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Samoa No Bake Cheesecake Bars

Delicious No Bake Cheesecake Bars with a shortbread cookie crust, creamy cheesecake filling, topped with a coconut caramel filling, drizzled with chocolate ganache and topped with Mini egg candy!! These flavor packed cheesecake bars are so yum, easy to make and definitely a great dessert for Easter.
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Prep Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 bars
Course: Dessert, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For Crust:
  • 2 cups Shortbread Cookies crushed
  • 6 tbsp butter unsalted, melted
For Cheesecake:
  • 16 oz cream cheese 2 blocks
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 1 tub whipped topping Truwhip
For Caramel Coconut:
  • 1 1/2 cups shredded coconut toasted
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy whipping cream
  • 1 tsp vanilla
  • pinch of salt
Chocolate Ganache:
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream
  • Mini egg candy

Method
 

For Crust:
  1. In a medium sized mixing bowl, add your crushed shortbread cookies and melted butter and mix until it comes together but still crumbly.
  2. Pour your mixture into a 9 by 13 inch baking dish and press down until even.
  3. Let chill in the freezer in between making each layer.
For Cheesecake:
  1. In a large bowl, add your cream cheese, vanilla extract and brown sugar and using a hand mixer, whip until well combined.
  2. Fold in your whipped topping (I use Truwhip) until combined and smooth.
  3. Add your mixture into your crust and using an off set spatula spread it out evenly and place back into the freezer to chill.
For Caramel Coconut:
  1. In a sauce pan over medium heat add your butter and brown sugar and let melt. Stir until they are fully combined and let mixture cook until it bubbles. Once it starts to bubble continue stirring and cooking for about two more minutes.
  2. Remove from heat and add your salt, vanilla extract and heavy cream and stir until it comes together.
  3. Let cool. Fold in your toasted coconut and spread over your cheesecake bars. Place back in the freezer.
Chocolate Ganache:
  1. In a large measuring cup, add your heavy whipping cream and heat in the microwave for 1 minute. Add your chocolate chips and let sit in the heavy cream for a few minutes and then stir until your chocolate ganache comes together.
  2. Drizzle your chocolate ganache over your cheesecake bars like on Samoa cookies and top with mini egg candies.
  3. Cut into bars, serve, share & enjoy!!

Notes

The perfect recipe for Easter.