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Delicious Samoa Cheesecake topped with caramel, toasted coconut, and chocolate drizzle.

Samoa Cheesecake

A delicious no-bake cheesecake inspired by the flavors of Samoa cookies, with a crunchy cookie crust, silky cheesecake filling, toasted coconut, and drizzles of chocolate and caramel.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings: 10 slices
Course: Dessert, No Bake
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 ½ cups Graham crackers or chocolate sandwich cookies Crushed into fine crumbs.
  • ½ cup Butter Melted.
Filling ingredients
  • 8 oz Cream cheese Full fat is best for texture and flavor.
  • 1 cup Powdered sugar To sweeten the filling.
  • 1 tsp Vanilla extract For flavor.
  • 1 cup Heavy whipping cream Whipped until it holds its shape.
  • ¾ cup Caramel sauce Thicker sauce preferred.
  • 1 cup Shredded coconut Toasted.
  • ½ cup Chocolate chips Melted for drizzling.
  • 1 pinch Salt To balance sweetness.

Method
 

Preparation
  1. Make the crust by crushing the cookies until they resemble sand, then stir in melted butter and press the mixture firmly into a springform pan. Chill in the fridge.
  2. Toast the shredded coconut on a baking sheet at 325°F for a few minutes until golden, stirring occasionally. Let it cool.
  3. In a cold bowl, whip the heavy cream until it holds its shape, then set aside.
  4. Beat the softened cream cheese in another bowl until smooth, then add powdered sugar, vanilla, and salt. Fold in the whipped cream gently.
  5. Fold in some of the toasted coconut and a few spoonfuls of caramel into the filling, swirling or mixing as preferred.
  6. Spoon the filling into the chilled crust, smoothing the top. Refrigerate for at least 6 hours or overnight.
Decoration
  1. Before serving, drizzle extra caramel and melted chocolate on top and sprinkle remaining toasted coconut.

Notes

For clean slices, run a knife under hot water before cutting. Can be stored in the fridge for 4-5 days or frozen for up to 1 month.