My family’s all time favorite Girl Scout cookie is the Samoa, but they have been available only once a year and they’re so stinkin’ expensive! So last year when another company came out with them in the grocery stores, my kids were excited. Now this year when I discovered generic versions at Aldi’s and then at Big Lots, I got excited. They’re about half the usual price when you get them at Aldi’s, even cheaper at Big Lots, and they taste fantastic!
Now when a favorite cookie can be combined with cheesecake, that has to be a winner! I made these little gems for company this weekend and they were SO delish and couldn’t be easier! A single Samoa cookie in the bottom of a muffin cup paper makes the crust. Then a simple cheesecake filling is baked on top of the cookie. Once cooled, a sprinkle of this and a drizzle of that, and you have these adorable little cheesecakes that look like you put so much effort into them. Perfect treat!
- 14-16 Samoas Girl Scout cookies, generic store bought work great
- 2-8 ounce cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup coconut flakes, toasted
- 1/2 cup milk chocolate chips or melting chocolate, melted
- 15 caramel squares or caramel ice cream topping
- 1 tablespoon heavy cream (only if using caramel squares)
Preheat your oven to 325 degrees.
Line a muffin tin with liners.
Place a Samoas cookie into the bottom of each liner.
Beat together the cream cheese and sugar until smooth.
Add vanilla and eggs until combined.
Spoon the batter over the Samoa cookies about 3/4 full.
Bake for 15 minutes or until they are set.
Let cool completely and store in the refrigerator until serving.
Top the cheesecakes with about 1 tablespoon of the toasted coconut.
If you are using the caramel squares for the drizzle, melt in the microwave with 1 tablespoon of heavy whipped cream 30 seconds at a time and stirring until smooth.
Drizzle with the melted chocolate.
Recipe from : therecipecritic.com