Samoa Cheesecake Bars
Have you tried the Samoa cheesecake bars? They have a shortbread crust, creamy cheesecake filling and topped with coconut, caramel and chocolate. A twist to the classic Samoas cookie in sliceable cheesecake form.
These cheesecake bars are perfect for making ahead a day of when you want to serve them up. A delicious cookie crust that really gives the cheesecake Samoa bars an out of this world flavor.
These Samoa Cheesecake Bars Are…
- Layers of Flavor
- Classic Samoa Toppings
- Sliceable Dessert
- Family Friendly
Ingredients Needed For Samoa Cheesecake Bars
For the full list of ingredients and recipe please scroll down to the bottom of the post!
- Butter
- Granulated Sugar
- Baking Powder
- Salt
- All Purpose Flour
- Milk
- Vanilla
- Semi-Sweet Chocolate Chips
- Cream Cheese
- Marshmallow Fluff
- Egg
- Coconut Flakes
- Caramel Sauce
- Heavy Whipping Cream
How to Make Samoa Cheesecake Bars
Full steps and directions are in the printable recipe card. This is a visual walk through on how to make these bars.
Step 1 – Start by adding butter and sugar in a bowl, and mix until creamed.
Step 2 – Then add in the dry ingredients and work till it becomes crumbled.
Step 3 – From there add in the milk and vanilla, and forming the shortbread dough.
Step 4 – Cover with plastic wrap and let chill for an hour. Then press the crust into a 9×9 pan as directed.
Step 5 – Bake the dough for 6 minutes, and then remove, and then add chocolate chips and then bake again to melt chocolate.
Step 6 – Spread the melted chocolate out evenly on top of the shortbread crust. Set aside.
Step 7 – Next in a bowl you will work on your cheesecake layer. Add in the sugar and beat it together scraping down the sides.
Add in the vanilla and marshmallow fluff. Then add in the eggs one at a time.
Pour the filling over the crust, and bake as directed.
Step 8 – Top your cheesecake once it has cooled with caramel, coconut, chocolate, and store in the fridge to set up.
Storing Cheesecake
You can store your Samoa cheesecake in the fridge in an airtight container for 4-5 days. Just slice and serve as you would like.
This cheesecake does also freeze well if you would like. Simply store your cheesecake in a freezer friendly container, and freeze 3-4 months. Then thaw in the fridge overnight when you plan to eat.
Helpful Tips For Success
- Make sure to use softened cream cheese and room temperature butter.
- If you forgot to warm up the cheesecake place in a bowl of water wrapped in the foil for 5 minutes. Use warm water not hot.
- You can change up the toppings of the cheesecake bars if you want. Even some chopped almonds would make a great crunch factor.
- Allow the bars to fully set up, or when you slice the cheesecake will not hold shape.
Recipe FAQs
You are more than welcome to do a classic graham cracker crust or even Oreo cookie crust. You do not have to do a shortbread crust.
You can double this cheesecake recipe if you would like. Just use a 9×13 pan instead of an 8×8 for the recipe. Then bake and assemble the same way.
I used sweetened coconut, but you can for sure use unsweetened flakes. Feel free to swap it out if that is all you have. The sweetened coconut will enhance the sweetness factor but it does taste delicious either way.
If you make this recipe, I would love it if you could leave a rating below in the comments and add a picture of the finished recipe!! Feel free to share it on Instagram and tag me! You can find me on Facebook and sign up for the newsletter too!
Samoa Cheesecake Bars
Ingredients
Shortbread Crust
- ½ cup butter room temperature
- ¼ cup granulated sugar
- 1/8 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Cheesecake
- 16 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 2 large eggs
Samoa Topping
- 1 ¾ cups sweetened coconut flakes
- 1 ¼ cups thick store-bought or homemade caramel sauce divided
- ½ cup semi-sweet chocolate chips
- 3 tablespoons heavy whipping cream
Instructions
Shortbread Crust
- In a large bowl, add in the butter and sugar. Beat with a hand mixer on medium speed until creamed.
- Add in the baking powder, salt, and flour. Beat until the flour is worked into the butter and becomes crumbly.
- Add in the milk and vanilla extract. Beat until the dough comes together.
- Pinch the dough together into a ball and place on a piece of plastic wrap.
- Flatten the ball into a disc and tightly wrap with the plastic wrap.
- Place the shortbread disc in the fridge to chill for 1 hour.
- Preheat the oven to 350 degrees F.
- Lightly grease a 9×9 inch square pan. Line with parchment paper and leave an overhang on two of the sides to use as a handle. You can use binder clips to keep the parchment paper folder over the edge of the pan.
- Place the chilled dough on the counter for 5 minutes to warm up so it’s more pliable.
- Place pieces of shortbread in the prepared pan. Begin pressing the pieces down and together to form an even layer that touches all of the edges and corners. If the dough gets too sticky, use a piece of wax paper to press the dough into the pan.
- Place in the preheated oven and bake for 6 minutes.
- Sprinkle the chocolate chips over the crust and place back in the oven to bake for 5 additional minutes. Leave the oven on.
- Using an angled spatula, spread the melted chocolate chips over the top of the shortbread as evenly as possible. Set aside and begin working on the cheesecake layer.
Cheesecake Layer
- In a large mixing bowl, add the cream cheese. Beat using a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl.
- Add in the sugar and continue to beat until combined. Scrape down the bowl.
- Add in the vanilla extract and marshmallow fluff. Beat until well blended.
- Add in the eggs one at a time. Beat in each egg just until combined before adding the next egg. Once each egg is beat in, scrape down the sides of the bowl.
- Pour the filling over the warm or room temperature chocolate and shortbread layers.
- Place the cheesecake in the preheated oven and bake for 20 minutes.
- Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees F and bake for another 30 minutes or until the center is set.
- Turn the oven off and allow the cheesecake to sit in the warm oven for 10 minutes.
- Remove from the oven and allow the cheesecake to cool to room temperature.
- Preheat the oven to 350 degrees F.
- Once the cheesecake is cooled to room temperature, begin working on the Samoa topping.
Samoa Topping
- Line a baking sheet with parchment paper.
- Add the coconut to the parchment lined baking sheet and spread out evenly.
- Place in the preheated oven and bake for 6 minutes. Toss the coconut and continue to bake for another 4 minutes or until toasted.
- Remove from the oven and allow to cool for 5 minutes on the baking sheet.
- Once cooled, transfer the coconut to a medium bowl.
- Add 1 cup of the caramel on top of the coconut. Stir until the coconut is thoroughly coated.
- Scoop the caramel coated coconut out onto the top of the baked cheesecake. Spread out evenly with an angled spatula.
- In a microwave-safe bowl, add in the chocolate chips and heavy whipping cream. Microwave in 30 second intervals and stir after each interval until smooth.
- Drizzle the chocolate over top of the caramel coated coconut.
- Drizzle the remaining caramel sauce on top.
- Place in the fridge to chill for at least 4 hours, but preferably overnight.
- Store in an airtight container in the refrigerator.
