Samoa cheesecake – Delicious & Easy!

Have you ever dreamt of transforming the unforgettable flavours of a classic treat into an elegant, show-stopping dessert? We’re talking about that glorious blend of crisp biscuit, gooey caramel, toasted coconut, and rich chocolate. Well, we’re here to tell you that this dream can become a reality with a creamy, luxurious, and wonderfully simple cheesecake. Today, we are sharing our recipe for the ultimate no-bake Samoa cheesecake. This creation is all about delivering incredible flavour without any of the fuss, resulting in a dessert that will have everyone eagerly awaiting a second helping.

What Makes a Samoa Cheesecake So Irresistible?

The true beauty of this dessert lies in its symphony of textures and tastes, which artfully echoes the beloved cookie. This is far more than a simple cheesecake; it’s a complete sensory experience. We begin with a crisp, buttery biscuit base, providing a sturdy foundation for the magnificent layers that follow. Next comes the heart of the dessert: a sumptuously smooth cream cheese filling, which is delightfully rich without being overly sweet.

However, the real enchantment begins with the toppings. We pour a generous blanket of homemade caramel sauce over the top and then scatter it liberally with golden, toasted coconut. This duo creates that distinctive sweet, nutty, and satisfyingly chewy texture. As a final touch, a decadent drizzle of dark chocolate provides a perfect counterpoint to the sweetness, unifying all the flavours in perfect harmony. This is the very essence of a caramel deLites cheesecake, paying homage to a flavour profile that has truly captured our hearts.

Essential Ingredients for Your Samoa Cheesecake

Before we get started, let’s gather all our components. We find that using fresh, high-quality ingredients is the key to creating a truly memorable dessert. We have organised the list by layer to make your preparation as smooth as possible.

For the Biscuit Crust

• 250g shortbread biscuits or digestive biscuits, finely crushed
• 120g unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 680g full-fat cream cheese, softened to room temperature
• 200g icing sugar, sifted
• 2 teaspoons vanilla extract
• 240ml double cream, cold

For the Topping and Drizzles

• 200g soft caramel sweets or a tin of caramel
• 2 tablespoons milk or double cream
• 100g sweetened shredded coconut, toasted
• 100g dark chocolate, chopped or in chip form
• 1 tablespoon coconut oil (optional, for a smoother chocolate drizzle)

Step-by-Step Instructions: Creating Your Masterpiece

With all our ingredients assembled, it is time to bring our cheesecake to life! This no-bake method is wonderfully straightforward, making it ideal for everyone, regardless of your experience in the kitchen. We will guide you through every stage to guarantee a flawless result.

Step 1: Prepare the Crust

1. In a medium-sized bowl, mix the finely crushed biscuits with the granulated sugar. Add the melted butter and stir with a fork until the crumbs are thoroughly coated and the mixture resembles damp sand.
2. Press this mixture firmly and evenly into the base of a 23cm (9-inch) springform tin. We find using the back of a spoon or the bottom of a glass helps create a wonderfully compact and flat layer.
3. Place the tin in the freezer to chill while you move on to the filling. This step ensures you have a firm, solid base for your cheesecake.

Step 2: Make the Creamy Filling

1. In a large bowl, use an electric mixer on a medium speed to beat the softened cream cheese until it is perfectly smooth and free of any lumps. This is a vital step for achieving a silky-smooth texture.
2. Add the sifted icing sugar and vanilla extract. Beat on a low speed to combine, then switch to medium and continue beating until the mixture is light and creamy.
3. In a separate, clean bowl, whip the cold double cream until it forms stiff peaks. Take care not to over-whip, as it can become grainy.
4. Using a spatula, gently fold the whipped cream into the cream cheese mixture until just combined. The goal is to keep the filling light and airy.

Step 3: Assemble the Cheesecake

1. Retrieve your chilled crust from the freezer. Spoon the cheesecake filling over the base and use an offset spatula to spread it into a smooth, even layer.
2. Cover the tin with cling film and refrigerate for at least 6-8 hours, although overnight is even better. This crucial waiting time allows the cheesecake to set properly, ensuring perfect slices.

Step 4: Add the Famous Toppings

1. Just before you are ready to serve, prepare the final flourishes. To toast the coconut, spread it on a baking tray and bake at 180°C (160°C Fan) for 3-5 minutes. Keep a close eye on it to ensure it turns a beautiful golden-brown. You can also toast it in a dry frying pan over a medium heat.
2. For the caramel sauce, warm the caramels and milk in a small saucepan over a low heat, stirring continuously until melted and smooth. If you’re using tinned caramel, a gentle warming will make it perfect for drizzling. Allow it to cool slightly.
3. To prepare the chocolate drizzle, melt the dark chocolate with the coconut oil (if using) in a microwave-safe bowl. Heat in 30-second bursts, stirring each time, until you have a smooth, glossy sauce.
4. Carefully remove the cheesecake from the tin. Artfully drizzle the warm caramel sauce over the top, then sprinkle generously with the toasted coconut. Complete your masterpiece with a final drizzle of melted dark chocolate.

Watch How It’s Done: A Visual Guide

Sometimes, a visual demonstration can make all the difference. To help you picture each step, we have found a wonderful video tutorial that shows you how to create a similar dessert, which should give you an extra boost of confidence.

Pro Tips for the Perfect Cheesecake Every Time

We want your chocolate caramel coconut cheesecake to be an absolute showstopper. Here are a few of our favourite tips to help you achieve perfection:

• Room Temperature is Key: Always start with room temperature cream cheese. This is the secret to a silky, lump-free filling and is a step we never, ever skip!
• Don’t Overmix: When incorporating the whipped cream, use a gentle folding motion. Over-mixing will knock the air out, resulting in a heavier, denser cheesecake.
• Patience with Chilling: We know waiting is the hardest part, but please don’t rush the chilling time. A thoroughly set cheesecake not only tastes better but also holds its shape beautifully when sliced.
• Customise Your Crust: While shortbread is a classic choice, feel free to be inventive. Chocolate biscuits would be delicious, or you could draw inspiration from our Almond Joy Cookie Recipe for a nutty twist.

Storing Your Delicious Creation

This cheesecake is so delightful that you might not have any left! However, if you do, it can be stored in an airtight container in the refrigerator for up to 4 days. The biscuit base may soften a little over time, but the taste will remain wonderful. For longer storage, you can also freeze individual portions. Simply wrap each slice tightly in cling film, followed by a layer of foil, and they will keep well for up to a month.

Frequently Asked Questions (FAQ)

Can I make this a baked Samoa cheesecake?

This recipe is designed as a no-bake Samoa cheesecake because we adore its creamy simplicity. While you could adapt it for baking, it would require adding eggs to the filling and using a water bath to prevent cracks. For us, the effortless, light texture of the no-bake version is simply unbeatable.

What if I can’t find Samoa cookies for the crust?

That is no problem at all! Our recipe uses simple shortbread or digestive biscuits for the crust, which are easy to find and create a delicious base. Any similar plain, crisp biscuit would be a fine substitute. If you’re a fan of cookie-based desserts, you may also enjoy our Tasty Blueberry Cheesecake Swirl Cookies Delicious Easy recipe for more inspiration.

Can I make the caramel sauce from scratch?

Absolutely! A homemade caramel sauce made with sugar, butter, and cream would elevate the flavour to another level. That said, using good-quality melted soft caramels or a ready-made caramel from a tin is a fantastic and convenient alternative that still delivers wonderful results. For more expert dessert advice, this guide from BBC Good Food is full of helpful hints.

Conclusion: Your New Favourite Dessert Awaits

And there we have it—our complete guide to creating the most incredible no-bake Samoa cheesecake. With its crisp base, velvety filling, and the iconic trio of caramel, coconut, and chocolate, this dessert is a guaranteed crowd-pleaser. It is the ideal centrepiece for a special occasion, a family get-together, or simply as an indulgent treat to brighten any day.

We wholeheartedly encourage you to give this recipe a try and discover just how easy it is to craft such an impressive dessert in your own kitchen. Don’t forget to have fun and add your own personal touch!

Have you made our Samoa cheesecake recipe? We would be thrilled to hear from you! Please share your experience, photos, and any unique twists you added in the comments section below. Happy dessert making!