CHIPS AHOY! No Bake Coconut Caramel Cheesecake

Name: CHIPS AHOY! No Bake Coconut Caramel Cheesecake
Prep time: 20 min
Total time: 260 min
Yield: 15
Ingredients: 1 pkg. CHIPS AHOY! Cookies (33 cookies), divided; 3 Tbsp. butter, melted; 2 pkg. brick cream cheese, softened; ½ cup sugar; 1 tsp. coconut extract; 1½ cups frozen whipped topping; 1 cup sweetened flaked coconut, toasted; 2 oz. semi-sweet baking chocolate; 3 Tbsp. caramel sauce

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.

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

1 pkg. (13 oz.) CHIPS AHOY! Cookies (33 cookies), divided
3 Tbsp. butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
1 tsp. coconut extract
1½ cups thawed frozen whipped topping
1 cup sweetened flaked coconut, toasted
2 oz. semi-sweet baking chocolate
3 Tbsp. caramel sauce

Nutrition factsNutrition information

Recipe Tips

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.