Samoa Cheesecake
An easy no-bake cheesecake that combines the flavors of Samoa cookies with a creamy filling, caramel, toasted coconut, and chocolate drizzle.
Ingredients
Crust
- 1 cup Crushed graham crackers or chocolate sandwich cookies Either works for the crust.
- 1/4 cup Melted butter Used to mix with crumbs.
Cheesecake Filling
- 16 oz Full fat cream cheese, softened Helps the mixture to be smooth.
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract Use a good splash.
- 1 cup Heavy whipping cream Whipped for a fluffy filling.
- 1 pinch Salt To enhance flavors.
Toppings
- 1/2 cup Caramel sauce Store bought is fine.
- 1 cup Shredded coconut, toasted Sweetened or unsweetened.
- 1/2 cup Semi-sweet chocolate chips For melting and drizzling.
Instructions
Preparation
- Make the crust by mixing cookie or graham crumbs with melted butter until it looks like damp sand. Press firmly into the bottom of a 9-inch springform pan and chill in the fridge.
- Toast the shredded coconut on a dry skillet or baking sheet until golden. Set aside to cool.
- Whip the heavy cream in a cold bowl until it forms soft peaks.
- Beat cream cheese with sugar, vanilla, and salt until smooth. Scrape the bowl to get rid of lumps.
- Gently fold the whipped cream into the cream cheese mixture until well combined. Spread evenly over the chilled crust.
- Cover and chill for at least 6 hours, overnight is better.
Topping
- Warm the caramel sauce until pourable. Spread or drizzle over cheesecake.
- Sprinkle the toasted coconut on top and drizzle with melted chocolate.
- Chill for an additional 15 to 30 minutes until the topping sets.
Notes
For best results, make sure to chill the cheesecake properly and toast the coconut for enhanced flavor.