Ingredients
Scale
For the crust:
- 1½ cups chocolate cookie crumbs (Oreos or gluten-free alternative)
- ¼ cup sweetened shredded coconut, toasted
- 3 tbsp unsalted butter, melted
For the filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
For the swirl & topping:
- ½ cup caramel sauce (store-bought or homemade)
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ½ cup sweetened shredded coconut, toasted
- Optional: chopped pecans or sea salt
Instructions
Option 1: No-Bake (Lighter Texture)
- Make crust: Mix cookie crumbs, toasted coconut, and melted butter. Press into a 9″ springform pan. Chill 15 minutes.
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
- Assemble: Spread filling over crust. Drizzle with caramel; swirl gently with a knife.
- Make ganache: Heat chocolate chips and cream until melted and smooth. Cool slightly.
- Top: Pour ganache over cheesecake. Sprinkle with toasted coconut and optional pecans.
- Chill at least 4 hours or overnight.
Option 2: Baked (Classic Texture)
- Follow crust steps above.
- Beat cream cheese, sugar, and vanilla until smooth. Add 2 eggs (one at a time); mix just until combined. Fold in whipped topping.
- Pour into crust. Bake at 325°F (160°C) for 40–45 minutes until center is just set.
- Cool completely, then chill 4+ hours before adding caramel swirl, ganache, and coconut topping.
💡 Pro Tips:
– Toast coconut: Spread on a baking sheet; bake at 325°F for 5–7 minutes, stirring once, until golden.
– For dairy-free: Use dairy-free cream cheese, whipped topping, chocolate, and butter.
– Drizzle extra caramel on serving plates for a bakery-style finish!
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 25 min (+ chilling) | Total Time: 4 hr 30 min
Servings: 12 | Calories: 360 | Net Carbs: 28g | Fats: 26g | Protein: 5g
Servings: 12 | Calories: 360 | Net Carbs: 28g | Fats: 26g | Protein: 5g