This Samoa Cheesecake is three layers of girl scout cookie inspired goodness—a tender chocolate crumb crust, a creamy hint-of-caramel cheesecake filling, and a chocolate drizzled salty-sweet coconut caramel layer on top. No-bake, vegan, and gluten-free too!
It’s Girl Scout cookie season, so I am taking flavor inspiration from one of their cookie classics — the Samoa (a.k.a. Caramel DeLites) — and transforming it into a multi-level creamy no-bake cake with all the caramel + coconut + chocolate flavors we know play together SO well!
There are of course some minor modifications required to turn cookie into cake, most notably subtracting the shortbread cookie base and adding in a silky smooth layer of vanilla cheesecake filling. But don’t worry, I kept the cookie CRUNCH in the form of a chocolate crumb crust, so all the necessary textures are still accounted for. So if you’re a Samoa lover, I think this cake is going to hit the nostalgic cookie spot.
How To Make A No-Bake Samoa Cheesecake
Okay so there is in fact a smidge of baking involved. But it’s just 15 minutes for the crust, I promise! You’ll barely remember it ever happened. The rest is just blending and layering and freezing, it’s so simple.
The Gluten-Free Chocolate Crumb Crust
If you’ve tried any of my other pie or tart recipes recently, you’ll know I am a huge fan of using crispy rice cereal to mimic the crumb texture of a traditional cookie crumb crust without needing to find vegan/gluten-free oreos or graham crackers. So that’s the method we are using again here. It doesn’t have to be rice cereal per se, any crispy toasted cereal is fine, just stay away from the puffed varieties. In addition to that, you will need cocoa powder (unless using a chocolate cereal), a liquid sweetener, nut or seed butter (or coconut oil), and a pinch of salt. It comes together in 5 minutes in the food processor, and bakes to crispy crust goodness in just 15.
The Dairy-Free Cheesecake Filling
We are using a creamy trio for the base of this cheesecake filling—vegan cream cheese, raw cashews, and coconut milk. Personally I find cashews alone to taste to healthy/cashew-y, so I like to mix in the dairy-free cream cheese to add some of that classic tang and the coconut milk to make it all blend. The only other ingredient is something to sweeten, and for that we will be stealing a spoonful of date paste from the caramel topping. Blend once, sweeten twice! So apart from the crust, this recipe is all fruit-sweetened.
Date-Sweetened Caramel Coconut Topping
Medjool dates naturally have the perfect caramel flavor to mimic that salty-sweet Samoa topping, and requires none of the boiling or hot sticky mess of tradition caramel making. Stir in unsweetened coconut shreds, and you’ve got a delicious gooey coconut caramel top layer just waiting to be drizzled in melted chocolate.
Samoa Cheesecake Recipe FAQs
Granola works well too! I have made many chocolate crusts with chocolate granola and I love it, like this recipe for example.
Soak them in boiling water for 10 minutes, as long as you have a high speed blender that will be long enough to blend to a creamy consistency.
Use the tamper to help nudge it along, and/or add up to 1/4 cup extra coconut milk. You want it to be super smooth so don’t stop if it’s chunky.
I recommend putting it in the freezer to initially set, and then letting it thaw for 30 minutes at room temp or 1-2 hours in the fridge before slicing and serving. That will create the best creamy texture without it being too soft.
More No-Bake Cheesecake Recipes You’ll Love
- No-Bake Strawberry Cheesecake
- Lemon Blueberry Cheesecake Bars
- No-Bake Matcha Cheesecake
- No-Bake Mini Blueberry Cheesecakes
Samoa Cheesecake
- Prep Time: 1 hour
- Chilling Time: 8 hours
- Cook Time: 15 minutes
- Total Time: 9 hours 15 minutes
- Yield: 12 slices 1x
- Category: cheesecake
- Method: no bake
- Cuisine: american
Description
This Samoa Cheesecake is three layers of girl scout cookie inspired goodness—a tender chocolate crumb crust, a creamy hint-of-caramel cheesecake filling, and a chocolate drizzled salty-sweet coconut caramel layer on top. No-bake, vegan, and gluten-free too!
Ingredients
Chocolate Crust
- 3 cups (75g) crispy rice cereal
- 1/4 cup (25g) cocoa powder
- 1/4 cup (80g) maple syrup
- 1/3 cup (85g) nut or seed butter (or 1/4 cup coconut oil, melted)
- 1/4 tsp salt
Cheesecake Filling
- 1 cup (240g) full-fat coconut milk
- 1 1/2 cup (180g) raw cashews, soaked 3+ hours then drained and rinsed
- 8oz (200g) dairy-free cream cheese
- 1/2 cup (~150g) medjool date caramel (below)
Caramel Topping
- 300g (~15) pitted medjool dates
- 1 1 1/4 cup (240-300g) full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/4 tsp salt
- 1 1/2 cups (105g) unsweetened shredded coconut
4oz dark chocolate, melted for topping
Instructions
For the crust:
- Preheat the oven to 375°F. Line an 8 inch springform pan with parchment paper on the bottom and grease the sides.
- In a food processor, grind the cereal with the cocoa powder and salt.
- Add the maple syrup and nut butter. Process to form a crumbly sand like texture.
- Press firmly into the bottom of the pan and just a little bit up the sides.
- Bake for 15 minutes, then cool while you prepare the filling.
For the filling and topping:
- Blend the dates, heavy coconut milk, vanilla, and salt for the caramel topping on high until very smooth adding more milk (up to 1/4 cup) if/as needed.
- Remove ½ cup, and blend with the filling ingredients until smooth and creamy (adding more coconut milk if needed, up to 1/4 cup).
- Pour the filling on top of the crust, and freeze for one hour.
- Stir the shredded coconut into the remaining caramel.
- Once the filling is firm to the touch, spread the coconut caramel mixture on top to evenly cover.
- Freeze overnight.
- Carefully release the springform pan. Drizzle the top with melted chocolate. Allow the cheesecake to thaw for about 30 minutes before slicing and serving.
Keywords: gluten free, dairy free, no bake, easy, chocolate, caramel, Girl Scout, caramel delight, coconut, cashew, healthy
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Hi there! Can the maple syrup be subbed?
Thank you!
Sure, another liquid sweetener like agave or honey will be fine! Is there something else you were hoping to use?
Is there one you think would work best? This looks amazzzzingggg!
I’d go with agave personally!
Hey dear Nath,
What a wonderful Cheesecake it is for me as I am a Date lover as you know!
Just have some questions please
#CRUST
It has to be baked because of the Maple Syrup or else?
No way to keep it No bake?
Maybe by using some Dates instead of Maple?
#FILLING
You use Chilled Coconut Milk thick part or liquid well shake?
Can I use thick part of Coconut Milk instead of Cream Cheese?
#DATE CARAMEL
It reminds me your amazing Silky Sweet Caramel with liquid Coconut Milk and Coconut Nectar! I love it!
So what is difference here?
Liquid Coconut Milk too? But no Coconut Nectar…
#STORAGE
Can be freeze with Melted Drizzle Chocolate or have to be done last moment?
Please let me know!
Many thanks dear Nath!
Friendly
Henri 🙂
★★★★★
You could use a crust like this instead to keep it no-bake and date-sweetened: https://feastingonfruit.com/no-bake-matcha-cheesecake/
Yep, no coconut nectar is the main difference. The coconut nectar in that recipe makes it drizzle-able like a sauce, but it would prevent it from setting properly like you need here.
You can freeze it after adding the chocolate, doesn’t matter!
Hey Nath,
So happy to read you again!
Thanks so much for your answer
#CRUST
Oh yes the Matcha Cheesecake CRUST or the Strawberry Cheesecake Crust…
But these are 6inch whereas the Samoa cheesecake fit a 8inch…
So have to UP quantities I guess?
#FILLING
Is it ok to add more Coconut Milk thick part instead of Cream Cheese?
#DATE CARAMEL
Ok I understand the difference…this one will be thicker…
(*Please see the Brownie Mousse page comment)
Many thanks for everything again!
Henri 😉
★★★★★
Yes, 1.5x the quantities for the larger crust here vs that matcha cheesecake recipe. And coconut cream or more cashews will work in place of the cream cheese!
Ok Nath perfect!
For the CRUST you used which nut butter?
For the Filling what does mean “heavy Coconut Milk”?
You use liquid can well shake or thick part only?
If I replace Cream Cheese it will be 200g Thick part?
#DATE CARAMEL
Can I’use SUKARI or BARHI instead of MEDJOOL for a stronger Caramel taste?
#SHREDDED COCONUT
It is Coconut Flakes or Dessicated Coconut?
Thanks my dear Nath!
★★★★★
Hey Nath,
How you can have a snow white filling like this with the Caramel added in it? WOW!
Personnally what did you use as Nut butter for the Crust?
Please let me know as Im on the way to make it in the near days coming.
Henri 🙂
★★★★★
I used almond butter for the crust!
Hey Nath
Thanks for your answer for Almond Butter in the crust…
Blanched, whole, or roasted butter?
Otherwise can I use Coconut Butter instead same quantity or 1/4 cup like it w1s Coconut oil ?
#FILLING
Instead of Cream Cheese I have very thick full fat Coconut Yogourt!
Would it be good or need to strain like homemade Cream Cheese?
★★★★★
Hey Nath,
Hope you are doing well
Fir me 1 1/2 Cups Cashews make 225g…
But i see 180g on your recipe…
I know we have same cups because for me 1 Cup packed Dates are 200g…
What I have to follow?
★★★★★
Stick with the gram measurements, that is most accurate. So 180g!
Ok Nath so you mean all your measures in grams are verified by yourself and not automatic conversions like many recipes on internet?
For 180g Cashews even not packed it gives me near 195/200g…
And you told me ok with 225g of Almonds for Hazelnut Blondies so I made this recipe listening to you and everything went good..
★★★★★
Yes, I measure everything by grams myself as well as cups to include both options. With some recipes and with some ingredients there’s a little bit of wiggle room hence why those Blondies turned out okay.