Don’t stress over a delicious dessert. Make this Semi-Homemade Dessert. It’s a Caramel Coconut Chocolate Cheesecake!
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I love to take shortcuts in the kitchen. Everything doesn’t have to be homemade – things taste just as delicious when they are semi-homemade!
This semi homemade cheesecake recipe is so easy and delicious! No one has to know that you started with a frozen cheesecake! For this recipe I used a frozen Sara Lee Cheesecake. The topping tastes like a Samoa Cookie!
Pick up your favorite cheesecake in the frozen food aisle (or anything on sale). Then place it on a pretty plate and add some delicious toppings.
It’s that easy! And look how pretty and yummy it looks! Plus it’s a no-bake recipe. You only need to heat up the chocolate!
Here’s a No-bake S’mores Cheesecake Recipe.
Caramel, Coconut, Chocolate Cheesecake
- 1 Frozen Cheesecake (I used a Sara Lee® Cheesecake)
- 2 cups shredded sweetened coconut
- 1 3/4 cups caramel dip or sauce (16-ounce store-bought works!)
- 4 ounces dark chocolate
Thaw your Sara Lee® Cheesecake and place it on a pretty plate or cake stand.
Pour a thin layer of caramel on top of the cheesecake.
Mix together about 1 1/4 cup of caramel and the coconut and put that on top of the cheesecake.
Melt the dark chocolate in your microwave. Place it in a small bowl and heat for 30 seconds on 50% power. Mix and continue until it’s melted.
Add it to a plastic sandwich bag and cut a very tiny hole in one of the bottom corners.
Go in an up and down patter until you cover the cake.
Top the cheesecake in a zig-zag pattern with the leftover caramel sauce.
Tip – for even more added flavor you could toast the coconut flakes.