This delicious Samoa Cheesecake Bars recipe is the perfect combination of two loved desserts: cheesecake and Samoa Cookies!
Featuring a shortbread crust, creamy cheesecake center, and a topping of coconut, caramel, and chocolate - you won't be able to resist.
The end result is a handheld treat bursting with all the great flavors of the classic Girl Scouts Samoas Cookie.
Treat your guests or loved ones to this unique and delicious dessert today!
Ingredients for Homemade Samoa Bars
Shortbread Crust:
- ½ cup Unsalted butter- room temperature
- ¼ cup sugar
- ⅛ tsp. Baking powder
- ¼ tsp. Salt
- 1 cup All-purpose flour
- 1 Tbsp. Milk
- ¼ tsp. Vanilla
- ½ cup Dark Chocolate Chips
Filling:
- 16 oz. Cream Cheese- room temperature
- ¼ cup Granulated sugar
- 1 tsp. Vanilla extract
- 2 Eggs
- 1 cup Marshmallow fluff
Topping:
- 1¾ cup Sweetened coconut flakes
- 1¼ cup of Caramel sauce
- ½ cup Dark chocolate chips
- 3 Tbsp. Heavy cream
How to make the best Samoa cheesecake bars!
How to make the shortbread crust!
In a stand mixer or with a hand mixer, cream the butter and sugar together on medium speed until smooth.
Once smooth, add the baking powder and salt.
When mixed, add in the flour ¼ cup at a time mixing in between each increment.
The dough will appear crumbly once all the flour is mixed in.
Add in the milk and vanilla extract, and mix until fully incorporated.
Once the dough is finished, form it into a ball shape and place it on a piece of plastic wrap.
Flatten the ball into a disc shape, tightly wrap the disc in plastic wrap, and place it in the refrigerator to chill for an hour.
Once chilled, set the dough out for 5 minutes.
Preheat the oven to 350 degrees Fahrenheit.
In a prepared 9x9 cake pan, place the dough in the bottom of the pan.
Create an even layer across the bottom of the pan with your hands by pressing down the dough.
Place in the oven and bake for 6 minutes.
Once the 6 minutes are up, leave the oven set at 350 degrees and remove the crust.
Evenly distribute the dark chocolate chips over the crust and place them back in the oven for 5 minutes.
Once finished, remove the pan, and leave the oven set at 350 degrees for the cheesecake.
Using a spatula, evenly spread the melted chocolate across the top of the crust and set aside.
How to make the filling!
In a large mixing bowl, place the cream cheese and granulated sugar. Beat until creamy and smooth.
Once creamy, add the vanilla extract and eggs. Once mixed, add the marshmallow fluff.
Mix until well incorporated.
Pour the cheesecake filling over the crust and evenly distribute it.
Place in the oven and bake for 20 minutes.
Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees and bake for another 30 minutes or until the center is set.
Once the baking is complete, turn the oven off and allow the cheesecake to sit in the oven for 10 minutes.
Remove from the oven and place on a wire rack and allow to come to room temperature.
NOTE: It is crucial to follow the correct baking and cooling directions to prevent cracks in the cheesecake.
Once at room temperature prepare the topping.
Preheat the oven to 350 degrees.
Start by placing the coconut in an even layer on a baking sheet.
Place in the oven and bake for 6 minutes.
Once the 6 minutes are up, mix the coconut around and bake for another 4 minutes.
Once finished, take it out of the oven, and allow it to cool for 5 minutes.
Once cooled, place the coconut into a bowl.
Add 1 cup of the caramel sauce over the coconut and mix until the coconut is fully coated.
Drizzle the remaining ¼ cup of gooey caramel sauce over the cheesecake layer.
Pour the caramel and coconut mixture on top of the cheesecake and distribute evenly and set aside.
In a microwave-safe bowl, add the ½ cup dark chocolate chips and heavy whipping cream.
Microwave for 1 minute and mix until smooth.
Drizzle the chocolate over the coconut topping.
Place the cheesecake in the refrigerator for at least three hours to fully set.
Once chilled, cut into 12 squares and serve cold.
Store in an airtight container in the refrigerator for up to 5 days.
Equipment used:
- stand mixer or hand mixer
- large bowl
- spatula
- 9x9 cake pan (with parchment paper, optional)
- wire rack
- measuring cups/spoons
- small bowl (microwavable)
We love girl scout cookie season which was what inspired these samoa cheesecake bars, but I can't leave without showing you some of our other fave cookie dealer-inspired items.
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Samoa Cheesecake Bars
Ingredients
Shortbread Crust
- ½ cup Unsalted butter- room temperature
- ¼ cup Granulated sugar
- ⅛ tsp. Baking powder
- ¼ tsp. Salt
- 1 cup All-purpose flour
- 1 Tbsp. Milk
- ¼ tsp. Vanilla
- ½ cup Dark Chocolate Chips
Filling
- 16 oz. Cream Cheese- room temperature
- ¼ cup Granulated sugar
- 1 tsp. Vanilla extract
- 2 Eggs
- 1 cup Marshmallow fluff
Topping
- 1¾ cup Sweetened coconut flakes
- 1¼ cup Caramel sauce
- ½ cup Dark chocolate chips
- 3 Tbsp. Heavy whipping cream
Instructions
Shortbread Crust
- In a stand mixer or with a hand mixer, cream the butter and sugar together until
smooth. - Once smooth, add the baking powder and salt.
- When mixed, add in the flour ¼ cup at a time mixing in between each increment.
- The dough will appear crumbly once all the flour is mixed in.
- Addin the milk and vanilla extract, and mix until fully incorporated.
- Once the dough is finished, form it into a ball shape and place it on a piece of
plastic wrap. - Flatten the ball into a disc shape, tightly wrap the disc in plastic wrap and place in the refrigerator to chill for an hour.
- Once chilled, set the dough out for 5 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- In a prepared 9x9 cake pan, place the dough in the bottom of the pan.
- Create an even layer across the bottom of the pan with your hands by pressing down the dough.
- Place in the oven and bake for 6 minutes.
- Once the 6 minutes are up, leave the oven set at 350 degrees and remove the crust.
- Evenly distribute the dark chocolate chips over the crust and place them back in the oven for 5 minutes.
- Once finished, remove the pan, and leave the oven set at 350 degrees for the
cheesecake. - Using a spatula, evenly spread the melted chocolate across the top of the crust and set aside.
Filling
- In a large mixing bowl, place the cream cheese and granulated sugar.
- Beat until creamy and smooth.
- Once creamy, add the vanilla extract and eggs.
- Once mixed, add the marshmallow fluff.
- Mix until well incorporated.
- Pour the filling over the crust and evenly distribute it.
- Place in the oven and bake for 20 minutes.
- Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees and bake for another 30 minutes or until the center is set.
- Once the baking is complete, turn the oven off and allow the cheesecake to sit in the oven for 10 minutes.
- Remove from the oven and place on a wire rack and allow to come to room temperature.
- Topping
- Once at room temperature prepare the topping.
- Preheat the oven to 350 degrees.
- Start by placing the coconut in an even layer on a baking sheet.
- Place in the oven and bake for 6 minutes.
- Once the 6 minutes are up, mix the coconut around and bake for another 4 minutes.
- Once finished, take it out of the oven, and allow it to cool for 5 minutes.
- Once cooled, place the coconut into a bowl.
- Add in 1 cup of the caramel sauce over the coconut and mix until the coconut is fully coated.
- Pour the caramel and coconut mixture on top of the cheesecake and distribute evenly and set aside.
- In a microwave-safe bowl, add the ½ cup dark chocolate chips and heavy whipping cream.
- Microwave for 1 minute and mix until smooth.
- Drizzle the chocolate over the coconut topping.
- Follow with drizzling the remaining ¼ cup caramel sauce over the coconut topping.
- Place the cheesecake in the refrigerator for at least three hours to fully set.
- Once chilled, cut into 12 squares and serve cold.
Notes
- It is crucial to follow the correct baking and cooling directions to prevent cracks in the cheesecake.
- Store in an airtight container in the refrigerator for up to 5 days.
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