How to Make Samoa Cheesecake

How to Make Samoa Cheesecake

Posted by on January 20, 2022

Here in Minnesota, January always feels a little long. Maybe it’s because the holidays have come and gone, or maybe it’s simply because there are still so many weeks of winter left ahead of us.

The good news: this chilly time of year does have a few perks … like Girl Scout Cookie® season!

Somewhere between January and March, we always love to stock up on boxes of cookies at our house, particularly Samoas® (aka Caramel deLites®, depending where you live). There’s just something so irresistible about that delicious combination of toasted coconut, buttery caramel and sweet milk chocolate.

But how can you indulge those cookie cravings the rest of the year? Or even take those blissful flavors to a whole new level? Behold: Samoa Cheesecake!

Inspired by the popular cookies, this luscious dessert is layered with all of the sweet, crispy tastes and textures you love. Best of all, you can make it anytime in your kitchen!

How to Make Samoa Cheesecake
Here’s how to make it, step by step. You can also see the full recipe here >

Step 1: Sweet and Creamy Filling
In a small bowl, combine 1 packet Sugar Cookie Cheese Ball Mix with 1 (8 ounce) package softened cream cheese.

package with bowl in background

In a large bowl, beat 1 cup of heavy whipping cream with an electric mixer on high until stiff peaks form. Gradually add the cheese ball, beating until smooth. 

bowl of whipped cream goodness

Spoon all of that luscious creaminess into 1 (9-inch) prepared chocolate cookie crust (such as Oreo® brand).  

overhead of filling in Oreo crust

Step 2: Toasted Coconut Topping
Preheat your oven to 350°F. Spread 1 cup shredded sweetened coconut on a large rimmed baking sheet. Bake 5-10 minutes, stirring occasionally, until lightly toasted.

toasted coconut on baking sheet w/ Creamy Caramel in background

Transfer to a small bowl, and combine with 1/3 cup warmed Creamy Caramel Sauce. (I usually pop the jar into the microwave for 15-20 seconds, and it’s perfectly pourable!) Gently spread the coconut mixture onto your cheesecake.

Step 3: Finishing Touches
In a small bowl, microwave ¼ cup milk chocolate chips with 1 teaspoon coconut oil, stirring and repeating as necessary, until melted. Drizzle over coconut layer. If you’d like, drizzle a little bit of additional Creamy Caramel Sauce on top. Cover and refrigerate 4 hours or overnight. Voila!

close-up slice of cheesecake on plate

Whatever the season, I guarantee you’ll love every buttery bite – scout’s honor!

Jen