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No-Bake Samoa Cheesecake Recipe

A perfect slice of Samoa Cheesecake with a chocolate crust, creamy filling, caramel, and chocolate drizzle.
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Make this decadent no-bake cheesecake inspired by Girl Scout Samoa cookies, featuring a chocolate crust, creamy filling, toasted coconut, and caramel drizzle.

Ingredients

  • For the Crust: 1 1/2 cups chocolate wafer cookie crumbs, 1/4 cup unsweetened shredded coconut, 6 tablespoons unsalted butter, melted
  • For the Filling: 2 (8 ounce) packages cream cheese, softened, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 cup heavy cream, chilled
  • For the Topping: 1 cup caramel sauce (store-bought or homemade), 1 cup unsweetened shredded coconut, 1/4 cup semi-sweet chocolate chips

Instructions

  1. Prepare the crust: Combine the chocolate cookie crumbs and 1/4 cup shredded coconut in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Toast the coconut: Spread the 1 cup of shredded coconut on a dry baking sheet. Bake at 350°F (175°C) for 5 to 8 minutes, watching closely, until golden brown. Remove and set aside to cool completely.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until combined. Mix in the vanilla extract.
  4. Whip the cream: In a separate, chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  5. Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled crust. Drizzle about half of the caramel sauce over the top of the filling. Use a knife or skewer to gently swirl the caramel into the filling.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Finish the topping: Once the cheesecake is set, drizzle the remaining caramel sauce over the top. Sprinkle the toasted coconut evenly over the caramel layer.
  8. Melt the chocolate: Place the chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the coconut topping.
  9. Serve: Carefully remove the sides of the springform pan before slicing and serving this decadent cheesecake.

Notes

  • For an even richer chocolate flavor in the crust, substitute chocolate graham crackers for the chocolate wafer cookies.
  • If you prefer a thicker, gooier topping, warm the remaining caramel sauce slightly before drizzling.
  • You can toast the coconut in a dry skillet over medium heat if you prefer not to use the oven. Stir constantly to prevent burning.

Nutrition

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