Tuesday, April 09, 2013

Girl Scout Week: Samoa Cheesecakes Bites

Yum

Samoa Cheesecake Bites | A cute little cheesecake dipped in chocolate and topped with caramel, coconut, and a drizzle of chocolate #dessert

As I said yesterday, Samoas are my husband's favorite Girl Scout cookie. I personally could take 'em or leave 'em. I don't like the way they get stuck to my teeth. However, I knew that I really wanted to make these little cheesecake bites. They are so cute and I knew my husband would like them. I made a double batch and brought them to our monthly FRG meeting along with tomorrow's treat too. I got the compliment - "This is the best thing I've ever put in my mouth." and it made me really happy :) I'm so used to "You're going to make me fat." - I'd much rather hear how delicious it is!


(Print)
What you need:
For the Crust:
  • 8 oz. shortbread cookies, crushed
  • 2 Tbsp. sugar
  • 4 Tbsp. butter, melted
For the Cheesecake:
  • 2 pkg. (8 oz. each) cream cheese, at room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 2 yolks
  • 2 tsp. vanilla
  • 12 Samoas, roughly chopped (or Keebler Coconut Dream cookies)
For the Topping & Bottom:
  • 1 cup coconut
  • 4 oz. chewy caramels
  • 1 Tbsp. milk
  • Pinch of salt
  • 3 oz. bittersweet or semisweet chocolate chips
Directions:
  1. For the Crust: Mix cookie crumbs and sugar. Add butter and stir to combine.
  2. Spray a mini cheesecake pan with nonstick cooking spray. Divide 1 Tbsp. crust mixture into each cup (9 total).
  3. Bake at 350* for 10 minutes; cool. Lower oven temp to 300*.
  4. For the Cheesecake: Beat together cream cheese and sugar until smooth.
  5. Add eggs, yolks, and vanilla.  Beat until smooth.
  6. Stir in cookies. Fill cups with batter.
  7. Bake for 15 to 20 minutes. Turn the oven off and crack the oven door; let sit for 15 minutes.
  8. Remove pan from oven and cool to room temperature. Then chill in fridge for 2 hours.
  9. For the Topping & Bottom: Toast coconut in a 300* oven. Watch closely because it will go from toasted to burnt quickly.
  10. Melt caramels with milk and salt in a saucepan.
  11. Add coconut and stir to combine.
  12. Place 2 tsp. coconut-caramel mixture on each cheesecake.
  13. Melt chocolate in a saucepan. Dip each cheesecake bottom into chocolate to coat, then place on a baking sheet lined with parchment paper.
  14. Drizzle top with remaining chocolate and let set. Chill until serving time.


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2 comments :

Julie said...

OMG. It's one of my favorite Girl Scout Cookies incorporated into a cheesecake treat! YES, PLEASE! Pinned to my food board!

Nicky @ Pink Recipe Box said...

These look absolutely fantastic! Love how you've made them into little stacks :)