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No Bake Samoa Cheesecake

1
Raven Higheagle

By
@ravenhigheagle

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!

Rating:

☆☆☆☆☆ 0 votes

Serves:
Makes 1 9-inch Cheesecake
Prep:
5 Hr 15 Min
Cook:
10 Min
Method:
Refrigerate/Freeze

Ingredients

  • 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

Step-by-Step

  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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