Girl Scout Samoas Mini Cheesecakes
No-bake mini cheesecakes deliver a rich blend of coconut, caramel, and chocolate, mimicking a classic striped cookie.
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Instructions
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Line a 12-cup muffin tin with cupcake liners and place one caramel coconut chocolate cookie in each.
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Whip cold heavy cream until stiff peaks form.
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Beat softened cream cheese, granulated sugar, sour cream, and coconut extract until smooth.
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Gently fold the whipped cream into the cream cheese mixture.
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Evenly distribute the filling over the cookie crusts, then smooth the tops.
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Cover and refrigerate for at least 3 hours, or until firm.
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When ready to serve, remove from the tin and garnish with toasted coconut, caramel sauce, mini chocolate chips, and a quartered cookie piece.