If you love turtle desserts, this No Bake Caramel Cheesecake needs to be on your list! It has all the chocolate, caramel, and pecan flavors you love, layered over a creamy cheesecake filling in an Oreo crust. The best part? You don't even have to turn on the oven!
The post for chocolate caramel cheesecake tart was first posted in February 2015. I updated and republished it in November 2026.
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I have a hard time passing up a good cheesecake! Over the years, I've found all kinds of ways to work it into other desserts. Cupcakes, bars, pies...if there's a way to add a cheesecake layer, I'll probably do it.
I'm also a big fan of turtle desserts. Something about that sweet and salty combination of chocolate, caramel, and crunchy pecans gets me every time. I used the same flavors in my mini turtle cheesecakes, and this time I wanted to use them in a no bake caramel cheesecake.
This dessert starts with an Oreo cookie crust and a creamy caramel cheesecake filling. Then I added a chocolate layer, melted caramel, and a sprinkle of pecans, chocolate chips, and sea salt. It's a great dessert to make ahead and chill until you're ready to serve.
Why You'll Love This Caramel Cheesecake Tart
- No oven needed. You can make the entire dessert without turning on the oven. Just layer it all together and chill until set.
- Make it ahead. This dessert needs some time in the fridge, so it's a good one to make the day before. One less to worry about when you are getting ready for guests.
- Great for sharing. It's easy to make but fancy enough to bring to a dinner, holiday gathering, or special party.
Ingredients Needed
You only need a handful of simple ingredients for this no bake caramel cheesecake recipe, plus toppings. Scroll down for the printable recipe card with exact amounts.
- Oreos: These make an awesome cookie crust. I put regular Oreos, filling and all, into a food processor to make fine crumbs.
- Unsalted Butter: Binds the crumbs into a firm crust that holds its shape.
- Full-Fat Cream Cheese: Adds tangy flavor and a creamy texture. Let it soften at room temperature so it mixes smoothly without lumps.
- Powdered Sugar: Adds sweetness. Brown sugar is another option if you want a deeper caramel flavor.
- Caramel Ice Cream Topping: Brings a stronger caramel flavor to the filling and garnish. I like a topping that is really thick, not runny.
- Cool Whip: Use ½ of an 8-ounce container in the cream cheese mixture. Swirl the rest on top for a prettier finish, if you like.
- Chocolate Chips: I used dark chocolate chips for the ganache topping and mini chocolate chips for the garnish.
- Caramel Squares: I recommend Kraft or Werther's soft caramels for this topping. Just keep in mind that you need to unwrap each one before melting them.
- Heavy Whipping Cream: Adding a little bit to the chocolate melts it into a smooth, spreadable topping.
- Pecans: Add a little crunch to the top of the dessert for a turtle flavor. Feel free to use your favorite chopped nuts, or leave them off completely.
Recipe Variations
- Bake the crust. For a firmer crust, bake the Oreo crust for 8 minutes before adding the filling. Let it cool completely before continuing.
- Try a different crust. A graham cracker crust or pretzel pie crust is a fun, delicious option.
- Add a pretty finish. Pipe swirls of Cool Whip around the outside edge of the cheesecake before serving.
How To Make A No Bake Caramel Cheesecake
This no bake cheesecake comes together in a few simple layers. Follow these steps to assemble it, then chill it long enough before slicing.
- Prepare the chocolate crust. Mix the cookie crumbs and butter, then press the mixture evenly and firmly into the bottom of a lined springform pan. Refrigerate while you make the filling.
- Make the cheesecake filling. Beat the softened cream cheese and sugar in a large bowl until creamy. Mix in the caramel topping and sea salt. Gently fold in the whipped topping until no white streaks remain. Spread the mixture in the crust and refrigerate for at least 1 hour.
- Melt the chocolate. Heat the cream and chocolate chips in a microwave-safe bowl for 30 seconds. Stir until smooth, then let it cool slightly before spreading it over the cream cheese layer. Refrigerate 10-15 minutes.
- Prepare the caramel topping. Melt the unwrapped caramels and cream in a pan over low heat, stirring until smooth. Let it cool, then spread it over the chocolate using the back of a spoon.
- Add toppings. Sprinkle the pecans, mini chips, and sea salt over the top before the caramel sets. Refrigerate until the layers are set and you can cut clean slices.
BruCrew Tips
- Line the pan with parchment paper. This makes it much easier to remove the dessert from the pan and transfer it to a serving plate.
- Press the crust firmly. A firm crust holds together better and makes it easier to cut clean slices.
- Allow the chocolate and caramel toppings to cool before spreading them. This prevents the warm toppings from melting the layer underneath.
Storing and Freezing
Keep the cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for 2-3 days.
Freeze the dessert without the additional toppings for 1-2 months. Thaw it in the fridge overnight, then add the toppings the day you want to serve it.
More No Bake Cheesecake Recipes
- No Bake Lemon Coconut Cheesecake
- Peanut Butter Pie Bars
- No Bake Strawberry Cheesecake
- Unicorn Cheesecake Bars
- No Bake Peppermint Cheesecake
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
No Bake Caramel Cheesecake
If you love turtle desserts, this No Bake Caramel Cheesecake needs to be on your list! It has all the chocolate, caramel, and pecan flavors you love, layered over a creamy cheesecake filling in an Oreo crust.
Ingredients
For the Crust
- 20 Oreo cookies, crushed with the filling
- 5 tablespoons unsalted butter, melted
For the Cheesecake Layer
- 2 - 8 ounces packages cream cheese, softened
- 1 ½ cups powdered sugar
- ½ cup caramel ice cream topping
- 1 - 8 ounce container Cool Whip, thawed & divided
- 1 teaspoon coarse sea salt
For the Chocolate Layer
- ½ cup dark chocolate chips
- ¼ cup heavy whipping cream
For the Caramel Layer
- 15 caramel squares
- ¼ cup caramel ice cream topping
- 2 tablespoons heavy whipping cream
- ¼ cup pecan chips
- ¼ cup mini chocolate chips
- coarse sea salt
Instructions
- Line a 9-inch springform pan with parchment paper.
- Mix together the cookie crumbs and melted butter. Press the mixture evenly and firmly into the bottom of the prepared pan. Refrigerate while you make the filling.
- Beat the cream cheese and powdered sugar in a large bowl until creamy. Add ½ cup caramel topping and mix again.
- Fold in 1 ½ cups Cool Whip and sea salt. Spread over the cooled crust and refrigerate at least one hour.
- Place the heavy whipping cream and chocolate chips in a microwave safe bowl and heat 30 seconds. Stir until melted and creamy. Cool 5 minutes, then spread over the top of the cheesecake layer. Refrigerate for 10-15 minutes.
- Place the unwrapped caramels and caramel topping in a saucepan. Cook over low heat until melted. Stir in the heavy cream until creamy. Let cool 5-8 minutes, stirring often.
- Spread the caramel over the chocolate layer and top with pecans and chocolate chips. Sprinkle with sea salt, if desired. Refrigerate for at least an hour before serving.
Notes
- Line the pan with parchment paper. This makes it much easier to remove the dessert from the pan and transfer it to a serving plate.
- Press the crust firmly. A firm crust holds together better and makes it easier to cut clean slices.
- Allow the chocolate and caramel toppings to cool before spreading them. This prevents the warm toppings from melting the layer underneath.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 9gCholesterol: 34mgSodium: 564mgCarbohydrates: 81gFiber: 2gSugar: 70gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Nancy says
I want to make this cheesecake tart, but I would have to eat the WHOLE thing myself. Sigh!
Gwen Watson says
That looks delicious! I'm always afraid to make a fancy dessert because they never look as good as I hope. But ugly cheesecake still tastes really delicious!
Jessica @ A Kitchen Addiction says
This cheesecake looks incredible! There's no way one sliver would have been enough for me!
Jocelyn Brubaker says
Yeah...I might have had another sliver the next day too 😉
Medha @ Whisk & Shout says
I'm beyond obsessed! Not only is the flavor spot on, but I'm loving the pictures 🙂
Jocelyn Brubaker says
Thank you!!!
Hayley @ The Domestic Rebel says
This tart looks totally fabulous, Jocelyn! I love the super drippy, buttery caramel!
Jocelyn Brubaker says
Thanks Hayley! Drippy gooey caramel always gets my vote 😉
Erin @ Miss Scrambled Egg says
Oh my goodness! This looks superb. I want all of this right now. I love the look of that topping. 🙂
Jocelyn Brubaker says
Thank you!
Anna @ Sunny Side Ups says
Mmmm...oh that gooey caramel, all those crunchy good toppings....looks simply heavenly! 🙂 Love love lovin it!!
Jocelyn Brubaker says
Creamy and crunchy is definitely worth loving on. Thank you, Anna!
Michelle @ My California Kitchen says
I'm obsessed with cookie crusts and this combination is to die for!!
Chels+R. says
This looks completely amazing.
Julianne @ Beyond Frosting says
So many wonderful layers in this!!
Jocelyn Brubaker says
Thank you!
Christina says
Oh wow, this looks amazing.
Aimee @ ShugarySweets says
You are the cheesecake queen 🙂
Jocelyn Brubaker says
You are the best 🙂
Dorothy @ Crazy for Crust says
It's so awesome Jocelyn!! OMG. I need this in my life. I'd even drink juice for a day so I could eat the WHOLE THING.
Jocelyn Brubaker says
Yes, juice for a day = cheesecake tart for lunch!!! I like how you think 🙂
Wendy says
Our family always laughed when my father would say he only wanted a sliver of cake. He would then, over the course of the next day or two, finish the entire cake.....one tiny sliver at a time! 🙂 I am afraid I inherited his talent of "only" taking a sliver! Cheesecake, THIS cheesecake, would be irresistible.
Jocelyn Brubaker says
Hahaha! That totally sounds like my "sliver".
Tonia from TheGunnySack says
Looks like an excellent recipe tweak to me! I agree about the amazingness of cheesecake. It is smooth and creamy and it goes so well with chocolate!
Jocelyn Brubaker says
Cheesecake and chocolate are a dream come true 🙂
Meg @ The Housewife in Training Files says
Ohhhhh be still my cheesecake and toffee loving heart! This has my name all over it, I can't stand it!
June Burns says
Wow what an incredible cheesecake! Love the crunchy pecan + chip topping, sounds very tasty 🙂
Jocelyn Brubaker says
Thank you!
Julie @ This Gal Cooks says
I would have slipped up and had like 10 small slivers of this cake! LOVE it, Jocelyn!
Jocelyn Brubaker says
If I'm going to be honest...I did probably have a few more slivers. I'm conveniently trying to forget them though 😉
Jenn @ Peas and Crayons says
Jocelyn this looks heavenly! Ohmygosh! Your recipes always make me want chocolate for breakfast =)
Jocelyn Brubaker says
Thank you so much 🙂 And I always want chocolate for breakfast too. LOL!