Name: Samoa Cheesecake
Prep time: 30 min
Cook time: 1 h 40 min
Total time: PT-484751H40M36S
Cuisine: American
Ingredients: For the Crust:; OREO cookies (crushed); Unsalted butter (melted); Pinch of salt; Full-fat cream cheese (softened); Granulated sugar; Vanilla extract; Eggs; Sour cream (or plain Greek yogurt); Heavy cream; Sweetened shredded coconut (toasted); Salted caramel dessert sauce; Chocolate dessert sauce; Whipped topping (Cool Whip or homemade)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Cookie-Inspired decadence – Tastes just like Samoa cookies but in cheesecake form.
Layered deliciousness – Combines crunchy, creamy, chewy, and gooey textures.
Impressive presentation – A stunning centerpiece for any occasion.
Make-ahead friendly – Perfect for parties or gatherings.
Versatile – Can be adapted into a no-bake version if preferred.
Uses pantry staples – Most ingredients are easy to find.
Customizable toppings – Add whipped cream, cookie crumbs, or extra drizzle.
Creamy and rich – Made with full-fat cream cheese and sour cream.
Perfect for coconut lovers – Loaded with sweetened shredded coconut.
Guaranteed crowd-pleaser – Everyone will want a second slice.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

OREO cookies (for the crust)
Unsalted butter
Salt
Cream cheese (full fat, softened)
Granulated sugar
Vanilla extract
Eggs
Sour cream (or plain Greek yogurt)
Heavy cream
Sweetened shredded coconut
Salted caramel dessert sauce
Chocolate dessert sauce
Whipped topping (Cool Whip or homemade)
Samoa cookies or similar (Caramel deLites, Keebler Coconut Dreams)

directions

Prepare the pan: Wrap the springform pan in foil, line with parchment paper, and spray with baking spray.
Make the crust: Combine crushed OREOs, melted butter, and salt. Press into the pan and bake at 350°F for 10 minutes. Cool completely.
Make the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs. Mix in sour cream and heavy cream until thick and smooth.
Bake: Place the pan in a roasting pan. Add boiling water around the sides (for a water bath). Bake at 325°F for 1 hour 40–45 minutes.
Cool: Turn off the oven, crack the door open, and cool for 1 hour. Then refrigerate for at least 8 hours or overnight.
Toast the coconut: In a pan over medium heat, toast the shredded coconut until golden and fragrant.
Top the cheesecake: Stir toasted coconut with caramel sauce, then spread over chilled cheesecake.
Decorate: Drizzle with chocolate and caramel sauces. Garnish with whipped topping and Samoa cookies.

Servings and timing

Servings: 12 slices
Prep time: 30 minutes
Bake time: 1 hour 40 minutes
Cooling + chilling time: 9 hours
Total time: ~11 hours

Variations

No-bake version: Use a no-bake cheesecake filling and chill to set.
Mini cheesecakes: Make in muffin tins for single-serve versions.
Nutty twist: Add chopped pecans to the coconut topping.
Chocolate crust alternative: Use graham crackers with cocoa powder instead of OREOs.
Dairy-free option: Substitute with plant-based cream cheese and coconut cream.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze tightly wrapped slices for up to 3 months. Thaw overnight in the fridge before serving. Do not microwave to reheat; serve chilled.

FAQs

Can I make this cheesecake ahead of time?

Yes! It’s best when chilled overnight, making it a perfect make-ahead dessert.

What’s the best caramel sauce to use?

Use a thick dessert caramel sauce like Ghirardelli or Mrs. Richardson’s for best texture.

Can I skip the water bath?

You can, but a water bath helps prevent cracking and ensures even baking.

What if I don’t have Samoa cookies?

Use Caramel deLites, Keebler Coconut Dreams, or even chopped chocolate-caramel candies.

How do I toast coconut without burning it?

Stir constantly over medium heat and remove from heat once golden and fragrant.

Can I use a different cookie for the crust?

Yes, graham crackers or chocolate wafers work great too.

Why did my cheesecake crack?

Overmixing or skipping the water bath can cause cracking, but it will be covered by toppings!

Can I freeze the cheesecake?

Yes! Freeze whole or sliced, wrapped tightly for up to 3 months.

How long does it need to chill?

At least 8 hours in the refrigerator; overnight is ideal for best texture.

Can I use store-bought whipped cream?

Absolutely. Cool Whip or homemade whipped cream both work well.

Conclusion

Samoa Cheesecake takes everything you love about the famous cookie and transforms it into a rich, creamy dessert that’s both nostalgic and indulgent. Whether for a special occasion or just because, this show-stopping cheesecake is guaranteed to be a hit