Be the hero of any gathering with this stunning dessert that’s layered with decadent flavors—no oven required!
Looking for a showstopper dessert to wow your next gathering? This keto turtle no-bake cheesecake with pecan crust is the one. It looks truly impressive and tastes like the love child of a cheesecake and old-fashioned turtle candies. Plus, you don’t have to turn the oven on at all!
This recipe might look a little intimidating at first. And I won’t sugarcoat it—there are a lot of steps. But none of them are all that difficult, just your typical mixing, melting, stirring, and spreading. If you’ve made a regular cake or cheesecake, you can totally achieve this gorgeous dessert! The toughest part for me was waiting out the full eight hours of chilling time. I found creating the layers and drizzling the toppings to be quite enjoyable. And nothing beats the oohs and aahs it evokes at serving time.
You’ll need to learn How To Make Sugar-Free Caramel Sauce for one of the layers and some of the drizzle. Luckily, that recipe only takes about 15 minutes—and the sauce keeps in the fridge for up to two weeks, so you can whip it up well in advance.
What is a springform pan and do I really need one?
A springform pan is a specialized baking pan designed to make unmolding delicate desserts a breeze. It features removable sides that release from the base by means of a latch—letting you present cheesecakes like this one with crisp edges and a beautiful finish. Unlike a traditional pie plate or cake pan, the tall, straight sides allow for deep, elegant layers with zero risk of sticking or crumbling when you remove the dessert.
For the best results, line the bottom of the pan with parchment paper before pressing in the crust. This simple step helps keep the base from sticking and makes it easier to transfer your cheesecake to a serving platter. After the cheesecake sets, run a thin knife around the edge prior to unlatching the sides for a tidy release and perfect slices.
If you don’t have—and can’t borrow—a springform pan, you can still make this recipe! Alternatives include a deep-dish pie plate, a regular cake pan, or individual ramekins. You could also use a muffin pan and liners to make mini cheesecakes. Whichever pan you use, be sure to line it with parchment or foil for easier removal. It will be slightly less seamless than with a springform pan, but your dessert will still be impressive and delicious!
How do I store leftovers?
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. This dessert also freezes well for up to 3 months. To avoid squishing your cheesecake while wrapping it for the freezer, freeze it uncovered on a baking sheet first. Then tightly wrap slices in plastic wrap and a layer of foil, or place them in a freezer-safe container. Thaw overnight in the fridge, or let frozen slices sit on the counter for 2-4 hours before enjoying.
Similar recipes to try
Hungry for more low-carb cheesecake recipes? Make a simpler oven-free dessert with this Easy Keto No-Bake Cheesecake. Or skip both the oven and the crust with this quick and easy Chocolate Peanut Butter Keto Cheesecake Fluff. For a more traditional version, try this Keto Blackberry Cheesecake Recipe or this one for Dark Chocolate Raspberry Keto Cheesecake. And for single-serve portions of creamy deliciousness, learn How To Make Keto Cheesecake Bites.
Keto Turtle No-Bake Cheesecake With Pecan Crust
Ingredients
For The Crust:
- 1/4 cup pecans chopped or pulsed
- 1 1/4 cups almond flour
- 4 tablespoons butter melted
- 3 tablespoons brown sugar substitute
- 2 tablespoons granulated sugar substitute
- 1 teaspoon cinnamon
For The Cheesecake Filling:
- 2 cups heavy cream
- 24 ounces cream cheese softened, 3 standard 8-ounce blocks
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar substitute
- 1/2 cup sugar-free dark chocolate chips melted and cooled
- 1/4 cup Sugar-Free Caramel Sauce plus 1-2 tablespoons for drizzling, optional
- 1/3 cup pecans chopped
For The Chocolate Ganache:
- 1/8 cup heavy cream
- 1/8 cup sugar-free chocolate chips
- 1/3 tablespoon unsalted butter
Instructions
- Prepare a 10-inch springform pan with a lining of parchment paper.
Make The Crust:
- Pulse the pecans and almond flour together in a food processor until the mixture is fine. If you don't have a food processor, finely chop the pecans and mix them with the almond flour in a bowl.
- Transfer the pecan mixture to a mixing bowl. Add the melted butter, brown sugar substitute, granulated sugar substitute, and cinnamon. Stir or mix with your hands until the mixture resembles wet sand.
- Use your hands to press the crust mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon and compact the crust, especially around the edges.
- Place the pan with the crust into the freezer to chill and set while you prepare the filling.
Make The Cheesecake Filling:
- In a large mixing bowl, beat the heavy cream with a hand mixer until stiff peaks form, about 1-2 minutes.
- In a separate bowl, beat the softened cream cheese and vanilla extract until smooth. Gradually add the powdered sugar substitute, beating until fully combined and fluffy, about 1 minute.
- Gently fold the cream cheese mixture into the whipped cream with a spatula until combined, about 30 seconds.
- Place the dark chocolate chips in a heatproof bowl over a pan of gently simmering water. Stir constantly over medium-low heat until melted, then remove from heat. Let cool for about 10 minutes, until room temperature but still fluid. Alternatively, melt the chocolate in the microwave in 15-second intervals, stirring between each, until melted.
- Remove 1 cup of cheesecake filling and stir it into the cooled, melted dark chocolate until thoroughly combined.
- Prepare the Sugar-Free Caramel Sauce according to recipe directions.
Assemble The Cake:
- Remove the crust from the freezer. Spread the chocolate cheesecake mixture evenly over the crust and smooth the top.
- Stir the chopped pecans into 1/4 cup of the caramel sauce. Spoon this mixture over the chocolate cheesecake layer.
- Spread the remaining plain cheesecake filling over the caramel pecan layer. Smooth the top with a spatula.
Chill The Cheesecake:
- Refrigerate the assembled cheesecake for 6 to 8 hours, or until fully set. For the cleanest slices, move the cake to the freezer for about the last 30-60 minutes, but monitor it closely so it doesn’t freeze solid.
Make The Chocolate Ganache:
- Heat the heavy cream in a saucepan until hot but not boiling. Remove from heat. Add the chocolate chips and butter. Let sit undisturbed for 4-5 minutes to soften, then stir with a balloon whisk or fork until smooth.
Finish And Serve The Cake:
- Remove cheesecake from fridge or freezer and allow it to return to just below room temperature. Run a thin knife around the edge to loosen the cake, release the sides of the springform pan, then transfer the cake—still on the pan base and parchment—to a platter or serving dish.
- Using a spoon or a clear piping bag with a very small tip, drizzle the ganache over the cheesecake. If the ganache is too thick, briefly reheat for easier drizzling. Optionally drizzle 1-2 tablespoons of the caramel sauce over the cheesecake, as well.
- Slice and serve after toppings have set.
This recipe looks amazing. Going to try it this weekend. Can you substitute Pecan flour for the almond flour in the crust? if so what amount would I use?
Hi, Kathy! Yes, you can substitute pecan flour for the almond flour in the crust. You can use the same amount as pecan flour and almond flour are generally interchangeable in a 1:1 ratio. However, you might need to adjust the amount of melted butter as pecan flour is a bit denser. If the mixture seems too dry, just add a bit more butter. Enjoy your cooking!