Samoa Cheesecake is a decadent, no-bake dessert that combines the rich, creamy texture of cheesecake with the irresistible flavors of a Samoa cookie (also known as a Girl Scout Cookie). The crunchy, buttery crust is topped with a creamy cheesecake filling, then finished with a layer of toasted coconut, caramel, and chocolate drizzle. This dessert is an indulgent treat that will satisfy your sweet tooth and impress guests at any occasion.

Why You’ll Love This Recipe

If you love the classic Samoa cookie, you’ll absolutely adore this cheesecake! The blend of creamy cheesecake filling with the toasted coconut, gooey caramel, and chocolate drizzle creates the perfect combination of textures and flavors. It’s a no-bake dessert that’s incredibly easy to make yet looks impressive enough for special occasions. Perfect for a summer treat, holiday parties, or any time you want to enjoy a rich and satisfying dessert without turning on the oven.

Samoa Cheesecake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 cups graham cracker crumbs
1/2 cup unsweetened shredded coconut, toasted
1/4 cup sugar
1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

For the topping:

1 cup unsweetened shredded coconut, toasted
1/2 cup caramel sauce (store-bought or homemade)
1/4 cup semisweet or milk chocolate chips
1 tablespoon coconut oil (for melting the chocolate)

Directions

Make the crust:

Toast the coconut: Preheat your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet in an even layer and toast it for about 5-7 minutes, stirring halfway through, until golden brown. Be sure to watch it closely to prevent burning. Set aside to cool.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, toasted coconut, sugar, and melted butter. Stir until everything is evenly coated. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to pack it down tightly.
Chill the crust: Place the crust in the refrigerator for about 30 minutes to firm up while you prepare the cheesecake filling.

Make the cheesecake filling:

Mix the cream cheese: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream too much.
Fill the crust: Once the crust has chilled, spread the cheesecake filling evenly over the graham cracker crust. Smooth the top with a spatula.
Chill the cheesecake: Place the cheesecake in the refrigerator for at least 4 hours, or overnight, to allow it to set properly.

Make the topping:

Toast the coconut: While the cheesecake is chilling, toast the remaining shredded coconut (if not already done). Spread it on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until golden brown, stirring halfway through.
Drizzle with caramel: Once the cheesecake is fully set, drizzle a generous layer of caramel sauce over the top of the cheesecake, leaving some areas uncovered for the coconut and chocolate drizzle.
Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring after each, until smooth. Drizzle the melted chocolate over the caramel and coconut layer.
Top with toasted coconut: Sprinkle the toasted coconut evenly over the cheesecake, pressing it lightly into the caramel and chocolate drizzle to help it stick.

Serve:

Slice and serve: Once the cheesecake is fully assembled and chilled, remove it from the springform pan and transfer it to a serving platter. Slice and serve, making sure to get a bit of everything in each bite.

Servings and Timing

Servings: Makes 10-12 slices.
Prep time: 20 minutes (plus chilling time)
Total time: 4-6 hours (including chilling time)

Variations

Add a bit of rum: For a fun twist, you can add a splash of dark rum to the cheesecake filling for a little extra depth of flavor.
Use different cookies: Instead of the graham cracker crust, use crushed shortbread or vanilla wafers for a different base flavor.
Caramel and Nut Variation: Add chopped pecans or walnuts to the topping along with the toasted coconut for an added crunch.

Storage/Reheating

Storage: Leftover Samoa cheesecake can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to keep it chilled as it contains dairy.
Freezing: You can freeze the cheesecake for up to 2 months. Wrap it tightly with plastic wrap and foil, then place it in an airtight container or freezer bag. Thaw in the refrigerator overnight before serving.
Reheating: There’s no need to reheat this dessert—it’s best served cold, straight from the fridge.

FAQs

1. Can I use a different type of crust?

Yes, you can use any type of crust you prefer, such as a chocolate cookie crust, shortbread, or even a nut-based crust. Just be sure to adjust the proportions as needed for the crust type.

2. Can I make this cheesecake without caramel?

Yes! If you prefer, you can skip the caramel layer and just top the cheesecake with the toasted coconut and chocolate drizzle for a lighter version.

3. Can I make this a baked cheesecake?

While this recipe is for a no-bake cheesecake, you could adapt it to a baked version. If baking, you would need to bake the crust, then bake the cheesecake filling at 325°F (165°C) for about 45 minutes until set. Allow it to cool completely before adding the toppings.

4. Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly for this recipe. Just be sure to use a high-quality caramel sauce for the best flavor.

5. Can I make the cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead of time. It needs to chill for at least 4 hours, but it can be made up to 2 days in advance, making it a great make-ahead dessert.

6. How do I cut clean slices of cheesecake?

To cut clean slices, dip your knife in warm water between cuts, and wipe it clean after each slice. This helps prevent the cheesecake from sticking to the knife and gives you a smoother edge.

Conclusion

Samoa Cheesecake is an indulgent, no-bake dessert that combines the beloved flavors of Samoa cookies with the smooth, creamy goodness of cheesecake. With its rich, caramel, coconut, and chocolate layers, it’s sure to impress at any gathering or special occasion. This easy-to-make dessert is the perfect treat for cookie lovers and cheesecake fans alike!

Samoa Cheesecake

Why You’ll Love This Recipe