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No Bake Samoa Cheesecake

A delightful No Bake Samoa Cheesecake featuring a creamy coconut-caramel filling on a crunchy graham cracker crust, topped with chocolate sauce and toasted coconut.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers For the base of the cheesecake
  • 0.5 cups unsweetened shredded coconut, toasted Adds flavor and texture
  • 0.5 cups unsalted butter, melted To hold the crust together
  • 0.25 cups brown sugar Adds sweetness to the crust
For the Cheesecake Filling
  • 16 oz cream cheese, softened Main component for the creamy filling
  • 1 cups powdered sugar Sweetens the filling
  • 1 cups whipped topping, thawed Lightens the texture
  • 0.5 cups caramel sauce Flavor enhancer in the filling
For Topping
  • 0.5 cups unsweetened shredded coconut, toasted For garnishing the cheesecake
  • 0.5 cups chocolate sauce For drizzling on top

Method
 

Prepare Your Crust
  1. In a medium mixing bowl, combine the crushed graham crackers, toasted coconut, melted butter, and brown sugar. Stir until everything is well mixed.
  2. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly packed. Use the back of a measuring cup for even pressure.
Make the Cheesecake Filling
  1. In another mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the powdered sugar and mix until well combined.
  3. Fold in the whipped topping gently, then drizzle in the caramel sauce while stirring to create a beautiful, swirled filling.
Assemble the Cheesecake
  1. Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
  2. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Decorate
  1. Once chilled, remove the cheesecake from the fridge. Drizzle chocolate sauce over the top and sprinkle the toasted coconut. Add additional caramel sauce if you like your dessert extra sweet!
Slice and Serve
  1. Carefully run a knife around the edge of the springform to release the cheesecake before unlocking the pan. Slice into pieces and serve chilled.

Notes

For ingredient substitutions, consider using dairy-free cream cheese for a vegan option while maintaining the Halal aspect. Timing is key: allow the cheesecake to set overnight for the best results. Make sure the cream cheese is well softened to avoid lumps in the filling.