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No-Bake Mini Samoa Cheesecakes

No-Bake Mini Samoa Cheesecakes


  • 1 ½ cups crushed chocolate cookies--teddy grahams chocolate animal crackers, chocolate graham crackers
  • 1/4 cup sugar If using oreos, cut the sugar to 2 tablespoons
  • 1/4 cup butter melted
  • 8 oz. cream cheese softened
  • 1/4 c. sugar
  • 1/4 c. powdered sugar
  • 2 c. caramel divided
  • 2 c. heavy cream
  • 7 ounces sweetened coconut flakes toasted and divided
  • Hot fudge sauce for drizzling


  1. Line muffin tin with approximately 18 liners. Set aside. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, sugar, powdered sugar, and 1/2 cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form. Fold in half of the toasted coconut and reserve remaining for topping.
  2. Divide cheesecake mixture evenly between the individual liners and tap on a countertop to smooth out and remove air bubbles.
  3. In a medium-sized bowl, combine crushed chocolate cookies, sugar, and melted butter. Mix until incorporated. Spoon cookie mixture evenly over the cheesecakes and press gently to pack.
  4. Freeze for 2+ hours, cover with foil if freezing for longer than 24 hours.
  5. When ready to serve, remove cheesecakes from freezer, remove liners, and place on individual serving plates. Allow cheesecakes to sit at room temperature for about 10 minutes or until you can easily poke through them with a fork. Drizzle each cheesecake with caramel sauce and hot fudge sauce. Top with toasted coconut flakes and serve immediately.