Dessert, Kid-Friendly

No Bake Turtle Cheesecake

  • Prep 15 mins
  • Refrigerate 8 hours
  • Total 8h 15 mins
  • Easy
  • Serves 12


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar


  • 2 blocks (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup plus 2 tablespoons light brown sugar
  • 3/4 cup caramel sauce
  • 1 teaspoon vanilla extract
  • 1/2 container (4 ounces) whipped topping


  • 1/4 cup caramel sauce
  • 1/4 cup hot fudge sauce
  • 1/4 cup pecans, chopped


  • Small Bowl
  • Rubber Spatula
  • Medium Bowl
  • Step 1

    To prepare the crust, place the crust ingredients in a small bowl and mix with a rubber spatula until evenly combined. The mixture should resemble coarse sand. Transfer the mixture to the bottom of a 9-inch spring form pan, then press into an even layer, making sure the crust is tight and compact. Place the crust in the refrigerator to set.

  • Step 2

    Assemble the hand mixer attachment on the power base, then install the beaters.

  • Step 3

    To prepare the filling, place all filling ingredients except for the whipped topping in a medium bowl. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the filling is combined, about 2 minutes.

  • Step 4

    Use a rubber spatula to fold in the reserved whipped topping until evenly combined. Transfer the filling to the chilled crust and spread into a smooth, even layer. Cover with plastic wrap and place in the refrigerator to chill for 4 to 8 hours.

  • Step 5

    When the cheesecake has set, remove the pan from the refrigerator, then remove the cheesecake from the pan. Drizzle with caramel and hot fudge sauce, then sprinkle with pecans.