Spread the love

Samoa Cheesecake is a decadent dessert inspired by the iconic Girl Scout cookie. This indulgent treat features a chocolate cookie crust, rich and creamy cheesecake filling, toasted coconut, gooey caramel, and a drizzle of chocolate, making it a Decadent Cookie-Inspired Dessert. It’s the perfect fusion of textures and flavors, making it a show-stopper for any dessert table.

Why You’ll Love Samoa Cheesecake

This Samoa Cheesecake shines as a Decadent Cookie-Inspired Dessert:

Cookie Classic: Captures the chocolate-caramel-coconut essence of Samoa cookies.
Texture Heaven: Creamy filling with crunchy crust and chewy toppings.
Crowd-Pleaser: Ideal for parties, holidays, or special occasions.
Flexible Prep: Make ahead for effortless entertaining.
I brought this to a potluck, and it vanished before I could grab a second slice!

Ingredients for Samoa Cheesecake

Here’s what you’ll need for Samoa Cheesecake (serves 12–16):

Crust:

2 cups chocolate sandwich cookie crumbs (about 24 Oreos)
6 tbsp unsalted butter, melted

Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
2 tsp vanilla extract
3 large eggs
½ cup sour cream (or Greek yogurt, optional)

Topping:

1½ cups sweetened shredded coconut, toasted
¾ cup caramel sauce (store-bought or homemade)
½ cup semi-sweet chocolate chips, melted (or chocolate ganache)
Optional: crushed Samoa cookies or extra coconut for garnish

Equipment:

9-inch springform pan
Food processor or zip-top bag
Electric mixer
Roasting pan (for water bath)
Aluminum foil

Ingredient Tips:

Cookie Crust: Oreos provide a rich chocolate base; use gluten-free cookies if needed.
Cream Cheese: Full-fat for creaminess; soften at room temperature to avoid lumps.
Caramel Sauce: Store-bought saves time; homemade adds a deeper flavor.
Coconut: Sweetened shredded coconut toasts best; watch closely to avoid burning.
Chocolate: Semi-sweet balances sweetness; use dark for a bolder contrast.

Directions for Samoa Cheesecake

Let’s create this irresistible Samoa Cheesecake!

Prepare the Crust

I preheat the oven to 325°F (163°C).
I line a 9-inch springform pan with parchment paper and wrap the outside with foil to prevent leaks.
In a food processor, I pulse 2 cups chocolate cookie crumbs with 6 tbsp melted butter until combined.
I press the mixture firmly into the pan’s bottom and bake for 10 minutes.
I let it cool.

Make the Filling

In a large bowl, I beat 24 oz softened cream cheese with an electric mixer until smooth, about 2 minutes.
I add 1 cup sugar and 2 tsp vanilla extract, mixing until creamy.
I incorporate 3 eggs one at a time on low speed, then blend in ½ cup sour cream if using, ensuring no overmixing.

Bake the Cheesecake

I pour the filling over the cooled crust.
I place the springform pan in a roasting pan and add 1 inch of hot water for a water bath.
I bake the Samoa Cheesecake for 1 hour 15 minutes, until the edges are set and the center slightly jiggles.

Cool and Chill

I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracks.
I refrigerate it for at least 4 hours, preferably overnight, to set.

Toast the Coconut

I spread 1½ cups shredded coconut on a baking sheet and bake at 350°F for 5–10 minutes, stirring occasionally, until golden.
I let it cool.

Add Toppings

I mix 1 cup toasted coconut with ½ cup caramel sauce and spread over the chilled cheesecake.
I drizzle with ½ cup melted chocolate and sprinkle with remaining coconut or crushed Samoa cookies.
I chill for 30 minutes to set the toppings.

Serve

I slice the cheesecake with a warm knife and serve chilled for maximum decadence.

Nutrition

Prep Time: 20 minutes
Bake Time: 1 hour 1 0minutes
Chill Time: 4 hours (or overnight)
Total Time: ~6 hours
Yield: 12 slices
Calories: ~450 kcal per slice (based on 16 slices)
Macros per Slice: 40g carbs, 7g protein, 32g fat, 2g fiber

Variations for Samoa Cheesecake

Try these twists on Samoa Cheesecake:

No-Bake Version: Use whipped topping in the filling and chill for 8 hours for a lighter Decadent Cookie-Inspired Dessert.
Shortbread Crust: Swap Oreos for shortbread cookies to mimic Samoa cookies in this Decadent Cookie-Inspired Dessert.
Caramel Layer: Add a caramel layer in the middle of the filling for extra gooeyness.
Mini Cheesecakes: Bake in muffin tins for individual servings.
Coconut Boost: Add ½ tsp coconut extract to the filling for deeper flavor.

Serving Ideas:

Pair with Layla Cooks’ Creamy Ube Cheesecake for a colorful dessert duo.
Serve with a hot coffee or espresso to balance the Decadent Cookie-Inspired Dessert richness.
Add a scoop of vanilla ice cream for an indulgent treat.

Storage

I store Samoa Cheesecake covered in the refrigerator for up to 4–5 days, using plastic wrap or a cake dome to keep it fresh. For longer storage, I wrap individual slices tightly in plastic wrap and foil, freezing them for up to 2–3 months. I thaw slices in the fridge overnight before serving, enjoying them chilled for the best texture.

FAQs About Samoa Cheesecake

Here are answers to some common questions about this recipe:

What kind of crust works best for Samoa Cheesecake?
A chocolate cookie crust (like Oreos) is classic, but you can use shortbread or even crushed Samoa cookies for extra flavor.

Can I make this recipe gluten-free?
Yes—just use gluten-free cookies for the crust and ensure other ingredients are gluten-free.

Is it better to bake or not bake the cheesecake?
Baking gives a dense, traditional texture while no-bake is quicker and lighter. Both versions taste delicious.

How do I toast coconut?
Spread shredded coconut on a baking sheet and bake at 350°F for 5–10 minutes, stirring occasionally until golden.

Can I use store-bought caramel?
Yes, store-bought caramel sauce works great. You can also make your own for a richer flavor.

How long should I chill the cheesecake?
Chill for at least 4 hours, but overnight chilling gives the best results and flavor.

What type of chocolate is best for drizzling?
Semi-sweet or dark chocolate works well. Melt with a little cream to make a ganache if desired.

Can I freeze Samoa Cheesecake?
Yes—freeze slices wrapped tightly and thaw in the fridge when ready to serve.

What can I serve with this cheesecake?
It’s rich enough to stand alone but pairs well with coffee or a scoop of vanilla ice cream.

How do I avoid cracks in the cheesecake?
Use a water bath, don’t overmix the batter, and let the cheesecake cool gradually in the oven.

More Cheesecake Recipe You’ll Love

Conclusion

Samoa Cheesecake transforms a beloved cookie into an irresistible dessert masterpiece. With layers of chocolate, caramel, coconut, and creamy cheesecake, it’s the ultimate indulgence. Whether baked or no-bake, this recipe is sure to impress at any gathering. Serve it chilled, slice generously, and enjoy every decadent bite.