Perfect summer dessert. Smooth and creamy no-bake cheesecake, topped with toasted coconut, chocolate and dulce de leche, all the great Samoa flavor in a cool dessert.
Girl Scout cookies might be seasonal, but our love for those flavors lasts year-round! That’s why we tend to make all kinds of different desserts with flavors of Samoa cookies, Tagalong cookies and Thin Mints. Those three tend to be the favorite.
I’ve been wanting to share one of my Samoa flavored desserts with you for a while. Unfortunately, something always goes wrong. I either forget to take pictures, or I drop it on the way to taking pictures (oh yes, sadly that happened), or I take pictures but I hate the way they came out so much that I don’t want to post them. I’m quite critical of my photos lately and I’m also frustrated with these pictures of cheesecake too. Transition in the summer is messing with my best light times and in turn, I’m having white balance issues.
But no matter how frustrated I was with these photos, I had to share this cheesecake. It’s a beautiful summer dessert that won’t have you sweating in the kitchen all morning. It only takes about 20 minutes to put together and the rest is all chill time. The cheesecake has a smooth, velvety, mild taste, which is perfect combined with graham cracker crust and topped with toasted coconut, hot fudge topping and dulce de leche.
No Bake Samoas Cheesecake Bars
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 1/2 tsp vanilla extract
- 1/2 cup brown sugar
- 3 8- oz packs of cream cheese softened
- 6 oz coconut Greek yogurt
- 1/2 cup white granulated sugar
- 2 tsp vanilla extract
- 14 oz sweetened coconut
- 7 oz Dulce de leche
- 7 oz hot fudge topping
- Lightly grease a 13x9 baking dish.
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well using a large fork.
- Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl, add yogurt, vanilla and sugar and beat for another 2-3 minutes.
- Spread cheesecake mixture all over the crust, evenly.
- Warm up hot fudge topping and Dulce de leche if it was refrigerated, so it's easier to drizzle. Place each topping into a piping bag. Cut off a small tip when ready to drizzle.
- To toast coconut: Preheat the oven to 350. Spread coconut in one even, thin layer in a baking sheet. Bake coconut for 5-8 minutes until it turns golden brown. Make sure to stir coconut every couple of minutes so that it toasts evenly. Let it cool to room temperature.
- Drizzle some hot fudge topping over the cheesecake.
- Spread toasted coconut over the top, evenly.
- Drizzle more hot fudge topping over the top and then Dulce de leche.
- Cover the baking pan with saran wrap and refrigerate until ready to serve or at least 3 hours.
- *Tip: topping is sticky. To make cutting easier, use a sharp knife and coat it with some non-stick cooking spray.*
Check out these great recipes from other bloggers:
Samoa Milkshake from House of Yumm
Samoa Martini from Wine and Glue
Samoa Pull Apart Bread from I Wash You Dry
Samoa Brownies from Southern Plate
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