Samoa Cheesecake is a decadent layered dessert inspired by the flavors of the iconic Girl Scout cookie. It combines a chocolate cookie crust, ultra-creamy cheesecake filling, toasted coconut caramel topping, and a rich chocolate drizzle.
The name references Samoa Girl Scout Cookies (also known as Caramel deLites in some regions), known for their signature trio: chocolate, caramel, and toasted coconut.
This cheesecake transforms that flavor profile into a show-stopping, bakery-style dessert.
Flavor Architecture
- Base: Deep chocolate cookie crust
- Body: Rich vanilla cheesecake
- Sweet topping: Buttery caramel
- Texture contrast: Toasted coconut
- Finish: Dark chocolate drizzle
The structure balances sweetness with mild bitterness from chocolate and nuttiness from toasted coconut.
Ingredients (Serves 12)
Chocolate Cookie Crust
- 24 chocolate sandwich cookies, crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
Coconut Caramel Topping
- 2 cups sweetened shredded coconut
- 1 cup soft caramels (or thick caramel sauce)
- 2 tablespoons heavy cream
Chocolate Drizzle
- ¾ cup semi-sweet chocolate chips
- 2 teaspoons coconut oil (optional, for smoothness)
Step-by-Step Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C).
Combine crushed cookies and melted butter.
Press firmly into a 9-inch springform pan.
Bake 8–10 minutes, then cool.
2. Make the Cheesecake Filling
Beat cream cheese until completely smooth.
Add sugar; mix until incorporated.
Add eggs one at a time, mixing gently.
Blend in vanilla, sour cream, and heavy cream.
Do not overmix — excess air causes cracking.
3. Bake (Water Bath Recommended)
Pour filling over crust.
Wrap pan in foil and place in water bath.
Bake 55–70 minutes until edges are set and center slightly jiggles.
Turn oven off and leave door cracked for 1 hour.
Refrigerate at least 6 hours (overnight preferred).
4. Toast the Coconut
Spread coconut on baking sheet.
Bake at 325°F for 5–8 minutes, stirring once, until golden.
Cool completely.
5. Prepare Caramel Coconut Layer
Melt caramels with heavy cream until smooth.
Stir in toasted coconut.
Spread evenly over chilled cheesecake.
6. Add Chocolate Drizzle
Melt chocolate chips (with coconut oil if using).
Drizzle over top in decorative pattern.
Chill 20 minutes to set.
Texture & Structure
- Dense, creamy cheesecake base
- Chewy caramel coconut layer
- Crisp chocolate shell drizzle
- Structured but sliceable consistency
Proper chilling ensures clean slices.
Professional Tips
Prevent Cracks
- Use room-temperature ingredients
- Avoid overmixing
- Cool gradually in oven
Clean Slices
Use a warm knife wiped clean between cuts.
Balanced Sweetness
If caramel is very sweet, use dark chocolate for drizzle.
Variations
Chocolate Cheesecake Base: Add ¼ cup cocoa powder to filling.
No-Bake Version: Use whipped cheesecake filling stabilized with gelatin.
Salted Caramel Finish: Sprinkle flaky sea salt over topping.
Mini Cheesecakes: Bake in lined muffin tin for individual servings.
Storage
- Refrigerate up to 5 days
- Freeze (without topping) up to 2 months
- Add topping after thawing for best texture
Nutritional Snapshot (Approximate per slice)
- Calories: 520–600
- Carbohydrates: 45–55g
- Fat: 35–40g
- Protein: 6–8g
Common Mistakes to Avoid
- Skipping water bath
- Overbaking
- Adding topping before cheesecake fully chills
- Burning coconut while toasting
Final Assessment
Samoa Cheesecake delivers layered complexity: creamy cheesecake, chewy caramel coconut, and crisp chocolate. Its success depends on temperature control, proper chilling, and structured topping application.
Print
Samoa Cheesecake
Ingredients
For the crust:
- 1½ cups chocolate cookie crumbs (Oreos or gluten-free alternative)
- ¼ cup sweetened shredded coconut, toasted
- 3 tbsp unsalted butter, melted
For the filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
For the swirl & topping:
- ½ cup caramel sauce (store-bought or homemade)
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ½ cup sweetened shredded coconut, toasted
- Optional: chopped pecans or sea salt
Instructions
Option 1: No-Bake (Lighter Texture)
- Make crust: Mix cookie crumbs, toasted coconut, and melted butter. Press into a 9″ springform pan. Chill 15 minutes.
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
- Assemble: Spread filling over crust. Drizzle with caramel; swirl gently with a knife.
- Make ganache: Heat chocolate chips and cream until melted and smooth. Cool slightly.
- Top: Pour ganache over cheesecake. Sprinkle with toasted coconut and optional pecans.
- Chill at least 4 hours or overnight.
Option 2: Baked (Classic Texture)
- Follow crust steps above.
- Beat cream cheese, sugar, and vanilla until smooth. Add 2 eggs (one at a time); mix just until combined. Fold in whipped topping.
- Pour into crust. Bake at 325°F (160°C) for 40–45 minutes until center is just set.
- Cool completely, then chill 4+ hours before adding caramel swirl, ganache, and coconut topping.
💡 Pro Tips:
– Toast coconut: Spread on a baking sheet; bake at 325°F for 5–7 minutes, stirring once, until golden.
– For dairy-free: Use dairy-free cream cheese, whipped topping, chocolate, and butter.
– Drizzle extra caramel on serving plates for a bakery-style finish!
Prep Time & Nutrition (per slice, serves 12):
Servings: 12 | Calories: 360 | Net Carbs: 28g | Fats: 26g | Protein: 5g