Luscious and creamy cheesecakes prefab with a samoas cooky! Lidded with toasted palm and drizzled with brownness and chocolate these are surprising!

A Samoas cake for the freshness!  Promiscuous and scrumptious.  Cookies can sort the champion crusts in being cheesecakes and pee it so more easier to just gravitation the cooky in the fly.  I topped it with any toasted palm and drizzled it with caramel and umber.  One bit into this creamy and amazing cheesecake and I was in heaven!

  • 12 Samoas Cookies, store bought is also fine
  • ½ cup sugar
  • 2 blocks 8 ounces cream cheese, softened
  • 2 egg
  • 1 cup coconut flakes, toasted
  • ½ teaspoon vanilla
  • 15 caramel squares or caramel ice cream topping
  • ½ cup milk chocolate chips, melted
  • 1 Tablespoon Heavy Cream

  1. Preheat your oven to 325 degrees. Line a muffin tin with liners. (I was able to get 12-14 mini cheesecakes. If you only want 6, half the recipe.) Place a samoas cookie into the bottom of each liner.
  2. Beat together the cream cheese and sugar until smooth. Add vanilla and eggs until combined. Spoon the batter over the samoas cookies about ¾ full just below the rim of the liner.
  3. Bake for 15 minutes until they are set. Let cool completely and store in the refrigerator until serving.
  4. Top the cheesecakes with about 1 T of the toasted coconut. If you are using the caramel squares for the drizzle, melt in the microwave with 1 T of your heavy whipped cream 30 seconds at a time and stirring until smooth. The caramel squares can tend to be thicker, so you can also drizzle with the caramel ice cream topping. Drizzle with the melted chocolate and enjoy!

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