This homemade turtle cheesecake is so rich and creamy, no one will believe it’s vegan! With layers of chocolate, caramel, and pecans, this decadent dessert is sure to be a hit for any special occasion.

Slice of turtle cheesecake on plate with remaining cheesecake in background - 1

While there are many desserts that are great for parties and celebrations, nothing feels quite as indulgent as a cheesecake—and this turtle cheesecake is extra indulgent thanks to the addition of caramel, pecans, and chocolate!

I definitely love my vegan pumpkin cheesecake and classic vegan cheesecake recipes, but turtle cheesecake is made for those days when you really want to indulge. It’s absolutely divine, with the perfect balance of tanginess and sweetness and, of course, that irresistibly rich and creamy cheesecake texture.

Whole turtle cheesecake on platter - 2

Why You’ll Love This Turtle Cheesecake Recipe

  • Plant-based . Unlike other cheesecakes that use dairy and eggs, this turtle cheesecake is completely vegan—but it tastes so authentic, even non-vegans will devour it!
  • No cashews . While I love cashew cream and recipes made with it, I know it’s not for everyone! This recipe uses vegan cream cheese instead, making it a great alternative for those with cashew allergies or anyone who’s just not a fan of the taste or texture.
  • Quicker . Because you don’t need to soak cashews in advance, this recipe is faster to make than other vegan cheesecakes.
  • Traditional baked cheesecake . This turtle cheesecake is made the traditional way, by baking it in the oven, which gives it a more authentic flavour and texture than chilled cashew-based cheesecakes.
ingredients to make turtle cheesecake - 3

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crust:

  • Oreo crumbs – You can purchase Oreo crumbs or make them yourself. Use regular Oreos, not Double Stuf.
  • Vegan butter – Use store-bought or homemade vegan butter .
  • Chopped pecans

Caramel Layer:

  • Vegan caramel sauce
  • Chopped pecans – While you can use pecan halves if you’d prefer, chopped pecans or pecan pieces are less expensive.
  • All-purpose flour

Filling:

  • Vegan cream cheese – Any brand you like will work in this recipe.
  • Sugar
  • All-purpose flour
  • Non-dairy milk – Use unflavoured, unsweetened non-dairy milk such as soy milk, almond milk or other.
  • Lemon juice – Freshly squeezed is best.
  • Vanilla extract – I recommend pure vanilla extract, not imitation.
  • Dark chocolate

Topping:

  • Dark chocolate – A bar of dark chocolate will melt more smoothly than chocolate chips, but either option will work.
  • Almond milk
  • Caramel sauce
  • Chopped pecans

Where Can I Buy Vegan Caramel Sauce?

I used Nature’s Charm Coconut Salted Caramel Sauce, but any caramel sauce will work for this recipe as long as it’s vegan. You can usually find vegan caramel sauce at natural food stores or online, or you can make your own vegan caramel sauce at home.

How to Make Turtle Cheesecake

Overhead view of Oreo and pecan crumbs in food processor - 4
  • Prepare . Lightly coat a 9-inch springform pan with cooking spray.
  • Make the crust mixture . In a food processor, pulse the Oreos and pecans until fine crumbs form. Add the melted butter and pulse until the crumbs are evenly moistened.
  • Form the crust . Press the crust mixture into the bottom of the springform pan. Refrigerate for 30 minutes. At the end of this time, begin preheating the oven to 350°F.
Overhead view of caramel pecan mixture in small bowl with spoon - 5
  • Add the caramel layer . Stir together the caramel, pecans, and flour in a small bowl. Spread the mixture over the chilled crust.
  • Make the cream cheese filling . In a large mixing bowl, use a hand mixer to mix the vegan cream cheese with the sugar until smooth and creamy. Beat in the flour, almond milk, lemon juice, and vanilla extract on low speed.
  • Melt the chocolate . Microwave ¼ cup of dark chocolate in 30 second intervals, stirring in between until it’s smooth.
Overhead view of chocolate cheesecake mixture in bowl - 6
  • Make the chocolate layer . Transfer ⅓ of the cream cheese mixture into a separate bowl. Stir in the melted chocolate.
  • Finish layering . Spread the chocolate cream cheese layer over the caramel layer, followed by the vanilla layer. Spread it evenly with a silicone spatula.
  • Bake . Place the pan in the oven and bake for 40 to 45 minutes.
Overhead view of baked cheesecake before adding toppings - 7
  • Cool and chill . Remove the turtle cheesecake from the oven and let it cool completely, then refrigerate for at least 4 hours.
  • Top . Melt ¼ cup dark chocolate, then stir in the warm almond milk until the mixture is smooth. Top the cheesecake with caramel, then drizzle with melted chocolate. Sprinkle with chopped pecans.
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Tips for Success

  • Let the cream cheese come to room temperature . This will allow it to mix smoothly and evenly into the other ingredients.
  • Set the pan on a rimmed baking sheet . This will catch any spills or overflow and it also makes it easier to remove the pan from the oven!
  • Let it chill . It’s important to let the turtle cheesecake chill in the fridge for at least 4 hours before serving. This gives the cheesecake time to set properly. (Plus, warm cheesecake isn’t very appetizing!)
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Variations

  • For a nut-free version, you can swap the almond milk for your favourite plant-based milk and either omit the pecans or use coarsely chopped Oreos or pretzels instead.
  • Add espresso powder to the chocolate filling layer for a delicious mocha twist.
  • Make it extra decadent by adding dollops of coconut whipped cream to each slice before serving.

How to Store

This vegan turtle cheesecake can be stored in the fridge for up to 5 days, either wrapped in the pan or stored in an airtight container.

Side view of turtle cheesecake on plate - 10

Can I Freeze This Recipe?

For longer storage, you can freeze this turtle cheesecake. Wrap individual slices or the whole cheesecake in plastic wrap and place in an airtight container or freezer-safe bag. It can be kept frozen for up to 3 months. Thaw it in the refrigerator before serving.

More Vegan Dessert Recipes

  • Pumpkin Dump Cake
  • Vegan Carrot Cupcakes
  • No-Bake Peanut Butter Pie
  • Vegan Red Velvet Cake
  • Strawberry Cream Pie
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Ingredients

For the Crust:

  • 2 cups Oreo crumbs , 24 Oreos (264 grams) or other chocolate sandwich cookies
  • ¼ cup chopped pecans , 28 grams
  • 3 tablespoons melted vegan butter , 40 grams

For the Caramel Layer:

  • ½ cup vegan caramel sauce , 165 grams*
  • ½ cup chopped pecans , 56 grams
  • 2 tablespoons all-purpose flour , 16 grams

For the Filling:

  • 24 ounces vegan cream cheese , at room temperature (680 grams)
  • 1 cup sugar , 200 grams
  • 3 tablespoons all-purpose flour , 24 grams
  • 3 tablespoons non-dairy milk , 45 grams (such as soy, almond or oat milk)
  • 1 tablespoons lemon juice , 15 grams
  • 1 teaspoon vanilla extract , 4 grams
  • ¼ cup dark chocolate , chopped (40 grams)

For the Topping:

  • ¼ cup dark chocolate , chopped (40 grams)
  • 1 tablespoon non-dairy milk , 15 grams (such as soy, almond or oat milk)
  • ¼ cup vegan caramel sauce , 80 grams
  • ¼ cup chopped pecans , 28 grams

Instructions

  • Lightly grease a 9-inch springform pan and set aside.
  • In a food processor, pulse Oreos with pecans until finely ground. Add melted butter and mix until well combined.
  • Press the mixture into the bottom of the springform pan. Refrigerate for 30 minutes.
  • Preheat the oven to 350°F (180°C).
  • Mix caramel with pecans and flour. Spread the caramel mixture over the crust.
  • In a large mixing bowl, using a hand mixer, mix vegan cream cheese with sugar until smooth and creamy. Add flour, non-dairy milk, lemon juice, and vanilla extract. Continue beating on low until combined.
  • Melt ¼ cup dark chocolate by microwaving in 30 second intervals, stirring in between.
  • Place ⅓ of the cheese mixture into a separate bowl. Add melted dark chocolate and stir to combine.
  • Spread the chocolate cheese layer over the caramel layer, then spread the white cheese layer on top. Use a silicone spatula to smooth the top.
  • Bake for about 40-45 minutes. Remove from the oven and let it cool completely.
  • Place in the fridge for at least 4 hours.
  • Melt ¼ cup dark chocolate, add warm (but not hot) non-dairy milk, and mix until smooth. Top the cheesecake with caramel, then drizzle with melted chocolate. Sprinkle with chopped pecans.

Notes

    • I used Nature’s Charm Coconut Salted Caramel Sauce, but any caramel sauce such as my vegan caramel sauce will work.
  • To store : This vegan turtle cheesecake can be stored in the fridge for up to 5 days, either wrapped in the pan or stored in an airtight container.
  • To freeze : For longer storage, you can freeze this turtle cheesecake. Wrap individual slices or the whole cheesecake in plastic wrap and place in an airtight container or freezer-safe bag. It can be kept frozen for up to 3 months. Thaw it in the refrigerator before serving.
Top down view of turtle cheesecake on platter with slice being pulled away - 12

Turtle Cheesecake

Ingredients

For the Crust:

  • 2 cups Oreo crumbs 24 Oreos (264 grams) or other chocolate sandwich cookies
  • ¼ cup chopped pecans 28 grams
  • 3 tablespoons melted vegan butter 40 grams

For the Caramel Layer:

  • ½ cup vegan caramel sauce 165 grams*
  • ½ cup chopped pecans 56 grams
  • 2 tablespoons all-purpose flour 16 grams

For the Filling:

  • 24 ounces vegan cream cheese at room temperature (680 grams)
  • 1 cup sugar 200 grams
  • 3 tablespoons all-purpose flour 24 grams
  • 3 tablespoons non-dairy milk 45 grams (such as soy, almond or oat milk)
  • 1 tablespoons lemon juice 15 grams
  • 1 teaspoon vanilla extract 4 grams
  • ¼ cup dark chocolate chopped (40 grams)

For the Topping:

  • ¼ cup dark chocolate chopped (40 grams)
  • 1 tablespoon non-dairy milk 15 grams (such as soy, almond or oat milk)
  • ¼ cup vegan caramel sauce 80 grams
  • ¼ cup chopped pecans 28 grams

Instructions

  • Lightly grease a 9-inch springform pan and set aside.
  • In a food processor, pulse Oreos with pecans until finely ground. Add melted butter and mix until well combined.
  • Press the mixture into the bottom of the springform pan. Refrigerate for 30 minutes.
  • Preheat the oven to 350°F (180°C).
  • Mix caramel with pecans and flour. Spread the caramel mixture over the crust.
  • In a large mixing bowl, using a hand mixer, mix vegan cream cheese with sugar until smooth and creamy. Add flour, non-dairy milk, lemon juice, and vanilla extract. Continue beating on low until combined.
  • Melt ¼ cup dark chocolate by microwaving in 30 second intervals, stirring in between.
  • Place ⅓ of the cheese mixture into a separate bowl. Add melted dark chocolate and stir to combine.
  • Spread the chocolate cheese layer over the caramel layer, then spread the white cheese layer on top. Use a silicone spatula to smooth the top.
  • Bake for about 40-45 minutes. Remove from the oven and let it cool completely.
  • Place in the fridge for at least 4 hours.
  • Melt ¼ cup dark chocolate, add warm (but not hot) non-dairy milk, and mix until smooth. Top the cheesecake with caramel, then drizzle with melted chocolate. Sprinkle with chopped pecans.

Notes

    • I used Nature’s Charm Coconut Salted Caramel Sauce, but any caramel sauce such as my vegan caramel sauce will work.
  • To store : This vegan turtle cheesecake can be stored in the fridge for up to 5 days, either wrapped in the pan or stored in an airtight container.
  • To freeze : For longer storage, you can freeze this turtle cheesecake. Wrap individual slices or the whole cheesecake in plastic wrap and place in an airtight container or freezer-safe bag. It can be kept frozen for up to 3 months. Thaw it in the refrigerator before serving.

Nutrition

Turtle Cheesecake https://jessicainthekitchen.com/turtle-cheesecake/ December 25, 2023

If you miss crispy, crunchy fried chicken, this vegan fried chicken recipe is for you! Oyster mushrooms are the star ingredient, providing a meaty texture and umami flavour to go with the irresistibly seasoned and fried exterior.

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I think we can all agree that the best thing about fried chicken is the crispy coating, right? And this vegan fried chicken recipe delivers! It’s fried for authenticity and the blend of seasonings is perfection—you might just think you’re eating the real thing!

Underneath that crispy exterior is tender, juicy… oyster mushrooms! It looks a lot like white meat chicken, but these mushrooms offer a similar texture in plant-based form. I love this simple swap and it makes for a dish that both meat eaters and vegans will devour.

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Why You’ll Love This Vegan Fried Chicken Recipe

  • No meat substitutes . If you’re not a fan of faux chicken, you’ll love that this recipe skips the store-bought subs and uses oyster mushrooms for a whole food swap instead.
  • Customizable spices . Adjust the seasoning to your liking and experiment with different herbs and spices to create your perfect flavour combination.
  • Fried to perfection . This recipe uses a shallow fry method, resulting in a crispy exterior while maintaining a tender interior. As with falafel and donuts , with some recipes you just can’t beat frying, and this is one of them!
  • Versatile . Use this vegan fried chicken in sandwiches, wraps, or as an entree to scratch that comfort food itch.
Overhead view of ingredients for vegan fried chicken with labels - 15

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Oyster mushrooms – Oyster mushrooms can be found at most grocery stores these days, but I’ve found that Asian markets will often sell them cheaper!
  • Almond milk – Make sure it’s unflavoured and unsweetened.
  • Lemon juice
  • Coconut sugar
  • Hot sauce – If you’d like your vegan fried chicken spicy.

For the Coating:

  • All-purpose flour – You can make this recipe gluten-free by using a measure-for-measure flour substitute.
  • Cornstarch
  • Salt and black pepper
  • Seasonings – I use onion powder, garlic powder, and cayenne pepper.
  • Vegetable oil – Or canola oil, peanut oil, or rice bran oil.

Can I Substitute Another Variety of Mushrooms?

Yes, you can substitute the oyster mushrooms with other varieties such as shiitake or king trumpet mushrooms (which I use to make vegan birria tacos ). Keep in mind that the texture and flavour may vary slightly, and that while the end result will be delicious with any mushroom you use, oyster mushrooms will be most similar to chicken.

How to Make Vegan Fried Chicken

Overhead view of dredging mixture for vegan fried chicken - 16
  • Prepare . Wipe the mushrooms clean with a paper towel.
  • Make the coating . Whisk together the flour, cornstarch, and spices in a large bowl.
  • Mix the vegan buttermilk . Whisk the almond milk and lemon juice in a liquid measuring cup or bowl and let the mixture sit for 10 minutes.
  • Marinate the mushrooms . Whisk the coconut sugar into the buttermilk mixture, then pour it into a large bowl with the mushrooms. Toss to coat and let the mushrooms soak in the buttermilk for 10 minutes.
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  • Dredge . Dip each mushroom into the flour mixture, ensuring they are fully coated.
  • Heat the oil . Heat 2 inches of vegetable oil in a medium saucepan until it reaches 350°F.
  • Fry the mushrooms . Add the mushrooms to the oil in batches, cooking for about 2-3 minutes on each side, until golden brown.
  • Drain . Remove the fried mushrooms from the oil with a slotted spoon and place them on a paper towel to absorb the excess oil.
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Tips for Success

  • Coat the mushrooms well . Any parts that aren’t coated in the flour mixture won’t fry up crispy, so be sure the mushrooms are evenly coated for perfect vegan fried chicken.
  • Give the mushrooms space . Don’t overcrowd the pan when frying to ensure the mushrooms cook evenly and maintain their crispiness.
  • Adjust the temperature as needed . Keep a close eye on the thermometer as you cook the mushrooms. If the temperature starts climbing too high, lower the heat; if it drops below 350ºF, raise it. Maintaining the right temperature requires some finessing!

Serving Suggestions

  • Entree . Make a Southern-style feast and serve your vegan fried chicken with baked vegan mac and cheese or mashed potatoes and vegan gravy .
  • Sandwich . Create a vegan fried chicken sandwich by adding lettuce, tomato, and your favorite vegan mayo or mustard to a bun.
  • Wrap . Roll up the fried mushrooms in a tortilla with avocado, cilantro, lettuce, and your desired sauce for a quick wrap.
  • Appetizer . Serve vegan fried chicken as an appetizer with a dipping sauce like roasted strawberry barbecue sauce or vegan ranch dressing .
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How to Store Leftovers

Leftover vegan fried chicken can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place the mushrooms on a baking sheet and bake in the oven at 375°F for 10 minutes or until heated through. The air fryer also works and will help re-crisp the coating.

Can I Freeze This Recipe?

I don’t recommend freezing vegan fried chicken as it will become soggy when defrosted. It’s best to enjoy fresh for optimal taste and texture!

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More Vegan Remakes

  • Vegan Cajun Chicken Pasta
  • Chopped Cheese Sandwich
  • Vegan Turkey
  • Vegan Chicken Pot Pie Casserole
  • Crispy Beer-Battered Vegan Fish Tacos
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Ingredients

  • 10 ounces oyster mushrooms , 283 grams
  • 1 ½ cups almond milk , 360 grams
  • 1 ½ tablespoon lemon juice , 22 grams
  • 1 tablespoon coconut sugar , 7 grams
  • few drops of hot sauce , optional, to make it spicier

For the Coating:

  • ½ cup all-purpose flour , 60 grams
  • ½ cup cornstarch , 80 grams
  • 1 teaspoon salt , 5 grams
  • 1 teaspoon black pepper , 2 grams
  • 1 teaspoon paprika , 3 grams
  • 1 teaspoon onion powder , 2 grams
  • 2 teaspoons garlic powder , 4 grams
  • ½ teaspoon cayenne pepper , 2 grams
  • Vegetable Oil for frying , I recommend canola oil, peanut oil or rice bran oil

Instructions

  • Gently wipe the oyster mushrooms with a paper towel to remove any traces of dirt.
  • In a large bowl, combine flour, cornstarch and all the spices for the coating. Mix until well combined.
  • Mix almond milk with lemon juice to create vegan buttermilk. Allow it to rest for 10 minutes.
  • Add coconut sugar to the buttermilk, mix well, and pour the buttermilk mixture into a large bowl with mushrooms. Mix gently to coat the mushrooms and let them soak for about 10 minutes.
  • Dip each mushroom into the flour mixture, ensuring they are fully coated.
  • Heat 2 inches of vegetable oil in a medium saucepan. Ensure the oil reaches approximately 350°F (180°C).
  • Place mushrooms into the oil in batches. Fry for about 2-3 minutes per side, until golden brown.
  • Remove the fried mushrooms with a slotted spoon and place them on a paper towel to drain excess oil.

Notes

  • Nutrition information doesn’t include the oil for cooking, as most is discarded.
  • To store : Leftover vegan fried chicken can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place the mushrooms on a baking sheet and bake in the oven at 375°F for 10 minutes or until heated through. The air fryer also works and will help re-crisp the coating.