I’m not going to lie, this desesrt is a little dangerous and outrageous (look at me, living on the wild side . . .woo hoo!) No, but seriously, this No-Bake Samoa Cheesecake is rich, decadent and absolutely amazing! It’s all the goodness of cheesecake and Samoas combined into one aaaand the best part is you don’t even need Samoa Cookies for it! It was all I could do not to dive face first into it once I got it made. Waiting for it to chill was torture!
Isn’t it just stunning? Wait until you taste it, it’s as amazing as it looks. Trust me when I tell you this is so simple to make. You start by making an Oreo crust (super easy!), press it into a 9-inch springform pan. Then you beat you cream cheese, sugars and extracts until smooth. Fold in the toasted coconut, vanilla wafer pieces and some of the caramel sauce. Then you fold in some good old Cool whip then layer it into your crust and top it off with more toasted coconut, caramel & chocolate sauce and mini chocolate chips. It does need to chill for several hours so make sure you plan ahead.
My brother and his wife and kids came over the other night and thankfully did their part in helping finish some of this off. It’s a good thing they did, otherwise I would have eaten way more than I should! Now to my friend Christine, I know you’re reading this so I’m just telling you that all self-control is going to go out the window with this one :)!
No Samoa Girl Scout cookies left at your house? Don’t worry, this dessert will take care of any Samoa cookie cravings you might have! It’s full of caramel, cookies, coconut and chocolate and it’s so simple to make.
- 2 cups Oreo crumbs ((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 used Hershey’s))
- 8 oz cool whip
- 1/4 cup mini chic chips for topping
- Additional caramel sauce for topping
- Chocolate sauce for topping ((I used Hershey’s))
- Spread coconut in a large skillet and cook over medium heat, stirring frequently, until lightly toasted. Watch it closely!!! (Or you can apread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. I prefer the stovetop method, it’s a little faster.) Set aside to cool.
- Combine Oreo crumbs and melted butter and press into the bottom of a greased 9-inch springform pan.
- Combine cream cheese, sugars and extracts in a large bowl and mix until smooth. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
- Add Cool Whip to cream cheese mixture and stir until combined.
- Add 1/3 of the batter to crust, drizzle with a little of the remaining caramel sauce and gently swirl a few times with a knife. Spread another 1/3 of the filling and drizzle a little caramel, swirl with a knife. Spriead remaining 1/3 of the filling and drizzle with remaining caramel, swirl gently with a knife.
- Smooth out the top of the cheesecake. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.
- Refrigerate until firm, 4-5 hours.
Lora Doone cookies could also be used in place of the Nilla Wafers. Definitely make sure you refrigerate this at least 5 hours.
Recipe Source: Life, Love & Sugar
I linked up at Buns in My Oven