The Best Turtle Cheesecake Bars
12 ingredients and less than an hour is all it takes to make the most delicious, simple dessert you’ll ever eat! Baking these cheesecake bars in a 9×13 pan is the secret to feeding a crowd without any fancy pans or water baths. Cheesecake doesn’t have to be difficult!
I feel like cheesecake has gotten this reputation as being a really difficult dessert. There’s the fancy springform pan, the heavily debated use of the tricky water bath, and the low cooking temperature, mixed with the fact that cheesecake is basically cooked through when it’s still jiggly (and looks like it’s not cooked through). So today, I’m delivering the easiest, most simple, foolproof turtle cheesecake bars. EVER!
You Will Love These
- They’re quick and easy! There’s no fancy springform pan, no water bath. No muss, no fuss. Just simple, straightforward, delicious cheesecake bars! If you need more simple dessert recipes, be sure to check out my Chocolate Peanut Butter Balls, Pumpkin Cheesecake Bars, or Caramel Apple Tart.
- They’re great for a crowd! Cheesecake is always a hit at any family get-together or party. These cheesecake bars bake in a 9×13 pan which means everyone at the party can have a slice!
- The flavors are amazing! There’s a time and a place for classic plain cheesecake. But I will ALWAYS choose Oreo cookie crust piled high with creamy cheesecake filling, pecans, caramel, and chocolate chips over a plain Jane cheesecake every single time!
Ingredients and Substitutions
- Oreo Cookies — The crust for these easy turtle cheesecake bars are everyone’s favorite chocolate sandwich cookie — Oreos. And leave the cream filling! Alternatively, you could use whichever brand of this style of cookie you like, or change it up with vanilla Oreos or graham crackers (with some sugar added).
- Butter — Melted salted butter helps bind the Oreo crumbs together to make the crust for these turtle cheesecake bars.
- Cheesecake Filling — All you need to make the easiest and best cheesecake filling EVER is cream cheese softened to room temp, sour cream (also at room temp), granulated sugar, pure vanilla extract, a pinch of Kosher salt, and two eggs at room temp. Stick with full-fat cream cheese and sour cream for this dessert so that you end up with a thick, velvety smooth cheesecake batter.
- Toppings — To make this a traditional turtle cheesecake, top the bars with caramel sauce, mini chocolate chip morsels, and chopped pecans. If you’re not a fan of pecans, you could use whichever nut you prefer, like peanuts or cashews. Feel free to use chocolate syrup or chocolate ganache to top the cheesecake layer instead of chocolate chips!
Instructions
Add Oreos to a food processor.
Pulse until the Oreos are crushed into a crumb texture.
Add butter and pulse until the butter is well incorporated with the Oreos.
Press mixture in an even layer across the bottom of a foil lined 9×13 pan.
Use a handheld mixer to combine cream cheese and sour cream in a large bowl until mostly smooth.
Stir in sugar and vanilla and mix until combined.
Then add eggs and salt.
Mix until smooth and creamy.
Pour filling on top of the Oreo crust. Spread in an even layer.
Bake for 40-50 minutes then let them cool for 2 hours. Drizzle with caramel, and add pecans, and mini chocolate chips. Refrigerate for at least 8 hours.
Slice, serve, and enjoy!
Tips
- Be sure to line the pan with tin foil. This is a crucial step in ensuring that your cheesecake bars will be super easy to remove from the pan.
- Trust your gut on cook time. The cheesecake will continue to cook in the pan even after you’ve removed it from the oven. You want to err on the side of underdone rather than overdone.
- Your cheesecake is done when the edges pull away from the sides of the pan and the cheesecake looks set, but the center is still slightly jiggly.
- Leave your room temperature ingredients out overnight. For real, overnight. They will mix best when they are legit at room temp.
Storage and Freezing Instructions
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. (Though I doubt they’ll last that long!)
- These turtle cheesecake bars are freezer-friendly! Allow them to cool completely, then wrap tightly in saran wrap and store in a freezer-safe, airtight container or plastic bars. Slice them prior to freezing and wrap them individually so you can easily grab one when you’re craving something sweet!
FAQ
Turtles are candy traditionally made with pecans and caramel dipped in chocolate, with a shape resembling that of a turtle. It’s called a turtle cheesecake recipe because the toppings consist of chocolate, caramel, and pecans – just like turtle candy.
The secret to testing a cheesecake (or in this case, cheesecake bars) for doneness is to jiggle it, meaning give it a gentle shake. You’re looking for the dessert to be nearly set with only the center jiggling slightly. This means it’s done! if the center doesn’t jiggle it’s likely overcooked. Lots of cheesecakes require a hot water bath to guarantee even cooking, but one major reason I love these turtle cheesecake bars is that they don’t need one!
Similar to cakes, brownies, and pies you should use a large, sharp knife to slice these turtle cheesecake bars and wipe the blade with a paper towel in between cuts to ensure perfectly clean, crisp cuts every single time.
Because room temp ingredients help prevent lumps from forming in the batter. The last thing you want with a cheesecake is a lumpy batter! It takes a little planning ahead but ensuring your cream cheese, eggs, and sour cream are at room temperature will yield the most decadent, velvety smooth batter. Totally worth it!
Quick & Easy Desserts
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The Easiest Turtle Cheesecake Bars
No muss, no fuss. Just simple, straight forward, easy to make, delicious Turtle Cheesecake Bars.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 20 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Crust:
- 12 oz. Oreo cookies
- 5 tablespoons melted butter
Filling:
- (3) 8 oz. packages full fat cream cheese, room temperature
- 8 oz. sour cream, room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 eggs, room temperature
- Pinch Kosher salt
Topping:
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees and line a 9×13 pan with tin foil.
- Add Oreos to a food processor. Pulse until they are crushed into a crumb texture.
- Pour melted butter into the food processor and pulse until the butter is well incorporated with the Oreos.
- Press mixture in an even layer across the bottom of the baking dish.
- In a large bowl use a hand held mixer to combine cream cheese and sour cream until mostly smooth.
- Add sugar and vanilla and mix until combined.
- Then add eggs and salt and mix until smooth and creamy.
- Pour filling on top of the crust and spread in an even layer.
- Bake for 40-50 minutes or until the edges of the cheesecake start to pull away from the sides of the pan and the center is set but still jiggly.
- Remove from oven and allow to cool for 2 hours on the counter. Top with caramel, pecans and mini chocolate chips.
- Refrigerate overnight or for at least 8 hours.
- Slice, serve and enjoy!
Notes
Be sure to line the pan with tin foil. This is a crucial step in ensuring that your cheesecake bars will be super easy to remove from the pan.
Trust your gut on cook time. The cheesecake will continue to cook in the pan even after you’ve removed it from the oven. You want to err on the side of underdone rather than overdone.
Your cheesecake is done when the edges pull away from the sides of the pan and the cheesecake looks set, but the center is still slightly jiggly.
Leave your room temperature ingredients out overnight. For real, overnight. They will mix best when they are legit at room temp.
Nutrition
- Serving Size:
- Calories: 263
- Sugar: 14.9 g
- Sodium: 166.8 mg
- Fat: 19.3 g
- Saturated Fat: 10.2 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 4.2 g
- Cholesterol: 65.2 mg
This post was originally published in August of 2018. It was updated in October of 2019 to include process shots, step-by-step instructions and tips for making the best turtle cheesecake every single time!
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Has anyone made these with vegan cream cheese and egg replacer??
I love cheese cake. But this is so easy and sooo good. I made it for my daughter’s graduation party. Now all of my family and friends want me to bring it to any get together. I have made it twice and, now I have make it for my daughter’s 28th birthday. This weekend. If you have any other great recipes, please share
I am so glad that you’ve enjoyed these cheesecake bars, Kelly! They are one of our family’s favorites as well. Thanks for leaving a review 🙂
Amazing! tastes sooo good and pretty easy to make! My only comment is that they are not super solid so slicing into bars was a little messy but the taste makes up for that!
Just made these for the 4th of July – EXCELLENT! They were easy to make and very tasty – didn’t last long! My husband and I loved them and I’ll make them again very soon! Was wondering if you would “invent” other flavors besides pumpkin? I can see these becoming a definite staple in our home! Also, can I freeze these without the toppings, then thaw and add toppings? Thanks for a wonderful recipe!
YES! Adapting this to include other flavors is definitely on my to-do list! I think you could definitely make, freeze, then thaw and top them with whatever you’d like. That’s a great idea, Kelli! So glad that you enjoyed this recipe 🙂 Thank you for leaving a review!
Thanks Kylie – I hope that you’ll continue to post more desserts! This was fantastic!
This recipe is so easy and came out absolutely delicious! Thank you.
I am so glad that you enjoyed this recipe, Sophia! These are one of our family’s favorites! Thanks so much for leaving a review – I really appreciate it 🙂
My mom loves Turtles and I wanted to make her something special for Mother’s Day! My family was blown away by how delicious these were! First time I’ve ever made cheesecake and they were the biggest hit. So glad I found this recipe! It’s a new family favorite. Thanks so much!
YAYYYYY! I am so glad that your fam enjoyed this recipe! These are so SUPER easy and delish. Thanks for leaving a review, Dana. I really appreciate it!! 🙂
This was easy to make, (I have never made cheesecake because of how complicated recipes are, they always scare me!) Thank you for the helpful tips you included in the recipe! Everyone raved on how delicious it was. This is my absolute favorite recipe!
I’m so glad to hear that Juliana!! 🙂 Cheesecake doesn’t have to be difficult and this recipe definitely shows that! Thanks for leaving a review – I really appreciate it!
Another great recipe! I made these last minute for a potluck at my husband’s work and they were a huge hit. Not a single one left. Next time I’ll have to make two batches.
Aren’t these just the BEST!?!? And SO SO SO easy! But they’re so pretty it looks like you spent all day in the kitchen! So glad your husband’s co-workers enjoyed them!! Thanks for leaving a review Julia 🙂
I made these for Labor Day Weekend company & made them a few days early so my family could try them. Well, I ended up having to make more before the guests came because my whole family absolutely loved them. Then the guests loved them
So much that they asked to take a few home, which was totally fine by me. So long story short, I ended up making three times within one week. They were the biggest hit ever. Thanks for such a wonderful recipe. I’ll be making these for the Christmas holidays for sure.
What a great host you are! Your friends and family are lucky to have you 🙂 I am so glad they enjoyed this recipe. It is one of my all time favorites – so easy and so good!! Thanks Sherry!
can you freeze these
YES! Freeze in an air tight container for up to 6 months. Thaw in the fridge overnight before serving. Great question Judy!
These are so good. My go to cheesecake recipe now. I got lots of compliments too.
Love to hear that Cindy!! So glad you enjoyed this recipe – it’s one of my favorites too!! 🙂
These look absolutely incredible! I know they wouldn’t last very long in my household – YUM!
I always try to cut them into small squares so I don’t eat them so quickly, but then I just end up having two…or three! These are definitely a favorite in our house!!
So how many oreo cookie did u use for this cheesecake ? I used 3 of 8 oz cream cheese. Is that the right amount for turtle cheesecake?
The easiest cheesecake bars ever!