This Samoa Cheesecake is reminiscent of a seven-layer dip. It has a caramel cheesecake filling, fudge sauce, toasted coconut, and shortbread biscuits on top. This dessert dip is piled with your favorite Samoa Girl Scout Cookies. It’s the ideal party dip.
The worst time to go grocery shopping is during Girl Scout Cookie season. Please tell me I’m not the only one who feels terrible about not purchasing a box of cookies every time you pass a table. I am really shy and avoid eye contact at all costs, but those stupid sales ladies are too good! I always have to gently reject and continue walking. I can only have so many Girl Scout cookies in my home!
Please Around here, it’s been a week of samoa goodies. The Sinful Samoa Cake was first, followed by the Samoa Icebox Cake. We’ll round up the week with The Best Samoa Cheesecake Dip.
This Samoa Cheesecake is reminiscent of a seven-layer dip. It has all the characteristics of a samoa biscuit. The first component is a caramel cheesecake filling. Hot fudge sauce, toasted coconut, and crumbled shortbread biscuits are stacked over top.
This dip recipe will feed a large group, which is why the layers are so vital. As you make the dip, you add layers so that no one is disappointed when they get beyond the first few tastes; there’s plenty more of the wonderful stuff below.
Dessert dips are quite simple to make, even in a rush. This dip may be prepared with either Cool Whip or handmade whipped cream; I’ve included instructions for both. Allowing the cream cheese to come to room temperature, or at least softening it in the microwave, will make it much simpler to combine together.
Did you know that you could buy Toasted Coconut online? I just wish I had known this sooner! It’s incredibly simple to make toasted coconut at home, but I don’t always want to turn on the oven. To toast your own coconut, preheat your oven to 400 degrees Fahrenheit and distribute the coconut on a sheet pan. I like to line my baking sheet with parchment paper or a silpat. Simply bake it till softly golden brown.
To make this dip, divide the cheesecake filling into thirds. Layer the cheesecake, then top with toasted coconut, fudge sauce, and crushed shortbread biscuits. Repeat two more times. If you have samoa cookies on hand, chop them up and incorporate them into the dip. As dippers, I used shortbread biscuits.
This Samoa Cheesecake Dip is best served immediately since it is light and fluffy. It may, however, be prepared ahead of time and refrigerated. If you must do this, prepare ahead and remove it at least 20-30 minutes before serving so the dip is smooth and soft!
The nicest part about this dip is that it can be eaten all year! You don’t have to wait for your local Girl Scouts. You are quite welcome.
The Best Samoa Cheesecake Dip
- Author:LEE
- Prep Time:20 minutes
- Total Time:20 minutes
- Yield:10-12 servings
Description
This Samoa Cheesecake is reminiscent of a seven-layer dip. It has a caramel cheesecake filling, fudge sauce, toasted coconut, and shortbread biscuits on top. This dessert dip is piled with your favorite Samoa Girl Scout Cookies. It’s the ideal party dip.
Ingredients
- 1 cup Coconut, toasted
- 8 oz. softened room temperature cream cheese
- cup salted caramel sauce(Hersheys or other)
- 1 tablespoon heavy whipping cream
- cup powdered sugar
- 8 oz. Cool Whip, frozen or handmade whipped cream (recipe follows)
- Hot Fudge sauce (Hersheys or other)
- 8 shortbread cookies, crushed
- Cookies or pretzels to serve with the dip
Instructions
- Preheat the oven to 400 degrees Fahrenheit. 8-10 minutes, toast coconut till gently golden. Toasting is best done on a baking sheet lined with parchment paper. Allow to cool completely.
- Allow the cream cheese to come to room temperature before using it, or microwave it for 15 seconds.
- Combine the softened cream cheese, heavy whipping cream, and salted caramel sauce in a mixing bowl. For 2-3 minutes, beat on medium-high speed until smooth.
- Add the powdered sugar and mix until combined.
- Next, add the Cool Whip or homemade whipped cream (see notes for directions), and mix until completely smooth.
- 3 cup smashed shortbread biscuits.3 shredded coconut and 13 cream cheese mixture into a mixing bowl. Then add 1 more.To make the dip, use a medium-sized mixing basin and scoop 1
- Microwave the hot fudge sauce for 30 seconds, then whisk until smooth. Drizzle hot fudge sauce over the smashed cookies and stir with a knife to combine.
- Repeat these layers twice more: cheesecake, toasted coconut, hot fudge, and caramel sauce.
- Serve immediately or store in the refrigerator. Serve with pretzels or shortbread biscuits.
- Optional: Chop up samoa cookies and toss them into the cream cheese while it’s still mixing.
Notes
- Please keep an eye on the coconut since baking (toasting) times will always vary based on the quality and moisture content of the coconut.
- Refrigerate and let this dip to come to room temperature for 20-30 minutes before serving if preparing ahead of time.
- 2 cup powdered sugar and beat until firm peaks form.To create homemade whipped cream, whisk together 1 cup heavy whipping cream until soft peaks form. Add 1
Recipes from my friends:
Samoa Popcorn from Something Swanky
Samoa Muddy Buddies from Your Cup of Cake
Samoa Pretzel Sticksfrom Life Love and Sugar