Samoa Cheesecake

Samoa Cheesecake: The Ultimate Girl Scout Cookie-Inspired Dessert

I’ll never forget the first time I tasted a Samoa cookie—gooey caramel, toasted coconut, and rich chocolate in one perfect bite. So, imagine my bliss the year I stumbled onto the idea of transforming those iconic flavors into a dreamy cheesecake. Let me tell you, this Samoa cheesecake instantly became the star of my family’s dessert table. One forkful and you’re transported right back to those childhood cookie sales, only this time, it’s a luscious, creamy slice of heaven. Whether you’re a lifelong fan of Samoa cookies or just obsessed with easy cheesecake recipes, this dessert promises pure joy in every bite.

Why You’ll Adore This Samoa Cheesecake

It’s the best of both worlds: Creamy, decadent cheesecake topped with all the unforgettable flavors of Samoa cookies. If you can’t resist that magical caramel-coconut-chocolate combo (honestly, who can?), this dessert is a no-brainer.
Crowd-pleasing and impressive: When you walk in carrying a homemade Samoa cheesecake, people will ask for the recipe. It’s an absolute showstopper at potlucks, celebrations, or any gathering where you want to wow your friends and family.
Easy but feels fancy: Despite how gorgeous and indulgent this cheesecake looks, it’s totally doable—even if you’re a beginner baker. The crust uses chocolate sandwich cookies (hi, OREOs!), so there’s no need to hunt down obscure ingredients.
Nostalgic and joyful: If you grew up waiting all year for Girl Scout cookie season, this recipe will spark those warm, happy memories—now in irresistible cheesecake form.

Ingredients You’ll Need for Samoa Cheesecake

Let’s break it down. Here’s exactly what you’ll need to make this easy homemade cheesecake recipe:

2 1⁄2 cups chocolate sandwich cookie crumbs (about 26 OREOs), finely ground
Tip: I crush mine in a food processor for that perfect sand-like texture.
6 tablespoons unsalted butter, melted and cooled
Melted butter holds the crust together—don’t skip the cooling step so your crust sets perfectly!
1⁄2 teaspoon salt
The tiniest bit of salt keeps the sweetness balanced (trust me!).
32 ounces cream cheese, softened to room temperature
Room temp is key for smooth, lump-free filling. I just leave mine out for an hour beforehand.
1 1⁄2 cups granulated sugar
Sweet, but not too sweet—just right for a cheesecake lover.
1 tablespoon vanilla extract
Go for real vanilla, if possible, for the richest flavor.
4 large eggs, room temperature
Adds richness and silky texture.
1⁄2 cup sour cream + 3 tablespoons heavy cream
These two make your cheesecake so creamy, and help offset any tang.
4 to 6 cups boiling water
Needed for the water bath. It’s a little extra effort, but it guarantees that ultra-smooth, crack-free top!
2 1⁄4 cup sweetened shredded coconut
Toasted coconut is that classic Samoa touch—don’t skip it!
1 cup salted caramel sauce
Store-bought is totally fine here. I love Mrs. Richardson’s, but pick your fave.
Chocolate dessert sauce (like Ghirardelli)
For lush drizzles all over the top!
Caramel dessert sauce (like Mrs. Richardson’s or Ghirardelli)
Just a little extra, in the best way.
Samoa or Coconut Dream Cookies (for whipped topping)
Optional, but such a fun finishing touch.

Step-by-Step Guide: Making the Perfect Samoa Cheesecake

Preheat and prep:
Crank your oven to 350°F (175°C). Lightly grease a 9-inch springform pan (I use a swipe of butter on a paper towel).
Make the crust:
Blend up your chocolate cookies (using a food processor) and stir in the cooled melted butter and salt. Press that chocolaty goodness firmly into the bottom of your pan.
Tip: Use a measuring cup to get an even layer—no crumbles sneaking up the sides!
Mix the filling:
In your biggest mixing bowl, beat the cream cheese until it’s perfectly smooth—no lumps! Gradually add sugar and vanilla, then the eggs (one at a time). Stir in the sour cream and heavy cream until just combined.
Don’t overmix at this stage; it helps keep the cheesecake from cracking!
Bake in a water bath:
Pour your creamy batter over the crust. Place your springform pan inside a larger dish (I use a roasting pan) and pour boiling water in until it comes halfway up the sides.
This classic cheesecake trick gives you dreamy, custardy results—even if your oven runs a little hot.
Bake and cool:
Bake for 55–60 minutes (the center should jiggle just slightly). Turn off the oven, crack the door, and let it chill out for 1 hour.
This gentle cooling helps prevent surface cracks—so worth the extra patience.
Chill overnight:
After it’s cool to the touch, move your cheesecake to the fridge for at least 4 hours (overnight is best).
Toast the coconut:
Toss the shredded coconut into a dry skillet over medium heat and stir until golden.
Watch closely—it goes from golden to burnt quick!
Layer on the toppings:
Once chilled, spread that gorgeous salted caramel sauce over the top. Sprinkle the toasted coconut generously. Drizzle with chocolate and caramel dessert sauces.
Garnish and serve:
Right before serving, top your Samoa cheesecake with a few halved Girl Scout cookies (or Coconut Dreams) and a cloud of whipped cream.

My Secret Tips and Tricks for Samoa Cheesecake Success

Room temp ingredients are a must:
Trust me, using room temperature cream cheese and eggs makes your filling ultra-smooth and prevents little lumps (which tend to sneak in otherwise).
Don’t skip the water bath:
I know, it’s tempting, but the water bath is your secret weapon for that crack-free, creamy cheesecake. It’s worth getting an extra pan dirty!
Watch your coconut:
For the best Samoa flavor, toast your coconut just until it’s golden and fragrant—burnt coconut is a quick way to sadness.
Chill, then chill some more:
Let your cheesecake cool in the oven, then in the fridge. Rushing it can lead to cracks (we’ve all been there!). This is an easy cheesecake recipe, but it rewards patience.
Slice with a hot knife:
For those Instagram-worthy slices, dip your knife in hot water and wipe after every cut.

Creative Variations and Ingredient Swaps

Every Samoa cheesecake can be a little different, and that’s half the fun:

Switch up the base: Use vanilla wafers or a classic graham cracker crust for a twist.
Make it gluten-free: Opt for gluten-free cookies in the crust and certified GF caramel/chocolate sauces.
Swap the dairy: Full-fat Greek yogurt can stand in for sour cream if that’s what you have.
Add chocolate chips to the filling for Samoa cheesecake “bliss bombs.”
Try different toppings: Crushed pecans or walnuts add a nutty crunch, or swap in fresh berries for a summery vibe.
Go mini: Make personal-sized cheesecakes in cupcake wrappers for easy, party-perfect treats.

How to Serve and Store Your Samoa Cheesecake

Serving tips:
Slice your Samoa cheesecake cold for the cleanest pieces, but let it sit at room temp for 30 minutes before serving to get that creamy, luscious texture. Garnish right before serving so the toppings stay picture-perfect.
Storing leftovers:
Store any extra slices in an airtight container in the fridge for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before enjoying again!

(Tip: Leftover Samoa cheesecake is perfect with afternoon coffee—just saying.)

FAQs: Your Top Questions About Samoa Cheesecake Answered

How do I prevent my Samoa cheesecake from cracking?
Stick with room-temperature ingredients, don’t overmix, and be patient with oven cooling! And yes, the water bath makes a huge difference.

Can I use homemade caramel?
Absolutely! If you have a go-to salted caramel sauce, use it. Store-bought is a lifesaver when you’re short on time.

Can I make Samoa cheesecake ahead?
You bet! This homemade cheesecake recipe is perfect for making a day (or even two!) in advance. I actually think the flavor improves as it sits.

What kind of cookies work for the crust?
OREOs are classic, but any chocolate sandwich cookie works. For a nutty note, try chocolate graham crackers.

What’s the best way to toast coconut?
A dry skillet on medium heat works fastest—just keep stirring, and once it smells nutty and golden, take it off the heat ASAP.

If you love Girl Scout cookies and crave creamy, decadent desserts, this Samoa cheesecake will quickly earn a permanent spot in your recipe box. I hope it brings

Samoa Cheesecake