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Samoa Cheesecake

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
  • 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