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.

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

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

2 cups raw cashews
1 cup full-fat coconut milk
1/2 cup maple syrup
1/4 cup melted coconut oil
1 tbsp lemon juice
2 tsp vanilla extract
1/4 tsp salt

Toppings

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

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Instructions

Line a 9-inch springform cake pan with parchment paper.
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.
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.
Chill: Chill cheesecake inside the freezer for at least 4 hours (or overnight).
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.
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