Easy Samoa Cheesecake with Toasted Coconut and Caramel Drizzle

Inspired by the beloved cookie, this Samoa Cheesecake is a luscious, guilt-conscious dessert packed with rich caramel, toasted coconut, and a ribbon of chocolate atop a creamy cheesecake base. It’s a show-stopping treat that feels indulgent but is made with smarter ingredient choices for a balanced sweet bite.

Why You’ll Love This Recipe

Inspired by a Classic Treat: Brings the magic of Samoa cookies into cheesecake form.
Better-for-You Ingredients: Smart swaps make this dessert feel indulgent without overdoing it.
Beautiful Layers: Crunchy crust, smooth cheesecake, caramel drizzle, and toasted coconut.
Great for Gatherings: A dessert that will impress friends and family without the sugar crash.

Ingredients

For the Crust

• 3/4 cup crushed low-sugar graham crackers or digestive biscuits
• 2 tbsp light butter, melted
• 1 tbsp unsweetened cocoa powder

For the Cheesecake Filling

• 12 oz reduced-fat cream cheese, softened
• 1/2 cup nonfat Greek yogurt
• 1/4 cup sugar substitute or natural sweetener
• 2 large eggs
• 1 tsp vanilla extract

For the Topping

• 1/3 cup light caramel sauce (sugar-free or low-sugar)
• 1/2 cup unsweetened shredded coconut, toasted
• 2 tbsp dark chocolate chips, melted

Instructions

Prepare the Crust

• Preheat the oven to 325°F (163°C). Line a springform pan with parchment paper or lightly grease it.
• Mix crushed graham crackers, melted butter, and cocoa powder in a bowl until the texture resembles wet sand.
• Press into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.

Make the Cheesecake Layer

• In a mixing bowl, beat the cream cheese until smooth. Add yogurt, sweetener, eggs, and vanilla. Mix until fully combined.
• Pour the cheesecake filling over the crust and smooth the top.
• Bake for 35–40 minutes, or until the center is just set and still slightly jiggly.
• Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.

Add the Samoa Topping

• Toast shredded coconut in a dry skillet over medium heat until golden brown; let cool.
• Drizzle the cooled cheesecake with caramel sauce, then sprinkle with the toasted coconut.
• Finish with a drizzle of melted dark chocolate in thin zigzags over the top.

Nutritional Information (Per Slice, Approximate)

Calories: 190 | Carbs: 13g | Fat: 11g | Protein: 6g | Sugar: 7g | Fiber: 2g

Tips for Success

• Use Room-Temperature Ingredients: This ensures a smooth and creamy filling without lumps.
• Don’t Overbake: The center should still have a slight jiggle—this keeps the texture rich and soft.
• Cool Gradually: Sudden temperature changes can cause cracking. Let it cool at room temp before chilling.
• Customize the Topping: You can sprinkle chopped almonds or sea salt flakes for an extra twist.

Why This Recipe Works

• Layered Flavor Profile: The combo of creamy filling, crunchy coconut, and chocolate is irresistible.
• Moderate Sweetness: Sweetened just enough to satisfy without overwhelming.
• Healthier Yet Decadent: Lighter base ingredients still deliver that classic cheesecake indulgence.
• Easy Yet Elegant: Simple steps and beautiful presentation make this perfect for entertaining.

This Samoa Cheesecake is a dream for anyone who loves rich flavors but wants to keep things balanced. With its decadent topping and creamy center, it’s a dessert you’ll turn to again and again—perfect for special occasions or a cozy weekend indulgence.