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A chocolate oreo crust with creamy cheesecake in the center and topped with coconut caramel and drizzled in chocolate. All of the things that you love in a Samoa Cookie in a delicious cheesecake dessert!
Two obsessions. Cheesecake and Samoa Cookies. That isn’t a very big secret here on the blog though. I am always posting cheesecake… and I just posted a samoa thumbprint recipe the other day. It’s just something about that toasted caramel chocolate goodness that I love!
So I knew that a samoa cheesecake needed to happen. I made this mini samoa cheesecakes on the blog a couple of years ago and they were so yummy that I wanted to make a cheesecake bar. I went back and forth with having a chocolate oreo crust or making a shortbread crust and chose the oreo crust.
The result was uh-mazing!
But really. How can you go wrong with this delicious combination? And then the classic toasted coconut caramel to top the creamy cheesecake and drizzled in chocolate?
Everything about these samoa cheesecake bars are amazing. And I know that if you love samoa cookies then you are going to love these bars as well!
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Samoa Cheesecake Bars
Ingredients
Oreo Crust:
- 20 Oreos cream removed
- 5 tablespoons melted butter
Cheesecake layer:
- 2 (8-ounce) blocks softened cream cheese
- 1 large egg
- ¼ cup sugar
- 2 teaspoons vanilla extract
Coconut Caramel Layer:
- 1 (11-ounce) package soft caramels
- 3 tablespoons heavy cream
- 1 ½ cups toasted coconut
Chocolate drizzle:
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare an 8x8-inch baking dish by lining it with aluminum foil allowing the sides to overhang for easy removal.
- In a food processor, pulse the 20 Oreos cream removed into a fine crumb. In a medium-sized mixing bowl, stir the crushed cookies and 5 tablespoons melted butter together. Press into the bottom of the pan and bake for 9-10 minutes. Let cool.
- With an electric mixer whisk the 2 (8-ounce) blocks softened cream cheese, 1 large egg, ¼ cup sugar, and 2 teaspoons vanilla extract together until it has a smooth and creamy consistency.
- Spread the filling over the crust and bake it for 30-35 minutes or until cheesecake is set. Refrigerate for an hour to cool completely
- Coconut caramel layer: Add the 1 (11-ounce) package soft caramels and 3 tablespoons heavy cream to a microwave-safe bowl and cook in 30-second intervals, stirring between intervals until melted and smooth.
- Add the 1 ½ cups toasted coconut to the melted caramel and it let cool for about 10 minutes, then spread it on top of the cheesecake layer. Place back in the fridge and chill for 3 hours.
- Melt the 1 cup semi-sweet chocolate chips in a microwave-safe bowl cooking in 30-second intervals stirring between intervals until smooth. Drizzle on top of caramel. Let the finished bars sit at room temperature for a little to make them easier to cut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It looks great can’t wait to make it but some of the comments I would like to know . Do you take the middle out of the oreos and what about the comment about the caramel getting hard and couldn’t cut it and it got wet . Please let me know these two answers.
thank you
The middle out of the Oreos is total preference. I like to leave it in to help keep the Oreos together. If your caramel gets too hard then you have over cooked it. Hope you enjoy your cheesecake bars! XOXO
This is probably my new favorite dessert- SO GOOD! and easy! Thank you for sharing!
Do you remove the filling from the Oreo’s before processing into crumbs?
These are so incredible! Great job. I just can’t stop eating them.
I don’t know which layer I love most – oh right…all three of them!! I included this in a round up post to celebrate National Oreo Cookie Day http://www.vegetariant.com/11-reasons-to-love-oreo-cookies/
Hi Alyssa!!
Thank you for this delicious recipe! It was amazing! I had one question though. I am not sure if it happened to you as well or maybe you can help me with this issue. After cooling the bars in the fridge, I took it out and let it sit there for a good 30 minutes to let the caramel soften a bit. Then I cut them into bars and realize that the caramel was still very hard to cut but leaking at the same time. The taste was incredibly delicious but the bars ended up wet and soggy. It looks like there was condensation between the cheesecake and the caramel/coconut mixture. Do you have any idea why it did that and how to fix this for next time?
I don’t know if I made myself clear, but if not, please free to ask me any question.
I appreciate your help.
I let mine sit out before cutting also and found the caramel was very difficult to cut through and “squished” the cheesecake layer. They were still a hit.
Do you think these would freeze well? I’d like to make a big batch a few weeks in advance.
These look awesome. Do you use sweetened or unsweetened coconut?
Sweetened coconut flakes.
These look delicious!!! Making asap haha.
Quick question: what’s “Samoa”?
It is a girl scout cookie called Samoa Cookies. 🙂
oh yummy! These look amazing!
Oh good heavens Alyssa, these look AMAZING! I’m drooling over here! Pinning for sure. 🙂