Turtle Cheesecake Squares

Crushed Coco Puffs Brownie crunch cereal serves as the crust for our cheesecake drizzled in caramel sauce and topped with glazed pecans and dark chocolate chips.

  • Prep Time 15 min
  • Total Time 3 hr 5 min
  • Servings 12


cup crushed Cocoa Puffs™ brownie crunch cereal
cup unsalted butter, melted
packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
cup sugar
teaspoon vanilla
teaspoon salt
Caramel sauce
Glazed pecans
Dark chocolate chips

  • 1 Heat oven to 350°F. In medium bowl, stir together crushed cereal and melted butter until cereal is moistened. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Set aside.
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until combined. Add eggs, vanilla and salt; beat until smooth. Pour over crust in baking dish; spread with rubber spatula.
  • 3 Bake 40 to 50 minutes or until center rises and does not jiggle when touched. Remove from oven; cool completely, about 1 hour. Refrigerate at least 1 hour before serving.
  • 4 To serve, cut dessert into 4 rows by 3 rows. Place servings on dessert plates; garnish each with a drizzle of caramel sauce, some glazed pecans and dark chocolate chips. Store in refrigerator.

Expert Tips

If the center of the cheesecake looks moist, allow it to bake for a few more minutes. It will rise once it’s cooked through.

Don’t worry if the cheesecake deflates on standing. It’s supposed to!