no bake samoa cheesecake

Name: No Bake Samoa Cheesecake
Prep time: 5 h 15 min
Cook time: 10 min
Cuisine: American
Ingredients: FOR THE CRUST; 2 cup(s) oreo crumbs (from about 20 oreos, leave filling in the oreos)); 1/4 cup(s) butter, melted; FOR THE FILLING; 1 cup(s) coconut flakes, divided; 24 ounce(s) cream cheese, softened (3 - 8 oz packages); 1/2 cup(s) sugar; 1/4 cup(s) brown sugar; 1 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) coconut extract; 1 cup(s) vanilla wafers, broken into pieces; 1/2 cup(s) caramel sauce, divided; 8 ounce(s) cool whip (or homemade whipped cream); 1/4 cup(s) mini chocolate chips for topping; - additional caramel sauce for topping; - chocolate sauce for topping

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This No Bake Samoa Cheesecake is the perfect treat to cure your girl scout cookie desires! 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!

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yield serving(s)

prep time 5 Hr 15 Min

cook time 10 Min

method Refrigerate/Freeze

Ingredients For no bake samoa cheesecake

FOR THE CRUST
2 c

oreo crumbs (from about 20 oreos, leave filling in the oreos))
1/4 c

butter, melted
FOR THE FILLING
1 c

coconut flakes, divided
24 oz

cream cheese, softened (3 - 8 oz packages)
1/2 c

sugar
1/4 c

brown sugar
1 tsp

pure vanilla extract
1/2 tsp

coconut extract
1 c

vanilla wafers, broken into pieces
1/2 c

caramel sauce, divided
8 oz

cool whip (or homemade whipped cream)
1/4 c

mini chocolate chips for topping
additional caramel sauce for topping
chocolate sauce for topping

How To Make no bake samoa cheesecake

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.
7
Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
8
Smooth out the top of the cheesecake.
9
Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce
10
Refrigerate until firm, 4-5 hours.
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