Description

This vegan turtle cheesecake is a rich, creamy dessert layered with chocolate, caramel, and pecans. Made without dairy, it offers a decadent treat with a chocolate cookie crust, gooey caramel-pecan layer, and a smooth vegan cream cheese filling topped with chocolate ganache and crunchy pecans. Perfect for vegans or anyone seeking an indulgent nutty, chocolaty cheesecake.

Ingredients

For the Crust:

2 cups Oreo crumbs (24 Oreos, 264 grams) or other chocolate sandwich cookies
¼ cup chopped pecans (28 grams)
3 tablespoons melted vegan butter (40 grams)

For the Caramel Layer:

½ cup vegan caramel sauce (165 grams)
½ cup chopped pecans (56 grams)
2 tablespoons all-purpose flour (16 grams)

For the Filling:

24 ounces vegan cream cheese, at room temperature (680 grams)
1 cup sugar (200 grams)
3 tablespoons all-purpose flour (24 grams)
3 tablespoons non-dairy milk (45 grams, such as soy, almond, or oat milk)
1 tablespoon lemon juice (15 grams)
1 teaspoon vanilla extract (4 grams)
¼ cup dark chocolate, chopped (40 grams)

For the Topping:

¼ cup dark chocolate, chopped (40 grams)
1 tablespoon non-dairy milk (15 grams, such as soy, almond, or oat milk)
¼ cup vegan caramel sauce (80 grams)
¼ cup chopped pecans (28 grams)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pan and Crust: Lightly grease a 9-inch springform pan and set aside. Using a food processor, pulse Oreos and chopped pecans until finely ground. Add melted vegan butter and mix until the crumbs are well combined. Press this mixture evenly into the bottom of the springform pan and refrigerate for 30 minutes to set.
Preheat Oven and Make Caramel Layer: Preheat your oven to 350°F (180°C). In a bowl, mix vegan caramel sauce with chopped pecans and flour to create the caramel layer. Spread this evenly over the chilled crust in the springform pan.
Prepare Filling: In a large mixing bowl, use a hand mixer to beat the vegan cream cheese and sugar until smooth and creamy. Add flour, non-dairy milk, lemon juice, and vanilla extract, continuing to mix on low speed until fully combined.
Melt Chocolate for Filling: Microwave ¼ cup chopped dark chocolate in 30-second intervals, stirring after each, until melted and smooth.
Create Two Cheese Layers: Remove one-third of the cream cheese mixture into a separate bowl. Stir the melted dark chocolate into this portion to make a chocolate cheese layer. Spread the chocolate cheese layer gently over the caramel mixture in the pan, then layer the remaining white cheese mixture on top. Smooth the top with a silicone spatula.
Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for about 40-45 minutes. Once baked, remove from the oven and allow it to cool completely at room temperature.
Chill: After cooling, refrigerate the cheesecake for at least 4 hours to set properly.
Prepare Topping: Melt ¼ cup chopped dark chocolate again, adding warm (not hot) non-dairy milk to create a smooth chocolate ganache. Remove the cheesecake from the fridge, spread the vegan caramel sauce over the top, drizzle with the melted chocolate ganache, and sprinkle with chopped pecans.

Notes

To store: Keep the vegan turtle cheesecake in the refrigerator for up to 5 days. Store it wrapped in the pan or in an airtight container to maintain freshness.
To freeze: For extended storage, wrap individual slices or the whole cheesecake tightly in plastic wrap, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving for best texture.