This no bake cheesecake is inspired by Samoas, one of my favorite Girl Scout cookies. This cheesecake has plenty of crushed Samoa cookies throughout the cheesecake filling and topped with a trio of chocolate-coconut-caramel goodness. It’s sure to be a crowd pleaser!
It’s literally like biting into a giant sized Samoa cookie with a cheesecake filling.
So…let’s talk about this cheesecake!
If you love Samoa cookies, chocolate, coconut, caramel, cheesecake, Oreo cookie crust…
then there’s no reason not to fall in love with the recipe.
If you don’t like any of the mentioned above, I still insist you try this cheesecake. It’s incredible. The flavor combination, the textures, the fact that it’s no bake…
Let’s discuss the assembly, shall we?
The Oreo Cookie Crust:
There’s nothing better, or more simple, than a Oreo cookie crust (just my opinion). I used my pint sized food processor to get the Oreos into fine crumbs. If you don’t have a food processor just stick the Oreos into a large zip lock bag and use a kitchen mallot or something hard to crush them up really fine. I used 30 Oreo cookies to make the crust. This is almost the whole package of regular Oreos, but I decided save a few for myself 😉
For the Cheesecake Filling:
You’ll need 16 ounces of softened cream cheese. The blocks of cream cheese that I’m use to buying come in 8 ounces so I used two. I wanted a good, thick cheesecake filling so I thought two would suffice. You’ll also need powdered sugar, light brown sugar, cool whip, and vanilla extract. Ingredients that you may not have on hand but will definitely need are coconut extract (which you can find near the vanilla extract at your grocery store) and Samoa Girl Scout Cookies. You can omit these if you can’t find any Girl Scouts around but I highly recommend you incorporate them into the filling.
For the topping:
I don’t know which part of this dessert I like better: the whole cheesecake altogether or the toasted coconut and chocolate fudge-caramel drizzle. This topping is a must. Toasting the coconut is easy, just preheat your oven to 325 degrees and place 2 cups of sweetened coconut flakes over a cookie sheet. Bake for 10-15 minutes. Around 7 or 8 minutes I open the oven and give the coconut flakes a light toss just to get them evenly toasted. Now I know I said this was a no bake recipe but I figured we could let it slide seeing that we’re only toasting the coconut flakes. No biggie right? For the chocolate and caramel drizzle, I just used store bought hot fudge and caramel topping, like Smuckers (found near the ice cream). I put each topping in a separate plastic squeeze bottle to make drizzling a little more uniform.
Something that I do want to mention is that I assembled the cheesecake first, without the topping, and let it set in the refrigerator overnight. The next day I took it out and toasted my coconut flakes and put the drizzle on. I highly recommend that you let this cheesecake set in the refrigerator for at least 4 to 6 hours before serving. I know, sometimes the wait can be hard but it’ll be worth it. The longer you allow the cheesecake to set and chill, the better the flavors will taste and the easier it will be to cut and serve. You can also let it chill for a few hours, add the toasted coconut flakes and drizzle, and then let it chill for another hour or so.
- Oreos (about 30 cookies) finely crushed
- 1 stick unsalted butter - melted
- (2) 8oz blocks of cream cheese - softened
- 1 and 1/2 cups powdered sugar
- 1/2 cup light brown sugar - packed
- 2 tsp vanilla extract
- 1 tablespoon + 1 tsp of coconut extract
- (1) 8 oz container of cool whip
- 22 Samoa Girl Scout Cookies - finely chopped (about 1 and 1/2 boxes)
- 2 cups sweetened coconut flakes
- Caramel and Fudge topping for drizzle
- Finely crumb Oreo cookies using a food processor or a zip lock bag and kitchen mallet. Pour cookie crumbs into a medium bowl and combined with 1 stick of melted butter. Mix crumbs around until fully covered with butter, the mixture should resemble wet crumbs. Lightly grease the bottom and side of a 9 inch Springform pan. Pour cookie crumbs into the pan and smooth out over the bottom of the pan with the back of a spoon, creating a cookie crust. Make sure crumbs are evenly distributed and compact. Set aside.
- In a large mixing bowl combine softened cream cheese and powdered sugar. Using an electric mixer on medium speed, cream the cream cheese and sugar together until thoroughly combined. Add in light brown sugar, vanilla extract, and coconut extract and continue mixing until combined. Slowly add in cool whip (use the whole container) and continue mixing on medium speed. Mixture should be thick and smooth. Fold in crushed Samoa cookies.
- Pour cream cheese filling over the cookie crust and smooth out with a spoon or spatula.
- Chill in the refrigerator for at least 3-4 hours.
- After cheesecake has had time to set, preheat your oven to 325 degrees. Pour coconut flakes onto a cookie sheet and bake for 10-15 minutes, just until lightly golden. Around 7 to 8 minutes I like to give them a light toss so that they get even toasted. Remove coconut flakes from oven and allow to cool for 5 minutes. Sprinkles toasted coconut flakes over the top of the cheesecake, completely covering the top. Drizzle on chocolate and caramel topping. You can either cut and serve immediately or place the cheesecake back into the refrigerator for another hour or so to set.
- Since there isn't any baking time all the time is included in the prep time. It does not take 6 hours to make this cheesecake but if you allow enough time for the cheesecake to set in the refrigerator, the longer you do the better the cheesecake will be.