NO BAKE SAMOAS CHEESECAKE BARS
How to make No Bake Samoas Cheesecake Bars
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Lightly grease a 13x9 baking dish.
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well using a large fork.
- Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl, add yogurt, vanilla and sugar and beat for another 2-3 minutes.
- Spread cheesecake mixture all over the crust, evenly.
- Warm up hot fudge topping and Dulce de leche if it was refrigerated, so it's easier to drizzle. Place each topping into a piping bag. Cut off a small tip when ready to drizzle.
- To toast coconut: Preheat the oven to 350. Spread coconut in one even, thin layer in a baking sheet. Bake coconut for 5-8 minutes until it turns golden brown. Make sure to stir coconut every couple of minutes so that it toasts evenly. Let it cool to room temperature.
- Drizzle some hot fudge topping over the cheesecake.
- Spread toasted coconut over the top, evenly.
- Drizzle more hot fudge topping over the top and then Dulce de leche.
- Cover the baking pan with saran wrap and refrigerate until ready to serve or at least 3 hours.
- *Tip: topping is sticky. To make cutting easier, use a sharp knife and coat it with some non-stick cooking spray.*
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