Hi everyone, I am so excited today because this is the beginning of a brand new series on my blog and youtube channel where I am going to recreate each of the girl scout cookies as cheesecakes. I decided to start this series off with a bang with the samoa cookie!

These are my absolute favorite. For those of you that do not know, a Samoa Cookie is a shortbread cookie that is coated with chocolate on the bottom then on the top is a mixture of coconut flakes and caramel. Then it’s drizzled with more chocolate. It’s absolutely to die for.

This cheesecake is made in 2-3 steps depending on your preference. If you want to make homemade shortbread cookie dough (which I didn’t do) and/or homemade caramel (which I did do,) You would do that first as well as make the giant samoa cookie base. Then on day 2 you would make the no bake cheesecake and freeze it overnight on the crust then day 3 would be topping and eating day? Not hard work at all. Just time consuming work. And I always say, You get what you put into life. If you make a 5 minutes recipe, yes it will be quick but it will not taste at all as good as the one hour recipe. Yes there are those magical fairy recipes that take 2 minutes and taste like a 5 star meal, cooked by Chef Ramsy, but most recipes aren’t that way.

I hope you all join me for the rest of the series I am so so excited about it. I think it will be amazing. And I hope you try out this recipe. Don’t let the words “time consuming” scare you off. Get in the kitchen with the kids and have fun baking and making a mess. Have an amazing week and I’ll see you all next time. 🙂

Samoa Cheesecake

Name: Samoa Cheesecake
Prep time: 1 h
Cook time: 10 min
Total time: 11 h 10 min
Yield: 1
Ingredients: 1 Cup of Store Bought or Homemade Caramel; 1 Cup of Shredded Coconut; 1/2 of a Cup of melted semisweet chocolate; 1 cup of Heavy Cream; 3 (8oz) packs of Cream Cheese; 1 Cup of Granulated Sugar; 1/2 of a cup of Plain Greek Yogurt; 1 TBSP of Vanilla Extract; 16.5 oz of Pre-made or homemade Shortbread dough (I went with store bought pre-made); 1 Cup of Shredded Coconut; 1 Cup of Homemade or Store Bought Caramel (I made homemade); 1 1/2 melted semi-sweet chocolate chips

Yield: 1 9" Cheesecake

Prep Time: 1 hour

Cook Time: 10 minutes

Additional Time: 10 hours

Total Time: 11 hours 10 minutes

This is the Samoa cookie reinvented into a cheesecake. A Samoa cookie crust with a no bake cheesecake on top and more caramel and coconut mixed and strips of melted chocolate.

Ingredients

Crust

16.5 oz of Pre-made or homemade Shortbread dough (I went with store bought pre-made)
1 Cup of Shredded Coconut
1 Cup of Homemade or Store Bought Caramel (I made homemade)
1 1/2 melted semi-sweet chocolate chips

Cheesecake

1 cup of Heavy Cream
3 (8oz) packs of Cream Cheese
1 Cup of Granulated Sugar
1/2 of a cup of Plain Greek Yogurt
1 TBSP of Vanilla Extract

Topping

1 Cup of Store Bought or Homemade Caramel
1 Cup of Shredded Coconut
1/2 of a Cup of melted semisweet chocolate

Instructions

For Crust

Prepare a 9 " Springform pan by spraying the bottom with non stick spray and laying a parchment paper circle on the bottom.
Press the cookie dough in the bottom of the pan in an even layer.
Bake for 10 minutes or until golden brown and then let cool for 5 minutes
Meanwhile, melt a cup of the semi-sweet chocolate in the microwave in 30 second intervals ,stirring between each.
Take the giant cookie out of the pan and flip it over so that the bottom is facing up.
Paint the bottom with the melted chocolate. Place in the freezer for 10 minutes.
Flip the cookie back over and place it back in the pan.
Spread the coconut and caramel mixture on in an even layer, spreading to the edge.
Melt the remaining chocolate chips in a piping bag in the microwave at 309 second intervals, massaging the bag in between each.
snip a small tip in the bag and pipe 5 lines across the surface of the cookie.
Leave covered in the freezer until you make the no bace cheesecake filling.

For Cheesecake

Place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment.
Beat on high until you get stiff peaks. Transfer the whipped cream to a separate bowl and place it covered in the fridge until the end of the recipe.
Place the softened cream cheese in the bowl of your standing mixer fitted with a paddle attachment or regular bowl with a hand mixer.
On medium speed, beat the cream cheese until completely smooth. About 10 minutes. Scrape down the bottom and the sides of the bowl and beat again until smooth.
Add in the sugar and beat until smooth and all incorporated. Scrape down the bottom and the sides of the bowl and beat once more until smooth.
Repeat this step with the greek yogurt and the vanilla extract. Make sure the batter is completely smooth at this point before the next step.
Fold the whipped cream into the cheesecake batter.
Pour the batter onto the prepared crust. and spread it out even.
Place covered in the freezer overnight.
The next day, spread the second batch of caramel and coconut flakes on top.
Melt 1/2 cup of chocolate in a piping bag in the microwave just as you did before and then pipe five lines across the cake.
Place in the freezer for one more hour just to set that topping.

Notes

make sure you use microwave safe piping bags.

Clumsy Cakes Clumsy Cakes

Samoa Girl Scout Cookie