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No-Bake Samoa Cheesecake

Capture the irresistible flavors of Samoa cookies in this show-stopping, no-bake cheesecake that's surprisingly simple to make. Featuring a chocolate cookie crust, a creamy cheesecake filling, and a decadent coconut-caramel topping, it's the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time (including chilling) 8 minutes
Total Time 8 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Crust Layer
  • 2.5 cups chocolate sandwich cookie crumbs about 26 original OREO cookies
  • 6 tbsp unsalted butter melted and cooled
  • 0.5 tsp salt
For the Cheesecake Layer
  • 32 ounces cream cheese 4 8-ounce blocks, softened
  • 1.5 cups granulated sugar
  • 1 tbsp vanilla extract
  • 4 large eggs room temperature
  • 0.5 cup sour cream
  • 3 tbsp heavy cream
  • 4-6 cups boiling water for the water bath
For the Samoa Cookie Topping
  • 2.25 cups sweetened shredded coconut
  • 1 cup salted caramel sauce plus more for garnish
For Garnish
  • chocolate dessert sauce
  • caramel dessert sauce
  • whipped topping optional
  • Samoa or Coconut Dream Cookies optional

Equipment

  • 9-inch Springform Pan
  • Baker's spray
  • Parchment paper
  • Heavy-duty aluminum foil
  • medium bowl
  • Large Mixing Bowl
  • Stand mixer with paddle attachment
  • Spatula
  • Roasting pan
  • Thin knife
  • Large dry skillet
  • Large bowl
  • Offset spatula

Method
 

  1. Step 1 (Chocolate Crust Layer): Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with a parchment paper round. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil.
  2. Step 2 (Chocolate Crust Layer): In a medium bowl, combine the finely ground chocolate cookie crumbs, melted butter, and salt. Mix until it resembles wet sand.
  3. Step 3 (Chocolate Crust Layer): Press the crumb mixture evenly into the bottom of the prepared springform pan.
  4. Step 4 (Chocolate Crust Layer): Bake the crust for 10 minutes on the center rack. Let it cool on the counter while you prepare the cheesecake batter.
  5. Step 5 (Chocolate Crust Layer): Reduce oven temperature to 325°F (160°C).
  6. Step 6 (Cheesecake Layer): In a large mixing bowl or stand mixer bowl, beat the softened cream cheese and granulated sugar together until smooth and lump-free. Scrape down the sides of the bowl.
  7. Step 7 (Cheesecake Layer): Gently mix in the vanilla extract. Then, add the eggs one at a time, mixing on low speed until just blended after each addition. Do not overmix.
  8. Step 8 (Cheesecake Layer): Add the sour cream and heavy cream. Mix on low speed for another minute or two until the batter is smooth and thick.
  9. Step 9 (Cheesecake Layer): Pour the batter into the prepared springform pan and spread evenly with a spatula.
  10. Step 10 (Cheesecake Layer): Place the springform pan into a larger roasting pan. Gently pour boiling water into the roasting pan until it comes up about 1 inch on the sides of the springform pan.
  11. Step 11 (Cheesecake Layer): Bake for about 1 hour and 40 minutes to 1 hour and 45 minutes. The top should be lightly golden, and the center should still have a slight jiggle.
  12. Step 12 (Cheesecake Layer): Turn off the oven, crack the oven door open about an inch, and let the cheesecake cool in the oven for 1 hour.
  13. Step 13 (Cheesecake Layer): Remove the cheesecake from the oven and carefully take it out of the water bath. Peel off the aluminum foil. Run a thin knife around the edges to loosen it from the pan.
  14. Step 14 (Cheesecake Layer): Cover the cheesecake and refrigerate for at least 8 hours, or preferably overnight.
  15. Step 1 (Samoa Cookie Topping): While the cheesecake chills, toast the shredded coconut in a large dry skillet over medium heat, stirring constantly, for about 4-6 minutes until lightly golden and fragrant. Let it cool slightly.
  16. Step 2 (Samoa Cookie Topping): In a large bowl, mix the toasted coconut with 1 cup of salted caramel sauce until well combined and sticky.
  17. Step 1 (Assembly and Garnish): Once chilled and set, carefully remove the side ring of the springform pan. Transfer the cheesecake to a serving plate.
  18. Step 2 (Assembly and Garnish): Spread the coconut and caramel topping evenly over the top of the chilled cheesecake.
  19. Step 3 (Assembly and Garnish): Drizzle with chocolate and caramel dessert sauces. Garnish with whipped topping and Samoa cookies, if desired.

Notes

For a less sweet topping, use unsweetened shredded coconut and more caramel sauce. Homemade or good quality store-bought caramel sauce works well.