Easy Turtle Cheesecake Dip (No-Bake)
Description
A no-bake turtle cheesecake dip with a fluffy cream cheese filling, graham cracker base, and caramel, chocolate and pecan topping. Ready in 15 minutes; chill before serving.
Ingredients
- 8 ounces full-fat cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping, such as Cool Whip, thawed
- 1 cup graham cracker crumbs
- 1 cup pecans, chopped (toasted if you like)
- 2 ounces milk or semisweet chocolate bar, chopped (about ½ cup)
- 3 tablespoons thick caramel sauce, plus more for drizzling
- 3 tablespoons chocolate sauce
- Flaky sea salt, to finish
- Pretzels, graham crackers, apple slices or cookies, for serving
Instructions
- Beat the softened cream cheese with a hand mixer on medium for about 1 minute, until completely smooth.
- Add the powdered sugar and beat until fully combined.
- With a spatula, gently fold in the whipped topping until no streaks remain.
- Spread the graham cracker crumbs evenly over the bottom of a 9-inch pie plate or shallow dish.
- Spoon the cheesecake mixture over the crumbs and smooth the top.
- Drizzle with caramel and chocolate sauce, then sprinkle with the chopped chocolate and pecans.
- Finish with an extra drizzle of caramel and a pinch of flaky sea salt.
- Cover and refrigerate for at least 1 hour, or up to 24 hours. Serve cold with dippers.
Equipment
- Hand Mixer
- Large Mixing Bowl
- Rubber Spatula
- 9-inch pie plate or shallow serving dish
Notes
- For crunchier pecans, add them and the final caramel drizzle just before serving.
- Leftovers keep, covered, in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition
Serving: 1ServingCalories: 435kcalCarbohydrates: 45gProtein: 5gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 29mgSodium: 231mgPotassium: 212mgFiber: 3gSugar: 34gVitamin A: 418IUVitamin C: 0.2mgCalcium: 77mgIron: 2mg