Name: SAMOA CHEESECAKE Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 24 Oreo cookies; 4 Tablespoons melted butter; Pinch of salt; 3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened; 1 cup granulated sugar; 1 cup plain or vanilla Greek yogurt; 2 tsp. vanilla extract, store-bought or homemade; 3 eggs; 2 cups shredded sweetened coconut; 1 3/4 cups caramel dip or sauce; 4 ounces dark chocolate

This rich, showstopping SAMOA CHEESECAKE is every dessert lover’s dream: a luscious vanilla cheesecake on a chocolatey Oreo crust, all crowned with sticky caramel, toasted coconut, and dark chocolate. Inspired by those irresistible Girl Scout Samoa cookies (or Caramel Delights, if you know them by that name), this cheesecake brings together all your favorite flavors and textures in every decadent bite. A true celebration dessert, it’s just as fun to share with friends as it is to keep for yourself with a secret fork in the fridge!

Ingredients You’ll Need

Building a SAMOA CHEESECAKE is surprisingly simple, but every ingredient works together to create its signature taste and dreamy look. Pick the best you can find, and don’t skip toasting that coconut—it makes all the difference!

Oreo cookies: Crushed cookies form the bold, chocolatey base and add crunch to every slice—no need to separate the filling, just crush as-is!
Melted butter: Keeps the crust rich, crisp, and totally decadent.
Pinch of salt: A little salt balances all the sweet caramel and chocolate flavors beautifully.
Neufchatel (low-fat cream cheese): This soft cheese makes the cheesecake perfectly creamy but a touch lighter than traditional recipes.
Granulated sugar: Sweetens the cheesecake batter for that classic, pure flavor.
Plain or vanilla Greek yogurt: Adds tang, lightness, and richness to your batter—don’t skip it!
Vanilla extract: Just a splash brings out those bakery-style flavors that make cheesecakes shine.
Eggs: They hold everything together and give that silky, sliceable texture.
Shredded sweetened coconut: Toasted to golden perfection, it’s the iconic topping that truly makes this a Samoa treat.
Caramel dip or sauce: Acts as the sticky, gooey glue for the coconut and gives you all those caramel-cookie vibes.
Dark chocolate: Drizzled on top, this gives you that striking Samoa cookie look and balances sweetness with a little bitterness.

How to Make SAMOA CHEESECAKE

Step 1: Prepare the Pan and Oven

First things first: preheat your oven to 325°F, then grease your 9-inch springform pan so the cheesecake slips out with ease later. Wrap the pan’s outside in two layers of heavy-duty foil—this will protect your glorious cheesecake from any sneaky water that might try to get in during baking. No gaps allowed! This little bath is a pro move for the silkiest results.

Step 2: Make the Oreo Crust

Add those Oreo cookies straight into your food processor, and pulse until you’ve got fine, chocolatey crumbs. Or, give them a good bash in a zip-top bag with a mallet for a little stress relief! Pour in your melted butter and a pinch of salt, blend again, and your crust is ready. Press this mixture firmly into the base of your pan. Set the pan inside a larger roasting or baking dish if you’re doing a water bath—this keeps baking even and prevents cracks. Pop the kettle on, you’ll need boiling water soon!

Step 3: Mix the Cheesecake Filling

Grab your electric mixer and start with the neufchatel cream cheese, beating it smooth for about 3 minutes. Pour in the sugar, beat for another minute, then add the yogurt and vanilla, blending just until everything looks dreamy and luscious. Crack in the eggs one by one, mixing gently after each. Don’t overmix here—just enough so it’s combined. This keeps your SAMOA CHEESECAKE extra creamy and crack-free. Pour this cloudlike batter onto your Oreo crust.

Step 4: Bake the Cheesecake in a Water Bath

Move your double-panned cheesecake to the lower third of your oven. Carefully pour boiling water into the larger pan to about an inch up the sides—this water bath means no dry, sad cheesecakes ever again. Bake for 1 hour and 30 minutes. You’ll know it’s done when just the center still jiggles slightly (like Jello, not soup!). Turn off the oven and crack the door open. Let it rest another hour in there to minimize cracks.

Step 5: Cool and Chill Completely

Remove your cheesecake and gently run a knife around the edges—this helps it release without sticking. Now, let it come to room temperature, and then chill for at least 4 hours, or overnight if you’re a planner. Patience really pays off here: the SAMOA CHEESECAKE sets up beautifully and will slice like a dream.

Step 6: Toast the Coconut and Mix Topping

Kick your oven up to 350°F. Spread the shredded coconut on a parchment- or foil-lined baking sheet and toast for 6 minutes, stir, and toast another 3–4 minutes until it’s evenly golden (watch it closely, coconut can burn quickly!). While still warm, toss with 1 cup caramel sauce, making sure every strand gets a sticky, sweet coating.

Step 7: Assemble the SAMOA CHEESECAKE Topping

Spoon half a cup of caramel sauce onto your perfectly chilled cheesecake and smooth it out. Pile on that decadent coconut-caramel mixture and press gently to cover the whole top. Melt your dark chocolate, pour into a piping or zip-top bag, and drizzle in classic Samoa-style stripes. Do the same with any extra caramel sauce. Chill for 15 more minutes so everything sets—and then, slice and serve!

How to Serve SAMOA CHEESECAKE

Garnishes

This is the part where you get to be a little extra! Top each slice with a sprinkle of extra toasted coconut, a drizzle of caramel or melted dark chocolate, or even a small dollop of whipped cream. If you really want to lean into the Samoa inspiration, crown each piece with a mini Samoa cookie for that wow-factor effect.

Side Dishes

SAMOA CHEESECAKE is a superstar all on its own, but if you’d like to balance all that richness, pair with a side of fresh berries, a simple fruit salad, or a scoop of vanilla bean ice cream. A pot of strong coffee or a glass of milk work wonders, too—perfect for cutting through all that caramel and chocolate goodness.

Creative Ways to Present

Try slicing your SAMOA CHEESECAKE into petite bars or bite-sized squares for parties, and serve layered on a pretty tray. Go for a sundae bar idea and offer cheesecake cubes with bowls of extra caramel, coconut, and dark chocolate for DIY toppings—kids and adults alike will never forget it! Individual mini cheesecakes are also adorable and travel beautifully for potlucks or bake sales.

Make Ahead and Storage

Storing Leftovers

The beauty of SAMOA CHEESECAKE? It keeps incredibly well. Store slices (or the whole cake) tightly covered in the refrigerator for up to 5 days. The flavors just keep mingling and getting better, and the crust will stay deliciously firm if wrapped well.

Freezing

Want to savor SAMOA CHEESECAKE weeks from now? Freeze it! Wrap individual slices tightly in plastic wrap, then foil, and pop into a zippered freezer bag. It’ll keep for up to 2 months. For the best texture, freeze without the coconut-caramel topping and add it after thawing, but the whole slice freezes surprisingly well, too!

Reheating

While cheesecake is best served cold or at cool room temperature, you can take the chill off by letting slices sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as it can melt the lovely topping and change the texture.

FAQs

Can I make this SAMOA CHEESECAKE gluten-free?

Absolutely! Simply swap the Oreo cookies for your favorite gluten-free chocolate sandwich cookies, and double-check that your caramel and chocolate are certified gluten-free. Everything else is naturally safe for gluten-sensitive guests.

What if I don’t have a water bath pan?

No problem! Place a pan of hot water on the rack beneath your cheesecake during baking—this will add moisture to your oven and prevent the top of your SAMOA CHEESECAKE from cracking, even without a full water bath.

How do I toast coconut perfectly without burning it?

Keep a close eye and stir halfway through! Coconut goes from golden to burnt fast, so check it after 6 minutes and stir evenly to toast every piece. The golden-brown color means max flavor without any bitterness.

Can I use regular cream cheese instead of neufchatel?

Yes, go right ahead! Regular cream cheese will give you a slightly richer and denser cheesecake, while neufchatel keeps it lighter. Both options taste wonderful in the SAMOA CHEESECAKE.

My cheesecake cracked—what should I do?

Don’t stress at all! The glorious caramel coconut topping will cover any imperfections. Still, to avoid cracks next time, use a water bath and let the cheesecake cool gradually in the oven before moving it to the counter.

Final Thoughts

This SAMOA CHEESECAKE is the ultimate homemade dessert victory—indulgent, nostalgic, and absolutely gorgeous at any celebration. If you’ve ever loved the cookies, you’ll love every bite. Invite friends over, share a slice (or two), and don’t be surprised when everyone asks for the recipe!