Turtle Cheesecake

Many desserts are great for holidays and celebrations, but nothing feels quite as indulgent as homemade cheesecake. And this turtle cheesecake is extra indulgent, with creamy vegan cheesecake layered with vegan caramel sauce, pecans, and drizzles of chocolate and more caramel inside a crunchy Oreo crust.

I definitely love my vegan pumpkin cheesecake and Biscoff cheesecake, and this vegan turtle cheesecake is another dessert made for a party. It’s absolutely divine, with the perfect balance of tanginess and sweetness and, of course, that irresistibly rich and creamy cheesecake texture.

Why This Turtle Cheesecake Recipe Is Made for Your Holiday Table

• This turtle cheesecake is completely vegan without dairy or eggs. That said, it tastes so authentic, even non-vegans go in for extra slices!
• My recipe uses vegan cream cheese instead of cashew cream. It’s a great alternative for those with cashew allergies or anyone who just isn’t a fan of the taste or texture.
• Because you don’t need to soak cashews in advance, this recipe is faster to make than other vegan cheesecakes.
• This turtle cheesecake is a traditional baked cheesecake, which gives it a more authentic flavour and texture than no-bake cashew-based cheesecakes. The best part, though? No water bath.

Notes on Ingredients

These are the ingredients in this easy vegan turtle cheesecake (see the recipe card below for the exact measurements):

• Oreo crumbs – You can purchase Oreo crumbs or make them yourself. Use regular Oreos, not Double Stuf. You can also use another chocolate sandwich cookie if preferred.
• Vegan butter – Use store-bought or homemade vegan butter.
• 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 from coconut milk at home.
• Chopped pecans – While you can use pecan halves if you’d prefer, chopped pecans or pecan pieces are less expensive.
• All-purpose flour – Used as a thickener in the caramel layer and cheesecake filling.
• Vegan cream cheese – Any brand you like will work in this recipe, though I prefer Kite Hill Cream Cheese for baking, as brands like Miyoko’s can sometimes be grainy. You can also use my non-dairy cream cheese recipe. While I love cashew cream, cream cheese is a great nut-free alternative with a silky smooth texture.
• Sugar – Regular granulated sugar or light brown sugar is fine to use.
• 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 – To melt with almond milk to make vegan ganache. A bar of dark chocolate will melt more smoothly than chocolate chips, but either option will work.

How to Make Vegan Turtle Cheesecake

First, you’ll make a quick Oreo cookie crust, then I’ll show you how to prepare the cheesecake filling layers and toppings following the steps below. Let’s get baking.

• 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 at 350ºF 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 a Perfect Turtle Cheesecake

• Let the cream cheese come to room temperature. This allows it to mix smoothly and evenly into the other ingredients.
• Don’t scorch the chocolate. Melt it gradually, either in the microwave in intervals or in a double boiler. Heating chocolate too quickly or overheating can cause it to seize.
• Set the pan on a rimmed baking sheet. This will catch any spills or overflow, and make 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

• Refrigerate. This turtle cheesecake can be stored in the fridge for up to 5 days, either wrapped in the pan or stored in an airtight container.
• Freeze. For longer storage, you can freeze this vegan 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!