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

Servings:

0

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

1

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.  Chop 6 cookies; reserve for later use.

2

Crush remaining cookies into fine crumbs; mix with butter. Press onto bottom of prepared pan.  Refrigerate until ready to use.

3

Beat cream cheese, sugar and coconut extract in large bowl with mixer until blended.  Stir in whipped topping. Spread onto crust.

4

Top with coconut and reserved chopped cookies.

5

Refrigerate 4 hours.

6

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.