Semi-Homemade Dessert – Caramel Coconut Chocolate Cheesecake

Don’t stress over a delicious dessert. Make this Semi-Homemade Dessert. It’s a Caramel Coconut Chocolate Cheesecake!

 

This information, Holiday Tips and Recipes, is brought to you by @TysonFoods. All opinions are my own. #TysonMadeWithLove

 

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

(Printable Recipe)

• 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

 

 

Instructions:

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.