Coconut Dream Cookies Cheesecake
Coconut Dream Cookies Cheesecake combines classic Keebler Coconut Dream Cookies, cheesecake, and cream cheese frosting to create a delicious dessert loaded with the sweet and tangy flavor of cheesecake and the coconut and chocolate flavors of Coconut Dream Cookies.
If you’ve read our blog for any length of time, you know we have a serious love affair with cheesecake. From no-bake cheesecakes to layered cheesecakes of all kinds, if you can think of a cheesecake variety, we’ve made it.
One of our latest cheesecake loves is this Coconut Dream Cookies cheesecake. We loves it because it’s extra sweet. And we love it because it uses my favorite cookie of all time – Coconut Dreams. You know they are like the Girl Scout cookies Samoa cookies. And we both love that this recipe requires ZERO baking. Yay!
Coconut Dream Cookies Cheesecake
This delicious cheesecake starts out with a graham cracker crust that’s ringed by Coconut Dream cookies. Then, we add a chocolate cheesecake layer. From there, a coconut cheesecake layer is added. Finally, a third layer of butterscotch cheesecake is added. Then we finish it off with a delicious cream cheese frosting. Every bite is full of delicious flavor!
Coconut Cream Cookies Cheesecake Ingredients
This recipe only uses simple ingredients that you’ll easily find at your local grocery store.
For the Crust
- Graham crackers
- Sugar
- Melted butter
- Coconut Dream Cookies
For the Cheesecake Base
- Softened cream cheese
- Vanilla
- Heavy whipping cream
- Sugar
- Powdered sugar
For the Chocolate Cheesecake
- Chocolate pudding mix
- Milk
For the Coconut Cheesecake
- Sweetened shredded coconut
For the Butterscotch Cheesecake
- Butterscotch pudding mix
- Milk
For the Frosting
- Softened cream cheese
- Softened butter
- Vanilla
- Heavy cream
- Powdered sugar
**See the recipe card at the end of the post for quantities.
Coconut Dream Cookies Cheesecake Instructions
This cheesecake has a few steps, but they’re all incredibly simple when you break them down. It’s so simple even beginners can make it.
Step 1: Prep
Line the bottom of a 7-inch springform pan with parchment paper and set it aside.
Step 2: Make the Crust
Pulse the graham crackers into crumbs using a food processor or blender. Add the graham cracker crumbs and sugar to a bowl and stir. Then add the melted butter and stir well.
Step 3: Prepare the Crust
Press the crumb mixture into the bottom of the pan evenly. Then, place the cookies around the edge of the pan, edge side down with the top of the cookies facing the sides of the pan. Place in the freezer.
Step 4: Make the Cheesecake Base
Mix the cream cheese in a stand mixer until smooth. Scraped down the sides of the bowl and then add the vanilla and mix again. Next, add the heavy cream and mix until thick. Finally, add the sugar and powdered sugar a little at a time and mix between each addition until the cheesecake batter is thick and creamy.
Step 5: Divide the Cheesecake
Divide the cheesecake evenly into three dishes. Then, place two of the dishes in the refrigerator and move on to making the chocolate cheesecake layer.
Step 6: Make the Chocolate Cheesecake
Mix the chocolate pudding and milk together thoroughly in a small bowl. Then, add the pudding to the dish of cheesecake and stir well to blend.
Step 7: Add the Chocolate Cheesecake Layer
Pour the chocolate cheesecake batter into the pan with the crust and place it back in the freezer for four hours.
Step 8: Make the Coconut Cheesecake Layer
Add the shredded coconut to one of the remaining dishes of cheesecake batter and stir well to blend. Then, remove the pan from the freezer and pour the coconut cheesecake on top of the chocolate cheesecake layer. Place back in the freezer for four hours.
Step 9: Make the Butterscotch Cheesecake Layer
Combine the butterscotch pudding mix and milk in a small bowl and stir to mix well. Then add it to the last dish with cheesecake batter and stir well to combine. Remove the pan from the freezer and pour the butterscotch cheesecake layer on top of the coconut cheesecake layer. Smooth out the layer and freeze it overnight.
Step 10: Make the Frosting
Add the cream cheese and butter to a stand mixer and mix until smooth and creamy. Add the vanilla and heavy cream and mix well again. Then, add the powdered sugar a little at a time, mixing well between each addition until the frosting is thick and creamy.
Step 11: Frost and Serve
Remove the cheesecake from the freezer and frost the edges with dollops of frosting using a pastry bag with a large whipped cream tip. Add cookies cut in half on top of the frosting dollops if desired, cut into slices and serve.
Hint: A stand mixer is absolutely your friend for this recipe unless you have arms of steel.
Coconut Dream Cookies Cheesecake Equipment
You’ll only need a few simple pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Bowls
- Stand mixer
- Piping bag
- Whipped cream piping tip
- Springform pan
- Parchment paper
PIN IT!!
Coconut Dream Cookies Cheesecake Tips
This is a relatively easy recipe to make, but I do have a few tips here to ensure you make the best possible version of it.
Soften the Butter and Cream Cheese – Soften them by placing them on the counter. Do not try to soften them in the microwave or your frosting won’t come out right.
Adequate Freezing Time – Be sure you freeze your layers for at least 4 hours every time to ensure they are fully set.
Mixing – Be very thorough with your mixing. You absolutely cannot overmix any part of this recipe. The more the better.
Coconut Dream Cookies Cheesecake Storage
You can store this cheesecake in the freezer for up to a month.
More Cheesecake Recipes
If you love cheesecake, then we have some more recipes here that you’ll enjoy.
Reese’s Cheesecake Brownie Bars
Coconut Dream Cookies Cheesecake
If you have questions about this cheesecake recipe, then read on. The following FAQ answers the most commonly asked questions about cheesecake.
Which is better baked or no-bake cheesecake?
They’re both delicious. Baked cheesecake is creamier and smoother than no-bake cheesecake, however, no-bake cheesecake is far easier to make and has its own delicious texture.
What’s the difference between baked and no-bake cheesecake?
A baked cheesecake uses eggs and is baked in the oven with a water bath, then chilled in the refrigerator. A no-bake cheesecake has no eggs and sets by chilling.
Where was cheesecake invented?
Contrary to popular belief, the cheesecake wasn’t invented in New York. It was actually invented in the 5th century. Ancient Greeks on the island of Samos created the earliest known cheesecake.
How long is this cheesecake good?
It will last for up to a month in the freezer.
Try This Coconut Dream Cookies Cheesecake Today
This Coconut Dream cookies cheesecake is so easy to make and absolutely overflowing with flavors. From the graham cracker and Coconut Dream cookie crust to the three layers of chocolate, coconut, and butterscotch cheesecake, and finally, the decadent frosting on top, everything about this cheesecake will have everyone begging for more. Give it a try!
MORE RECIPES YOU WILL LOVE:
Carrot Cake with Cream Cheese Frosting
Nutella Cheesecake Brownies
Samoa Cheesecake Bars
Chocolate Crinkle Cookies
Lemon Bars
Amish Sugar Cookies
Coconut Dream Cookies Cheesecake
Equipment
- Stand mixer or hand mixer
- Piping bag
- Piping tip – Whipped Cream Tip
- Spring-form pan
- parchment paper
Ingredients
For the Crust:
- 1 sleeve of Graham Crackers
- 2 Tablespoons Sugar
- 5 Tablespoons Butter – melted
- 1 Package Coconut Dreams Cookies – KEEBLER brand
For the Cheesecake:
- 4 – 8 ounce packages of cream cheese – softened
- 1 Tablespoon Vanilla
- 1 cup heavy Whipping Cream
- 3 cups Sugar
- 1 ½ cup Powdered Sugar
The Chocolate Layer
- 1 3 ounce Chocolate Pudding
- 1 cup Milk
Middle Layer:
- ½ cup sweet Shredded Coconut
Top Layer:
- 1 3 ounce Butterscotch Pudding
- 1 cup Milk
Frosting:
- 4 ounces Cream Cheese – softened
- 4 Tablespoons Butter – softened
- ½ teaspoon Vanilla Extract
- 1 Tablespoon Heavy Cream
- 4 cups Powdered Sugar
Instructions
- Line the bottom of a 7 inch Spring-form pan with Parchment Paper, and set aside.
- Place the Graham Crackers in a blender or food processor, and pulse until you have crumbs. Melt the Butter in the Microwave, about 15 – 20 seconds. Place the Graham Cracker Crumbs in a bowl, and add the sugar and stir well to mix. Add the melted Butter, and stir well to coat crumbs.
- Press the Graham Cracker Crumbs in the bottom of the Spring-form pan, evenly. Place the Coconut Dream Cookies around the edge of the pan, on top of the Graham Cracker crust, and press against the outside of the pan. Make sure the top of the Cookies is facing the outside of the pan. Place the pan in the freezer.
- In the mixing bowl of a stand mixer or a hand mixer, place the softened cream cheese and mix until smooth. Scrape down the sides of the bowl, and add the vanilla, and mix to blend. Add the Heavy Cream, and mix until thick. Add the Sugar, and Powdered Sugar a little at a time, mixing between additions until well blended, and the Cheesecake batter is thick and creamy. Divide the Cheesecake Batter in thirds, into three dishes, evenly. This makes the 3 layers.
- Place 2 of the dishes of Cheesecake into the refrigerator. In a small bowl, place the Chocolate Pudding, and the Milk, and stir well, until blended. Add the Chocolate Pudding to the dish of Cheesecake, and stir well to blend (You can mix this in the mixing bowl if desired). Remove pan from freezer, and pour the Chocolate Cheesecake Batter into the pan on top of the Crust. Place the Spring-form pan back in the freezer for 4 hours. This is the first layer.
- Second Layer: Remove the Spring-form pan from the Freezer, and one of the dishes of Cheesecake Batter from the refrigerator. In the dish of Cheesecake batter, add the shredded Coconut, and stir well to blend. Add the Coconut – 2nd layer to the Pan, on top of the Chocolate layer, and place the pan back in the freezer for 4 hours.
- Third Layer: This is the top layer of the Cheesecake: Remove the Pan from the freezer, and the remaining dish of Cheesecake Batter from the refrigerator. In a small dish, place the Butterscotch Pudding, and the Milk, and mix well to blend. Add the Butterscotch pudding to the Cheesecake batter, and stir well. Pour the Butterscotch Cheesecake Batter on top of the Coconut layer in the Spring-form pan. Smooth out the top evenly, and place the Spring-form pan back in the freezer, overnight.
- Make the Frosting:
- Before time to serve the Cheesecake, make the Frosting, and decorate the top of the Cheesecake; You can do this early so the Cheesecake is ready to serve when you need it; then just keep it in the freezer until serving time. Place the Cream Cheese, and Butter in the mixing bowl of a stand mixer – make sure you let the cream cheese and the butter soften to room temperature – if you try to soften in the microwave the Frosting will not have the same consistency as room temperature softened. Mix until smooth and creamy.
- Add the Vanilla and Heavy Cream, and mix until blended. Add the Powdered Sugar a little at a time, mixing between additions, until all the powdered sugar is added, and the Frosting is thick and creamy.
- Remove the Cheesecake from the Freezer. Place the Frosting in a Pastry bag with the large Whipping Cream Tip (See Link) and pipe fluffy dollops all around the edge of the Cheesecake. If desired, place Cookies, cut in half on top of Frosting. Cut the Cheesecake in two inch pieces to serve. Enjoy!
