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.
Recipe - The Fresh Grocer - Corporate
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
- 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. 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.
- 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
Nabisco Oreo/Nutter Butter/Chips Ahoy! Cookies, 10 oz, 10 count, 10 Ounce
On Sale! Limit 4
$4.99 was $6.39$0.50/oz
I Can't Believe It's Not Butter! Garlic Flavored Buttery Spray, 8 fl oz, 8 Fluid ounce
$4.69$0.59/fl oz
Philadelphia Frosting Original Cream Cheese, 16 oz, 16 Ounce
$4.99$0.31/oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz, 32 Ounce
$5.29$2.64/lb
McCormick Coconut Extract, 1 fl oz, 1 Fluid ounce
On Sale!
$4.49 was $5.99$4.49/fl oz
Cool Whip Original Whipped Topping, 8 oz, 226 Gram
$2.99$0.01/g
Bowl & Basket Sweetened Coconut Flakes, 14 oz, 14 Ounce
$3.39$0.24/oz
Bowl & Basket Semi-Sweet Chocolate Baking Chips, 12 oz, 12 Ounce
$4.99$0.42/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
- 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. 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.
- Variation: Prepare using Neufchatel cheese and frozen lite whipped topping.