No-Bake Brownie Bottom Turtle Cheesecake Recipe

This creamy no-bake caramel cheesecake is nestled on top of a baked brownie and smothered in lots of chocolate, caramel sauce and chopped pecans.

Yield: 1 9" cheesecake


Brownie Layer:
1 box brownie mix + ingredients on the box (I love Ghiardelli Triple Fudge!) or homemade

Caramel Sauce:
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
3 tbs unsalted butter
1 tsp vanilla
pinch salt

Caramel Cheesecake:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup caramel sauce
1/2 tsp cinnamon
pinch nutmeg
4 oz cool whip

chopped pecans
caramel sauce
hot fudge sauce


  1. Grease a 9" springform pan. Combine all brownie ingredients until smooth, pour into prepared pan and bake according to manufacturer's instructions on box or recipe you are using.
  2. While brownie is baking, prepare caramel sauce. In a small pot, heat sugar with water on medium-high heat whisking and swirling the pot until sugar is all dissolved. Once dissolved, keep swirling the pan often keeping an eye on the color until it turns a slightly dark amber color (the darker the color, the bolder the caramel flavor. Do not whisk! Only swirl the pot using the handle. You do not want to disturb the caramelization process too much or it will seize up and you will need to start over. Once it's the color you desire, slowly and carefully pour in the cream. The mixture will bubble up violently for a few seconds and once it settles down, whisk until smooth. Remove from heat and whisk in butter, vanilla and salt. Set caramel to the side to allow it to cool completely and thicken up slightly. Once brownie is done, remove outer ring of pan and allow brownie to cool completely also.
  3. Visit No-Bake Brownie Bottom Turtle Cheesecake @ for full instructions.

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