Decadent Samoa cheesecake with creamy vanilla filling, Oreo crust, caramel, toasted coconut, and chocolate drizzle—pure dessert bliss!

Why You’ll Love This Recipe

This show-stopping cheesecake takes all the classic Samoa cookie flavors and transforms them into a decadent dessert that’s sure to impress. Here’s what makes it irresistible:

Features layers of caramel, coconut, and chocolate—just like the cookie

Uses a water bath for an ultra-creamy texture
A make-ahead dessert that’s perfect for special occasions or holidays
Sweet, rich, and indulgent, yet balanced with texture and depth

No fancy ingredients or complicated techniques required

Ingredients

Oreo cookies (for crust)
Melted butter

Pinch of salt
Neufchâtel cream cheese, softened (or regular cream cheese)
Granulated sugar

Plain or vanilla Greek yogurt
Vanilla extract
Eggs

Shredded sweetened coconut
Caramel dip or sauce
Dark chocolate

Directions

Prepare the Pan:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty foil to prepare for the water bath.
Make the Crust:
Crush Oreo cookies into fine crumbs. Mix with melted butter and a pinch of salt. Press evenly into the bottom of the springform pan. Place the pan inside a larger roasting dish.
Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until fully combined. Mix in Greek yogurt and vanilla. Add eggs one at a time, beating on low until just incorporated.

Bake the Cheesecake:
Pour the batter over the crust. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for about 90 minutes, or until the center is set but slightly jiggly. Turn off the oven and let it rest inside for 1 hour. Then cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Prepare the Topping:
Toast shredded coconut in a dry skillet over medium heat until golden, stirring frequently.
Assemble the Topping:
Spread a layer of caramel sauce over the chilled cheesecake. Mix additional caramel with the toasted coconut and spread on top.

Add the Finishing Touch:
Melt dark chocolate and drizzle over the top of the coconut layer.
Chill and Serve:
Refrigerate the finished cheesecake until ready to serve. Slice and enjoy.

Servings And Timing

Servings: 12–16 slices

Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 2 hours (plus chilling)

Variations

Mini Cheesecakes: Bake in muffin tins for individual servings
Chocolate Swirl: Add a swirl of melted chocolate into the cheesecake batter before baking
Nutty Twist: Add crushed pecans or almonds to the coconut topping for extra crunch

Salted Caramel: Sprinkle flaky sea salt over the caramel layer for a sweet-salty bite
Cookie Crust Swap: Use graham crackers or chocolate chip cookies instead of Oreos

Storage/Reheating

Storage:

Store in the refrigerator for up to 5 days, covered tightly.

Freezing:

Freeze whole or individual slices for up to 2 months. Wrap well and thaw in the refrigerator overnight before serving.

FAQs

Can I use regular cream cheese instead of Neufchâtel?

Yes, regular cream cheese works perfectly and gives an even richer texture.

Is the water bath necessary?

Yes, it helps prevent cracking and ensures a silky, even bake.

Can I use homemade caramel sauce?

Absolutely—store-bought or homemade caramel both work wonderfully.

Can I make this cheesecake without a springform pan?

It’s possible, but a springform pan makes removing the cheesecake much easier and cleaner.

Can I use unsweetened coconut?

Sweetened coconut is best for the classic Samoa flavor, but you can use unsweetened if you prefer a less sweet topping.

What’s the best way to toast coconut?

Use a dry skillet over medium heat, stirring frequently until golden. You can also toast it in the oven.

How do I know the cheesecake is done baking?

It should be set around the edges but still have a slight jiggle in the center.

Can I skip the Greek yogurt?

You can substitute it with sour cream or use full-fat yogurt for a similar texture.

How long does it need to chill?

At least 4 hours, but overnight is ideal for the best texture and flavor.

Can I make it ahead for a party?

Yes! It’s the perfect make-ahead dessert. Make up to 2 days in advance and keep refrigerated until serving.

Conclusion

Samoa Cheesecake is a dreamy dessert that brings the best of cookie nostalgia into a decadent, crowd-pleasing treat. With its creamy filling, chocolatey crust, and indulgent caramel-coconut topping, this cheesecake is as stunning as it is delicious. It’s a guaranteed hit for special occasions or whenever your sweet tooth calls for something extraordinary.

Samoa Cheesecake

Author: Chef Clara
Total Time: 2 hours
Yield: 12–16 slices

Diet: Vegetarian

Print Recipe

Description

Decadent Samoa cheesecake with creamy vanilla filling, Oreo crust, caramel, toasted coconut, and chocolate drizzle—pure dessert bliss!

Ingredients

Oreo cookies

Melted butter
Salt
Neufchâtel cream cheese, softened

Granulated sugar
Plain or vanilla Greek yogurt
Vanilla extract

Eggs
Shredded sweetened coconut
Caramel dip or sauce

Dark chocolate

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Instructions

Preheat oven to 325°F (163°C). Grease and foil-wrap a 9-inch springform pan.
Crush Oreos and mix with melted butter and salt. Press into pan bottom.

In a large bowl, beat cream cheese until smooth. Add sugar, then yogurt and vanilla. Mix in eggs one at a time.
Pour batter over crust. Place pan in a roasting dish and fill with hot water halfway up the sides.
Bake for ~90 minutes until center is nearly set. Let sit in oven 1 hour. Cool to room temp, then chill for at least 4 hours.

Toast coconut in a dry skillet until golden.
Spread caramel over chilled cheesecake, then top with caramel-coconut mixture.

Drizzle melted chocolate over top. Chill until ready to serve.

Notes

For a crisper crust, bake the crust for 8–10 minutes before adding filling.
Use store-bought caramel dip for convenience.

Dark chocolate chips melt easily for the drizzle.

Prep Time: 30 minutes
Cook Time: 90 minutes

Category: Dessert
Method: Baking
Cuisine: American