Samoa No Bake Cheesecake Pie Recipes
SAMOA NO-BAKE CHEESECAKE PIE
Hide those last two boxes of Girl Scout Samoa® cookies and make this creamy dessert. The caramel and coconut cookies are cleverly crushed into a no-bake crust, making the perfect home for a creamy cheesecake filling (also no-bake).
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the crust: Put 20 cookies in a resealable plastic bag and crush into fine crumbs (a few larger crumbs are fine) with a rolling pin. Add the coconut oil to the bag, seal and use your hands to mix the oil into the cookies. Press the mixture into the bottom and up the sides of a 9-inch pie plate to make a crust. Refrigerate while you make the filling.
- For the cheesecake: Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
- Combine the cream cheese, buttermilk, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
- Pour the cream cheese mixture into the crust and spread evenly with an offset spatula. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours.
- For the topping: Put the chocolate chips in a small microwave-safe bowl. When you are ready to assemble the pie, microwave the dulce de leche in a second small microwave-safe bowl until it is loose enough to drizzle, 30 seconds to 1 minute. Microwave the heavy cream in a third small microwave-safe bowl until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and allow to sit for 1 minute. Stir until completely smooth. The sauce will thicken as it cools slightly. Use a serrated knife to cut the remaining cookies in half cross-wise. Drizzle the chocolate sauce and caramel sauce on the cheesecake. Decorate with the cookies halves.
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- Place cookies and shredded coconut into a food processor and pulse until fine crumbs are formed. Add in the melted butter and pulse until it is fully incorporated into the cookie crumbs, then press it into the bottom of a parchment-lined 9-inch springform pan.
- In a large mixing bowl, beat together the cream cheese, sugars, and extracts on medium speed until combined and smooth. Gently fold in the cookie crumbles and ¼ cup of the caramel sauce. Add the whipped cream and stir gently until fully incorporated.
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- 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.
- 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.
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