Gluten Free and Dairy Free Turtle Cheesecake
This cheesecake needs to come with a warning, save a piece for yourself! Gluten Free and Dairy Free Turtle Cheesecake is so good, it won’t last long!
I bake, a lot. I’m always sharing my creations with friends, family, and neighbors. This was one of those creations that I set aside a slice for myself because it’s just so decadently sticky and delicious. If you want to see magic, make this cheesecake; it will disappear!
Sticky, Crunchy, Delicious
There’s something about a turtle that is just such a classic combination of flavors and textures. This Gluten Free and Dairy Free Turtle Cheesecake gives you all of the flavor and bite of the classic candy confection.
Turtles are all about their layers of flavor…chocolate, pecans, and of course that sticky ooey, gooey caramel. From crust to final flourish of a drizzle this cheesecake packs the entire turtle experience.
A crust can totally make or break any sort of a pie. It’s the canvas upon which you build all of your flavor. For this recipe we’re making a chocolate pecan crust. A combination of Gluten Free chocolate sandwich cookies and pecan flour give you that rich yet nutty bite.
Dairy Free cream cheese and Dairy Free sour cream provide the velvety texture and tang in the cheesecake filling while brown sugar gives that deep caramel flavor as it bakes in the oven.
Finishing off this cheesecake is the fun burst of toppings. Making Dairy Free caramel couldn’t be easier. Simply boil Dairy Free sweetened condensed milk until it turns that unmistakable golden color and becomes thick and luscious. I love when I can transform something with just a single ingredient.
Easy Street with Gluten Free and Dairy Free Turtle Cheesecake
This cheesecake couldn’t be any easier. In just three simple steps, crust, filling, and toppings, you will be fighting for that very last slice.
- Make sure your Gluten Free chocolate sandwich cookies are finely crushed. You want them about the same sandy consistency as the pecan flour.
- Mix the pecan flour and cookie crumbs with melted Dairy Free butter and press into an 8″ springform pan that has been sprayed with nonstick baking spray.
- Sprinkle a little extra pecan flour on top of your crust.
- Allow your crust to chill.
- Preheat your oven to 325 degrees.
- Add your sugar and eggs to a mixing bowl and mix on high for 5 minutes. It will become light and frothy.
- Add the Dairy Free cream cheese and mix for 5 minutes until it is fully incorporated and creamy.
- Mix in the remaining ingredients and pour the batter into the chilled crust.
- Place your springform pan into the oven on the middle rack.
- Bake for 45 minutes. Do not open the oven during this time!
- Allow your cheesecake to sit on the count for an hour before transferring it to the refrigerator. Let it chill for at least 6 hours or overnight.
- Have fun topping your turtle cheesecake! Dairy Free caramel, melted Dairy Free chocolate, and of course, pecans!
Are you looking for more cheesecake ideas? Make sure you check out my recipe for Dairy Free Lemon Cheesecake with Blueberry Sauce. Now let’s get baking!
Gluten Free and Dairy Free Turtle Cheesecake
Equipment
- 1 8" spring form pan
- 1 Mixer
- 1 Mixing Bowl
Ingredients
Chocolate Pecan Crust
- 2 cups Gluten Free chocolate sandwich cookies
- 1 1/4 cups pecan flour
- 8 tbsp Dairy Free butter, melted
Chocolate-Caramel Cheesecake
- 16 oz Dairy Free cream cheese, room temperature
- 12 oz Dairy Free sour cream
- 1 egg
- 2 egg yolks
- 1 cup brown sugar, packed
- 1 tbsp cocoa powder
- 1 tbsp vanilla extract The better the quality, the more concentrate the flavor.
Turtle Toppings
- Dairy Free caramel
- Dairy Free chocolate, melted
- chopped pecans
Instructions
Chocolate Pecan Crust
- Spray an 8" springform pan with nonstick baking spray.
- Mix together the crushed cookies, pecan flour, and melted butter.
- Press the crumbs into the springform pan. You can use the bottom of a measuring cup to help even it out.
- Sprinkle a little extra pecan flour over the top.
- Chill the crust while you continue on making the cheesecake filling.
Chocolate-Caramel Cheesecake
- Preheat your oven to 325 degrees.
- Add the eggs and sugar to a mixing bowl. Mix on high for 5 minutes. It should be light and airy.
- Add the softened cream cheese and mix for 3 minutes until fully incoroprated and creamy.
- Add the remaining ingredients and mix until combined. The mixture will be super creamy.
- Pour the cheesecake batter into the prepared springform pan.
- Place the pan on the middle rack of the oven in the center.
- Bake for 45 minutes. Do not open the oven door during this time.
- Allow the cheesecake to cool on your counter for an hour.
- Refrigerate the cheesecake for at least 6 hours before serving.
- To finish your cheesecake top with drizzles of melted chocolate, caramel, and chopped pecans.
Turtle Toppings
- To make your Dairy Free caramel simply empty a can of Dairy Free sweetened condensed milk into a pot over medium heat.
- Allow it to boil, stirring it constantly.
- As it boils it will deepen in color and thicken. Remove from the heat when it's a light caramel color.
- To melt your Dairy Free chocolate, create a double boiler.
- Bring a pot of water to a low boil. Fit a glass bowl over the top, making sure the water never touches the bottom of the bowl.
- Stir gently until the chocolate is melted.