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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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

Nutrition facts

Recipe Tips


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.