Do Share Recipe

I have to admit, I’ve always had a soft spot for Girl Scout cookies, especially the Samoa cookies with their gooey caramel, toasted coconut, and chocolate drizzle. One day, I decided to turn that cookie love into a dessert masterpiece: a Samoa Cheesecake Recipe. After making it for family and friends, I was blown away by how rich, creamy, and indulgent it was.

It’s surprisingly simple to prepare, yet it looks and tastes like it belongs in a bakery display. Today, I’m excited to share this recipe with you, step by step. If you enjoy cookie-inspired desserts, you might also like this Cowboy Cookies Recipe for another chewy, flavorful treat.

Ingredients

Here’s what you’ll need to make this irresistible cheesecake. I’ve included tips for why certain ingredients work best. You can also experiment with different cake bases like the Red Velvet Oreo Cake Recipe for a chocolatey twist.

Cheesecake Base:

24 Oreo cookies – crushed finely to create a sturdy and flavorful crust
4 tablespoons melted butter – helps bind the cookie crust together
Pinch of salt – enhances the flavor of the crust
3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened – provides creamy texture without being too heavy
1 cup granulated sugar – balances the tartness of the cream cheese
1 cup plain or vanilla Greek yogurt – adds creaminess and a slight tang
2 tsp vanilla extract – elevates the flavor, homemade works best for depth
3 eggs – for structure and richness

Samoa Topping:

2 cups shredded sweetened coconut – toasting brings out a nutty, sweet flavor
1 3/4 cups caramel dip or sauce – can be store-bought or homemade for gooey sweetness
4 ounces dark chocolate – for drizzling and finishing

Note: Serves 12–16 slices depending on portion size.

Variations

Dairy-Free: Use coconut cream cheese and dairy-free yogurt to make this vegan-friendly
Sugar-Free: Swap granulated sugar with a natural sweetener like erythritol
Extra Crunch: Add crushed pecans or almonds to the crust for a nutty twist
Chocolate Lovers: Mix mini chocolate chips into the cheesecake filling

Cooking Time

Prep Time: 30 minutes
Cooking Time: 90 minutes
Total Time: 2 hours

Equipment You Need

9-inch springform pan – perfect for cheesecake removal
Aluminum foil – prevents water from seeping in during a water bath
Mixing bowls – for combining crust, filling, and topping
Electric mixer – ensures a smooth, lump-free filling
Spatula – for scraping bowls and spreading toppings

How to Make Samoa Cheesecake

Preparing the Cheesecake Crust

Preheat your oven to 325°F and grease a 9-inch springform pan. Wrap the pan with two layers of heavy-duty foil to prevent leaks during the water bath. Crush the Oreos finely, mix with melted butter and a pinch of salt, then press into the pan evenly.

Making the Cheesecake Filling

In a large bowl, beat the softened cream cheese with sugar until smooth. Add Greek yogurt, vanilla, and eggs one at a time, mixing gently to avoid overbeating. Pour the filling over the crust and smooth the top with a spatula.

Baking the Cheesecake

Place the cheesecake in a water bath for even baking and to prevent cracks. Bake for about 90 minutes until the center is just set. Turn off the oven and allow it to cool inside for a few minutes before removing the water bath.

Preparing the Samoa Topping

Toast the shredded coconut until golden brown for a richer flavor. Mix the toasted coconut with caramel sauce, then spread generously over the cooled cheesecake. Drizzle melted dark chocolate on top for that iconic Samoa finish.

Chilling the Cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight. This helps the flavors meld and makes slicing clean and easy.

Additional Tips for Making This Recipe Better

I always toast the coconut myself because it brings out a deeper, nuttier flavor.
I find using room-temperature cream cheese prevents lumps and gives a silky filling.
Don’t rush the chilling process; it’s key to maintaining the cheesecake’s structure.
For a smooth chocolate drizzle, melt the chocolate slowly over a double boiler.

How to Serve Samoa Cheesecake

Slice the cheesecake carefully using a warm, clean knife for neat pieces. I love garnishing mine with extra toasted coconut and a small drizzle of caramel for presentation. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent touch.

Nutritional Information

Here’s a quick snapshot of what you’re enjoying per slice:

Calories: Approximately 450–500 kcal
Protein: 7–8 g
Carbohydrates: 52 g
Fat: 25 g

Make Ahead and Storage

Storing: Keep the cheesecake covered in the refrigerator for up to 5 days to maintain freshness.
Freezing: Wrap slices individually in plastic wrap and foil to freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Cheesecake is best served chilled, so no reheating is needed. For slightly softer texture, allow it to sit at room temperature for 15 minutes.

Why You’ll Love This Recipe

Making this cheesecake is a joy, and here’s why:

Incredible Flavor: Every bite has the perfect balance of creamy, sweet, and chocolatey.
Simple Ingredients: Easy-to-find ingredients make this an accessible recipe.
Customizable: Adapt toppings and fillings to suit your taste or dietary needs.
Show-Stopping Dessert: Impress guests with a bakery-quality cheesecake at home.
Fun to Make: I always enjoy the process of layering flavors and textures—it’s almost therapeutic.

Ben Carraoli