No Bake Samoa Cheesecake by Meredith F - Musely
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No Bake Samoa Cheesecake

posted in Food & Drink
  • Crust
    2 cups Oreo crumbs (from about 20 Oreos, leave filling in the Oreos))
    1/4 cup butter, melted

    Filling and Topping
    1 cup coconut flakes, divided
    24 oz cream cheese, softened
    1/2 cup sugar
    1/4 cup brown sugar
    1 tsp vanilla extract
    1/2 tsp coconut extract
    1 cup vanilla wafers, broken into pieces
    1/2 cup caramel sauce, divided (I use this one)
    8 oz cool whip (or homemade whipped cream)
    1/4 cup mini chic chips for topping
    additional caramel sauce for topping
    chocolate sauce for topping (I use this one)

  • 1. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
    2. Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
    3. Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
    4. Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.

  • 5. Add Cool Whip to cream cheese mixture and stir until combined.
    6. Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you've used all of the caramel. Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
    7. Smooth out the top of the cheesecake.
    8. Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce.
    9. Refrigerate until firm, 4-5 hours.


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