No-Bake Samoa Cheesecake
Votes: 1
Time: 2 hours 40 minutes
Complexity: average
Servings: 8
Complexity: average
Servings: 8
The main ingredient in Samoa cheesecake is the popular American Samoa cookie, traditionally sold by Girl Scouts. These crispy vanilla cookies are topped with caramel, toasted coconut, and chocolate drizzle. Crush them with a rolling pin and mix with coconut oil. This will create a dense mixture that will become the cheesecake crust. Spread a curd mixture of cream cheese, gelatin, sugar, and buttermilk on top and refrigerate until firm. Before serving, drizzle the cheesecake with chocolate and caramel and garnish with Samoa liver halves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 30 Toasted Coconut Caramel Cookies (2 x 8 oz. packages of Girl Scout Caramel Cookies Samoas)
- 2 tbsp unrefined coconut oil, melted
Cheesecake
- 7 g unflavored gelatin
- 2 packages of 240g cream cheese
- 1 cup of low-fat yogurt or kefir
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- A pinch of coarse salt
Topping
- 1/4 cup boiled condensed milk
- 1/4 cup dark chocolate chips
- 3 tablespoons heavy cream
We recommend
Recipes with similar ingredients: shortbread cookies, cream cheese, sour milk, brown sugar, vanilla extract, condensed milk, dark chocolate, chocolate chips (granules), cream, coconut oil, gelatin
Cooking the dish according to the recipe:
- CakePlace 20 cookies in a resealable plastic bag and crush with a rolling pin into fine crumbs (a few small pieces are okay). Add coconut oil to the bag, seal, and knead the bag to combine the cookie crumbs with the butter. Pour the mixture into a 9-inch pie pan and press it into the bottom and sides to form a crust. Refrigerate while you prepare the filling.
- CheesecakeIn a small microwave-safe bowl, pour 2 tablespoons of water, add the gelatin, and set aside for about 5 minutes to soften. Microwave the dissolved gelatin, stirring every 10 seconds, until dissolved.
- In a food processor, combine the cream cheese, sour milk, brown sugar, vanilla, salt, and gelatin until smooth and the sugar is completely dissolved. Rub the mixture between your fingers; if it's still grainy, continue blending.
- Spoon the cream cheese mixture onto the crust and spread it evenly with a spatula. Wrap the pan in plastic wrap and refrigerate until the cheesecake sets, about 2 hours.
- ToppingPlace the chocolate in a small microwave-safe bowl. Before assembling the cheesecake, microwave the condensed milk in another bowl until it becomes thinner, 0.5-1 minute. In a third small bowl, microwave the heavy cream until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth. The sauce will thicken as it cools.
- Using a serrated knife, cut the remaining cookies in half. Drizzle the cheesecake with chocolate and caramel sauce. Garnish with the cookie halves.
Categories:
Similar recipes
