Turtle Lasagna Dessert is a creamy layered chocolate, pecan, and caramel treat that is easy to make and perfect for gatherings.
Author:Robert
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:4 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:No-bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups chocolate cookie crumbs or graham cracker crumbs (about 140–150 g)
4 tablespoons unsalted butter, melted
8 oz (225 g) cream cheese, softened
½ cup powdered sugar, sifted
1 cup heavy whipping cream, cold
¼ cup creamy peanut butter (optional for more turtle vibes)
2 tablespoons light corn syrup or corn syrup of choice (optional for silkier texture)
¼ teaspoon salt
¼ cup caramel sauce, plus extra for drizzling
½ cup chopped pecans, toasted lightly
¼ cup mini chocolate chips or chopped dark chocolate (70% recommended)
1 teaspoon vanilla extract
Pinch of sea salt (for finishing)
Instructions
Prepare the crust: In a medium bowl, combine the cookie crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9×13-inch dish. Place in the fridge for 15 minutes.
Make the cheesecake-like filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, and salt until smooth and creamy.
Whip the cream: In a separate bowl, whip the cold heavy cream until soft peaks form. Fold in the whipped cream into the cream cheese mixture along with the mini chocolate chips and toasted pecans.
Layer the dessert: Spread a generous layer of the filling over the crust. Drizzle a little caramel sauce over this layer.
Add a second layer of crunch: Sprinkle half of the toasted pecans over the caramel and drizzle a thin layer of extra caramel.
Finish with a final creamy layer: Add the remaining filling on top and swirl in extra melted chocolate or drizzle additional caramel.
Chill and set: Cover the pan and refrigerate for at least 4 hours, or overnight for best flavor and texture.
Serve and savor: Slice into generous pieces and serve with extra caramel drizzle and pecans for garnish.