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CHIPS AHOY! No Bake Coconut Caramel Cheesecake

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A15 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium2 %DV
Iron6 %DV
Potassium2 %DV

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