Pin
Every bite of this Samoa-inspired cheesecake bursts with chocolate, gooey caramel, coconut, and a super smooth filling. Don't be fooled—it's a lot easier to put together than it looks. The cookie base, creamy middle, and sweet toppings always disappear first at potlucks or family events.
Tasty Ingredients
- Oreo cookies: Makes the chocolatey base for this dessert Go for regular not the double-stuffed so the crust turns out more crisp and less mushy
- Melted butter: Helps the crushed cookies stick together Make sure it's real butter for best taste
- Neufchatel cream cheese: Creamy and lighter on fat than standard cream cheese Let it warm up to soften so you don't get lumps
- Granulated sugar: Sweetens the filling Use super fine sugar for the smoothest mix
- Greek yogurt: Brings a little tang and stops things getting too heavy Pick plain or even vanilla to add some flavor lift
- Vanilla extract: Makes both the filling and topping pop with flavor Pure vanilla makes all the difference
- Eggs: Sets the cheesecake so it cuts cleanly Best results come from room temp eggs
- Shredded sweetened coconut: Adds crunchy, toasty goodness to the topping Sweetened coconut nails that cookie taste
- Caramel dip or sauce: Drippy layer of caramel on top Store bought or homemade is fine—just pourable is key
- Dark chocolate: Adds the perfect contrast so it's not overly sweet Go for a good melting chocolate bar
Step-by-Step Directions
- Finish with Chocolate:
- Melt your chocolate then pour into a zipper bag or piping bag Trim the tip to make thin lines going back and forth Top with extra caramel if you want Chill until set then slice it up
- Make the Samoa Topping:
- Stir caramel into most of the warm toasted coconut After chilling, spread a thin caramel layer over the cheesecake, then pile on the coconut caramel mix
- Toast the Coconut:
- Crank oven to 350 Spread coconut out on a pan Bake 6-10 minutes, stirring once to keep it even, until golden brown and it smells awesome Check often—it burns fast
- Cool and Chill:
- Once baking is done, pull the cheesecake out Run a knife round the edge so it doesn't stick Let it cool fully, then toss it in the fridge at least four hours or better, overnight
- Bake in Water Bath:
- Set your filled pan into a bigger pan Pour boiling water till it comes up about an inch on the sides Place low in your oven and carefully bake about an hour and a half Cake's done when just the middle jiggles a bit Leave the door cracked so it cools off slowly
- Blend the Cheesecake:
- Beat room temp cream cheese for a few minutes for zero lumps Add sugar, blend a bit more Toss in Greek yogurt and vanilla, scrape sides as needed Add eggs one by one just until mixed Don't overdo it, or the cheesecake can crack
- Make the Crust:
- Crush up your Oreos with a bag and rolling pin or food processor Stir with melted butter till it looks like damp sand and no dry spots Push it flat into the bottom of your springform pan
- Prepare the Pan:
- Wrap your springform pan in two layers of foil so steam can't sneak in during baking Helps keep the crust dry and edges creamy
Pin
How to Keep It Fresh
Wrap leftovers tight, either with foil or plastic and pop ’em in the fridge Cheesecake stays perfect for about five days If you need to keep it longer, wrap slices up by themselves and freeze for a month Thaw overnight in the fridge and you’re all set
Swaps if Needed
No neufchatel? Regular old cream cheese is fine instead For gluten free needs, just use chocolate sandwich cookies made for gluten sensitivity If you’re out of caramel, melt soft caramel candies with a splash of cream over low heat—it works just as well
How to Serve
This is rich, so it’s great all by itself with coffee or tea If you love Samoa flavors, add extra coconut on top Got a celebration? Put a big blob of whipped cream and some chocolate curls on each slice
Where This Dessert Comes From
These cookies are legendary across the US thanks to the Girl Scouts This treat borrows all the main parts—coconut, caramel, and chocolate—with a creamy center for a fun throwback twist Perfect way to bring a bit of nostalgia to any get-together
Recipe Questions & Answers
- → How can I stop my cheesecake from splitting?
Bake it in a water bath and keep from whipping the batter too much. Let the cake cool off slowly to help keep it crack-free.
- → Is it okay to switch up the crust?
Sure is! Try vanilla wafers or graham crackers if Oreo’s not your thing.
- → What's the trick for perfectly toasted coconut?
Toss coconut onto a lined tray, bake it, and give it a stir in the middle so it all browns up without burning.
- → Do I have to make caramel myself?
Nah, pick what works—store-bought saves time but homemade tastes even richer.
- → Got any tips for neat chocolate drizzles?
After melting, pour into a zip or piping bag. Snip a tiny corner and zig-zag chocolate across the top.