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A slice of Samoa cheesecake with a coconut crust, creamy caramel filling, and toppings of toasted coconut, chocolate drizzle, and caramel sauce.

Samoa Cheesecake: The Ultimate No-Bake Dessert for Cookie Lovers

Learn how to make the ultimate no-bake Samoa cheesecake! This easy recipe features a coconut crust, creamy caramel filling, and decadent toppings. Perfect for dessert lovers

  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Crust:

  • 1.5 cups graham cracker crumbs

  • 1/2 cup unsalted butter, melted

  • 1/2 cup shredded coconut (sweetened or unsweetened)

For the Filling:

  • 16 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1/2 cup caramel sauce (store-bought or homemade)

  • 1 cup heavy cream, whipped to stiff peaks

  • 1 tsp vanilla extract

For the Toppings:

  • 1 cup shredded coconut, toasted

  • 1/2 cup chocolate chips, melted

  • 1/4 cup caramel sauce, for drizzling

Instructions

  1. Prepare the Crust:

    • In a mixing bowl, combine graham cracker crumbs, melted butter, and shredded coconut.

    • Press the mixture firmly into the bottom of a 9-inch springform pan.

    • Chill in the refrigerator while preparing the filling.

  2. Make the Filling:

    • In a large bowl, beat the softened cream cheese until smooth.

    • Gradually add powdered sugar, caramel sauce, and vanilla extract, mixing until well combined.

    • Gently fold in the whipped cream until the filling is light and fluffy.

    • Pour the filling over the chilled crust and smooth the top with a spatula.

  3. Add the Toppings:

    • Toast the shredded coconut in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Let it cool.

    • Sprinkle the toasted coconut evenly over the cheesecake.

    • Drizzle melted chocolate and caramel sauce over the top in a decorative pattern.

  4. Chill and Serve:

    • Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to set.

    • Before serving, remove the springform pan sides and slice the cheesecake with a sharp knife.

    • Optionally, add extra caramel drizzle or chocolate on each slice.

Notes

  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.

  • Make-Ahead: This dessert can be prepared up to 2 days in advance.

  • Customization: Add chopped nuts, use dark chocolate, or sprinkle sea salt for extra flavor.

  • Author: Cato
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (no-bake)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Calories: 420 kcal
  • Sugar: 25g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 19g
  • Carbohydrates: 35g
  • Protein: 4g
  • Cholesterol: 80mg