Everyone needs a no bake dessert in their back pocket, and this Edwards turtle pie recipe dupe is it. It’s a no-bake pie, which means no oven, no fuss, and no heating up the kitchen. Just mix, refrigerate, and top with all the good stuff: a trifecta of caramel, chocolate, and crunchy pecans to satisfy all your sweet-salty cravings.
Whether you’re headed to a summer cookout, hosting friends, or just craving something cold and decadent, this delicious turtle pie delivers every time.
Turtle candies have always been special to me. Every Christmas I could expect to open a newspaper comic-wrapped box of the chocolates as one of the gifts from my grandparents.
We would all get a box--my sister, mom, dad, and I--and even though we new exactly what the present was before opening it, we would go through the charade of acting totally surprised.
Now, whenever I see or taste Turtles, it reminds me of my grandparents and the fun tradition we had. This no-bake cheesecake is basically a giant, chilled version of those classic Turtles candies—with a texture and flavor that feels like a nostalgic mash-up of those holiday treats and the frozen Edwards turtle pie we all secretly loved growing up.
It's perfectly delicious in every way, and I know it'll become one of your favorite desserts too. I like to serve it as the grand finale of a barbecue dinner of grilled chicken with white bbq sauce, smoked gouda mac and cheese, sweet potato cornbread, and braised ham hock and collard greens.
Ready to make it? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this caramel turtle pie recipe:
- Oreo cookies
- salted butter
- cream cheese
- salted caramel sauce
- vanilla extract
- heavy whipping cream
- powdered sugar
- pecans
- chocolate sauce or chocolate syrup
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to make this pie!
- First, make the chocolate cookie crust: Pulse the Oreos in a food processor until they form crumbs. Add the butter and pulse until the mixture resembles sand. Press into the bottom and up the sides of a 9-inch springform pan and place in the refrigerator.
- Then, beat the cream cheese in a large bowl with an electric mixer until creamy. Add ¼ cup of the caramel sauce, the powdered sugar, and vanilla and beat until smooth.
- Next, beat the heavy cream in a separate large bowl until stiff peaks form. Fold into the cream cheese mixture.
- Finally, pour the remaining caramel sauce into the bottom of the prepared pie crust and spread into a thin layer to the edges. Pour the pie filling over the top and spread evenly. Refrigerate for at least 8 hours or overnight. Garnish the top of the pie with Oreos, caramel sauce, chocolate sauce, and pecans and cut into slices.
Hint: Try and use a thick caramel sauce. Thinner sauce spread on the bottom of the crust can cause the pie to become soggy.
Substitutions
Out of an ingredient? Need to make a substitution? I've got you covered:
- Oreos - Instead of Oreos, use chocolate graham crackers or another chocolate cookie.
- Salted butter - If all you have is unsalted butter, that's okay! Just add a pinch of salt to the crust.
- Whipped cream - To save a little time, use Cool Whip instead of sweetened whipped cream. Omit the heavy cream and powdered sugar.
- Pecans - Walnuts, peanuts, and almonds are great in place of pecans.
Variations
Check out these additional ways to change up this easy turtle pie recipe:
- Turtle Pie with Brownie Crust - Want to make an extra rich version? Press baked and cooled brownie pieces into the base and up the sides of the springform pan.
- Nut-Free - Omit the pecans and top with crushed toffee bits.
- Mini Turtle Pies - Make mini pies. Press the crust into muffin tins instead of a springform pan.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- measuring spoons
- 9-inch springform pan
- 2 large bowls
- handheld or stand mixer
- food processor
Storage
To refrigerate: Cover the pie tightly with plastic wrap or place slices in an airtight container and refrigerate for up to 5 days.
To freeze: Freeze the whole pie (or individually wrapped slices) uncovered for 1 hour, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To serve, thaw in the refrigerator overnight.
Tasty Tip
For the creamiest filling, soften the cream cheese completely before beating to avoid lumps.
Frequently asked questions
Yes! Place the Oreos in a zip-top bag and crush them using a rolling pin.
Yes! Use gluten-free Oreos to make this gluten-free.
For the best results (and a pie that's easiest to slice), I recommend refrigerating overnight or at least 8 hours.
You probably under-whipped the cream or it hasn't chilled enough. Be sure to beat to stiff peaks and refrigerate overnight.
Let the pie chill completely before adding the toppings.
The cream cheese was too cold. I recommend letting it soften to room temperature, and beating it first before adding the caramel sauce.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this no bake turtle pie recipe:
🍽Get the recipe
The Ultimate No Bake Turtle Pie with Chocolate Crust
Equipment
- dry measuring cups
- measuring spoons
- 9-inch springform pan
- 2 large bowls
- handheld or stand mixer
- food processor
Ingredients
For the crust:
- 30 Oreo cookies
- 6 tablespoon salted butter, melted
For the salted caramel cheesecake filling:
- 2 (8-ounce) blocks cream cheese, at room temperature
- ¾ cup salted caramel sauce, divided
- 2 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup powdered sugar
For topping:
- Halved Oreos, crushed Oreos, whipped cream, chopped pecans, salted caramel sauce, and chocolate sauce
Instructions
- Make the chocolate Oreo cookie crust: Place the Oreos in a food processor and pulse to fine crumbs. Add the melted butter and pulse until the mixture resembles sand. Press the crust into the bottom and up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the caramel cream filling: Beat the cream cheese in a large bowl with a handheld mixer until smooth. Add ¼ cup of the caramel sauce, the powdered sugar, and the vanilla and beat until creamy.
- Beat the heavy cream in a separate bowl until stiff peaks form. (There's no need to wash the beaters from beating the cream cheese mixture.) Fold the whipped cream into the cream cheese mixture.
- Pour the remaining caramel sauce into the crust and spread to the edges in an even layer. Pour the cheesecake filling on top and spread evenly. Refrigerate at least 8 hours or overnight.
- To serve, remove the pie from the springform pan. Garnish with whipped cream, Oreo halves, chopped Oreos, chopped pecans, chocolate drizzle, and a drizzle of caramel sauce.
Notes
- Soften Cream Cheese Completely: For a smooth cheesecake filling with no lumps, let the cream cheese come to room temperature and beat it first before adding the other filling ingredients.
- Chill the Crust: Refrigerate the crust before adding the filling to ensure a firm base.
- Use a Springform Pan: It just makes everything easier to get those picture-perfect slices. If you don't have a springform pan, you can use a deep-dish 10-inch pie plate instead.
- Beat the Cream to Stiff Peaks: The filling will set properly and hold its shape better.
- Chill Overnight if Possible: The cheesecake filling will have to set up and will be easier to slice.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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