Samoa Cheesecake Recipe Easy

Introduction

What if you could capture the iconic flavor of a Girl Scout cookie in a decadent, no-bake dessert? While many believe a great cheesecake requires hours of baking, this Samoa Cheesecake Recipe proves that a stunning, layered dessert can be effortlessly assembled and set in the refrigerator.

This recipe transforms the beloved combination of chocolate, caramel, and toasted coconut into a creamy, dreamy cheesecake. With a chocolate cookie crust and a rich coconut-infused filling, this Samoa Cheesecake Recipe is the ultimate treat for cookie lovers, offering a sophisticated twist on a classic flavor profile without ever turning on your oven.

Ingredients

This decadent Samoa Cheesecake Recipe combines the rich, creamy texture of cheesecake with the beloved flavors of toasted coconut, caramel, and chocolate for an unforgettable dessert experience.

• 24 Oreo cookies
• 4 tablespoons melted butter
• Pinch of salt
• 3 (8-ounce) bricks cream cheese, softened
• 1 cup granulated sugar
• 1 cup plain or vanilla Greek yogurt (or sour cream)
• 2 teaspoons vanilla extract
• 3 eggs
• 2 cups shredded sweetened coconut
• 1 3/4 cups caramel dip or sauce
• 4 ounces dark chocolate (or semi-sweet)

Timing

Prep Time	30 minutes
Cook Time	55 minutes
Total Time	1 hour 25 minutes (plus chilling)

Context: This Samoa Cheesecake Recipe is about 20% faster to prepare than similar layered dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Preheat your oven to 325°F (163°C). Combine crushed shortbread cookies, toasted coconut, and melted butter in a medium bowl until the mixture resembles wet sand. Tip: Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan to create a solid base.

Bake the crust for 10 minutes, or until it is lightly golden and set. Allow it to cool completely on a wire rack before adding the filling.

Step 2 — Make the Cheesecake Filling

Using an electric mixer on medium speed, beat the room-temperature cream cheese and sugar together until the mixture is completely smooth and free of lumps. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the eggs one at a time, beating just until each egg is incorporated after each addition. Overmixing can incorporate too much air and cause the cheesecake to crack. Finally, mix in the vanilla extract and sour cream until just combined.

Step 3 — Assemble and Bake

Pour the prepared cheesecake filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles. Place the springform pan into a larger roasting pan.

Create a water bath by carefully pouring hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55-65 minutes. The edges of the cheesecake should be set, but the center should still have a slight jiggle when you gently shake the pan.

Step 4 — Cool the Cheesecake

Turn off the oven and crack the oven door open slightly. Let the cheesecake cool gradually in the oven for 1 hour. This slow cooling process helps prevent the top from cracking.

After an hour, remove the cheesecake from the oven and the water bath. Run a thin knife around the edge of the pan to loosen it, then allow it to cool completely to room temperature on a wire rack.

Step 5 — Chill Thoroughly

Once the cheesecake is at room temperature, cover the pan tightly with plastic wrap. Refrigerate for at least 6 hours, but preferably overnight. This chilling time is essential for the Samoa Cheesecake to set properly and develop its full flavor.

Step 6 — Prepare the Topping

For the signature Samoa topping, toast sweetened shredded coconut in a dry skillet over medium-low heat, stirring constantly, until it is golden brown. Be vigilant, as coconut can burn quickly. Set it aside to cool.

In a separate saucepan, melt caramel sauce with a tablespoon of heavy cream over low heat to make it pourable. Let the caramel cool slightly before assembling the final dessert.

Step 7 — Decorate and Serve

Carefully remove the chilled cheesecake from the springform pan. Spread a thin, even layer of the slightly cooled caramel sauce over the top of the cheesecake.

Sprinkle the toasted coconut evenly over the caramel. Finally, drizzle melted chocolate (dark or semi-sweet) in a zigzag pattern over the top. For clean slices, dip your knife in hot water and wipe it dry between each cut.

Nutritional Information

Calories	485
Protein	7g
Carbohydrates	42g
Fat	33g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Cream Cheese — Use plain, non-fat Greek yogurt to significantly increase the protein content while reducing fat. The tangy flavor complements the caramel and chocolate notes well.
• Coconut Sugar for Brown Sugar — A lower glycemic index alternative that provides a rich, caramel-like sweetness, perfectly matching the Samoa theme.
• Almond or Oat Flour for Graham Cracker Crust — An excellent gluten-free option that creates a nutty, tender crust without compromising texture.
• Date Paste for Caramel Layer — Create a natural, fiber-rich caramel sauce from blended dates for a whole-food, lower-sugar alternative to traditional caramel.
• Dark Chocolate (70%+) for Milk Chocolate — Provides more antioxidants and less sugar, offering a deeper, less sweet chocolate flavor that balances the dessert.
• Coconut Milk for Heavy Cream — The full-fat, canned version creates a luxuriously creamy, dairy-free filling that enhances the coconut flavor profile of this Samoa Cheesecake Recipe.
• Unsweetened Shredded Coconut — Topping with unsweetened coconut instead of sweetened reduces added sugar while providing the same iconic texture and flavor.
• Homemade Shortbread Cookies (Low-Sodium) — Make your own shortbread crust using unsalted butter and a pinch of salt to have complete control over the sodium content.

Serving Suggestions

• Pair a slice of this decadent Samoa Cheesecake Recipe with a hot cup of coffee or a glass of cold milk to balance the rich flavors.
• For a special occasion, serve it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
• Garnish each slice with a drizzle of warm caramel sauce and a sprinkle of toasted coconut flakes for an elegant presentation.
• This cheesecake is perfect for potlucks, birthday celebrations, or as a show-stopping finale to a dinner party.
• For a festive touch during the holidays, decorate the top with extra shortbread cookie crumbs and chocolate shavings.
• Serve chilled for the best texture, allowing the creamy filling to contrast with the crunchy crust.

This Samoa Cheesecake Recipe is incredibly versatile and is sure to impress whether served at a casual gathering or a formal event.

Common Mistakes to Avoid

• Mistake: Using a watery caramel sauce that makes the filling runny. Fix: Opt for a thick, store-bought dulce de leche or a reduced homemade version for a stable, creamy texture.
• Mistake: Overmixing the cheesecake batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until the eggs are incorporated to prevent cracks and a puffy texture.
• Mistake: Baking the cheesecake at too high a temperature, causing it to rise and fall dramatically. Fix: Use a moderate oven temperature (around 325°F/160°C) and a water bath for gentle, even cooking.
• Mistake: Spreading the coconut topping too early, causing it to sink into the filling. Fix: Let the baked cheesecake cool completely and chill for several hours before adding the toasted coconut and caramel layer.
• Mistake: Not toasting the coconut flakes, resulting in a bland, chewy texture. Fix: Toast the coconut in a dry skillet until golden brown to enhance its nutty flavor and provide crunch.
• Mistake: Skipping the step of pressing the crust firmly into the pan. Fix: Use the bottom of a measuring cup to press the graham cracker crust firmly and evenly to prevent a crumbly base.
• Mistake: Opening the oven door during the first half of baking, leading to temperature fluctuations. Fix: Resist peeking for at least the first 45 minutes to avoid drafts that can cause cracking.
• Mistake: Using cold cream cheese, which creates a lumpy batter. Fix: Ensure all dairy ingredients are at room temperature for a perfectly smooth Samoa Cheesecake filling.

Storing Tips

• Fridge: Store your Samoa Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container to prevent it from absorbing other flavors.
• Freezer: For longer storage, this Samoa Cheesecake Recipe freezes well for up to 3 months. Wrap individual slices or the whole cheesecake tightly in plastic wrap and then aluminum foil before placing in a freezer-safe container.
• Reheat: Cheesecake is best served chilled. If you prefer a less-cold slice, let it sit at room temperature for 15-20 minutes before serving. Do not microwave, as this can compromise the texture.

Always ensure your cheesecake has cooled completely before storing. For food safety, keep refrigerated at or below 40°F (4°C).

Conclusion

This decadent Samoa Cheesecake Recipe is the ultimate dessert, combining the beloved flavors of the classic Girl Scout cookie with a rich, creamy cheesecake. We hope you love making and sharing it as much as we do. Give this Samoa Cheesecake Recipe a try and let us know how it turns out in the comments below! Don’t forget to subscribe for more delicious dessert ideas.

Print

Samoa Cheesecake

Print Recipe

A rich and creamy cheesecake inspired by the Girl Scout Samoa cookies, featuring an Oreo crust, a smooth vanilla cheesecake filling, and topped with caramel, toasted coconut, and chocolate drizzle.

• Total Time: 5 hours 38 minutes
• Yield: 12 1x

Ingredients

Scale 1x2x3x

• 24 Oreo cookies
• 4 tablespoons melted butter
• Pinch of salt
• 3 (8-ounce) bricks cream cheese, softened
• 1 cup granulated sugar
• 1 cup plain or vanilla Greek yogurt
• 2 teaspoons vanilla extract
• 3 eggs
• 2 cups shredded sweetened coconut
• 1 3/4 cups caramel dip or sauce
• 4 ounces dark chocolate

Instructions

1. Preheat oven to 350°F. Crush Oreo cookies in a food processor until fine crumbs remain, including the filling.
2. Add melted butter and a pinch of salt to the crumbs and mix until combined.
3. Press the crust mixture into the bottom and up the sides of an 8- or 9-inch springform pan.
4. Bake crust for 8 minutes, then remove from oven and let cool.
5. Toast shredded coconut in the oven for 5-10 minutes, stirring occasionally, until golden and fragrant. Set aside to cool.
6. In a large bowl, beat cream cheese until smooth and creamy.
7. Add sugar and Greek yogurt, then vanilla extract; beat until smooth.
8. Add eggs one at a time, mixing just until combined after each addition to avoid overmixing.
9. Fold in half of the caramel sauce, toasted coconut, and crushed cookies gently into the cheesecake batter.
10. Whip heavy cream with powdered sugar until stiff peaks form, then fold into the cheesecake mixture.
11. Pour one-third of the cheesecake filling over the crust, swirl in 1/4 cup caramel sauce, and repeat layering twice more, finishing with the remaining filling on top.
12. Refrigerate cheesecake for 4-5 hours or until set.
13. Melt dark chocolate with a splash of heavy cream to make ganache; drizzle over the chilled cheesecake along with remaining caramel sauce.
14. Top with remaining toasted coconut and mini chocolate chips if desired before serving.

Notes

For best results, use full-fat cream cheese and avoid overmixing the eggs into the batter to prevent cracks. Toasting the coconut enhances its flavor and texture. This cheesecake can be made ahead and refrigerated overnight for easier slicing.

• Author: Sophie Lane
• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 480
• Sugar: 30g
• Sodium: 320mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 110mg

FAQs

Can I make this Samoa Cheesecake Recipe ahead of time?

Yes, this Samoa Cheesecake Recipe is an excellent make-ahead dessert. You can prepare it up to two days in advance and store it covered in the refrigerator. The flavors develop and set beautifully when chilled overnight.

What is the best way to create the signature caramel and coconut topping?

For the best results, toast your shredded coconut lightly before mixing it with the caramel. Spread the caramel-coconut mixture evenly over the chilled cheesecake, then drizzle with melted chocolate to complete the classic Samoa look for your cheesecake.

Do I need a water bath for baking this cheesecake?

A water bath is recommended for this Samoa Cheesecake Recipe to ensure gentle, even baking and to prevent cracks. It helps create the creamy, smooth texture that is essential for a perfect cheesecake. Simply wrap your springform pan in foil and place it in a larger pan of hot water.