This Samoa Cheesecake combines all the signature flavors of the classic cookie into a creamy, no-bake cheesecake that is sure to impress your friends and family. Perfect for any occasion, this dessert is not only indulgent but also incredibly easy to whip up.
Ingredients
Scale:
1 ½ cups crushed graham crackers
½ cup unsweetened shredded coconut
½ cup unsweetened cocoa powder
⅓ cup granulated sugar
½ cup unsalted butter, melted
24 oz (3 packages) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
½ cup chocolate sauce (store-bought or homemade)
½ cup caramel sauce (store-bought or homemade)
½ cup toasted coconut flakes
Instructions
In a large mixing bowl, combine crushed graham crackers, shredded coconut, cocoa powder, and granulated sugar. Mix well to combine.
Pour in the melted butter and stir until the mixture is thoroughly combined and resembles wet sand.
Firmly press the crust mixture into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to set while you make the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add in the powdered sugar and vanilla extract, mixing until fully incorporated.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours or overnight.
Once the cheesecake is set, carefully remove it from the springform pan. Drizzle the top with chocolate sauce and caramel sauce, and sprinkle with toasted coconut flakes before serving.
