Samoa Cheesecake

A rich, decadent dessert inspired by your favorite cookie.

This Samoa Cheesecake brings together all the flavors of the classic Girl Scout cookie into one irresistible dessert. With a crunchy Oreo crust, smooth vanilla cheesecake, gooey caramel, toasted coconut, and a dark chocolate drizzle, every bite delivers a perfect mix of creamy, crunchy, and sweet.

Whether you’re baking for a celebration or just want to treat yourself, this cheesecake is a showstopper that’s surprisingly simple to make. It uses a water bath method for a smooth bake and layers of toppings for bold flavor and beautiful presentation.

Why You’ll Love It

Inspired by Samoa cookies — the ultimate cookie-turned-cake.
Creamy cheesecake base with vanilla and Greek yogurt.
Caramel coconut topping adds texture and sweetness.
Chocolate drizzle finishes it off with flair.
Great for holidays, birthdays, or any time you crave something special.

Ingredients

Crust:

24 Oreo cookies
4 tablespoons unsalted butter, melted
Pinch of salt

Cheesecake Filling:

3 (8 oz) bricks Neufchâtel or cream cheese, softened
1 cup granulated sugar
1 cup vanilla or plain Greek yogurt
2 teaspoons vanilla extract
3 large eggs

Topping:

2 cups shredded sweetened coconut
1 3/4 cups caramel sauce (store-bought or homemade)
4 oz dark chocolate, melted

How to Make Samoa Cheesecake

1. Prep the Pan

Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty aluminum foil to prevent water from leaking in.

2. Make the Crust

Crush Oreo cookies in a food processor until fine. Stir in melted butter and a pinch of salt. Press firmly into the bottom of the pan. Place in a roasting pan for a water bath.

3. Make the Filling

In a large bowl, beat the cream cheese until smooth. Add sugar and beat again. Mix in Greek yogurt and vanilla. Beat in the eggs one at a time on low speed until just combined. Pour into the prepared crust.

4. Bake

Place the springform pan in the roasting pan and pour boiling water around it to create a water bath. Bake for 1 hour 30 minutes, until just set with a slight jiggle. Turn off oven, crack the door, and let it sit for 1 hour.

Remove, run a knife around the edge, and let cool completely. Chill for at least 4 hours or overnight.

5. Toast Coconut

Preheat oven to 350°F. Spread coconut on a lined baking sheet. Toast for 6–10 minutes, stirring halfway, until golden.

6. Make the Topping

In a bowl, mix 1 cup caramel with toasted coconut. Spread the remaining 3/4 cup caramel over the chilled cheesecake, then spoon the coconut mixture on top.

7. Drizzle and Serve

Drizzle melted dark chocolate over the top. Chill again for 15–30 minutes to set the topping before slicing and serving.

Tips and Variations

Don’t overbeat the batter to avoid cracking.
Use full-fat cream cheese for the best texture.
Try milk chocolate if you prefer a sweeter finish.
Top with Samoa cookie crumbs for extra flair.

Storage

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze individual slices or the full cake wrapped well for up to 1 month. Thaw overnight before serving.