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To make this tasty no-bake cheesecake, gather these ingredients: - 1 ½ cups crushed graham crackers - ½ cup unsweetened shredded coconut - ½ cup unsalted butter, melted - 1 (8 oz) package of cream cheese, softened to room temperature - ½ cup granulated sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - ½ cup caramel sauce (store-bought or homemade) - ¼ cup chopped pecans or walnuts (optional, for added crunch) - Additional caramel sauce and chocolate drizzle for topping For the best flavor and quality, I suggest using these brands: - Graham Crackers: Nabisco Honey Maid for a classic taste. - Cream Cheese: Philadelphia for a smooth and creamy texture. - Heavy Whipping Cream: Organic Valley for rich flavor and quality. - Caramel Sauce: Smucker's or homemade for a sweet touch. - Nuts: Diamond or Planters for fresh and crunchy options. You can make this cheesecake your own by adding: - Chocolate Chips: Fold in mini chocolate chips for extra sweetness. - Peanut Butter: Mix in a few tablespoons for a nutty flavor. - Fruit: Top with fresh fruit like berries for a fresh twist. - Toasted Coconut: Add more toasted coconut for added texture. Feel free to play around with these ideas. Each choice can give your cheesecake a unique taste! {{ingredient_image_2}} To start, take a medium bowl and gather your ingredients for the crust. You need 1 ½ cups of crushed graham crackers, ½ cup of unsweetened shredded coconut, and ½ cup of melted unsalted butter. Mix them together until the crumbs feel like wet sand. This will form the base of your cheesecake. Next, you will need a 9-inch springform pan. Firmly press the crust mixture into the bottom of the pan. Use the back of a measuring cup or a flat-bottomed glass to make it even. Once it feels tight and smooth, put the crust in the fridge to chill while you work on the filling. This helps it hold its shape. Now, let’s make the cream cheese filling. In a large bowl, take 1 package (8 oz) of softened cream cheese, ½ cup of granulated sugar, and 1 teaspoon of pure vanilla extract. Beat these together with an electric mixer until the mixture is smooth and creamy. You want to avoid any lumps here. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. This step gives your cheesecake a light and airy texture. Gently fold the whipped cream into the cream cheese mixture. Use a spatula and combine carefully so you don’t lose all that fluffiness. Next, add ½ cup of caramel sauce to the filling. Gently fold it in to create a lovely marbled effect. If you like, you can also fold in ¼ cup of chopped pecans or walnuts for some extra crunch. With your filling ready, it’s time to assemble the cheesecake. Pour the creamy mixture over your chilled crust in the springform pan. Smooth the top with a spatula to make it nice and even. Drizzle some extra caramel sauce on top for a beautiful look. Now, cover the cheesecake with plastic wrap and place it in the refrigerator. Let it chill for at least 4 hours. I recommend chilling it overnight for the best results. Once it’s set, carefully release the sides of the springform pan. To finish, drizzle some chocolate sauce and more caramel sauce on top just before serving. This adds a rich touch. Each slice will be a delightful treat! To get the best texture, use room temperature cream cheese. Cold cream cheese makes lumps. Beat the cream cheese and sugar until smooth. This step is key to a creamy filling. When you whip the heavy cream, stop when you see stiff peaks. Folding it in gently keeps the cheesecake light. For a twist, add a teaspoon of espresso powder. It pairs well with chocolate and caramel. You can also mix in some toasted coconut flakes. This adds a lovely crunch and flavor. If you like a nutty taste, fold in chopped pecans or walnuts. These add a nice bite to the cheesecake. Chill your cheesecake for at least four hours. For best results, chill it overnight. This helps the cheesecake set properly. Keep the cheesecake in the fridge until it’s time to serve. If it sits out too long, it may get too soft. Enjoy your creamy delight when it’s cold! Pro Tips Chill your Ingredients: Ensure your cream cheese is at room temperature for easier mixing, and chill your heavy cream before whipping to achieve the best volume and texture. Layer for Flavor: For an extra burst of flavor, consider layering additional caramel and nuts within the cheesecake filling, not just on top, to enhance every bite. Use Quality Chocolate: Opt for high-quality chocolate for the drizzle; it makes a significant difference in taste and can elevate the overall presentation of your cheesecake. Let it Set Overnight: For the best texture and flavor, let your cheesecake chill overnight. This allows the flavors to meld and the cheesecake to set perfectly. {{image_4}} You can switch up the crust for your No-Bake Samoa Cheesecake. Instead of graham crackers, try using crushed Oreos. They give a rich chocolate flavor. You can also use crushed vanilla wafers. They add a nice sweetness. For a nutty twist, mix in finely chopped almonds or pecans. Just remember to adjust the butter if needed. Want to change the flavor? You can add melted chocolate to the cream cheese mix. This gives a rich chocolate taste that pairs well with caramel. If you're a peanut butter fan, fold in some creamy peanut butter. It adds a nutty depth that complements the cheesecake. You can also mix in a bit of coconut extract for an extra coconut kick. Experiment and find your favorite! When serving your cheesecake, the right garnishes make it shine. Drizzle extra caramel and melted chocolate on top. This makes it look fancy and delicious. You can sprinkle toasted coconut for some crunch. Add a few chopped nuts for extra texture. Serve with fresh berries for a pop of color. These simple touches will make your cheesecake irresistible! To keep your no-bake Samoa cheesecake fresh, store it in the fridge. Place it in an airtight container. If you don’t have one, cover the cheesecake with plastic wrap. This will help prevent it from drying out or absorbing odors. It can stay fresh for up to five days in the fridge. If you want to save your cheesecake for later, freezing is a great option. First, let the cheesecake chill completely. Then, slice it into pieces. Wrap each slice tightly in plastic wrap. After that, place the wrapped slices in a freezer-safe bag or container. This way, you can enjoy a slice anytime you want! It can last up to three months in the freezer. The best containers for storing cheesecake are glass or plastic containers with a tight seal. These help maintain the cheesecake's moisture and flavor. If you use a springform pan, you can simply cover it with its own lid or plastic wrap. This is a great option if you want to keep the presentation neat. Yes, you can use low-fat cream cheese. It will change the taste and texture. The cheesecake may be less rich and creamy. If you want a lighter option, this is a good choice. The cheesecake lasts about 4 to 5 days in the fridge. Keep it covered to prevent it from drying out. If you want to enjoy it longer, consider freezing it. Yes, you can make this cheesecake gluten-free. Use gluten-free graham crackers for the crust. Many brands offer tasty gluten-free options. Use a hot knife for clean slices. Dip the knife in hot water and wipe it dry before each cut. This keeps the slices neat and pretty. To make this cheesecake dairy-free, swap cream cheese for a dairy-free version. Use coconut cream instead of heavy cream. Also, check the caramel sauce for dairy-free options. You now have all the details to create a delicious no-bake Samoa cheesecake. We covered the key ingredients and brands, with tips for customizing your dessert. I shared easy steps for making the crust and filling, plus ways to achieve the perfect texture. Remember, variations are fun, so try new crusts or flavors. Storing your cheesecake properly ensures it stays fresh. With these tips, you can enjoy a tasty treat anytime. I hope you feel ready to impress your friends and family with this dessert!

No-Bake Samoa Cheesecake

A delicious no-bake cheesecake inspired by Samoa cookies, featuring a graham cracker crust, creamy filling, and topped with caramel and chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups crushed graham crackers
  • 0.5 cup unsweetened shredded coconut
  • 0.5 cup unsalted butter, melted
  • 1 package (8 oz) cream cheese, softened to room temperature
  • 0.5 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 0.5 cup caramel sauce (store-bought or homemade)
  • 0.25 cup chopped pecans or walnuts (optional)
  • to taste sauce additional caramel sauce for topping
  • to taste sauce chocolate drizzle for topping

Instructions
 

  • In a medium bowl, combine the crushed graham crackers, shredded coconut, and melted butter. Mix well until the crumbs are evenly coated and have a texture similar to wet sand.
  • Firmly press the mixture into the bottom of a 9-inch springform pan, ensuring it is even and tightly packed. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is velvety smooth and creamy, with no lumps remaining.
  • In a separate bowl, whip the heavy cream using a mixer until stiff peaks begin to form. Gently fold the whipped cream into the cream cheese mixture, using a spatula to carefully combine the two without losing the airy texture of the whipped cream.
  • Add half of the caramel sauce into the filling and fold it gently to create a lovely marbled effect. If desired, fold in the chopped nuts for added texture and flavor.
  • Pour the cheesecake filling over the chilled graham cracker crust, smoothing the top with a spatula. Drizzle some additional caramel sauce over the filling.
  • Cover the cheesecake with plastic wrap and place it in the refrigerator to chill for at least 4 hours, or until it sets. For optimal results, allow it to chill overnight.
  • Once set, carefully release the sides of the springform pan. Drizzle chocolate sauce and extra caramel sauce over the top of the cheesecake just before slicing.

Notes

For best results, chill overnight.
Keyword cheesecake, dessert, no-bake, Samoa