These cheesecake-filled chocolate turtles are a fun twist on the classic candy. A creamy cheesecake center is coated in chocolate, topped with flaky salt, and paired with nutty pecans for an easy homemade candy that’s anything but traditional.
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Recipe development often results in excess ingredients in my kitchen, and this happy accident is proof. Leftover chocolate and a batch of no-bake cheesecake filling from my DIY candy craze turned into what I can only describe as a very good idea: cheesecake-filled chocolate turtles.
Now, let’s be clear—traditional chocolate turtles are made with caramel. These are not that. Instead of sticky caramel, these turtles are filled with creamy cheesecake, making them less messy, less finicky, and (dangerously) easy to eat. One friend polished off seven during an intense HGTV marathon. Whether or not that “friend” is actually named Kelly and runs a site called Just a Taste is beside the point.
Enough chitchat. Cheesecake. Chocolate. Pecans. Sea salt. I’ll let you take it from here.
Why You’ll Love This Recipe
- No-bake.
- Serves a crowd.
- Minimal prep time.
- Ideal for gifting. And we all know how I feel about edible gifts (hint: they’re the best!).
- Cheesecake? Chocolate? Enough said.
- Cream cheese: This is what makes these turtles not traditional. Make sure the cream cheese is fully softened so it blends smoothly with the sugar. I use half a standard 8-ounce block, so you won’t be stuck with leftovers.
- Sugar: Just enough to lightly sweeten the cheesecake filling.
- Vanilla extract: A small amount goes a long way here, rounding out the cheesecake flavor and adding warmth.
- Fresh lemon zest + lemon juice: These are subtle but important. The lemon brightens the filling and keeps it from tasting flat or heavy. Fresh is key—skip the bottled juice.
- Chocolate chips: Semi-sweet, bittersweet, or dark chocolate all work. Since the filling is lightly sweet, I prefer something on the darker side for contrast, but use what you love.
- Vegetable oil: Stirring a little oil into the melted chocolate helps it stay smooth and glossy and makes dipping and coating much easier.
- Pecan halves: Classic turtles use pecans, and that part stays the same. Look for fresh, crisp pecans for the best flavor and texture.
- Large flake sea salt: A finishing sprinkle takes these over the top. The flaky texture and salty crunch balance the sweet, creamy filling and rich chocolate perfectly.
See the recipe card for full information on ingredients and quantities.
- Make the filling. Stir together the cream cheese, sugar, vanilla and lemon juice and zest in a bowl. Transfer the mixture to a piping bag and line a baking sheet with parchment paper.
- Melt the chocolate. In a microwave-safe bowl, melt the chocolate chips and vegetable oil. Microwave in 30-second bursts (stirring in between) until the chocolate is fully melted.
- Make the base. For this easy chocolate turtle recipe, spread 1 tablespoon portions of the chocolate 2 inches apart on the baking sheet. Immediately place 5 pecan halves (rounded side up) around each chocolate circle. Place the baking sheet in the fridge for 10 minutes or until the chocolate’s hardened.
- Add the filling. Pipe 2 teaspoons of the filling onto each chocolate circle.
Pro Tip: Instead of a piping bag, you can use a gallon-sized zipper-lock bag for the filling.
- Add the chocolate shell. Cover the filling with 2 teaspoons of melted chocolate. Sprinkle with the salt and return the turtles to the fridge until fully hardened (about 20 minutes).
- I prefer a mix of half-sweet chocolate chips and half-bittersweet chocolate chips for the perfect balance of sweetness paired with the tangy cheesecake filling.
- If the melted chocolate hardens while waiting for the turtles to chill, simply re-microwave it in 30-second intervals, stirring between each interval, until it’s smooth again.
- Piping bags are floppy and can be tough to fill. To easily do so, grab a drinking glass. Place the bag into the glass and fold the sides over the glass. You’ll be able to easily fill the piping bag now!
- Store the candies in an airtight container in the refrigerator for up to 5 days.
- Chocolate Christmas Tree Cupcakes
- Chocolate Gingerbread Bundt Cake
- Chocolate Sugar Cookies
- Chocolate Reindeer Marshmallow Pops
- Chocolate-Peanut Butter Pretzel Tart
Ingredients
- 4 ounces (½ of an 8-ounce package) cream cheese, at room temperature
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon freshly grated lemon zest
- 1 teaspoon fresh lemon juice
- 2 cups semisweet, bittersweet or dark chocolate chips
- 2 teaspoons vegetable oil
- 2 cups pecan halves
- 2 Tablespoons large flake sea salt
Instructions
- In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon zest and lemon juice until well combined. Transfer the mixture into a piping bag and refrigerate.
- Line a baking sheet with parchment paper. (The baking sheet will be placed in the fridge, so if necessary, use two smaller baking sheets.)
- Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.)
- Spoon about 1 tablespoon of the melted chocolate onto the baking sheet, spacing each portion about 2 inches apart. Using the back of the spoon, spread each portion of chocolate out into a circle and then immediately place five pecans on top of the chocolate facing outward to mimic the shape of a turtle. Transfer the baking sheet to the fridge for 10 minutes until the chocolate has fully hardened.
- Remove the baking sheet and cheesecake mixture from the fridge. Pipe 2 teaspoons of the cheesecake mixture in the center of each turtle then top the cheesecake with about 2 more teaspoons of melted chocolate so that the cheesecake is fully covered. Sprinkle the tops of each turtle with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the turtles in an airtight container in the fridge.
Kelly’s Notes
- I prefer a mix of half semisweet chocolate chips and half bittersweet chocolate chips for the perfect balance of sweetness paired with the tangy cheesecake filling.
- If the melted chocolate hardens while waiting for the turtles to chill, simply re-microwave it in 30-second intervals, stirring between each interval, until it’s smooth again.
- Piping bags are floppy and can be tough to fill. To easily do so, grab a drinking glass. Place the bag into the glass and fold the sides over the glass. You’ll be able to easily fill the piping bag now!
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Easy and delicious! Thanks for sharing this great recipe :)
The best part of Turtles is the caramel.
I love how these look, and I bet they taste amazing! Definitely pinning! (Plus, I love the Property Brothers. My whole family is a little addicted to that show!)
Although I rarely eat chocolate turtles, I love them. You just took this candy to a whole new level by adding a cheesecake filling. My grandmother’s birthday is in a few weeks and I know these will be a hit! Thank you.
This is such a great idea!
Wow, you are amazing! This looks seriously delicious and artistic, almost like a wall paper! I’m craving these now!
Cream cheese and chocolate go so well together! Love it :)
these are adorable, plus, cheesecake makes everything better!!
How stinking cute! I love the look of these guys. Cheesecake > caramel in my world, so I think they’re perfect.
This is such a great idea! And they look so pretty. Perfect for a dessert buffet.
Happy Monday!