Turtle Cheesecake

This turtle cheesecake is so rich and creamy, no one will believe it's vegan. With layers of chocolate, caramel, and pecans, it's a sure hit!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 40

Total Time 1 20

Servings servings

Calories 739

Lightly grease a 9-inch springform pan and set aside.
In a food processor, pulse Oreos with pecans until finely ground. Add melted butter and mix until well combined.
Press the mixture into the bottom of the springform pan. Refrigerate for 30 minutes.
Preheat the oven to 350°F (180°C).
Mix caramel with pecans and flour. Spread the caramel mixture over the crust.
In a large mixing bowl, using a hand mixer, mix vegan cream cheese with sugar until smooth and creamy. Add flour, non-dairy milk, lemon juice, and vanilla extract. Continue beating on low until combined.
Melt ¼ cup dark chocolate by microwaving in 30 second intervals, stirring in between.
Place ⅓ of the cheese mixture into a separate bowl. Add melted dark chocolate and stir to combine.
Spread the chocolate cheese layer over the caramel layer, then spread the white cheese layer on top. Use a silicone spatula to smooth the top.
Bake for about 40-45 minutes. Remove from the oven and let it cool completely.
Place in the fridge for at least 4 hours.
Melt ¼ cup dark chocolate, add warm (but not hot) non-dairy milk, and mix until smooth. Top the cheesecake with caramel, then drizzle with melted chocolate. Sprinkle with chopped pecans.

* I used Nature’s Charm Coconut Salted Caramel Sauce, but any caramel sauce such as my vegan caramel sauce will work.
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.
To freeze: 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.