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CHIPS AHOY! No Bake Coconut Caramel CheesecakeCHIPS AHOY! No Bake Coconut Caramel Cheesecake
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.
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Recipe - The Fresh Grocer - Corporate
CHIPS AHOY! No Bake Coconut Caramel Cheesecake
CHIPS AHOY! No Bake Coconut Caramel Cheesecake
Prep Time20 Minutes
Servings15
Cook Time240 Minutes
Calories360
Ingredients
1 pkg. (13 oz.) CHIPS AHOY! Cookies (33 cookies), divided
3 Tbsp. butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
1/2 cup sugar
1 tsp. coconut extract
1-1/2 cups thawed frozen whipped topping
1 cup sweetened flaked coconut, toasted
2 oz semi - sweet baking chocolate
3 Tbsp. caramel sauce
Directions
  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. Tip for Substition: This cheesecake is equally delicious if prepared without the coconut extract and flaked coconut. Just substitute almond or vanilla extract for the coconut extract, and substitute 1/2 cup toasted sliced or slivered almonds for the 1 cup flaked coconut.
  7. Variation: Prepare using Neufchatel cheese and frozen lite whipped topping.
Nutritional Information
Calories: 360
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 35mg
Sodium: 210mg
20 minutes
Prep Time
240 minutes
Cook Time
15
Servings
360
Calories

Shop Ingredients

Makes 15 servings
1 pkg. (13 oz.) CHIPS AHOY! Cookies (33 cookies), divided
Nabisco Oreo/Nutter Butter/Chips Ahoy! Cookies, 12 count, 1 lb 4.16 oz
Nabisco Oreo/Nutter Butter/Chips Ahoy! Cookies, 12 count, 1 lb 4.16 oz, 20.16 Ounce
$8.49$0.42/oz
3 Tbsp. butter, melted
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack, 1 Pound
$6.99$6.99/lb
2 pkg. (8 oz. each) brick cream cheese, softened
Philadelphia Original Cream Cheese Spread, 12 oz
Philadelphia Original Cream Cheese Spread, 12 oz, 12 Ounce
$7.99$0.67/oz
1/2 cup sugar
Sugar in the Raw Turbinado Cane Sugar, 32 oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz, 32 Ounce
$4.79$2.39/lb
1 tsp. coconut extract
McCormick Coconut Extract, 1 fl oz
McCormick Coconut Extract, 1 fl oz, 1 Fluid ounce
On Sale!
$4.49 was $5.99$4.49/fl oz
1-1/2 cups thawed frozen whipped topping
Cool Whip Lite Whipped Topping, 8 oz
Cool Whip Lite Whipped Topping, 8 oz, 8 Ounce
$2.99$0.37/oz
1 cup sweetened flaked coconut, toasted
Bowl & Basket Sweetened Coconut Flakes, 7 oz
Bowl & Basket Sweetened Coconut Flakes, 7 oz, 7 Ounce
$2.19$0.31/oz
2 oz semi - sweet baking chocolate
Bowl & Basket Semi-Sweet Chocolate Baking Chips, 24 oz
Bowl & Basket Semi-Sweet Chocolate Baking Chips, 24 oz, 24 Ounce
$9.79$0.41/oz
3 Tbsp. caramel sauce
Rao's Homemade Caramelized Onion Sauce, 24 oz
Rao's Homemade Caramelized Onion Sauce, 24 oz, 24 Ounce
$9.79$0.41/oz

Nutritional Information

Calories: 360
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 35mg
Sodium: 210mg

Directions

  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. Tip for Substition: This cheesecake is equally delicious if prepared without the coconut extract and flaked coconut. Just substitute almond or vanilla extract for the coconut extract, and substitute 1/2 cup toasted sliced or slivered almonds for the 1 cup flaked coconut.
  7. Variation: Prepare using Neufchatel cheese and frozen lite whipped topping.