No Bake Samoa Cheesecake Recipe

This No Bake Samoa Cheesecake is the perfect treat to cure your girl scout cookie cravings. It’s full of caramel, cookies, coconut and chocolate – all the wonderful flavors of a Samoa girl scout cookie! And you don’t even need any of the actual cookies – so you can make this all year long!

Need more Samoa treats? Try my Samoa Cookie Bars – you’re welcome!

No Bake Samoa Cheesecake - You don't even need the cookies, so you can make it all year long!

No Bake Samoa Cheesecake Recipe

This really might be my new favorite dessert! It is so good, it was hard to not take a fork to it and eat the whole thing on my own. Pictures were torture.

It’s a good thing I made it a couple days before my parents came into town. We got together with my brother and his family for dinner at home and I brought this out for dessert. It was a massive hit with everyone! Lots of satisfied moaning and groaning was going on. 🙂

No Bake Samoa Cheesecake - You don't even need the cookies, so you can make it all year long!

I mean, would you just look at the delicious caramel on top…I could eat it with a spoon!

And this no bake cheesecake is SO easy to make.

No Bake Samoa Cheesecake - You don't even need the cookies, so you can make it all year long!

How to Make The Best No Bake Caramel Cheesecake

To start, you’re going to toast the coconut. Super easy. Just spread about a cup of coconut flakes out onto a cookie sheet lined with parchment paper and toast it in the oven for about 5-10 minutes.

While that cools, mix together the cream cheese, sugars and extracts. I used some brown sugar to add a little bit of that cookie flavor.

No Bake Samoa Cheesecake - You don't even need the cookies, so you can make it all year long!

And you don’t need much of the coconut extract to get a good coconut flavor so I used 1/2 tsp in addition to the vanilla extract. Stir three quarters of the toasted coconut, some caramel and the vanilla wafers into the cheesecake filling.

To add the rest of the caramel to the filling, add the filling to the crust in three parts. Pour some of the caramel on top of the filling after each addition, then swirl it lightly with a knife.

No Bake Samoa Cheesecake - You don't even need the cookies, so you can make it all year long!

The caramel loosens up the cream cheese mixture a bit, making it less thick than some cheesecakes. So if you prefer a thicker cheesecake, you can cut back on the caramel in the filling.

To finish off the cheesecake, add the remaining toasted coconut, mini chocolate chips and caramel and chocolate sauce. Delish!

No Bake Samoa Cheesecake - You don't even need the cookies, so you can make it all year long!

A note about the coconut in this recipe. Sometimes I’m not really a huge fan of using coconut flakes because it can taste kind of like eating paper. In the case of this recipe though, that is not an issue. It adds flavor and texture, but it never seemed paper-y to me. Yay! So if that’s something that bothers you too, have no fear!

This cheesecake really is the bomb. It’s a good thing you don’t need the actual girl scout cookies, because you’ll want to make this all year long.

No Bake Samoa Cheesecake - You don't even need the cookies, so you can make it all year long!

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A No-Bake Samoa Cheesecake Topped with Chocolate and Caramel Sauce

No Bake Samoa Cheesecake Recipe

  • Author: Lindsay
  • Prep Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


This No Bake Samoa Cheesecake is the perfect treat to cure your girl scout cookie cravings. It’s full of caramel, cookies, coconut and chocolate – all the wonderful flavors of a Samoa girl scout cookie! And you don’t even need any of the actual cookies – so you can make this all year long!



  • 2 cups Oreo crumbs (from about 20 Oreos, leave filling in the Oreos))
  • 1/4 cup butter, melted


  • 1 cup coconut flakes, divided
  • 24 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 1 cup vanilla wafers, broken into pieces
  • 1/2 cup caramel sauce, divided (I use Smucker’s Caramel Sundae Syrup)
  • 8 oz cool whip (or homemade whipped cream)
  • 1/4 cup mini chic chips for topping
  • additional caramel sauce for topping
  • chocolate sauce for topping (I use Smucker’s Chocolate Sundae Syrup)


1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
5. Add Cool Whip to cream cheese mixture and stir until combined.
6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you’ve used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
7. Smooth out the top of the cheesecake.
8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.
9. Refrigerate until firm, 4-5 hours.

Keywords: no bake cheesecake, no bake cheesecake recipe, easy no bake cheesecake, no bake chocolate cheesecake, chocolate cheesecake recipe, caramel cheesecake, coconut cheesecake


This post includes affiliate links.

Check out these treats from my friends!
Samoa Cookie Ice Cream Cake from Beyond Frosting
Samoa Magic Bars from Crazy for Crust
Samoa Blondie Truffle from The Domestic Rebel

This post linked to Six Sister’s Stuff, Tatertots and Jello, Inside BruCrew Life, Mandy’s Recipe Box, Lady Behind The Curtain, Tidy Mom, Pint Sized Baker, This Gal Cooks, I Should Be Mopping The Floor, Will Cook For Smiles, Love Bakes Good Cakes, Living Well Spending Less, Lamberts Lately, Thirty Handmade Days, What’s Cooking Love?, Shaken Together Life, Keeping It Simple

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Recipe rating

  1. Cheryl Grounds

    I just bought 2 Jello No Bake Cheesecakes and now I see this recipe. Looks so delicious!  Do you think I could use the cheesecake mix and then add the additional recipe ingredients!

    1. Lindsay

      I’ve honestly never made one of those, so I don’t know for sure. But I don’t know why it’d be a problem.

  2. Antonia

    Hi Lindsay,
    I’ve got 2 questions:
    1. is the coconut sweetened or just plain desiccated coconut? and 2. can I use your homemade caramel for this recipe?
    Can’t wait to try this recipe.
    All the best to your beautiful family. Thank you.

    1. Lindsay

      The coconut is sweetened shredded coconut and yes, you can use either of my homemade caramel sauces. Enjoy! And thank you!

  3. Suzanne

    This is one of the BEST desserts I have ever made!!! It is fabulous! Thanks so much for your wonderful blog!! I am so happy and excited for your family.  Praying for healthy twins!

    1. Lindsay

      Thanks so much Suzanne! So glad to hear you enjoyed the cheesecake – it’s definitely a favorite for us too!

  4. Jaime

    Hi! So far, everything taste really good (I sample as I go along :)). However, I’m on the last step and have a quick question…By putting the caramel and chocolate sauce on top of the cheesecake prior to serving, does it make the cheesecake watery or soft? I just want to make sure as I’m making it for tomorrow evening. Thank you.

  5. Amina

    HI good day 
    Dammn this is mouth watering!!!
    I just wanted to know how does this cake set ?? Because usually cheese cake have jelly to make it set And stand . Iam planning to make it! Like it will not fall ??? When put on. A cake tray ?? 

  6. Sharilyn Sorenson

    Man alive, you did it again! I love your german chocolate cheesecake and many of your other goodies, as well. Typically, I follow your recipes to the “T” because you are so skilled at your craft. This time however, I made this for a friend that isn’t huge on chocolate so, I omitted the mini chocolate chips and added a half cup more of toasted coconut. Turned out deliciously!
    Thank you.

  7. kate

    Hi there! Is this a recipe you could make a day or two before and just keep stored in the fridge? Any recs / thoughts on that sort of thing?


  8. Jodi

    I wish I could reach through my computer screen and grab this! I cannot wait to make this. Holy cow it looks amazing!!

  9. Annie

    This looks amazing! I’m thinking of making it in a 9×13 pan and cutting into bars. Do you think the measurements for this recipe would be enough to cover it all? Any suggestions? Thanks!

  10. Diane

    Nice and easy to make, and although I don’t usually have ingredients like these on hand all of the time, I had partial bags of vanilla wafers, coconut, and mini chocolate chips left over from holiday baking. This recipe was just begging to be made!

    I made this for dessert for a New Year’s get together, and it was seriously yummy! Not only was it delicious, but it looked really impressive too. Loved it!

    (Hubby just mentioned to me that he thought this was the best cheesecake he’s ever had. He didn’t even know that I was writing this review at the time– he was just thinking about the cheesecake again.)


      That’s awesome, I’m so glad it was a hit! This one definitely stands out in my mind as a favorite! Thanks Diane! 🙂

      1. Diane

        I made one of these last year and donated it as one of the prizes for a Chinese auction fundraiser. It was one of the items that raked in the most money!

        I made another one last night and used some of that crispy toasted coconut that I purchased at a bulk food store. It looked and tasted even more “Samoa-like” than when I used regular coconut.

        This is a real show-stopper for those who love coconut as much as I do! Thank you again for such a fabulous recipe!

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      The cheesecake would still be fine. I have them in for texture and some taste (cookie-like), but it won’t make a big difference to leave them out if you don’t like them. If there’s a similar cookie you prefer, you could also replace them with that.

  13. peggy

    am wondering if you could make this in bite-size portions in lined mini-muffin pans. it would be great to serve a mouthful at card parties without overindulging. it’d probably make a ton, though.


      I think it’d work alright. Just keep in mind that it’s not as thick as a traditional cheesecake. You could cut the recipe in half so that you don’t make so many.

  14. Denise

    This cake looks fantastic, amazing, delicious. defiently a WOW factor. I do have a question about the pictures of the cake. the whole cake looks different from the sliced cake. Do you have a receipe for the whole cake?


      Hi Denise! I’m not sure why the slice and full cake look different – the slice was cut directly from the full cake. The recipe above is for the full cheesecake.

  15. Hope C.

    Thank you so much for this recipe. I made it two weeks ago and it was nothing short of AWESOME! I plan on making it again for Easter. YUMMY!!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12