Save Pin
This Samoa Cheesecake blends the tasty flavors of Girl Scout Samoa cookies with smooth, velvety cheesecake for a mind-blowing treat. The cookie-like crust, caramel-mixed filling, and crispy coconut top bring the famous cookie to life in a fancy cheesecake package.
I brought this to our block party and three neighbors wanted to pay me to make them whole cakes! My daughter's pal, who always turned down cheesecake, begged for the recipe to have on her birthday. There's something magical about mixing caramel, coconut, and chocolate that takes everyone back to those special cookies.
Key Ingredients
- Shortbread cookies: Makes the bottom layer like real Samoas (2 cups crumbs)
- Cream cheese: Creates the creamy, slightly tangy middle (24 oz, room temperature)
- Coconut milk: Adds island-like sweetness (½ cup)
- Caramel sauce: Gets mixed throughout the batter (¾ cup)
- Toasted coconut: Gives that must-have Samoa crunch (1½ cups)
Save Pin
Making It Step by Step
- Step 6: Top
- Spread reserved plain batter over cooled cake, add toasted coconut and chocolate drizzle
- Step 5: Bake
- Water bath method at 325°F for 50-60 minutes until set but jiggly
- Step 4: Swirl
- Pour caramel into main batter, gently fold to create ribbons
- Step 3: Flavor base
- Mix in coconut milk and vanilla, reserve ½ cup plain batter
- Step 2: Make filling
- Beat cream cheese until smooth, add sugars, then eggs one at a time
- Step 1: Prepare crust
- Mix shortbread crumbs with melted butter, press into springform pan
Where The Idea Came From
This cheesecake really nails what makes Girl Scout Samoa cookies so good. The buttery shortbread base works like the cookie bottom, the caramel swirls match the sticky middle, and the coconut topping with chocolate drizzles completes the classic taste combo.
Save Pin
Serving Advice
- Make straight chocolate lines for a fancy look
- Get your coconut nice and golden for better taste
- Spin a cake stand for even topping
- Let it get totally cold before taking off the pan sides
My first try cracked because I didn't let it cool right. Now I'm patient and let it cool in the oven with the door open a bit, then on the counter, and finally in the fridge. Works great every time!
What started as just playing around with a memory has turned into my go-to dessert. That first bite of creamy caramel cheesecake with crunchy coconut on top takes everyone straight back to eating their first Samoa cookie, but in a much fancier way.
Common Questions
- → Can I make this cheesecake ahead of time?
- Absolutely you can make it early. It'll stay fresh in the fridge for 1-2 days before you need it. The taste actually gets better when it sits overnight.
- → How do I prevent my cheesecake from cracking?
- Don't mix the batter too much as it adds air bubbles. Use a water bath when baking and let it cool down slowly in the oven with the door cracked open a bit.
- → Can I freeze this Samoa Cheesecake?
- Sure you can freeze the cake part without toppings for up to 2 months. Just wrap it well with plastic and foil. Let it thaw in your fridge overnight and add the toppings before you serve it.
- → What if I can't find chocolate sandwich cookies for the crust?
- No worries if you can't get Oreos or similar cookies. Try chocolate graham crackers or any chocolate wafers instead. You might need to tweak how much butter you use to get the right texture.
- → Can I use store-bought caramel sauce?
- Sure thing you can grab caramel sauce from the store to save time. Just make sure you pick a thick caramel topping rather than a runny one for the best results.