No Bake Samoa Cheesecakes

01.13.2015

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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.

No Bake Samoa Cheesecakes | Cooking Classy

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.

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No Bake Samoa Cheesecakes | Cooking Classy

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…

No Bake Samoa Cheesecakes | Cooking Classy

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No Bake Samoa Cheesecakes

The beloved flavors of samoa cookies meet the flavor of cheesecake for an enticing dessert that everyone will love!

Course: Dessert
Cuisine: American
Keyword: Samoa Cheesecake
Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 8
Author: Jaclyn

Ingredients

Caramel sauce

  • Recipe here (only use 2 pinches salt)

Coconut layer

  • 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

Shortbread crust

  • 1 cup crushed shortbread cookies (I recommend using Lorna Doone, about 19 cookies)
  • 2 Tbsp unsalted butter , melted

Cheesecake filling

  • 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.

Instructions

  1. Prepare caramel sauce according to directions listed (only use 2 pinches table/sea salt instead). Pour into a jar and allow to cool completely.
  2. For the chocolate ganache:
  3. 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:

  1. In a bowl, using a fork, stir together crushed shortbread with melted butter until evenly moistened.

For the cheesecake filling + whipped topping:

  1. 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).
  2. To assemble cheesecakes:
  3. 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.
  4. 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.
  5. Recipe source: Cooking Classy
No Bake Samoa Cheesecakes | Cooking Classy

20 comments

  • pictaram: The cheesecakes look so great!! I love no-bake recipe :D Thank you for sharing! April 12, 2018 at 5:57am Reply

  • Meriem @ Culinary Couture: Perfection in a cup! January 16, 2015 at 11:08pm Reply

  • Diane: These look great!

    What size are the cups that you used? January 15, 2015 at 5:31pm Reply

    • Jaclyn: They were about 8 oz I believe. The 9 oz plastic cups you can find at grocery stores also work great. January 15, 2015 at 5:37pm Reply

  • Carol: They look wonderful! What size are the cups you are using? Do you think this would also work in one serving dish where one could serve themselves and if so any suggestions on what kind and size of dish to use? January 15, 2015 at 5:29am Reply

    • Jaclyn: I believe they were 8 oz cups. I probably wouldn’t do it in one big dish because it would be pretty messy, I’d just recommend getting the 9 oz disposable cups from the store instead. January 15, 2015 at 9:12pm Reply

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