Samoa Cheesecake: A Decadent Twist on the Classic Girl Scout Cookie

If you love the rich, caramel-coconut-chocolate flavor of Samoa cookies, then this Samoa Cheesecake is your dream dessert. It transforms everything you love about the iconic treat into a creamy, indulgent cheesecake layered with flavor and texture. With a buttery cookie crust, smooth cheesecake base, and a gooey coconut-caramel topping drizzled with chocolate, this dessert is show-stopping and absolutely unforgettable.

Ingredients

For the crust:

• 1 ½ cups crushed chocolate graham crackers or chocolate cookie crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Samoa topping:

• 2 cups shredded sweetened coconut, toasted
• 1 cup caramel sauce (store-bought or homemade)
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips, melted (for drizzle)
• Optional: Extra caramel for drizzling

Instructions

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Make the crust: In a medium bowl, combine chocolate crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.

Make the filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream, vanilla, and salt, and mix until combined. Beat in the eggs one at a time, mixing just until incorporated.

Pour the cheesecake filling over the baked crust. Place the pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

Make the topping: Toast the coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant (about 5–7 minutes). In a medium bowl, stir the toasted coconut into the caramel sauce with a pinch of salt.

Spread the coconut-caramel topping evenly over the chilled cheesecake. Drizzle with melted chocolate and extra caramel, if desired.

Chill again briefly to set the topping before slicing and serving.

Nutritional Information (Per Serving)

Calories: 480
Protein: 6g
Fat: 32g
Carbohydrates: 43g
Sugar: 34g
Fiber: 2g

Why Samoa Cheesecake Is Worth Making

This cheesecake captures everything people love about Samoa cookies — rich caramel, sweet toasted coconut, and a touch of chocolate — but adds a creamy twist. The layered textures and contrasting flavors make every bite luxurious and deeply satisfying.

Tips for Success

• Room temperature ingredients are key for a smooth, lump-free cheesecake batter.
• Don’t overmix the batter, especially after adding eggs — it can lead to cracks.
• Use a water bath or bake with a pan of water nearby to help regulate oven humidity and prevent cracking.
• Cool gradually — abrupt temperature changes can cause the top to split.
• Toast the coconut for maximum flavor and a slightly crispy texture in the topping.
• Use high-quality caramel and chocolate for the most authentic flavor.

Samoa Cheesecake is the ultimate dessert for coconut-caramel lovers. Whether you’re making it for a holiday, potluck, or just because, this indulgent treat is guaranteed to impress. It’s a sweet celebration of textures — creamy, gooey, crunchy — all in one slice.