool and chill. Remove the turtle cheesecake from the oven and let it cool completely, then refrigerate for at least 4 hours.
• Top. Melt ¼ cup dark chocolate, then stir in the warm almond milk until the mixture is smooth. Top the cheesecake with caramel, then drizzle with melted chocolate. Sprinkle with chopped pecans.

Tips for Success

• Let the cream cheese come to room temperature. This will allow it to mix smoothly and evenly into the other ingredients.
• Set the pan on a rimmed baking sheet. This will catch any spills or overflow and it also makes it easier to remove the pan from the oven!
• Let it chill. It’s important to let the turtle cheesecake chill in the fridge for at least 4 hours before serving. This gives the cheesecake time to set properly. (Plus, warm cheesecake isn’t very appetizing!)

Variations

• For a nut-free version, you can swap the almond milk for your favourite plant-based milk and either omit the pecans or use coarsely chopped Oreos or pretzels instead. 
• Add espresso powder to the chocolate filling layer for a delicious mocha twist.
• Make it extra decadent by adding dollops of coconut whipped cream to each slice before serving.

How to Store

This vegan turtle cheesecake can be stored in the fridge for up to 5 days, either wrapped in the pan or stored in an airtight container.

Can I Freeze This Recipe?

For longer storage, you can freeze this turtle cheesecake. Wrap individual slices or the whole cheesecake in plastic wrap and place in an airtight container or freezer-safe bag. It can be kept frozen for up to 3 months. Thaw it in the refrigerator before serving.

More Vegan Dessert Recipes

• Pumpkin Dump Cake
• Vegan Carrot Cupcakes
• No-Bake Peanut Butter Pie
• Vegan Red Velvet Cake
• Strawberry Cream Pie

Enjoy friends! If you make this turtle cheesecake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!