Name: No Bake Samoa Cheesecakes Recipe
Prep time: 35 min
Cook time: 2 h
Yield: 8
Ingredients: ⅔ cup caramel sauce; For Coconut Layer:; 1 cup coconut; For Chocolate Granache Layers:; ⅓ cup semi sweet chocolate chips; ⅓ cup milk chocolate chips; ½ cup heavy cream; For Shortbread Crust:; 1 cup shortbread cookies; 2 tbsp unsalted butter; For Cheesecake Filling:; 1¼ cups heavy cream; ¾ cup powdered sugar; 12 oz cream cheese; ½ tsp vanilla extract.

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.

Preparation: 35 minutes

Cooking: 2 hours

Chill Time: 2 hours

Total: 4 hours 35 minutes

Serves:

Ingredients

⅔cupcaramel sauce,homemade or store bought

For Coconut Layer:

1cupcoconut,sweetened, toasted and slightly crushed

For Chocolate Granache Layers:

⅓cupsemi sweet chocolate chips
⅓cupmilk 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

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:

In a bowl, using a fork, stir together crushed shortbread with melted butter until evenly moistened.
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.
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).
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.
Stir and fold in the remaining whipped cream mixture that’s not refrigerated.

To Assemble:

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).
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.
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.
Spoon a heaping tablespoon of the caramel sauce over cheesecake filling. Top evenly with a heaping tablespoon of the coconut mixture.
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.
Top with the whipped cream mixture that was set aside. Serve within several hours of adding caramel and coconut topping.