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

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

Description

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!


Ingredients

CRUST

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

FILLING AND TOPPING

  • 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)

Instructions

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.

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