This Samoa Cheesecake is like a seven layer dip. It’s got a caramel cheesecake filling layered with fudge sauce, toasted coconut and shortbread cookies. It’s your favorite Samoa Girl Scout Cookies layered in this dessert dip. It’s a perfect party dip.
Grocery shopping during Girl Scout Cookie time is literally the worst. Please tell me I am not the only one who feel completely guilty for not buying a box of cookies every time you come across a table. I am so awkward and try to avoid eye contact at all costs, but those darn sales girls are too good! I always have to politely decline and immediately keep walking. There are only SO many girl scout cookies I can have in my house!
Please It’s been a week full of samoa treats around here. First up was the Sinful Samoa Cake and then came the Samoa Icebox Cake. We are going to finish off the week with The Best Samoa Cheesecake Dip.
This Samoa Cheesecake is like a seven layer dip. It’s got all the making os a samoa cookie. First there’s a caramel cheesecake filling. It’s layered with hot fudge sauce, toasted coconut and crushed shortbread cookies.
This dip recipe will serve a crowd, and that is exactly why the layers are so important in this dip. As you build the dip, you build the layers so no one is bummed when you get past those first few bites; there’s plenty more of the good stuff underneath there.
Dessert dips are so easy to throw together, even in a pinch. You can make this dip with either Cool Whip or homemade whipped cream, I’ve provided options for both. It’s best if you can allow your cream cheese to come to room temperature, or at least soften in the microwave because it will be a lot easier to blend together.
Did you know you could purchase Toasted Coconut online? I only wish I knew this earlier! Making toasted coconut at home is super easy, but I don’t always want to turn on the oven. To toast your own coconut, heat up your oven to 400°F and spread the coconut on a sheet pan. I prefer to line my pan with parchment paper or a silpat. You just need to bake it until lightly golden brown.
To build this dip, you should split the cheesecake filling into thirds. Build the layers with the cheesecake base, then top it with toasted coconut, fudge sauce and crushed shortbread cookies. Repeat two times. If you have samoa cookies at home, you can also cut them up and mix them into the dip. I used the shortbread cookies as my dippers.
I find this Samoa Cheesecake Dip is best served right away when it’s nice and soft and fluffy. However, it can also be made ahead of time and kept in the refrigerator. If you need to do this, I would plan ahead and take it out at least 20-30 minutes before serving, so the dip will be nice and soft!
The best thing about this dip is that it can be enjoyed all year round! You don’t have to wait till your local Girl Scouts come around. You’re welcome.
The Best Samoa Cheesecake Dip
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10-12 servings
- Category: No-Bake
- Method: Refrigerator
- Cuisine: American
Description
This Samoa Cheesecake is like a seven layer dip. It’s got a caramel cheesecake filling layered with fudge sauce, toasted coconut and shortbread cookies. It’s your favorite Samoa Girl Scout Cookies layered in this dessert dip. It’s a perfect party dip.
Ingredients
- 1 cup Coconut, toasted
- 8 ounces Cream cheese, softened to room temperature
- ¼ cup salted caramel sauce (Hershey’s or other)
- 1 tablespoon heavy whipping cream
- ¼ cup powdered sugar
- 8 ounces Cool Whip, thawed – or homemade whipped cream (see below)
- Hot Fudge sauce (Hershey’s or other)
- 8 shortbread cookies, crushed
- Cookies or pretzels to serve with the dip
Instructions
- Preheat oven to 400°F. Toast coconut until lightly brown 8-10 minutes. It is best to toast on a baking sheet line with parchment paper. Allow to cool.
- Allow the cream cheese to soften to room temperature or microwave for 15 seconds.
- Combine the softened cream cheese with heavy whipping cream and salted caramel sauce. Beat on medium-high speed for 2-3 minutes until smooth.
- Add the powdered sugar and beat until incorporated
- Next add the Cool Whip or homemade whipped cream (see instructions in the notes), stir until completly smooth
- To build the dip, use a medium size bowl and scoop 1/3 of the cream cheese mixture into the bowl. Next add 1/3 of your shredded coconut and 1/3 cup of crushed shortbread cookies.
- Heat the hot fudge sauce for 30 seconds in the microwave, and stir until smooth. Drizzle hot fudge sauce over the crushed cookies and swirl the mixture with a knife.
- Repeat these layers two more times: cheesecake, toasted coconut, hot fudge and finish with caramel sauce.
- Either serve immediately or keep refrigerated. Serve with shortbread cookies or pretzels.
- Optional: Cut up samoa cookies and mix into cream cheese while it is still in the mixer.
Notes
- Please watch coconut carefully- baking (toasting) times will always vary depending on the quality and moisture in the coconut.
- If making ahead of time, refrigerate and allow this dip to come to room temperature for 20-30 minutes before serving.
- To make this with homemade whipped cream, beat 1 cup of heavy whipping cream until soft peaks form. Add 1/2 cup of powdered sugar and continue beating until stiff peaks form.
Filed Under:
Recipes from my friends:
Samoa Popcorn from Something Swanky
Samoa Muddy Buddies from Your Cup of Cake
Samoa Pretzel Sticks from Life Love and Sugar
This dip looks beyond fabulous! Samoas are my favorite GS cookie and combining the flavors with cheesecake is brilliant!
This dip cannot be any more fabulous than it already is! It looks so gooey and rich – the perfect accompaniment to Samoas cookies! 🙂
How am I just catching on to Samoa week! I love me some Samoa cookies! And an easy dessert dip?! Sign me up!
Not sure if it was a misprint but i blame myself . As someone who bakes a lot I should’ve known that 15-20 minutes was way to long to toast coconut! I checked it at 9 minutes and it was brunt to a crisp. Off to the store I go. Other than that it looks amazing and must taste like heaven on earth 🙂
Hi Donna! I am sorry you had trouble, I know how annoying it is to have to go out and get another bag of ingredients. I find that toasting coconut is never the same amount of time. It totally varies depending on the coconut. If the package has been open for awhile and it’s dry, it will toast much quicker. If I spread the coconut out on the pan, it will toast quicker. I have added a note to my recipe for future readers, I really appreciate your feedback.
You are completely killing the samoa game with this!
Wowsers–just yum! This dip looks absolutely heavenly! 🙂 Pinned!
What a great idea! I love that you created one of my favorite cookies into a dip! Cannot wait to give this a try.
What an awesome week of recipes! This dip is the bomb!
Cheesecake AND SAMOAS in ONE?! I am going in!
3…2…1… FACE PLANT.
And pinning 🙂
Wow. This one wins the dessert dips contest, if there is one out there. It’s amazing!
Can you really buy toasted coconut on Amazon? I love Amazon…