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No Bake Samoa Cheesecake

This No Bake Samoa Cheesecake is the perfect treat to cure your Girl Scout cookie craving! It’s full of caramel, cookies, coconut, and chocolate. All of the flavors in a Samoa Girl Scout cookie; no actual Samoas required.
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Prep Time 5 hours
Cook Time 15 minutes
Total Time 5 hours 15 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Crust
  • 2.5 cups Oreo crumbs (from about 25 Oreos, leave filling in)
  • 5 tbsp unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese room temperature
  • 0.5 cup sugar
  • 0.25 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 0.5 tsp coconut extract
  • 1 cup caramel sauce divided for filling, layering, and drizzling
  • 1 cup vanilla wafer cookies broken in half
  • 1 cup sweetened coconut flakes divided for filling and topping, toasted
  • 1.25 cups heavy whipping cream cold, for whipped cream
  • 0.5 cup powdered sugar
Topping
  • 0.25 cup mini chocolate chips
  • 3 oz semi-sweet chocolate chips for ganache
  • 0.25 cup heavy whipping cream cold, for ganache

Method
 

Make the Crust
  1. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the Oreo crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.
  3. Place the crust in the fridge to chill while you prepare the filling.
Make the Cheesecake Filling
  1. Spread the sweetened coconut flakes onto a baking sheet covered with parchment paper. Bake at 350 degrees F (175 degrees C) for 5-10 minutes, or until lightly toasted. Carefully toss with a spatula every 2-3 minutes so that it toasts evenly. Set aside to cool completely.
  2. In a large mixer bowl, beat the cream cheese, sugar, and light brown sugar together until well combined and smooth.
  3. Add the vanilla extract, coconut extract, and 0.5 cup of the caramel sauce. Mix until well combined and smooth.
  4. Gently fold the broken vanilla wafer cookies and 0.75 cup of the toasted coconut flakes into the cream cheese mixture. Set aside.
  5. In a separate large mixer bowl, add the 1.25 cups cold heavy whipping cream and powdered sugar. Whip on high speed until stiff peaks form.
  6. Carefully fold the whipped cream into the cream cheese mixture in two parts, until well combined and no streaks remain.
  7. Add about 0.33 of the cheesecake filling to the chilled crust and spread into an even layer. Drizzle with about 0.25 cup of the remaining caramel sauce. Use a knife to swirl the caramel around gently, being careful not to put the knife through the crust.
  8. Repeat with another layer of 0.33 of the cheesecake filling and another 0.25 cup of caramel sauce. Swirl with a knife.
  9. Add the remaining cheesecake filling and spread into an even layer. Refrigerate until cold and firm, 4-5 hours or overnight.
Finish Cheesecake Off
  1. Once firm, remove your cheesecake from the springform pan and set it on a plate or serving platter. Top with mini chocolate chips and the remaining 0.25 cup of toasted coconut flakes.
  2. To make the chocolate ganache for drizzling, put the semi-sweet chocolate chips in a heatproof bowl. Microwave the 0.25 cup cold heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  3. Drizzle the chocolate ganache and any remaining caramel sauce over the top of the cheesecake, then serve.
  4. Store cheesecake in the fridge well-covered or in an air-tight cake carrier. Best if eaten within 4-5 days.

Notes

Store cheesecake in the fridge well-covered or in an air-tight cake carrier. Best if eaten within 4-5 days.