Okay, okay.
So no-bake cheesecakes on the blog today. I get it, people. We aren’t in summer no mo’. Time for scarves and boots and pumpkins and eating your weight in snack size Butterfingers.
Except not.
Because the weather still says otherwise. Ugh, seriously.
Plus, just think of it this way: these are no-bake so you can reserve your precious oven time for fall-y stuff like Caramel Apple Bread and Pumpkin Cheesecake Bars. Yes yes yes.
Eventually, Mother Nature will have to quit it with all this 90 degree weather-bikinis-in-fall nonsense and we can all go along our merry way buying 50 pound bags of Halloween candy and get ready for fall TV. I mean shoot, I didn’t even put on a bikini once this year and don’t intend to now that candy corns and Halloween masks are being sold in stores.
Get with the times, Mother N. Sheesh.
Then again, look who’s talking? I’m not only posting a recipe for no-bake cheesecakes, but Samoas-flavored ones at that. What can I say? I’m obsessed with Samoas. They’re freaking cookies. They don’t have a season, even if a 6-year old hawking them for $5 a box and wearing a brown vest tells you so.
So I put two and two together to form one seasonless-weather dessert. Because if you get all “blah blah you shouldn’t have Samoas in fall” then you prooooobably shouldn’t be on this blog.
I mean, sheesh.
No-Bake Samoas Cheesecakes
1 pkg Keebler Coconut Dreams cookies
3 Tbsp butter, melted
1/3 cup shredded coconut
1 pkg (8 oz) cream cheese, softened
1 tub (7 oz) marshmallow cream
1/2 tsp vanilla extract
2 Tbsp caramel sundae sauce
Chocolate sauce or chocolate bark, for drizzling
1. Line a muffin tin with about 12 paper liners. Set out about 5 cookies, and crush the remaining cookies into a fine crumb in a food processor.
2. Mix the crushed cookies with the melted butter in a small bowl to combine. Press about a heaping Tablespoon of “crust” into the bottom of each muffin cavity. Top with a sprinkle of shredded coconut.
3. In the bowl of a stand mixer, whip together the cream cheese, marshmallow cream, vanilla, and caramel sauce until blended. Drop a heaping Tablespoon or two of filling into each muffin tin. Spread to even out.
4. Coarsely chop the remaining cookies. Top each cheesecake with chopped cookies. Chill for about 3-4 hours in the fridge.
5. Before serving, drizzle with chocolate sauce or melted chocolate bark. Let set a couple minutes, then serve. Store leftovers airtight in the fridge up to 2 days.
I love these little cheesecakes, one; because they’re instant portion control (yay!), and two; because, uh, hello? Samoas + cheesecake. It’s meant to happen, y’all.
I hope you enjoy!!
xo, Hayley
Tanya Schroeder says
There’s no such thing as a Samoa season, I eat them year round, I love them so much. The person who came up with those little cookies should be immortalized in a plastered bust somewhere!!! I don’t see how no bake cheesecake HAS to be a summer dessert. Lets face these are too good to not eat all the time!
Savory Simple says
My goodness these look delicious. I love all of these crazy fun desserts you come up with!
Monet says
These look so very good. Samoas were always my favorite girl-scout cookie, and even though I wish it was fall…we are still very much in summer here in Austin. Thank you for sharing!
The Domestic Rebel says
Monet–same! Guess we have to embrace it awhile longer with some cheesecakes 🙂
Kristin says
I purposey don’t buy the Keebler version of girl scout cookies. I don’t need the temptation! But these do look amazing 🙂
The Domestic Rebel says
Same here! I can’t resist them when I do.
Ikhlas says
I’ve never had samoas before; in fact the first time I heard of them was on this blog! But these look yum 😉
And aaah the weather! It’s doing sorta the same thing, all the way across the continent too! (if Toronto, Canada counts as all the way across)
🙂
amy donovan (@amy_donovan) says
I love samoas, so these look flippin’ incredible to me. and i agree – it definitely still feels like summer here, so no-bake cheesecakes are still all sorts of acceptable in my book!
Sally says
Geeeeez Haley! Between pumpkin pie and now samoas… you’re covering all of my favorite seets in ONE week!! I’m embracing fall flavors AND cool weather. It’s gotten chilly here in Baltimore! No complaints. Although cool weather never stopped me from NO baking something before lol!
crazyforcrust says
Totally genius my friend. And I’m with you on the cookies and the Fall. I still have GS cookies in my freezer. I best eat them before Spring when my kid dons her brown vest and tries to fleece you for cash.
Averie @ Averie Cooks says
I can take down a whole package of Samoas (or Thin Mints) in warp speed. This looks delish, Hayley!
Back For Seconds says
Love love love this idea! Genius to add a cheesecake layer! I love the way your mind works 🙂