These Samoa Cheesecake Cupcakes are a delightful twist on the classic Girl Scout cookie. A creamy cheesecake filling is nestled in a chocolate cookie crust and topped with caramel, coconut, and chocolate drizzle. These cupcakes are perfect for any occasion and sure to impress your friends and family. Enjoy the irresistible combination of flavors and textures in each bite!
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup caramel sauce
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Directions
- Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of each cupcake liner to form the crust.
- In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Spoon the cream cheese mixture over the cookie crusts, filling each cupcake liner about 3/4 full.
- Bake for 20-25 minutes, or until the cheesecake is set and slightly firm to the touch. Remove from the oven and let cool.
- Once cooled, drizzle caramel sauce over each cheesecake cupcake. Sprinkle shredded coconut on top, followed by a handful of chocolate chips.
- Let the cupcakes chill in the refrigerator for at least 2 hours to allow the flavors to meld and the caramel to set.
- Serve chilled and enjoy!
