Samoa Dessert Cheesecake Easy Recipe

Oh, friends, I’m so excited to share this recipe with you today. You know those moments when a craving hits, and it’s not just any craving, it’s a *specific* craving for something utterly decadent and comforting? For me, that craving often leads straight to the beloved Samoa cookie. That perfect combination of chewy coconut, crisp cookie base, and that irresistible chocolatey drizzle… it’s pure magic. Well, I’ve been working on a way to capture that magic in an entirely new way, and I think I’ve nailed it. This Samoa cheesecake recipe is, hands down, one of the best things I’ve ever pulled out of my oven. It’s rich, it’s creamy, it’s got all those familiar Samoa flavors, but in a format that feels both incredibly special and surprisingly doable for a weeknight treat. If you’re a fan of the cookie, or just love a truly show-stopping cheesecake, you are going to adore this. It’s quickly become a family favorite, and honestly, I’m already planning my next batch!

What Is Samoa Cheesecake?

So, what exactly is this delightful creation? Think of it as your favorite classic New York-style cheesecake, but with a serious tropical, cookie-inspired makeover. We’re talking about a rich, velvety smooth cheesecake filling infused with toasted coconut and a hint of vanilla, all nestled on a buttery, slightly crisp cookie crust that’s reminiscent of the base of a Samoa cookie. And the grand finale? A generous drizzle of luscious chocolate ganache and a final sprinkle of toasted coconut. It’s not just a cheesecake; it’s an experience! It’s essentially taking all the best parts of that iconic cookie – the nutty coconut, the graham cracker-like base, the chocolatey finish – and elevating them into a dessert that’s both familiar and excitingly new. It’s the kind of dessert that makes people ooh and aah when you bring it to the table, and you can proudly say, “I made this!”

How to Make Samoa Cheesecake

Quick Overview

Making this incredible Samoa cheesecake is a journey of simple layers, starting with a buttery cookie crust, followed by a rich, coconut-infused cheesecake filling, and finished with a decadent chocolate drizzle and more toasted coconut. The key is patient baking and cooling, which ensures that super-smooth, creamy texture everyone loves. Don’t be intimidated by the chilling time; it’s crucial for the perfect set. Trust me, the wait is more than worth it!

Ingredients

For the Cookie Crust:
2 cups graham cracker crumbs (about 14-16 full graham crackers) – I find that using the full crackers and pulsing them in a food processor gives the best texture, avoiding overly fine dust. If you can’t find graham crackers, digestive biscuits work well too.
1/2 cup unsweetened shredded coconut, lightly toasted – Toasting is KEY! It brings out such a wonderful nutty flavor. Just spread it on a baking sheet and bake at 300°F (150°C) for about 5-8 minutes until fragrant and lightly golden. Watch it closely, it burns fast!
1/4 cup granulated sugar
1/2 cup unsalted butter, melted – Make sure it’s fully melted, not just softened.

For the Cheesecake Filling:
4 (8-ounce) packages cream cheese, softened to room temperature – This is non-negotiable for a smooth batter! Cold cream cheese equals lumps, and we don’t want that. Leave it out on the counter for at least an hour, or even two if your kitchen is cool.
1 1/2 cups granulated sugar
1/4 cup all-purpose flour – A little flour helps prevent cracking.
1 teaspoon vanilla extract – Use a good quality one if you can; it makes a difference.
1/2 cup sour cream, at room temperature – Adds a wonderful tang and creaminess.
4 large eggs, at room temperature – Again, room temperature is crucial for a smooth incorporation.
1/2 cup unsweetened shredded coconut, lightly toasted (same as for the crust)

For the Chocolate Drizzle:
1 cup semi-sweet chocolate chips – You can also use chopped chocolate. The better the quality, the better the drizzle!
1/4 cup heavy cream – For a glossy, pourable ganache.

For Garnish:
1/2 cup unsweetened shredded coconut, lightly toasted

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Get your oven preheating to 325°F (160°C). This lower temperature is important for cheesecake; it bakes gently, reducing the risk of cracks and ensuring a creamy texture. You’ll need a 9-inch springform pan. To make things super easy and prevent any leaks (which we definitely don’t want!), I like to wrap the bottom and sides of the springform pan securely with a couple of layers of heavy-duty aluminum foil. This is especially important if you plan to use a water bath, which I highly recommend for the most foolproof, crack-free cheesecake. If you’re not using a water bath, just greasing the pan well is usually sufficient, but the foil provides extra peace of mind.

Step 2: Mix Dry Ingredients

In a medium bowl, combine the graham cracker crumbs, the first measure of toasted shredded coconut, and the granulated sugar. Give it all a good stir with a whisk or a fork until everything is well combined. This simple step ensures that the coconut and sugar are evenly distributed throughout the crust, giving you consistent flavor in every bite. It’s the foundation of our Samoa cheesecake, so we want it to be just right!

Step 3: Mix Wet Ingredients

Pour the melted butter into the dry ingredients. Now, use a fork or your hands to mix everything together until it resembles coarse, damp sand. You want it to hold together when you squeeze a bit in your fist. This is the perfect texture for a press-in crust. If it seems too dry, add another tablespoon of melted butter, just a little at a time, until it reaches that ideal consistency.

Step 4: Combine

Press the crust mixture firmly and evenly into the bottom of your prepared springform pan. I find using the flat bottom of a measuring cup or a flat-bottomed glass works best to get it nice and compact. Make sure it goes up the sides just a little bit, maybe about half an inch, to create a nice edge. You want a solid base for that luscious cheesecake filling. Once it’s pressed in, pop the pan into the freezer for about 10-15 minutes. This helps the crust set up and makes it less likely to crumble when you add the filling and bake.

Step 5: Prepare Filling

Now for the star of the show: the cheesecake filling! In a large bowl, using an electric mixer (a stand mixer with the paddle attachment is my go-to, but a hand mixer works just fine), beat the softened cream cheese on medium speed until it’s completely smooth and creamy, with absolutely no lumps. This might take a couple of minutes, but it’s worth the effort. Gradually add the granulated sugar and the flour, and beat until just combined. Scrape down the sides and bottom of the bowl frequently to make sure everything is getting incorporated. Next, mix in the vanilla extract and the sour cream, beating until smooth. Make sure all your ingredients are at room temperature; it truly makes a world of difference in achieving a silky-smooth texture and preventing lumps. Finally, add the eggs, one at a time, beating on low speed after each addition until *just* blended. Don’t overmix once the eggs are in – overmixing can incorporate too much air, which can lead to cracking. Stir in the second measure of toasted shredded coconut gently with a spatula, just until it’s evenly distributed.

Step 6: Layer & Swirl

Pour about two-thirds of the cheesecake batter over the chilled crust. Then, carefully spoon dollops of the remaining batter over the top. Don’t worry about making it perfect; we want a slightly swirled effect. Now, take a butter knife or a skewer and gently swirl the batters together. You can drag the knife through the batter in a zig-zag pattern, or make small circles. The goal isn’t to fully combine them, but to create beautiful ribbons of cheesecake. Be careful not to over-swirl, as you want distinct layers and swirls to show off that Samoa-inspired look. This is where you can really get creative and make each cheesecake unique!

Step 7: Bake

Now, it’s baking time! Place your foil-wrapped springform pan on a baking sheet. If you’re using a water bath (highly recommended for ultimate creaminess and crack prevention!), place the baking sheet with the pan into a larger roasting pan. Carefully pour about an inch of hot water into the roasting pan, making sure the water comes up around the sides of the springform pan, but not so high that it risks getting into the foil. Bake for 60-75 minutes. The edges should be set, but the center will still be slightly jiggly – that’s exactly what we want. It will continue to set as it cools. If you’re not using a water bath, bake for the same amount of time, keeping an eye on it. If the top starts to brown too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked, turn off the oven but leave the cheesecake inside with the door slightly ajar for about an hour. This slow cooling process helps prevent sudden temperature changes that can cause cracks. After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack. This can take a couple of hours. Once it’s at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This is crucial for the cheesecake to fully set and develop its perfect texture and flavor. While the cheesecake is chilling, prepare the chocolate drizzle. Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate chips, let it sit for 5 minutes, then whisk until smooth and glossy. Let it cool slightly until it’s a pourable, but not too runny, consistency.

Step 9: Slice & Serve

Once the cheesecake is thoroughly chilled and set, carefully run a thin knife around the edges to loosen it from the pan before unclipping and removing the springform ring. Drizzle the slightly cooled chocolate ganache generously over the top, letting it drip down the sides. Immediately sprinkle the remaining toasted shredded coconut over the chocolate. For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. Serve chilled and enjoy every decadent bite of your homemade Samoa cheesecake!

What to Serve It With

This Samoa cheesecake is so versatile, it can be the star of any table. For a simple, delicious Breakfast, a thin slice alongside a strong cup of coffee is pure bliss. The coconut and chocolate are surprisingly great with morning brew! If you’re planning a celebratory Brunch, serve it on a pretty tiered stand with some fresh berries like raspberries or blueberries. The tartness of the berries cuts through the richness beautifully. For a more formal Dessert setting, I love to serve a slice with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. A drizzle of extra chocolate sauce on the plate wouldn’t hurt either! And on those Cozy Snacks evenings when you just want something comforting, a generous wedge with a glass of cold milk is absolutely divine. My kids particularly love it this way. We’ve even had it after a hearty pasta dinner, and it feels just as appropriate as it does for a birthday party. It truly adapts to any occasion, bringing a little bit of joy and a lot of flavor wherever it goes.

Top Tips for Perfecting Your Samoa Cheesecake

I’ve made this Samoa cheesecake recipe more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you achieve cheesecake perfection. First, about the Zucchini Prep: If you’re ever making a zucchini bread or cake version, squeezing out the moisture is vital. For this cheesecake, we’re focusing on toasted coconut, so no zucchini needed here! But the toasting of the coconut is crucial. Don’t just throw it in the oven and forget about it. Spread it thinly on a baking sheet and keep an eye on it. It goes from golden to burnt in mere minutes! For Mixing Advice, remember that the key to a smooth cheesecake is gentle mixing, especially once the eggs are added. Overmixing can incorporate too much air, leading to a cakey texture and potential cracks. Scrape down your bowl often, but beat on low speed when necessary. For Swirl Customization, don’t be afraid to get a little artistic! You can create more pronounced swirls by adding extra dollops of the plain batter and gently dragging a skewer through them. Just be mindful not to overdo it; we want beautiful ribbons, not a muddy mess. When it comes to Ingredient Swaps, if you can’t find graham crackers, digestive biscuits or even shortbread cookies can work for the crust, though they’ll slightly alter the flavor profile. For the chocolate drizzle, if you prefer milk chocolate, you can use milk chocolate chips, but be aware it will be sweeter. Baking Tips are really about patience. The low and slow bake with a water bath is your best friend for preventing cracks. If you skip the water bath, keep a close eye on your oven and perhaps reduce the temperature slightly if it seems to be browning too fast. Letting the cheesecake cool gradually in the oven is also a game-changer. And for Glaze Variations, beyond the classic chocolate, you could try a caramel drizzle or even a white chocolate ganache for a different flavor profile. Just ensure your glaze has cooled enough to be drizzly but not so much that it solidifies on contact with the cold cheesecake.

Storing and Reheating Tips

Knowing how to properly store your beautiful Samoa cheesecake is key to enjoying it for days to come. If you have any leftovers (which is rare in my house!), storing it at Room Temperature is generally not recommended for more than two hours, as cheesecake contains dairy and eggs. For Refrigerator Storage, once the cheesecake has fully cooled, cover it tightly with plastic wrap, pressing it gently against the surface of the cheesecake to prevent air exposure and to keep it from drying out. It will stay delicious in the fridge for about 3 to 4 days. Make sure it’s in a clean container or well-wrapped to avoid absorbing any fridge odors. If you need to store it for longer, Freezer Instructions are your friend. You can freeze the entire cheesecake (un-cut is best for preventing ice crystals) or individual slices. Wrap it very well in several layers of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be stored in the freezer for up to 2 to 3 months. To thaw, transfer it to the refrigerator overnight. For Glaze Timing Advice, it’s best to add the glaze and final coconut topping *after* the cheesecake has fully chilled and is ready to be served or after it’s been thawed from the freezer. Applying the glaze too early to a cheesecake that is still setting or cooling could cause it to become soggy or melt unevenly.

Frequently Asked Questions

Final Thoughts

Honestly, this Samoa cheesecake recipe is more than just a dessert; it’s a little piece of joy. It takes a beloved cookie flavor and transforms it into something truly spectacular, yet it’s manageable enough for even a novice baker to tackle. The combination of the creamy cheesecake, the sweet coconut, and that rich chocolate drizzle is simply irresistible. It’s the kind of recipe that makes you feel proud and satisfied every single time you make it. If you’re a fan of this blog, you know I love sharing recipes that bring people together, and this one certainly does that. It’s perfect for sharing with friends, family, or just treating yourself because you deserve it! Don’t forget to experiment with those swirl techniques and topping variations to make it your own. I can’t wait to hear what you think and see your beautiful cheesecakes! Happy baking, everyone!

Samoa Cheesecake

A rich and creamy cheesecake with an Oreo crust, topped with toasted coconut, caramel, and a chocolate drizzle, inspired by the classic Samoa Girl Scout cookie.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Chocolate Crust

• 2.5 cups chocolate sandwich cookie crumbs (from 26 original OREO cookies, finely ground)
• 6 tablespoons unsalted butter melted and cooled
• 0.5 teaspoon salt

Cheesecake Layer

• 32 ounces cream cheese (4 8-ounce blocks, softened to room temperature)
• 1.5 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs room temperature
• 0.5 cup sour cream
• 3 tablespoons heavy cream
• 5 cups boiling water (for water bath)

Samoa Topping

• 2.25 cups sweetened shredded coconut
• 1 cup salted caramel sauce (plus more for garnish)
• Chocolate dessert sauce (in a squeeze bottle, for garnish)
• Caramel dessert sauce (in a squeeze bottle, for garnish)

Instructions

 

Preparation Steps

• Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with a parchment paper round. Wrap the outside of the springform pan with two layers of heavy duty aluminum foil. Set aside.
• In a medium bowl, combine chocolate cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand.
• Press the cookie mixture evenly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes. Remove from oven and let cool while preparing the cheesecake batter.
• Reduce oven temperature to 325°F.
• In a large bowl, beat cream cheese and granulated sugar on medium speed until smooth. Add vanilla extract and eggs one at a time, mixing on low speed until incorporated. Scrape down the sides and bottom of the bowl as needed.
• Add sour cream and heavy cream. Mix on low speed for 1-2 minutes until the batter is thick and smooth.
• Pour the cheesecake batter into the prepared springform pan and spread evenly.
• Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan to come up about 1 inch on the sides of the springform pan. Bake for 1 hour 40-45 minutes, or until the top is lightly golden and the center is barely set when gently jiggled.
• Turn off the oven heat, crack the door open about 1 inch, and let the cheesecake cool slowly in the oven for 1 hour.
• Remove the cheesecake from the oven and water bath. Remove foil. Run a thin knife around the sides of the cheesecake. Chill in the refrigerator for at least 8 hours or overnight.
• Once chilled, remove the side ring of the springform pan and transfer the cheesecake to a serving plate.
• Toast the shredded coconut in a dry skillet over medium heat for 4-6 minutes until fragrant. Let cool slightly.
• In a bowl, combine toasted coconut with salted caramel sauce until evenly mixed. The mixture should be thick.
• Dollop the coconut-caramel mixture evenly over the top of the chilled cheesecake and gently spread to an even layer using an offset spatula.
• Garnish the top with drizzles of additional caramel and chocolate sauce to resemble a Samoa cookie.

Notes

This cheesecake is rich and decadent, perfect for a special occasion. For best results, ensure all dairy ingredients are at room temperature and follow the chilling instructions thoroughly.