The Ultimate No Bake Turtle Pie with Chocolate Crust
If you love the Edwards turtle pie recipe, this no-bake version is the homemade upgrade you didn’t know you needed. It’s cool, creamy, packed with everything you find in Turtles candies and store-bought Edwards turtle pie, but better. It's the kind of crowd-pleasing dessert you’ll want to keep on repeat all summer.
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Servings: 8
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.
Video
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.