Turtle Cheesecake Quick and Easy
Indulge in the decadent delight of this *Turtle Cheesecake Quick and Easy*—a no-bake dessert that combines creamy layers with irresistible toppings for a show-stopping treat! Featuring a buttery graham cracker crust, a luscious cream cheese filling folded with whipped cream for a light and fluffy texture, and a rich topping of gooey caramel, melted chocolate, and crunchy pecans, this cheesecake is as effortless to make as it is delicious. With just 20 minutes of prep time and no baking required, it’s the perfect dessert for busy weeknights, special occasions, or anytime you crave something sweet. Serve chilled and watch this irresistible dessert disappear in seconds!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 0.5 cup chocolate chips, melted
- 0.5 cup caramel sauce
- 0.5 cup chopped pecans
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese. Mix until well combined and smooth.
In a separate bowl, whip the heavy whipping cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well incorporated to create a light and fluffy filling.
Spread half of the cheesecake filling evenly over the prepared crust.
Drizzle half of the melted chocolate and caramel sauce over the filling, then sprinkle with half of the chopped pecans.
Spread the remaining cheesecake filling over the layer of toppings, smoothing it out with a spatula.
Drizzle the remaining melted chocolate and caramel sauce over the top layer and sprinkle with the rest of the chopped pecans for garnish.
Refrigerate the cheesecake for at least 4 hours or until set.
Once set, carefully release the springform pan and serve chilled.
Nutrition Facts
Calories |
5788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.4 g | 536% | |
| Saturated Fat | 226.4 g | 1132% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 460.2 g | 167% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 331.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 755 mg | 58% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
