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Samoa Cheesecake Recipe
Ben Carraoli

Samoa Cheesecake 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.
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate the cheesecake for at least 4 hours or overnight. This helps the flavors meld and makes slicing clean and easy.

Notes

  • 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.