Mini Samoa Cheesecakes

How many boxes of Girl Scout Cookies did you order this year? My heart practically skipped a beat when I saw our neighbor’s daughter approaching our door with green and purple boxes.We tried to contain ourselves and only bought four (two boxes of Thin Mints for my husband and two boxes of Samoas for me). I guess that’s a reasonable amount for two people, or a little overkill.

The Girl Scouts are geniuses and have created a cookie empire. Not only are the cookies delicious, but then they go and deliver them straight to your door. This situation they’ve got going makes it impossible for any sane person to say no. Come on! It doesn’t get any better than delivered cookies. Okay, maybe it would if they sold them throughout the year, but I’m convinced if that were the case, they wouldn’t taste as good.



Soooooo what happens when you’re out of Samoas just three days after they’re delivered (asking for a friend)? Your first option is to try and find more boxes to buy… but what if they’re all gone? What if no one will share the rest of their stash with you? Instead of panicking, I’ve got a solution. Now, this isn’t a Samoa cookie copycat recipe, it’s a Somoa cheesecake post. I will flag these do not taste exactly like the cookie, but they combine my favorite dessert with the ingredients from a Samoa and the marriage of the two is magical.



The cheesecake filling is adapted from Cooking Classy. This is the creamiest, softest cheesecake ever and it’s my go-to whenever I make mini cheesecakes. The crust is made out of Nilla wafers and butter and I topped it with Dulce de Leche, toasted coconut and melted dark chocolate.


If you end up making these mini cheesecakes, don’t forget to tag your photos with #marinamakeseats!

Samoa Mini Cheesecakes

Makes 24


  • 24 cupcake liners
  • 2 cups finely crushed Nilla Wafers
  • 7 Tbsp salted butter, melted
  • 4 8 oz pkg cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup of coconut milk
  • 1/2 cup of shredded coconut
  • 1 13 oz can of Dulce de Leche
  • 1 cup of dark chocolate melting chips, melted


Preheat the oven to 350 degrees. Line muffin tins with 24 cupcake liners.

Combine the finely crushed wafers and melted butter in a bowl until the texture resembles damp sand. Pour a heaping tablespoon into each cupcake liner and press mixture down with fingers to spread across the entire bottom of each liner. Place in the oven for five minutes.

In a small bowl, stir sugar and flour together. In a separate bowl of a standing mixer, add softened cream cheese and pour the sugar/flour mixture on top. Mix everything on medium to high speed with the whisk attachment. Next, add the eggs one at a time, followed by the vanilla, sour cream and coconut milk (make sure you shake the can very well before opening). Continue mixing and scraping the sides of the bowl to ensure everything is mixed properly. Divide the mixture among the cupcake liners and place them in the oven for 18-22 minutes. Cooking Classy notes, centers should still jiggle slightly, don’t over bake (if they begin to crack they are starting to become over baked). This is really important to remember!

While the cheesecakes are cooking, place the coconut on a baking sheet and spread it out across the pan. Place the coconut in the oven, flipping it and moving it around with a spatula every 5 minutes until it turns to a golden color (flipping it prevents it from burning). Remove from the oven when it’s golden brown and set aside to cool

Remove the cheesecakes from the oven and allow them to cool for one hour and an additional two hours in the fridge. Once they are cooled completely, top each with a teaspoon of Dulce de Leche, a generous swirl of melted dark chocolate (can be melted by placing in the microwave for about a minute or two) and top with shredded coconut.


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