
How To Make No Bake Samoa Cheesecakes
These Samoa cheesecakes combine two treats in one no-bake dessert. It comes with a shortbread crust, topped with cheesecake filling, coconut, and ganache.
Serves:
Ingredients
- â…”cupcaramel sauce,homemade or store bought
For Coconut Layer:
- 1cupcoconut,sweetened, toasted and slightly crushed
For Chocolate Granache Layers:
- â…“cupsemi sweet chocolate chips
- â…“cupmilk chocolate chips
- ½cupheavy cream
For Shortbread Crust:
- 1cupshortbread cookies,crushed, (about 19 cookies)
- 2tbspunsalted butter,melted
For Cheesecake Filling:
- 1¼cupsheavy cream
- ¾cuppowdered sugar,plus 2 tbsp
- 12ozcream cheese,softened, don’t melt
- ½tspvanilla extract.
Instructions
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Prepare caramel sauce according to directions listed (only use 2 pinches table/sea salt instead). Pour into a jar and allow to cool completely.
Chocolate Ganache:
-
Place milk and semi-sweet chocolate chips in a heatproof bowl. Heat heavy cream nearly to a boil, then pour over chocolate chips. Stir until the chocolate has melted.
Cheesecake Filling and Topping:
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In a bowl, using a fork, stir together crushed shortbread with melted butter until evenly moistened.
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In a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 tablespoons of the powdered sugar and whip until stiff peaks form.
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Scoop out a heaping ½ cup of the whipped cream mixture, transfer to a piping bag, and set aside in the refrigerator (this will be for the piped cream on top of the cheesecakes).
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In a separate mixing bowl, whip cream cheese until smooth. Add remaining powdered sugar (½ cup plus 3 tablespoons) and vanilla and mix to combine.
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Stir and fold in the remaining whipped cream mixture that’s not refrigerated.
To Assemble:
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Spoon 1½ tablespoons of chocolate ganache into the bottom of each cup. (Pour right into middle so it doesn’t run down the sides of the cup. Do a little less of each layer listed if making 8 servings).
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Freeze or refrigerate until firm, then pour about 2 tablespoons of the shortbread crust mixture over the chocolate layer and gently spread and press into an even layer.
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Spoon cheesecake filling into a large piping bag and pipe filling over the shortbread crust layer. Cover with plastic wrap and chill for 2 hours.
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Spoon a heaping tablespoon of the caramel sauce over cheesecake filling. Top evenly with a heaping tablespoon of the coconut mixture.
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Transfer remaining chocolate ganache (rewarm in microwave slightly so it’s pipe-able) to a small piping bag (or small resealable bag with the corner cut) and drizzle over coconut layer.
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Top with the whipped cream mixture that was set aside. Serve within several hours of adding caramel and coconut topping.
Nutrition
- Calories:Â 683.55kcal
- Fat:Â 49.67g
- Saturated Fat:Â 29.27g
- Trans Fat:Â 0.28g
- Monounsaturated Fat:Â 12.18g
- Polyunsaturated Fat:Â 3.21g
- Carbohydrates:Â 57.72g
- Fiber:Â 2.08g
- Sugar:Â 28.58g
- Protein:Â 6.19g
- Cholesterol:Â 127.41mg
- Sodium:Â 350.77mg
- Calcium:Â 108.13mg
- Potassium:Â 201.67mg
- Iron:Â 1.42mg
- Vitamin A: 401.28µg
- Vitamin C:Â 0.78mg
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