Ingredients You’ll Need:
For the Crust:
- 2 cups chocolate graham cracker or Oreo crumbs (about 24 cookies)
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Coconut-Pecan Layer:
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup dulce de leche or store-bought caramel sauce
- 1 pinch of salt
For the No-Bake Cheesecake Filling:
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
Simple Instructions:
1. Make the Crust:
In a medium bowl, mix the chocolate cookie crumbs and sugar. Pour in the melted butter and stir until it resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Pop it in the freezer for 15 minutes to set while you make the next layers.(See the next page below to continue steps…)