Description
Samoa Cheesecake is a no-bake dessert combining the creamy texture of cheesecake with the flavors of Samoa cookies, featuring a buttery crust, rich cheesecake filling, and a topping of toasted coconut, caramel, and chocolate drizzle.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut, toasted
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup unsweetened shredded coconut, toasted
- 1/2 cup caramel sauce
- 1/4 cup semisweet or milk chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350°F (175°C). Toast the coconut on a baking sheet for 5-7 minutes, stirring halfway through. Set aside to cool.
- In a medium bowl, combine graham cracker crumbs, toasted coconut, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 30 minutes.
- Beat cream cheese in a large bowl until smooth. Gradually add powdered sugar and vanilla, mixing until combined.
- Whip the heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling over the chilled crust. Smooth the top with a spatula.
- Chill the cheesecake for at least 4 hours, or overnight.
- Toast the remaining coconut on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring halfway through.
- Drizzle caramel sauce over the set cheesecake, leaving some areas uncovered.
- Melt the chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth. Drizzle over the cheesecake.
- Top with toasted coconut, pressing it lightly into the caramel and chocolate drizzle.
- Slice and serve cold.
Notes
- For a different crust, you can use crushed shortbread or vanilla wafers.
- This dessert can be made up to 2 days in advance.
- If you want a lighter version, skip the caramel layer and just use coconut and chocolate drizzle.
- You can freeze the cheesecake for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
