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 - Price Rite Marketplace 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 Chips Ahoy! Cookies Reese's with Peanut Butter Cups Family Size!, 14.25 oz
$4.99$0.35/oz
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
$6.29$6.29/lb
Philadelphia Original Cream Cheese Spread, 16 oz
$7.19$0.45/oz
Zulka Pure Cane Sugar, 4 lb
$2.49$0.04/oz
Not Available
Cool Whip Lite Whipped Topping, 8 oz
On Sale!
$1.79 was $2.19$0.22/oz
Bowl & Basket Sweetened Coconut Flakes, 14 oz
$2.99$0.21/oz
Bowl & Basket Semi-Sweet Chocolate Baking Chips, 12 oz
$3.29$0.27/oz
Not Available
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.