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Turtle Cheesecake Squares

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  • Prep 15 min
  • Total 3 hr 5 min
  • Servings 12
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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.
By Sarah Caron
Updated Aug 23, 2011
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  • 1 cup crushed Cocoa Puffs™ brownie crunch cereal
  • 1/4 cup unsalted butter, melted
  • 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.


Nutrition Facts are not available for this recipe
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