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Turtle Cheesecake Cookies

Turtle Cheesecake Cookies

These turtle cheesecake cookies are as close to cheesecake as a cookie can get and they are drizzled with a heavy dose of awesomeness (chocolate and caramel sauce)!  These turtle cheesecake cookies will surely liven up a platter full of the same old cookies you’ve been making every year.

Before creating my turtle cheesecake cookie recipe, I researched existing cheesecake cookie recipes.  They all contained a mix of cream cheese and butter to create a cheesecake-like experience in cookie format.  My original recipe – heavily adapted from Brown Eyed Baker’s Oreo Cheesecake Cookies which were adapted from Tasty Kitchen – is the only cheesecake cookie recipe that I’ve seen that contains more cream cheese than butter; I didn’t want a butter cookie with some cream cheese, I wanted to create a cookie that truly tasted like turtle cheesecake.  I succeeded!  These turtle cheesecake cookies have the texture of soft batch chocolate chip cookies with a strong cheesecakey flavor!

How to Store and Transport Turtle Cheesecake Cookies

Since the turtle cheesecake cookies are topped with wet syrup, storing and transporting them can be a bit tricky – you can’t just throw them in a bag.  If you don’t care about your drizzle pattern getting a little messed up, you can store and transport the turtle cheesecake cookies in an air-tight container with parchment between each layer.  Otherwise, you’ll need to store and transport the cookies in a single layer.

Honeymoon Paper PBOX110 Plain White 10" Pizza Box - 50 / CS

You can use long, thin Tupperware containers or even (as suggested by Sharon LaScola) a clean pizza box!

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Another option is to store the chocolate and caramel syrups separately and drizzle them on the cookies just before serving.

Turtle Cheesecake Cookie Supplies

2 Pack Caramel Sauce (9.5 Oz Each)

Making homemade caramel sauce is fairly easy, but I won’t blame you if you don’t want to take the time to do it.  If you do choose to buy caramel sauce, choose a caramel sauce with simple ingredients.  This one contains just heavy cream, sugar, and butter.

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To make my homemade caramel sauce, I simply melt three tablespoons of butter over medium heat, stir in a half cup of brown sugar and heat until it just begins to boil.  Then, I remove the pot from the heat and quickly stir in a quarter cup of heavy whipping cream.

AH!LASKA Organic Chocolate Syrup, 22 Ounce (Pack of 4)

Making chocolate sauce/syrup is also easy.  I used the homemade chocolate syrup recipe from Wholesome Mommy and added two tablespoons of cornstrach to make it a bit thicker.  But, again, it’s always easier to buy it.

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Chicago Metallic Professional Non-Stick Cookie/Jelly-Roll Pan Set with Cooling Rack, 17-Inch-by-12.25-Inch

Of course you’ll need a cookie sheet.  I’ve been most impressed with the quality of the ones from Chicago Metallic.  This particular set comes with a cooling rack, which will also be helpful.

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Artisan Silicone Baking Mat for Half-Size Cookie Sheet with Red Border, 16.5 x 11 inches, 2-Pack

You can use either a silicone mat or parchment paper on top of your cookie sheet.

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Piazza 1-1/2-Inch Ice cream Scoop, Stainless Steel

It’s helpful to have a cookie scoop (basically the same as an ice cream scoop), but it’s not required.

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Turtle Cheesecake Cookie Recipe

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Turtle Cheesecake Cookies
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5 from 1 vote

Turtle Cheesecake Cookies

These turtle cheesecake cookies are as close to cheesecake as a cookie can get and they are drizzled with a heavy dose of awesomeness (chocolate and caramel sauce)!
Course Dessert
Cuisine American
Keyword turtle cheesecake cookies, turtle cookies
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 cookies
Calories 207kcal


  • 1/4 cup unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup chopped pecans
  • chocolate syrup for drizzling
  • caramel syrup for drizzling


  • Preheat oven to 375 F.
  • In a medium-sized mixing bowl, mix butter and cream cheese until fully combined.
  • Mix in sugar and vanilla.
  • Mix in flour until just combined.
  • Use a cookie scoop or your fingers to make balls of dough roughly two tablespoons each on a parchment- or Silpat-lined cookie sheet. Space the cookie balls about an inch apart. Of course, you can make the cookies bigger or smaller if you prefer.
  • Use your palm to flatten the top of each dough ball.
  • Press as many chopped pecans as desired into the flat tops of the balls.
  • Bake for 12-15 minutes or until the edges of the cookies just begin to brown.
  • Transfer cookies to a cooling rack.
  • Once cool, drizzle with chocolate syrup and caramel syrup.
  • Don't forget to share.


Nutrition Facts
Turtle Cheesecake Cookies
Amount Per Serving
Calories 207 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 61mg 3%
Potassium 49mg 1%
Total Carbohydrates 21g 7%
Sugars 13g
Protein 2g 4%
Vitamin A 7.4%
Calcium 2.3%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.
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9 comments on “Turtle Cheesecake Cookies”

  1. B Jsays:

    Just made these. Oh my. They are fabulous. Soo easy.

  2. Dianasays:

    This is amazing! I was unsure of no egg being added but went thru with it. And boy was I thrilled with the out come! Absolutely delicious!!!

  3. Nasrinsays:

    This turned out really yummy, and hardly took any time to make. I had to bake it at 170C for slightly longer time. On the first day it tasted quite dry and dense, then the flavour improved dramatically after that! Very cheesecake-y and the caramel adds a nice touch. Did not drizzle with chocolate. Thank you for the lovely recipe :)

  4. Loved the recipe! Easy, the 1st batch was a bit dry, so the next batch I added 3Tablespoons of butter and that did the trick, i also had to extend the baking time, but better to extend then to over bake! It’s great for people who can’t have eggs!!!!! Thanks!!!!!!!

  5. LIsasays:

    WOW! Made the first batch over the weekend as a trial and the 2nd batch last night for a special celebration. Topped with my first homemade caramel and homemade chocolate sauce. Must have made mine a little smaller than yours. Got 15 out of the first run and 20 on the second. Found that a slightly flatter cookie baked more evenly and had a better texture. They were plenty big enough. May try chilling the dough some next time before forming cookie. Was a little sticky when first mixed.

    No disappointment here. Everyone was smacking their lips and licking their fingers and ordering more for the next party.
    Thanks for sharing!

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