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Decadent No-Bake Samoa Cheesecake with Chocolate Cookie Crust

A decadent slice of no-bake Samoa Cheesecake with a chocolate crust, creamy filling, toasted coconut, and heavy drizzles of caramel and chocolate sauce.
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Make a rich, no-bake cheesecake that captures the flavor of Samoa cookies, featuring a chocolate crust, creamy filling, toasted coconut, caramel sauce, and chocolate drizzle.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1 cup frozen whipped topping, thawed
  • 1 cup sweetened flaked coconut, toasted
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/4 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil

Instructions

  1. Combine the chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream and the thawed whipped topping into the cream cheese mixture until just combined. Do not overmix.
  4. Spread the cheesecake filling evenly over the chilled crust. Cover the pan and refrigerate for at least 6 hours, or preferably overnight, until firm.
  5. Toast the coconut: Spread the flaked coconut on a dry skillet over medium heat. Stir frequently until golden brown. Remove immediately from heat.
  6. Once the cheesecake is set, drizzle the top evenly with the caramel sauce. Sprinkle the toasted coconut over the caramel layer.
  7. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the coconut layer.
  8. Chill for an additional 30 minutes before slicing and serving. Run a thin knife around the edge before releasing the springform pan sides.

Notes

  • To toast coconut quickly, place it on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a baked version, bake the filling at 325°F (160°C) for 45 to 55 minutes, then cool completely before topping.
  • Use high-quality caramel sauce for the best flavor in this dessert.

Nutrition

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