Name: Samoa Cheesecake
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: American
Ingredients: 2 cups chocolate cookie crumbs (such as Oreos, crushed with filling); 5 tablespoons melted coconut oil or butter; 2 (8 oz) blocks cream cheese, softened; 1 cup full-fat canned coconut milk; 1/3 cup pure maple syrup or honey; 1 tablespoon vanilla extract; 1/4 teaspoon salt; 1 1/2 cups unsweetened shredded coconut; 1/2 cup caramel sauce (store-bought or homemade); 1/2 cup dairy-free or regular chocolate chips, melted; Pinch of sea salt (optional)

A rich and irresistible take on the beloved Girl Scout cookie, this Samoa Cheesecake is the ultimate no-bake dessert for coconut and chocolate lovers. I layer a creamy vanilla cheesecake filling over a chocolate cookie crust and top it with golden toasted coconut mixed in gooey caramel, then finish it with a generous drizzle of melted chocolate. Every bite brings together crunchy, smooth, and chewy textures in the most indulgent way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 cups chocolate cookie crumbs (such as Oreos, crushed with filling)

5 tablespoons melted coconut oil or butter

For the filling:

2 (8 oz) blocks cream cheese, softened

1 cup full-fat canned coconut milk

1/3 cup pure maple syrup or honey

1 tablespoon vanilla extract

1/4 teaspoon salt

For the topping:

1 1/2 cups unsweetened shredded coconut

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup dairy-free or regular chocolate chips, melted

Pinch of sea salt (optional)

Directions

I start by lining the bottom of a 9-inch springform pan with parchment paper.

I mix the crushed chocolate cookies and melted coconut oil in a bowl until fully combined. Then I press the mixture firmly into the bottom of the pan to form the crust and chill it while I prepare the filling.

In a blender or food processor, I blend the cream cheese, coconut milk, maple syrup, vanilla, and salt until smooth and creamy. I pour this mixture over the crust and spread it evenly. Then I refrigerate the cheesecake for at least 6 hours or overnight so it sets completely.

While the cheesecake is setting, I toast the shredded coconut in a dry skillet over medium heat, stirring constantly until it turns golden. Once cooled, I stir the caramel sauce into the coconut until it’s well coated.

I gently spread the coconut-caramel mixture over the chilled cheesecake. Then I drizzle the melted chocolate over the top in a zigzag pattern. If I’m feeling fancy, I’ll add a sprinkle of sea salt.

Finally, I pop it back in the fridge for at least 30 minutes to firm up the topping before slicing and serving.

Servings and timing

This recipe makes 12 generous slices.

Prep Time: 25 minutes

Chill Time: 6 hours

Total Time: 6 hours 25 minutes

Calories per slice: Approximately 410 kcal

Variations

I sometimes use gluten-free chocolate cookies for the crust to make the cheesecake gluten-free.

For a vegan version, I make sure to use dairy-free cream cheese, chocolate chips, and caramel sauce.

When I want a stronger coconut flavor, I add 1/2 teaspoon of coconut extract to the filling.

To change up the base, I’ve also tried using graham crackers with cocoa powder instead of chocolate cookies.

If I’m short on time, I use store-bought toasted coconut to skip the toasting step.

Storage/Reheating

I store leftovers in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 5 days.
For longer storage, I freeze individual slices on a baking sheet, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 1 month. When I want a slice, I just let it thaw in the fridge overnight.
Since this is a no-bake cheesecake, there’s no reheating needed—just slice and serve chilled.

FAQs

How do I prevent the crust from falling apart?

I make sure to pack the crust very firmly into the pan using the bottom of a glass. The melted coconut oil or butter helps bind it together, so I don’t skip it.

Can I use sweetened shredded coconut instead?

Yes, I’ve done it before. Just be aware it will make the topping sweeter, so I sometimes reduce the amount of caramel slightly.

Is it possible to make this ahead of time?

Absolutely. I usually make it the night before and let it chill overnight. It actually tastes even better the next day once the flavors meld together.

Can I use a different pan if I don’t have a springform?

A deep 9-inch pie pan or square baking dish works in a pinch, but it’s harder to get clean slices. I line it with parchment so I can lift the cheesecake out before cutting.

Is it necessary to toast the coconut?

Toasting the coconut adds a rich, nutty flavor and a nice crunch. I highly recommend it, but if I’m short on time, I use untoasted coconut—it still tastes good, just a bit milder.

Conclusion

This Samoa Cheesecake is my go-to when I want a dessert that feels impressive but doesn’t require baking. It’s creamy, crunchy, chocolaty, and loaded with coconut-caramel goodness. Whether I’m making it for a party, a holiday, or just to satisfy a craving, it never fails to wow everyone who tries it.

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