Samoa Cheesecake
A decadent no-bake cheesecake inspired by the iconic Girl Scout Samoa cookie, layered with graham cracker crust, creamy filling, toasted coconut, gooey caramel, and a dark chocolate drizzle.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/4 cup brown sugar packed
- 6 tbsp unsalted butter melted
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream cold
Topping
- 1.5 cups sweetened shredded coconut toasted
- 1/2 cup caramel sauce
- 1/2 cup dark chocolate chips melted
- 1 tsp coconut oil optional
Instructions
- Mix graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture into a springform pan and chill in the fridge.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture.
- Pour the filling over the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
- Toast shredded coconut in a 325°F oven for 5–7 minutes, stirring once, until golden brown.
- Once the cheesecake is set, spoon caramel sauce over the top, sprinkle with toasted coconut, and drizzle with melted chocolate. Chill for 10 more minutes to set the topping.
Notes
For best results, use room temperature cream cheese and chill your mixing bowl before whipping cream. Store in the fridge for up to 5 days or freeze for up to 1 month.