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Samoa Cheesecake Cupcakes

A samoa cheesecake cupcake cut in half showing the creamy filling, caramel, chocolate drizzle, and toasted coconut topping.
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Make these decadent Samoa Cheesecake Cupcakes that combine a buttery crust, creamy cheesecake filling, salted caramel swirl, toasted coconut, and a chocolate drizzle for a dessert inspired by the Girl Scout cookie.

Ingredients

  • For the Crust: 1 1/2 cups shortbread cookie crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 1 (8 ounce) package cream cheese, softened, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
  • For the Caramel Topping: 1/2 cup packed light brown sugar, 1/4 cup heavy cream, 4 tablespoons unsalted butter, 1/4 teaspoon salt
  • For the Toasted Coconut: 1 cup sweetened shredded coconut
  • For the Chocolate Drizzle: 1/2 cup semi-sweet chocolate chips, 1 teaspoon coconut oil
  • For Assembly: 12 standard cupcake liners

Instructions

  1. Prepare the crust: Preheat your oven to 325 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners. In a medium bowl, mix the cookie crumbs, 1/4 cup sugar, and melted butter until combined. Press about 1 1/2 tablespoons of the mixture firmly into the bottom of each lined cup. Bake for 8 minutes. Let cool slightly.
  2. Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in the egg and vanilla extract until just combined. Do not overmix.
  3. Assemble and bake: Spoon the cheesecake filling over the cooled crusts, filling each liner about two-thirds full. Bake for 18 to 20 minutes, or until the edges are set but the centers still jiggle slightly. Turn off the oven, crack the door open, and let the cupcakes cool in the oven for 30 minutes. Remove and cool completely on a wire rack.
  4. Toast the coconut: Spread the shredded coconut on a baking sheet. Bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely, until golden brown. Set aside.
  5. Make the salted caramel sauce: In a small saucepan over medium heat, melt the brown sugar, heavy cream, butter, and salt. Stir constantly until the mixture comes to a boil. Reduce heat and simmer for 1 minute, stirring. Remove from heat and let cool slightly.
  6. Prepare the chocolate drizzle: Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until smooth.
  7. Finish the cupcakes: Once the cupcakes are completely cool, top each one with a spoonful of the cooled salted caramel sauce. Sprinkle generously with the toasted coconut. Drizzle with the melted chocolate. Chill for at least 1 hour before serving for the best texture.

Notes

  • For a more authentic Samoa flavor, use a shortbread cookie that contains macadamia nuts for the crust base.
  • If you prefer a no-bake cheesecake topping, chill the filled cupcakes for 4 hours instead of baking them.
  • You can make the caramel sauce ahead of time; store it covered in the refrigerator and reheat gently before using.

Nutrition

Find it online: https://cookingbycarla.com/samoa-cheesecake-cupcakes-recipe/