Go Back

Samoa Cheesecake Cupcake Bites


  • Ingredients:
  • 1 box samoa girl scout cookies
  • 2 pounds 4 8-oz packages cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt
  • Chocolate sauce
  • Caramel Sauce
  • Sweetened Coconut
  • Directions:
  • Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
  • With an electric mixer on medium high speed beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
  • Drizzle in eggs a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
  • Divide batter evenly among cookie-lined cups filling each almost to the top. Top with sweetened coconut, and drizzle with chocolate sauce & caramel sauce.
  • Bake rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
  • Recipe adapted from Martha Stewart