No-Bake Samoa Cheesecake

Ingredients:

Cake

• 30 Toasted Coconut Caramel Cookies (2 x 8 oz. packages of Girl Scout Caramel Cookies Samoas)
• 2 tbsp unrefined coconut oil, melted

Cheesecake

• 7 g unflavored gelatin
• 2 packages of 240g cream cheese
• 1 cup of low-fat yogurt or kefir
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• A pinch of coarse salt

Topping

• 1/4 cup boiled condensed milk
• 1/4 cup dark chocolate chips
• 3 tablespoons heavy cream

Preparation:

1. CakePlace 20 cookies in a resealable plastic bag and crush with a rolling pin into fine crumbs (a few small pieces are okay). Add coconut oil to the bag, seal, and knead the bag to combine the cookie crumbs with the butter. Pour the mixture into a 9-inch pie pan and press it into the bottom and sides to form a crust. Refrigerate while you prepare the filling.
2. CheesecakeIn a small microwave-safe bowl, pour 2 tablespoons of water, add the gelatin, and set aside for about 5 minutes to soften. Microwave the dissolved gelatin, stirring every 10 seconds, until dissolved.
3. In a food processor, combine the cream cheese, sour milk, brown sugar, vanilla, salt, and gelatin until smooth and the sugar is completely dissolved. Rub the mixture between your fingers; if it's still grainy, continue blending.
4. Spoon the cream cheese mixture onto the crust and spread it evenly with a spatula. Wrap the pan in plastic wrap and refrigerate until the cheesecake sets, about 2 hours.
5. ToppingPlace the chocolate in a small microwave-safe bowl. Before assembling the cheesecake, microwave the condensed milk in another bowl until it becomes thinner, 0.5-1 minute. In a third small bowl, microwave the heavy cream until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until smooth. The sauce will thicken as it cools.
6. Using a serrated knife, cut the remaining cookies in half. Drizzle the cheesecake with chocolate and caramel sauce. Garnish with the cookie halves.