Print

The Best Samoa Cheesecake Dip

  • Author: Julianne Bayer
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10-12 servings

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

  1. 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.
  2. Allow the cream cheese to soften to room temperature or microwave for 15 seconds.
  3. Combine the softened cream cheese with heavy whipping cream and salted caramel sauce. Beat on medium-high speed for 2-3 minutes until smooth.
  4. Add the powdered sugar and beat until incorporated
  5. Next add the Cool Whip or homemade whipped cream (see instructions in the notes), stir until completly smooth
  6. 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.
  7. 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.
  8. Repeat these layers two more times: cheesecake, toasted coconut, hot fudge and finish with caramel sauce.
  9. Either serve immediately or keep refrigerated. Serve with shortbread cookies or pretzels.
  10. 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.
Recipe Card powered byTasty Recipes