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This no-bake turtle cheesecake recipe is vegan, dairy-free, and gluten-free! The rich chocolate crust is topped with creamy cheesecake, salted caramel sauce, crunchy pecans, and melted chocolate. It’s easy to make and contains healthy ingredients like coconut milk, cashews, and almond flour. This raw turtle cheesecake is a perfect dessert for chocolate caramel lovers!

a slice of no-bake turtle cheesecake with caramel sauce, pecans, and chocolate on a plate

Why you’ll love this vegan turtle cheesecake recipe

I’m convinced it doesn’t get any better than this No-Bake Turtle Cheesecake. The chewy chocolate crust is topped with a luscious cheesecake layer, salted caramel sauce, crunchy pecans, and a melted chocolate drizzle. It’s rich, creamy, salty and sweet all at once! What more could you ask for?

Unlike traditional cheesecake, this easy recipe requires no oven, no baking, and no fancy equipment. All you’ll need is a bowl, a blender, and a cake pan. You would never know it by the indulgent flavors, but it’s also secretly healthy. There’s no butter, no cream cheese, and no dairy needed.

The chocolaty crust is packed with wholesome ingredients, such as almond flour and almond butter. Similarly, the dairy-free cheesecake layer is made from coconut milk and cashews. Instead of refined sugar, both layers are sweetened with maple syrup. It all comes together perfectly to produce a guilt-free yet decadent dessert!

And if you love turtle desserts, you’ll also want to try my No Bake Turtle Brownies and Turtle Energy Balls. They contain the same delicious trio of chocolate, nuts, and salted caramel!

This raw turtle cheesecake is:

  • Vegan, dairy-free, and gluten-free
  • Rich, creamy, sweet and salty
  • Loaded with caramel and chocolate
  • Made with healthy ingredients
  • Sweetened with maple syrup
  • An easy no-bake cheesecake recipe
a partially eaten slice of no-bake turtle cheesecake on a plate with a fork

Ingredients in no-bake turtle cheesecake

  • Almond flour: This healthy flour is made from finely ground almonds. Use blanched superfine almond flour for the best results. It doesn’t have a grainy texture. Plus, you can eat it raw/unbaked.
  • Almond butter: Creamy almond butter with a thick consistency works best. I don’t recommend using a thin, drippy almond butter because it won’t bind the ingredients as well.
  • Cocoa powder: Cocoa powder (or raw cacao powder) produces a rich chocolaty flavor.
  • Cashews: Raw cashews help produce a creamy cheesecake layer.
  • Coconut milk: You must use full-fat canned coconut milk. It’s located in the Asian cuisine aisle of the grocery store, near the noodles and curries.
  • Caramel sauce: I suggest using my easy vegan caramel sauce recipe. Alternatively, save time by using a store bought caramel sauce instead.
  • Crushed pecans: I prefer raw pecans since the cheesecake is quite rich. However, you can use any type of pecans! Try it with roasted, salted, or even candied pecans for a much sweeter flavor.
  • Chocolate chips: Since it’s being melted and drizzled over the turtle cheesecake, you can use any type of chocolate chips.
  • Maple syrup: In order to keep the crust and cheesecake refined sugar-free, we’ll naturally sweeten them with real maple syrup.
  • Coconut oil: Use refined or unrefined coconut oil. The refined variety is flavorless and odorless, while the unrefined kind contains a subtle coconut flavor.
  • Lemon juice: Since this is a vegan cheesecake recipe, it contains no dairy. Instead, lemon juice provides a tart and tangy kick that helps mimic real cheesecake.
  • Vanilla extract: This extract produces a warm vanilla flavor in the crust and cheesecake layers.
  • Salt: Salt elevates the rich chocolate flavors. Additionally, it creates a delicious salted caramel taste!
ingredients for a vegan no-bake turtle cheesecake

How to make a raw vegan turtle cheesecake

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Step 1: Prepare the no-bake chocolate crust

First, line a 9-inch springform cake pan with parchment paper.

almond flour, almond butter, cocoa powder, and maple syrup in a glass bowl
In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined.
a spatula pressing no-bake turtle cheesecake crust into a cake pan
Transfer the mixture to the springform cake pan. Using clean hands or a rubber spatula, firmly press across the bottom of the pan.

Step 2: Prepare the raw vegan cheesecake

raw cashew cheesecake filling inside a vitamix blender
In a blender, add cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
no-bake vegan cheesecake filling inside a cake pan
Pour the cheesecake over the chocolate crust. Spread in an even layer across the crust. Chill the cheesecake inside the freezer for at least 4 hours (or overnight).

Step 3: Add vegan caramel sauce, pecans, and chocolate

chilled no-bake vegan cheesecake filling inside a cake pan
Remove the cheesecake from the freezer.
spreading vegan caramel sauce over no-bake cheesecake inside a cake pan
Pour and spread vegan caramel sauce on top of the cheesecake layer.
crushed pecans and vegan caramel sauce spread over no-bake cheesecake inside a cake pan
Sprinkle crushed pecans over the caramel.
melted chocolate, crushed pecans, and vegan caramel sauce spread over no-bake cheesecake inside a cake pan
Drizzle melted chocolate over the crushed pecans. Chill in the freezer for another 30 minutes to set. After, slice and enjoy!

Substitutions

  • Almond flour: I strongly suggest using almond flour for the chocolate crust. However, if you must replace it, you can use oat flour instead. Oat flour has a drier consistency because it contains less moisture. Therefore, you’ll use a smaller quantity than the almond flour. Start with 1 cup and add more only as needed.
  • Maple syrup: While I recommend using maple syrup, you can use honey for this recipe. It will create similar results. Like maple syrup, it’s also a refined sugar-free sweetener!
  • Almond butter: Instead of almond butter, feel free to use any nut butter. Options include peanut butter, cashew butter, or sunflower seed butter.
a no-bake turtle cheesecake with caramel, pecans, and chocolate

Frequently asked questions (FAQ)

Why is it called a turtle cheesecake?

“Turtle” flavored desserts refer to anything containing chocolate, caramel, and pecans. The name comes from the original Turtles chocolate candy, which was made by DeMet’s in 1916. Today, you can find turtle-flavored cookies, cakes, cupcakes, and more!

How do you keep a no bake cheesecake firm?

Always store no-bake cheesecake in the freezer. It will stay firm when kept at a cold temperature. Let it thaw for 5-10 minutes before enjoying.

Can I use store bought caramel sauce?

Of course! If you’d like to save time, you can use any store bought caramel syrup or sauce. Make sure it’s pourable and spreadable so you can drizzle it over the cheesecake layer.

How to store this no-bake turtle pie

Store the sliced cheesecake inside a sealed container. Keep in the freezer and enjoy within 1 month. If you are freezing the whole cheesecake (rather than slices), tightly cover it with cling wrap to maintain freshness.

a slice of no-bake turtle cheesecake with caramel sauce, pecans, and chocolate on a plate with a fork

More no-bake vegan cheesecake recipes

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a slice of no-bake turtle cheesecake with caramel sauce, pecans, and chocolate on a plate

No-Bake Turtle Cheesecake (Vegan and Gluten-Free)

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  • Author: Kaylie Grace
  • Prep Time: 1 hour
  • Total Time: 4 hours
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegan
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Description

This no-bake turtle cheesecake recipe is easy, vegan, dairy-free, and gluten-free! The chocolate crust is topped with creamy cheesecake, salted caramel sauce, crunchy pecans, and melted chocolate drizzle. It’s a healthy raw cheesecake recipe and made with coconut milk, cashews, maple syrup, and almond flour. This turtle pie is a delicious chocolate caramel dessert!

Ingredients

Scale

Chocolate Crust

  • 1 and 1/4 cups almond flour
  • 1/2 cup almond butter
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Cheesecake Layer

Toppings

  • 1 cup vegan caramel sauce
  • 1 cup crushed pecans
  • 1 cup chocolate chips, melted

Instructions

  1. Line a 9-inch springform cake pan with parchment paper.
  2. Prepare the crust: In a large bowl, add almond flour, almond butter, cocoa powder, maple syrup, vanilla extract, and salt. Mix together until evenly combined. Transfer to the springform cake pan. Using clean hands or a rubber spatula, firmly press across the bottom of the pan.
  3. Prepare the cheesecake layer: In a blender, add cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour over the chocolate crust.
  4. Chill: Chill cheesecake inside the freezer for at least 4 hours (or overnight).
  5. Assemble: Remove cheesecake from the freezer. Pour and spread vegan caramel sauce on top of the cheesecake layer. Sprinkle crushed pecans over the caramel. Drizzle melted chocolate over the crushed pecans. Chill again in the freezer for 30 minutes to set.
  6. Serve: Let cheesecake thaw for about 10 minutes. Carefully cut cheesecake into 8-12 slices. Enjoy!

Notes

  • How to store cheesecake: Store cheesecake inside a sealed container. Keep in the freezer. Enjoy within 1 month for the best results.
  • Vegan caramel sauce: Use store bought caramel sauce or create your own at home. You can follow my homemade vegan caramel sauce recipe.
  • How to melt chocolate chips: Pour chocolate chips into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted through.

Nutrition

  • Serving Size: 1 slice
  • Calories: 592
  • Sugar: 34g
  • Fat: 40g
  • Carbohydrates: 51g
  • Fiber: 5g
  • Protein: 11g

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