An overhead shot of a no-bake caramel coconut Samoa cheesecake. Topped with whipped cream, samoa cookies, caramel and hot fudge sauce

No-Bake Samoa Cheesecake

  • Author: Beyond Frosting


This No-Bake Samoa Cheesecake is a fluffy caramel cheesecake filling packed with toasted coconut, shortbread cookies and a caramel and chocolate swirl. Don’t forgot to top it off with your favorite Samoa girl scout cookie! 


For the crust:

  • 1 package (14.3 oz) Oreos
  • ½ cup (8 tablespoons) unsalted butter, melted

 For the filling:

  • 1 cup coconut, toasted
  • 16 ounces cream cheese, at room temperature
  • 2/3 cup caramel sauce, divided
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ¼ cups heavy whipping cream
  • ½ cup powdered sugar
  • 12 shortbread cookies, crushed
  • ¼ cup hot fudge sauce plus additional for garnish

For the topping:

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 12 Samoa cookies for garnish


  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
  5. For the filling: Preheat the oven to 400°F. Toast coconut until lightly brown 8-10 minutes. It is best to toast on a baking sheet line with parchment paper. Allow to cool.
  6. Allow the cream cheese to soften to room temperature or microwave for 15 seconds. Combine the softened cream cheese with 1/3 cup of caramel sauce, granulated sugar and vanilla extract. Beat on medium-high speed for 2-3 minutes until smooth.
  7. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  8. Fold the prepared whipped cream into the caramel cream cheese filling and stir until completely smooth. Next fold in the toasted coconut (reserve a small handful for garnish) and crushed shortbread cookies.
  9. To build your cheesecake, pour 1/3 of the cheesecake filling in your prepared crust, swirl approximately 1-2 tablespoons of caramel sauce and chocolate sauce over top and swirl with a knife. Repeat these steps two more times and spread the top evenly. Refrigerate your cheesecake for 4-6 hours.
  10. For the topping: Prepare another batch of whipped cream as instructed above.
  11. Use a large open round tip and pipe a border around the cheesecake. Garnish with hot fudge, caramel and toasted coconut. Slice the Samoa cookies in half and place between each dollop of whipped cream.
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