CHIPS AHOY! No Bake Coconut Caramel Cheesecake
Want a social media-worthy dessert that doesn't require baking? Pick this gorgeous chocolate chip cookie and coconut dessert recipe that tastes as good as it looks.
Prep time20 min
Total time4hr 20min
ServingsMakes 15 servings.
Ingredients
- 1 pkg. (13 oz.) CHIPS AHOY! Cookies (33 cookies), divided
- 3 Tbsp. butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup sugar
- 1 tsp. coconut extract
- 1½ cups thawed frozen whipped topping
- 1 cup sweetened flaked coconut, toasted
- 2 oz. semi-sweet baking chocolate
- 3 Tbsp. caramel sauce
Preparation
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Chop 6 cookies; reserve for later use.
- Crush remaining cookies into fine crumbs; mix with butter. Press onto bottom of prepared pan. Refrigerate until ready to use.
- Beat cream cheese, sugar and coconut extract in large bowl with mixer until blended. Stir in whipped topping. Spread onto crust.
- Top with coconut and reserved chopped cookies.
- Refrigerate 4 hours.
- Melt chocolate as directed on package; drizzle over cheesecake along with the caramel sauce. Use foil handles to remove cheesecake from pan before cutting into squares.
Recipe Tips
- Variation
Prepare using Neufchatel cheese and frozen lite whipped topping.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 24g | |
| Saturated fat 14g | |
| Trans fat 0g | |
| Cholesterol 35mg | |
| Sodium 210mg | |
| Carbohydrate 35g | |
| Dietary fiber 2g | |
| Total sugars 23g | |
| Added sugars 22g | |
| Protein 3g | |
| Vitamin A | 15 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 0 %DV |
| Calcium | 2 %DV |
| Iron | 6 %DV |
| Potassium | 2 %DV |
