Print

Decadent No-Bake Samoa Cheesecake

A decadent slice of no-bake Samoa Cheesecake with a chocolate crust, creamy filling, and toasted coconut topping drizzled with caramel and chocolate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a showstopper dessert inspired by the classic Girl Scout Samoa cookie. This recipe features a chocolate cookie crust, creamy cheesecake filling, a gooey layer of caramel, toasted coconut, and a rich chocolate drizzle. It is a sweet, indulgent treat perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 cookies)
  • 1/2 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1 cup store-bought caramel sauce, warmed slightly
  • 1 1/2 cups sweetened flaked coconut, toasted
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Prepare the crust: Mix the chocolate cookie crumbs and melted butter until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, vanilla extract, and salt, beating until fully incorporated and creamy.
  3. Whip the cream: In a separate, clean bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  4. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled crust. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  5. Prepare the toppings: Toast the flaked coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Set aside.
  6. Create the chocolate drizzle: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.
  7. Decorate the cheesecake: Once the cheesecake is set, carefully remove the springform ring. Drizzle the warmed caramel sauce evenly over the top. Sprinkle generously with the toasted coconut. Finish by drizzling the melted chocolate mixture over the caramel and coconut layers.
  8. Serve: Slice and serve the decadent Samoa Cheesecake cold.

Notes

  • To toast coconut quickly, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For a firmer crust, you can bake the crust for 10 minutes before chilling.
  • If you prefer a baked cheesecake, reduce the chilling time and bake at 325°F (160°C) for 50-60 minutes, then cool completely before topping.

Nutrition

Find it online: https://blissbatter.com/samoa-cheesecake-recipe-no-bake/