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This No Bake Samoa Cheesecake is the perfect treat to cure your girl scout cookie cravings. It’s full of caramel, cookies, coconut and chocolate – all the wonderful flavors of a Samoa girl scout cookie! And you don’t even need any of the actual cookies – so you can make this all year long!
Need more Samoa treats? Try my Samoa Cookie Bars – you’re welcome!
Table of Contents
- No Bake Samoa Cheesecake Recipe
- How to Make The Best No Bake Caramel Cheesecake
- Get the Recipe
No Bake Samoa Cheesecake Recipe
This really might be my new favorite dessert! It is so good, it was hard to not take a fork to it and eat the whole thing on my own. Pictures were torture.
It’s a good thing I made it a couple days before my parents came into town. We got together with my brother and his family for dinner at home and I brought this out for dessert. It was a massive hit with everyone! Lots of satisfied moaning and groaning was going on. 🙂
I mean, would you just look at the delicious caramel on top…I could eat it with a spoon!
And this no bake cheesecake is SO easy to make.
How to Make The Best No Bake Caramel Cheesecake
To start, you’re going to toast the coconut. Super easy. Just spread about a cup of coconut flakes out onto a cookie sheet lined with parchment paper and toast it in the oven for about 5-10 minutes.
While that cools, mix together the cream cheese, sugars and extracts. I used some brown sugar to add a little bit of that cookie flavor.
And you don’t need much of the coconut extract to get a good coconut flavor so I used 1/2 tsp in addition to the vanilla extract. Stir three quarters of the toasted coconut, some caramel and the vanilla wafers into the cheesecake filling.
To add the rest of the caramel to the filling, add the filling to the crust in three parts. Pour some of the caramel on top of the filling after each addition, then swirl it lightly with a knife.
The caramel loosens up the cream cheese mixture a bit, making it less thick than some cheesecakes. So if you prefer a thicker cheesecake, you can cut back on the caramel in the filling.
To finish off the cheesecake, add the remaining toasted coconut, mini chocolate chips and caramel and chocolate sauce. Delish!
A note about the coconut in this recipe. Sometimes I’m not really a huge fan of using coconut flakes because it can taste kind of like eating paper. In the case of this recipe though, that is not an issue. It adds flavor and texture, but it never seemed paper-y to me. Yay! So if that’s something that bothers you too, have no fear!
This cheesecake really is the bomb. It’s a good thing you don’t need the actual girl scout cookies, because you’ll want to make this all year long.
Recipe
No Bake Samoa Cheesecake Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
- Author: Lindsay
- Prep Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours
- Yield: 12-14 Slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This No Bake Samoa Cheesecake is the perfect treat to cure your girl scout cookie cravings. It’s full of caramel, cookies, coconut and chocolate – all the wonderful flavors of a Samoa girl scout cookie! And you don’t even need any of the actual cookies – so you can make this all year long!
Ingredients
CRUST
- 2 cups Oreo crumbs (from 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 useSmucker’s Caramel Sundae Syrup)
- 8 oz cool whip (or homemade whipped cream)
- 1/4 cup mini chic chips for topping
- additional caramel sauce for topping
- chocolate sauce for topping (I useSmucker’s Chocolate Sundae Syrup)
Instructions
1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
5. Add Cool Whip to cream cheese mixture and stir until combined.
6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you’ve used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
7. Smooth out the top of the cheesecake.
8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.
9. Refrigerate until firm, 4-5 hours.
Nutrition
- Serving Size: 1 Slice
- Calories: 551
- Sugar: 43.2 g
- Sodium: 379.2 mg
- Fat: 33.9 g
- Carbohydrates: 58.9 g
- Protein: 6 g
- Cholesterol: 58.2 mg
Filed Under:
- Cheesecakes
- No Bake Desserts
- Recipes
- Sweets and Treats
Enjoy!
This post includes affiliate links.
Check out these treats from my friends!
Samoa Cookie Ice Cream Cake from Beyond Frosting
Samoa Magic Bars from Crazy for Crust
Samoa Blondie Truffle from The Domestic Rebel
This post linked to Six Sister’s Stuff, Tatertots and Jello, Inside BruCrew Life, Mandy’s Recipe Box, Lady Behind The Curtain, Tidy Mom, Pint Sized Baker, This Gal Cooks, I Should Be Mopping The Floor, Will Cook For Smiles, Love Bakes Good Cakes, Living Well Spending Less, Lamberts Lately, Thirty Handmade Days, What’s Cooking Love?, Shaken Together Life, Keeping It Simple
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