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!

Ingredients :

For the Crust
Oreos about 30 cookies finely crushed
1 stick unsalted butter – melted

For the Filling
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

For the Topping
2 cups sweetened coconut flakes
Caramel and Fudge topping for drizzle

Directions :

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.
NO BAKE SAMOA CHEESECAKE NO BAKE SAMOA CHEESECAKE Reviewed by taste cooking on 14:47 Rating: 5


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