Sprinkle Some Sugar

| With A Dash Of Life

Navigation
  • Home
  • About
  • Recipe Index
  • Work With Me
  • Contact
  • HOW TO START A BLOG!

No-Bake Caramel Turtle Cheesecake

November 17, 2014 by Jessica 115 Comments

This creamy no-bake caramel cheesecake is nestled on top of a baked brownie and smothered in lots of chocolate, caramel sauce and chopped pecans.

No-Bake Caramel Turtle Cheesecake - Sprinkle Some Sugar

Before I get started on this glorious cheesecake, story time. So, this weekend we had Mike’s sister & fiance’s housewarming party. We were all ready to go and as I go to put on John’s shirt he flung his arms up in the air and poked me RIGHT in the eyeball. I thought I was fine even though I was in so much pain. I was like, eh, I’ll just go and hopefully it will be better in an hour or so. Three hours went by and I was in even more pain than before and could barely open my eye! Everyone urged me to go to the ER so off Mike and I went. Turns out I have a scratched cornea! So freakin painful! Luckily, by the next day (Sunday) it was soooo much better, just pretty sore and blurry but I could open it. Thank the Lord! And now today it’s pretty much better, just still pretty blurry. Such a nightmare, my little guy is lucky he’s so cute!

No-Bake Caramel Turtle Cheesecake - Sprinkle Some Sugar

Anyways, let’s talk cheesecake. Creamy, delicious, incredibly decadent, rich caramel cheesecake with a brownie bottom. And it’s NO-BAKE! Seriously, you guys.. How have I never made a no-bake cheesecake before? I always thought it would just come out not even tasting like cheesecake or with an odd texture or something but I was completely wrong! This has changed my cheesecake making for LIFE. I’ll never spend a million hours making a regular cheesecake again because there is just no need to. This cheesecake comes out extremely creamy and has so much amazing flavor thanks to the homemade caramel sauce baked inside. This is my new favorite cheesecake especially because it is ridiculously easy!

The texture of a no-bake cheesecake is slightly softer I guess you can say than a traditional cheesecake. It’s just not as firm. I guarantee your guests would NEVER know that this cheesecake is no-bake! It’s so delicious, it’s impossible to tell the difference!

No-Bake Caramel Turtle Cheesecake - Sprinkle Some Sugar

For the brownie I just used a box mix. You can use whatever you’d like, homemade, box, whatever. Once the brownie is baked up and cooled completely, just beat all of the cheesecake ingredients together, spread them on top of the brownie in an even layer and you’re DONE!! Garnish with whatever you’d like once the cheesecake is set. If you’re making this “turtle” version, you’ll need chopped pecans, caramel and hot fudge topping. I love making caramel from scratch, I’ll have the recipe posted below.

No-Bake Caramel Turtle Cheesecake - Sprinkle Some Sugar

If you are skeptical about no-bake cheesecakes, I URGE you to give this no-bake caramel cheesecake a try! You will look at cheesecake making in a completely different light. Also, if you are scared of making a traditional cheesecake, this is the perfect way for you to start!

(Let’s count how many times I said “cheesecake” in this post…)

[pinterest]

Print
No-Bake Brownie Bottom Turtle Cheesecake

Yield: 1 9" cheesecake

Ingredients:

Brownie Layer
1 box brownie mix + ingredients on the box (I love Ghiardelli Triple Fudge!) or homemade
Caramel Sauce
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
3 tbs unsalted butter
1 tsp vanilla
pinch salt
Caramel Cheesecake
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup caramel sauce
1/2 tsp cinnamon
pinch nutmeg
4 oz cool whip
Toppings:
chopped pecans
caramel sauce
hot fudge sauce

Instructions:

Grease a 9" springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using.

While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.

In a large bowl, combine cream cheese and both sugars until smooth. Stir in the 3/4 cup of caramel sauce and spices until combined. Fold in cool whip and mix until everything is incorporated and distributed completely. Place the outer ring to the springform pan back on. Top the baked brownie with the cheesecake mixture and spread into an even layer. Chill in refrigerator for 3-4 hours.

Before serving, garnish cheesecake with (leftover) caramel sauce, hot fudge sauce and chopped pecans.

This No-Bake Caramel Turtle Cheesecake will stay creamy and fresh for up to 6 days stored in an airtight container in the refrigerator.

3.1
https://www.sprinklesomesugar.com/no-bake-caramel-turtle-cheesecake/

No-bake cheesecake recipe slightly adapted from Life, Love & Sugar.

[pinterest]

No-Bake Caramel Turtle Cheesecake - Sprinkle Some Sugar

[pinterest]

Filed Under: Cake & Pie, Ice Cream, Frozen & No-Bake Treats

« Caramel Toffee Bars
Cookies and Cream Frosted Brownies »

Comments

  1. Julie @ Run Away Freckles says

    November 24, 2014 at 11:31 am

    OMG!! I love cheesecake. Your pictures are fabulous and making my mouth water. Add caramel to something and it is my favourite. Thanks for the recipe share!

    Reply
  2. Jeanine says

    November 24, 2014 at 11:59 am

    Wow wow wow! This looks so beyond incredible! I must try this!

    Reply
  3. Angelic Sinova says

    November 24, 2014 at 12:57 pm

    I am OBSESSED with no bake deserts right now! This turtle cheesecake looks AMAZING

    Reply
  4. Diana Villa says

    November 24, 2014 at 1:50 pm

    Omg!!!! That cheesecake looks so delicious, I’m hungry already. Thank you for sharing

    Reply
  5. courtney says

    November 24, 2014 at 2:28 pm

    Ahhhh huge no bake fan!!! This looks absolutely delicious

    Reply
  6. Kori says

    November 24, 2014 at 4:44 pm

    You had me at no-bake and then I saw the pictures.. I am sold! Definitely going to be making this soon.

    Reply
  7. Penelope says

    November 24, 2014 at 5:52 pm

    Now THAT is a cheesecake, it looks amazing!

    Reply
  8. Jaime Nicole says

    November 24, 2014 at 10:25 pm

    OHEMGEEE! I really think I have died and gone to heaven. That looks amazing. Just amazing.

    Reply
  9. Cindy (Vegetarian Mamma) says

    November 24, 2014 at 10:32 pm

    Wow that looks dreamy. It looks like its right out of the cheesecake factory. Perfect!

    Reply
  10. Brandy says

    November 25, 2014 at 9:33 am

    I am a sucker for cheesecake, I Just love it. Thanks for a new recipe idea to try for dessert or a special occasion. My chocolate loving family members will be very happy!

    Reply
    • Jessica says

      November 25, 2014 at 11:02 pm

      They’ll love it, Brandy!

      Reply
      • sharon davis says

        December 8, 2018 at 1:37 pm

        I tried your recipe but my cheesecake is still soft. I followed your directions but I made my own “cool whip” since I forget to purchase it at the store. I don’t know what I did wrong? It taste great, looks good, but soft like pudding even after freezing. I also purchased the caramel. I’m disappointed. Maybe I will try again another time! Thanks

        Reply
        • Jessica says

          December 11, 2018 at 1:48 pm

          Next time follow the recipe as directed and use store-bought cool whip, please. Sorry it did not work out for you with your substitutions!

          -Jessica

          Reply
  11. Nolie says

    November 25, 2014 at 1:01 pm

    OH MY GOODNESS! WANT NOW! I may be drooling over here.

    Reply
  12. ourfamilyworld says

    November 25, 2014 at 1:53 pm

    I am literally salivating at this delicious cheesecake. I am pinning it for later. Thank you

    Reply
  13. Eileen says

    November 25, 2014 at 4:49 pm

    This cake looks just heavenly! If ever made it it would never make it to the dinner table. lol

    Reply
    • Jessica says

      November 25, 2014 at 11:01 pm

      It was hard! Lol

      Reply
  14. Kristen says

    November 25, 2014 at 10:50 pm

    looks amazing!

    Reply
  15. Miss Tipsy says

    November 26, 2014 at 12:57 pm

    Wow it looks Delicious. not only the recipe, your photographic skills are also awesome. I will definitely try this mouth watering recipe.

    Reply
  16. Megan says

    February 28, 2015 at 1:06 pm

    I’m trying to make the caramel right now. I dissolved the sugar and water and it boiled and then turned crystaly again, now there are chunks… Am I doing this right? Can you list your steps for making the caramel sauce please?

    Reply
    • Megan says

      February 28, 2015 at 6:07 pm

      Me to!! I’m on my second batch. It crystallizes before it turns amber colored.

      Reply
      • Jessica says

        March 1, 2015 at 8:43 pm

        I’m sorry this happened, guys. This has happened to me before and I usually find that it happens when I stir the mixture too much. Here’s what you can do to fix this problem: Follow the first step of whisking the water/sugar mixture to dissolve the sugar. After this step, you need to just swirl the pan (ONLY) a few times and not whisk at all. By whisking and stirring too much, this disturbs the caramelization process causing it to crystallize. Hope this helps!! Did either of you get it to work eventually?

        Reply
      • Maria Igrejas says

        April 5, 2016 at 11:30 am

        How about using the caramel already made just saying

        Reply
        • Jessica says

          April 7, 2016 at 9:51 am

          Go right ahead. I prefer homemade but that will work just fine.

          Reply
          • Heather says

            December 22, 2017 at 4:20 pm

            If using already made caramel, it’s just going on top of the cheesecake, right? Lol, I’m no baker so I’m going to use already made caramel instead of messing anything up!

          • Jessica says

            January 10, 2018 at 10:03 am

            That’s perfectly fine! No, you will need to add it into the cheesecake as per the recipe.

  17. Crystal says

    March 8, 2015 at 4:22 pm

    Confused, so i make the no bake mix and add it to the cream cheese mixture? Sorry

    Reply
    • Jessica says

      March 10, 2015 at 11:03 am

      I’m sorry but I don’t understand your question.. As the instructions state for the filling, you beat the cream cheese and both sugars until smooth, stir in caramel sauce and then fold in the cool whip. That mixture goes on top of the cooled, baked brownie. Hope this helps!

      Reply
      • christie says

        September 12, 2015 at 3:24 pm

        I just made the cheesecake left it in the fridge overnight and most of today. But when went to cut the cake it was a soupy and unable to cut. Shouldn’t it have stiffened a little bit?
        Followed the instructions.

        Reply
        • Jessica says

          September 13, 2015 at 3:40 pm

          Yes, it should have. While no-bake cheesecake is a much softer cheesecake than traditional, it should now have been soupy or unable to cut. Perhaps you didn’t allow the caramel to cool to room temperature?

          Reply
  18. Susan flynn says

    March 30, 2015 at 10:47 am

    This looks delicious! I would love to make it this weekend but we live int the UK and don’t have Cool Whip, could I use fresh cream that I have whipped? x

    Reply
    • Jessica says

      March 31, 2015 at 9:02 am

      Yes, that would work just fine! Just substitute one for the other.

      Reply
      • Susan says

        March 31, 2015 at 1:37 pm

        Thank you!

        Reply
  19. Ami says

    March 31, 2015 at 9:53 am

    how long will the extra caramel sauce keep? At least a day or two? I want to make it a few days ahead of Easter. Thanks!

    Reply
    • Jessica says

      March 31, 2015 at 10:03 am

      Yes, I have kept the extra at room temperature for two days with no issues!

      Reply
  20. aryn says

    April 4, 2015 at 5:16 pm

    Looks yummy! Can I just use store bought caramel sauce?

    Reply
    • Jessica says

      April 4, 2015 at 11:13 pm

      Yes, definitely! You can also use soft caramels + a little heavy cream to make an easy caramel sauce.

      Reply
  21. SusAn says

    May 3, 2015 at 8:23 pm

    I made this for a family bbq thiS weekenD and it was a hit ! I may freeze it instead of just cool in the fridge as we thought it was quite soft. Very much enjoyed by all.

    Reply
    • Jessica says

      May 4, 2015 at 6:52 am

      Awesome!! I bet it would be great frozen too

      Reply
  22. Cynthia says

    May 19, 2015 at 3:09 am

    Maybe you can tell me what I did wrong. My cheesecake layer is about half the height of yours and too soft. Do you think putting it in the freezer for a bit would help the texture?

    Reply
  23. Carole B. says

    May 27, 2015 at 11:09 am

    Sorry to hear about your eye – I had same injury caused by a snapping plastic skirt hanger – VERY painful!

    This recipe immediately made me think of the turtle pie we used to get at the ice cream shop (no longer made/very different now) which was my spouse’s fav – think I’ll try this for Father’s Day. Love that it is easy too!

    Reply
    • Jessica says

      May 27, 2015 at 2:04 pm

      Thanks! Ouch, I forgot about that little eye incident lol, so painful. This is perfect for him then! Even though it’s not ice cream, cheesecake is the next best thing.

      Reply
  24. Amerie says

    August 12, 2015 at 1:26 pm

    This looks so yummy! I was a little disappointed that this “no bake” dessert has a BAKED brownie crust. Don’t get me wrong, I’m sure it’s worth it (and I plan to try it one day), but I was looking for a truly no bake recipe. I may try using a pre-made chocolate cookie pie crust instead (no oven will be available so have to sub something for the brownie crust). Thanks for sharing!

    Reply
    • Jessica says

      August 14, 2015 at 2:17 pm

      The No-Bake was intended for the cheesecake because you don’t have to bake it. Sorry for the confusion! Yes, a pre-made cookie crust will be delicious too. I hope you enjoy it!

      Reply
  25. Izabella says

    August 14, 2015 at 9:40 am

    I think the ratio for the caramel sauce is incorrect. It won’t thicken as written. Looking into other caramel sauce recipes… they call for 1 cup of sugar (brown) to 1/2 cup to cream.

    Reply
    • Jessica says

      August 14, 2015 at 2:16 pm

      Nope, it is not incorrect. I use this recipe all the time. It thickens up perfectly when it comes to room temperature.

      Reply
  26. Nawal says

    August 16, 2015 at 2:47 pm

    Hi Jessica! This looks divine!!

    I am planning to make this on coming weekend. As you said above in response to one comment, that instead of cool whip we can use fresh whipped cream as well, will we be required to whip the cream with extra sugar (apart from what is required in the cheesecake filling i.e. 1/2 cup granulated sugar & 1/2 cup brown sugar) or simply whipping the fresh cream will be fine?

    Thanks!

    Reply
  27. Deborah says

    August 18, 2015 at 11:00 am

    LOVE this cheesecake.. it’s everything you promised and more in the flavor department. It is absolutely decadent and looks so impressive too. The only thing I’d change is the name ~ you do have to bake the brownie crust, so the no bake name is misleading.

    Reply
  28. Joy says

    August 21, 2015 at 1:57 am

    This looks amazing! I’m not overly fond of coolwhip, however; could you suggest a substitute?

    Reply
    • Jessica says

      August 23, 2015 at 10:52 am

      You can make homemade whipped cream by following the recipe here: http://www.sprinklesomesugar.com/creamy-frozen-hot-chocolate-with-homemade-whipped-cream/
      Keep in mind that one 8oz tub of cool whip is about 3 cups and 1 cup of heavy cream makes about 2 cups of whipped cream when whipped to stiff peaks. Hope this helps, Joy!

      Reply
  29. Tara says

    October 23, 2015 at 5:42 am

    Is there a substitute for cool whip?

    Reply
    • Jessica says

      October 25, 2015 at 1:58 pm

      You can make homemade whipped cream by following the recipe here: http://www.sprinklesomesugar.com/creamy-frozen-hot-chocolate-with-homemade-whipped-cream/
      Keep in mind that one 8oz tub of cool whip is about 3 cups and 1 cup of heavy cream makes about 2 cups of whipped cream when whipped to stiff peaks. Hope this helps, Joy!

      Reply
  30. Levine says

    November 24, 2015 at 6:47 am

    I made this for New Year’s Eve dinner and it was a huge success!

    Reply
  31. Dani says

    November 25, 2015 at 3:58 pm

    So this techniquly is not a no bake… You still have to bake the brownie bottom. Kinda disappointed.

    Reply
    • Jessica says

      November 30, 2015 at 12:34 pm

      The “no-bake” is aimed towards the cheesecake portion of the recipe. If you have an issue with baking the brownie, simply pour the cheesecake mixture into a chocolate graham cracker crust.

      Reply
  32. Emily says

    November 26, 2015 at 7:26 pm

    This tasted and looked great. However I ended up having to buy the caramel sauce after failing to make it myself twice. I think that if the instructions were a little more clear I probably could have figured it out. Also, the cheesecake part never stiffened up, even after I put it in the freezer for a couple of hours. It was very hard to cut and serve. I followed the instructions, so not sure why the cheesecake wasn’t as stiff as it should have been (when I took it out of the freezer, it was the same texture as when I first mixed the ingredients together). Tasted good, but was still disappointed

    Reply
    • Donna says

      July 23, 2016 at 4:54 pm

      Usually when we make a cheesecake and is to runny we gradually add powdered sugar to help thicken. Do sugar little bit at a time for thickness

      Reply
  33. Renae says

    December 9, 2015 at 6:39 pm

    Has anyone tried to freeze this?? Wanting to make for Christmas baking but don’t want it to go bad before I can get all my goodies out.

    Reply
    • Jessica says

      December 12, 2015 at 8:47 pm

      You can definitely freeze it! Make sure it is wrapped very well with plastic wrap and foil. Just remove it from the freezer the morning of and it should be perfect in time for dessert.

      Reply
  34. Amanda says

    December 18, 2015 at 2:30 pm

    Where you said combine cream cheese and sugars do you use a mixer or mix by hand?

    Reply
    • Jessica says

      December 19, 2015 at 12:36 pm

      Either one! Mixer is definitely way easier though and produces smoother results. I usually use my hand mixer.

      Reply
  35. Rebecca says

    April 16, 2016 at 6:02 pm

    Indeed it is delicious! I made this for hubby’s birthday because he loves turtle anything. Actually made it twice now. I used one egg with the brownie mix was still plenty thick. First time I melted caramel candies with sweetened condensed milk for the caramel sauce. I had plenty leftover I could use to dip apples in. Then I actually froze it for 4-5 hours which didn’t set it as much as I would have like. I put on the topping before serving. We really enjoyed it. I refrozen the leftovers and it was better the next day. The caramel got kinda chewy, the crust too but I liked the filling extra firm better. Now I am trying the caramel sauce in the recipe. Will definitely refrigerate the sauce overnight it is runny, maybe my bad. Either way thank you for the recipe, I’m sure I will keep making it as everyone loves it!

    Reply
  36. Tessa Stokes says

    May 30, 2016 at 8:23 am

    I didn’t use both sugars in the mix as I thought it would be too sweet. And it was the right thing to do , as it was so rich even without the brown sugar. It one of the BEST puddings/cheesecakes I’ve ever made & all my family LOVED it. Try it everyone , you will not be disappointed.

    Reply
  37. Cheryl says

    June 18, 2016 at 8:10 am

    I made this and while it was delicious, it was extremely “goopy,” for lack of a better word. It did not have nice clean, straight edges when I cut it–it was super soft, and started to sink into the open spots as soon as I’d remove a piece. I think I still have the pics; I can send you’re curious. I accidentally used “light” Cool Whip; do you think that could make that much difference? Need to make another cheesecake again today for a family function (boyfriend’s family) tomorrow and would love to try this again but am nervous….

    Reply
    • Cheryl says

      June 18, 2016 at 8:13 am

      P.S. I’m sure this is assumed but I followed the recipe to the letter other than the “light” whipped topping oversight.

      Reply
    • Jessica says

      June 18, 2016 at 9:27 am

      I’m sorry that happened to you! I am unsure if the light cool whip played a role in it being goopy.. I have had a few readers tell me that this happened to them also, although I’m unsure why, they had great success freezing it for an hour before serving for a firmer texture – it will still very creamy. I hope you decide to make it again! If you do, I’d love to hear how it came out.

      Reply
  38. Morgan says

    June 24, 2016 at 1:53 pm

    This cheesecake turned out okay. Has way to much cinnamon in it, it ended up tasting like a cinnamon roll with caramel which isn’t bad just not what I wanted. Definitely have to freeze it for it to set up.

    Reply
  39. Louise says

    July 1, 2016 at 8:13 pm

    Lol, it looked amazing and said no-bake then the first instruction was to bake something. Moving on.

    Reply
    • Jessica says

      July 1, 2016 at 8:18 pm

      “This creamy no-bake caramel cheesecake is nestled on top of a baked brownie and smothered in lots of chocolate, caramel sauce and chopped pecans.” So sorry you’ll have to miss out.

      Reply
      • Lexi says

        October 7, 2016 at 5:44 pm

        Geez people. You don’t have to bake the brownie,use something else… I don’t know why everyone is giving her such a hard time, it is still a no bake cheesecake and she was kind enough to share it with you

        Reply
        • Jessica says

          October 10, 2016 at 10:15 am

          Thank you so much Lexi. You’re awesome.

          Reply
        • Frannie says

          August 21, 2019 at 11:17 am

          Sooo Agree!
          Move on and leave Your Criticism off the Comments!
          You can easily Adjust.
          It’s All about the Cheesecake.
          Thank You for sharing Your Cheesecake No Bake Recipe…Exactly what I was Looking for!

          Reply
          • Jessica says

            September 5, 2019 at 5:26 pm

            Thank you!

  40. Judi says

    August 25, 2016 at 10:41 pm

    There are a couple of ways you can make this cheesecake a little firmer. First you can add a little unflavored gelatin you to the Cool Whip before you mix it into everything else. Or as an alternative: there is a powdered mix you can make called Dream Whip in the baking aisle. Instead of following the directions on the package for making it, short your liquid a bit and it will make a whipped topping that is considerably stiffer. I keep it on hand because it takes so little space to store.

    Reply
    • Jessica says

      August 30, 2016 at 9:22 am

      Thanks so much for the tips!

      Reply
  41. Brenda says

    October 10, 2016 at 5:44 pm

    This certainly was a BIG hit for this thanksgiving dessert. I was nervous trying first time making and serving to my guests. Wow so delish !! We have more company next week for dinner and my husband has requested to make again. I’m sure it will freeze well too. I’ve never made a cheese cake before. Thanks for the recipe.

    Reply
  42. Desiree Arpin says

    November 26, 2016 at 5:59 pm

    I made this dessert for the first time for Thanksgiving at my inlaws. It was a huge hit!! I had the best dessert. Thank you so much for this recipe.

    Reply
    • Jessica says

      November 27, 2016 at 5:48 pm

      That’s so awesome!! Thanks so much for letting me know and I hope you had a great Thanksgiving, Desiree!

      Reply
      • Kayla says

        April 15, 2017 at 11:37 am

        When i made this, the brownie was hard. I even cooked the brownie less, refrigerated it, and it was still hard. Is it suppose to be? Do i need to set it out to room temp before serving to soften the brownie?

        Reply
  43. chantal castonguay says

    March 24, 2018 at 11:13 am

    bonjour, je voulais faire ce gâteau, il a l’air succulent. Par contre, je ne sais pas ce qui est fouet frais de 4 oz. Désolé.

    Reply
  44. Chelsie says

    August 8, 2018 at 11:26 pm

    Just wondering. I’ve made the cheesecake in a springform pan. After chilling it for 3-4 hours can I take the springform back off to top the cheesecake with caramel and fudge sauce? Will it be set up enough?

    Reply
  45. Shivonne says

    November 15, 2018 at 1:37 pm

    Hi Jessica,
    Making this for a friends brithday and got hit with a cold the day before. So wanting to keep the recipe super simple. Question: Can I use the caramel syrup that is a topping for ice cream? Or will it not work?
    Thanks
    Shivonne

    Reply
    • Jessica says

      November 15, 2018 at 2:06 pm

      Yes! Just substitute the same amount. Feel better!

      Reply
  46. Chelsea says

    November 26, 2018 at 3:28 pm

    I made this for Thanksgiving this year. It turned out perfect! The cheesecake was the perfect texture, andbthe caramel sauce was amazing! Thank you for helping me impress my in-laws!

    Reply
    • Jessica says

      December 11, 2018 at 1:51 pm

      You’re so very welcome! So glad I could help! Haha.

      – Jessica

      Reply
  47. Barbara says

    December 23, 2018 at 10:29 am

    I’ve made this twice and both times the brownie was very hard to cut through.
    I use the same brownie mix I always use
    So I need to take it out of oven before the normal time?

    Thanks

    Reply
  48. Barbara says

    December 23, 2018 at 7:12 pm

    I’ve baked this twice and both times the brownie was hard. What am I doing wrong?

    Reply
  49. Nicole Hale says

    December 31, 2018 at 12:37 pm

    I made this recipe and it turned out incredible! I followed everything to a T! It was a huge hit at Christmas dinner. As indicated in the post, the cheesecake is a bit softer because it is a no-bake recipe but in all honesty it was just very soft and creamy! It was perfect and will definately make it again! I wish I could post a picture here to show my end result!

    Reply
    • Jessica says

      January 19, 2019 at 2:13 pm

      Yes, it does make a softer cheesecake, but all around delish! Glad you enjoyed it! I’d love to see a picture!! You can post it on my facebook page or tag me on instagram.

      Reply
  50. Alicia Boland says

    April 25, 2019 at 8:26 pm

    I am doing the dessert as little individuals in plastic wine glasses for a party of 40. My caramel came out perfect. How far in advance do you think I can assemble the dessert. Do you think the day before will be fine?

    Reply
    • Jessica says

      April 30, 2019 at 6:52 pm

      I would assemble them the day before! Sounds yummy!

      Reply

Trackbacks

  1. 25 No Bake Desserts - Reasons To Skip The Housework says:
    April 29, 2015 at 8:00 am

    […] This Caramel Turtle Cheesecake will wow your friends from the moment they see it! […]

    Reply
  2. No-Bake Brownie Bottom Turtle Cheesecake | iFeed the Beast says:
    May 9, 2015 at 8:51 am

    […] Full directions for this delicious recipe at sprinklesomesugar.com […]

    Reply
  3. No Bake Caramel Turtle Cheesecake: Caramelization LIKE A BOSS | Just a Beach Bum With a Pinterest Problem says:
    August 30, 2015 at 11:31 pm

    […] Everyone! So here is my first post of my first creation: No-Bake Caramel Turtle Cheesecake by Sprinkle Some Sugar. Today was my boyfriend’s grandmother’s birthday and like a good Italian girl (like my […]

    Reply
  4. No Bake quick desserts | The Women's Lounge says:
    September 4, 2015 at 9:38 am

    […] find recipe on http://www.sprinklesomesugar.com/no-bake-caramel-turtle-cheesecake/ […]

    Reply
  5. NO BAKE OREO CHEESECAKE | A WordPress Site says:
    September 27, 2015 at 6:56 am

    […] from friends: Fudge Brownie No Bake Cheesecake by A Dash of Sanity Caramel Turtle Cheesecake by Sprinkled Some Sugar Banana Split Cheesecake by The Recipe […]

    Reply
  6. No-Bake Brownie Bottom Turtle Cheesecake | FoodTryCook says:
    November 4, 2015 at 8:03 am

    […] How to make See on: http://www.sprinklesomesugar.com […]

    Reply
  7. 4 Easy No-Bake Desserts You Need to Try Today! | Dummies of the Year says:
    November 12, 2015 at 5:32 pm

    […] Source and Recipe […]

    Reply
  8. The Best Baked Vanilla Cheesecake Recipe says:
    May 16, 2016 at 2:52 am

    […] No Bake Caramel Turtle Cheesecake from Sprinkle Some Sugar […]

    Reply
  9. Half-Baked Turtle Brownie Cheesecake – Ali Does It Herself says:
    June 26, 2016 at 5:30 am

    […] nothing to do, and an easy cheesecake recipe would be doable given my lack of energy. This one from Sprinkle Some Sugar seemed to fit the bill. It involves using store-bought brownie mix, fudge sauce, AND COOL WHIP, so […]

    Reply
  10. 25+ No Bake Cheesecake Recipes | A Night Owl Blog says:
    July 9, 2016 at 5:06 pm

    […] No-bake caramel turtle cheesecake // sprinkle some sugar […]

    Reply
  11. No Bake Desserts says:
    May 27, 2017 at 9:46 am

    […]  No Bake Caramel Turtle Cheesecake […]

    Reply
  12. No-Bake Cheesecake Recipes perfect for your next potluck - Kitchen Cents says:
    July 3, 2018 at 12:05 pm

    […] No-Bake Caramel Turtle Cheesecake | Sprinkle Some […]

    Reply
  13. 15 Yummy No Bake Desserts- 2018 - Ducks 'n a Row says:
    September 6, 2018 at 9:02 am

    […] No Bake Caramel Turtle Cheesecake […]

    Reply
  14. HOW TO MAKE NO-BAKE CARAMEL TURTLE CHEESECAKE – Good Taste says:
    November 8, 2018 at 7:45 am

    […] Food recipes from http://www.sprinklesomesugar.com […]

    Reply
  15. 26 Beautiful Brownie Bottom Recipes | Chief Health says:
    November 29, 2018 at 1:58 pm

    […] From: SprinkleSomeSugar […]

    Reply
  16. 18 Delicious Brownie Bottom Desserts - Style Motivation says:
    January 6, 2019 at 2:33 pm

    […] SprinkleSomeSugar […]

    Reply
  17. Skillet Caramel Apple Crumble - Chocolate Chocolate and More! says:
    April 13, 2019 at 1:20 am

    […] No-Bake Caramel Turtle Cheesecake […]

    Reply
  18. Easy Oreo Truffles - Chocolate Chocolate and More! says:
    April 13, 2019 at 2:56 am

    […] No-Bake Caramel Turtle Cheesecake […]

    Reply
  19. No-Bake Cheesecakes For Sweet Food Addicts - Easy and Healthy Recipes says:
    May 13, 2019 at 5:31 am

    […] See the recipe. […]

    Reply
  20. Recipe: No-Bake Cheesecakes For Sweet Food Addicts | Food - Olip Life says:
    May 13, 2019 at 5:35 am

    […] See the recipe. […]

    Reply
  21. No-Bake Brownie Bottom Turtle Cheesecake | Posted by: DebbieNet.com - Cookingrecipe.biz says:
    June 11, 2019 at 7:33 am

    […] Source by sprinklesomesugar.com […]

    Reply
  22. No-Bake Brownie Bottom Turtle Cheesecake | Posted by: DebbieNet.com - Dinner-Recipes.Site says:
    July 12, 2019 at 9:18 pm

    […] Source by sprinklesomesugar.com […]

    Reply
  23. Easy Cheesecake Recipes – Best Cheesecake – Craft Ideas says:
    July 24, 2019 at 8:05 pm

    […] sprinklesomesugar […]

    Reply
  24. No Bake Turtle Cheesecake With A Brownie Crust - The Nonstick Housewife says:
    November 11, 2019 at 2:12 pm

    […] *Based on Sprinkle Some Sugar.* […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Meet Jessica

Hey guys! I’m Jessica. Thanks for stopping by my little space of the web! Here you’ll find recipes ranging from decadent desserts to savory recipes - there’s something here for everyone! Take a look around and I hope you stay a while. Read More -->

Recent Posts

Blackberry Lemon Muffins - Sprinkle Some Sugar

Blackberry Lemon Crumb Muffins

An easy, delicious homemade iced vanilla latte made at home with just a few simple ingredients! - Sprinkle Some Sugar

Iced Vanilla Latte

Homemade Caramel Coffee Creamer - Sprinkle Some Sugar

Homemade Caramel Coffee Creamer

Buckeye Toffee Brownies - Sprinkle Some Sugar

Buckeye Toffee Brownies

Skip the coffee shop and make this creamy, chocolate-y homemade latte at home. - Sprinkle Some Sugar

Easy Mocha Latte

Hatfield Ham and Cheese Scones - Sprinkle Some Sugar

Hatfield® Ham and Cheese Scones

Hi there! I'm Jessica. Thank you for stopping by my little space of the web! Here you'll find lots of easy and delicious recipes that have been tested and approved by myself and my family. Baking and cooking is my passion so I hope you enjoy my creations!

Popular Posts

Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!
Strawberry Icebox Cake - Sprinkle Some Sugar
Fresh Orange Scones - These perfectly tender scones have such a bright citrus flavor and are topped off with a sweet + tangy orange glaze.
  • Home
  • About
  • Contact
  • Privacy Policy

Copyright © 2019 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

Never miss out on a recipe!
Never miss out on a recipe!