These cheesecakes are everything you find in a Samoa cookie PLUS cheesecake! Uh yes, two of my favorite things ever created together in one. I’m. In. Heaven! These are definitely my favorite no bake cheesecakes I’ve made to date and they’re going to be hard to top.
So I heard when I was watching Jimmy Fallon last week that they are adding new girl scout cookie flavors this year. For me that’s really no excitement because I will forever be a Samoa Cookie lover. There’s just no topping them when it comes to Girl Scout Cookies.
They include so many of my favorite decadent treats all layered together in one incredibly delicious cookie. And If I didn’t show some self control I could probably sit down and finish a whole box by myself. My sister’s got the right idea though, she stocks half her freezer with Samoa cookies. Smart woman.
The best part about these is that they are made from scratch (minus the shortbread cookies but you get the point) so you don’t have to wait until girl scout cookie season to curb those craving!
You may have thought you couldn’t upgrade Samoa Cookies, but oh yes you can. These irresistible No Bake Samoa Cheesecakes will show you how…
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No Bake Samoa Cheesecakes
- 2/3 cup caramel sauce homemade or store-bought
- 1 cup sweetened coconut , toasted and slightly crushed
Chocolate ganache layers
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup milk chocolate chips
- 1/2 cup cup heavy cream
- 1 cup crushed shortbread cookies (I recommend using Lorna Doone, about 19 cookies)
- 2 Tbsp unsalted butter , melted
- 1 1/4 cups heavy cream
- 3/4 cup + 2 Tbsp powdered sugar
- 12 oz cream cheese , softened (don't melt)
- 1/2 tsp vanilla extract.
- Prepare caramel sauce according to directions listed (only use 2 pinches table/sea salt instead). Pour into a jar and allow to cool completely.
- For the chocolate ganache:
- Place milk and semi-sweet chocolate chips in a heat proof bowl. Heat heavy cream nearly to a boil, then pour over chocolate chips. Stir until chocolate has melted.
For the shortbread crust:
- In a bowl, using a fork, stir together crushed shortbread with melted butter until evenly moistened.
For the cheesecake filling + whipped topping:
- In a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form. Add 3 Tbsp of the powdered sugar and whip until stiff peaks form. Scoop out a heaping 1/2 cup of the whipped cream mixture, transfer to a piping bag and set aside in refrigerator (this will be for the piped cream on top of the cheesecakes). In a separate mixing bowl, whip cream cheese until smooth. Add remaining powdered sugar (1/2 cup + 3 Tbsp) and vanilla and mix to combined. Stir and fold in remaining whipped cream mixture (that which isn't being refrigerated).
- To assemble cheesecakes:
- Spoon 1 1/2 Tbsp chocolate ganache into bottom of each cup (pour right into middle so it doesn't run down sides of cup. Do a little less of each layer listed if making 8 servings). Freeze or refrigerate until firm, then pour about 2 Tbsp of the shortbread crust mixture over chocolate layer and gently spread and press into an even layer. Spoon cheesecake filling into a large pipping bag and pipe filling over shortbread crust layer. Cover with plastic wrap and chill 2 hours.
- Spoon a heaping tablespoon of the caramel sauce over cheesecake filling. Top evenly with a heaping tablespoon of the coconut mixture. Transfer remaining chocolate ganache (rewarm in microwave slightly so it's pipe-able) to a small piping bag (or small resealable bag with corner cut) and drizzle over coconut layer. Top with whipped cream mixture that was set aside. Serve within several hours of adding caramel and coconut topping.