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Samoa Cheesecake Dip

A dippable version of a classic Girl Scout cookie.

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Girl Scout season has become a holiday season within itself. You see the folded tables outside of stores, and you know that the wait is finally over. While cookies are alright, getting that flavor of a Girl Scout cookie goes beyond, well, a cookie is always on the mind, especially when the short-lived season is over. Enter the Samoa Cheesecake Dip. all of the essential components of a Girl Scout cookie staple but in a smooth and creamy dip.

Out of all of the Girl Scout cookies, the Samoa cookie is the crowned jewel in the collection. A rich butter-based cookie supports a caramel coconut topping and a chocolate drizzle. Getting this cookie in any way, shape, or form is always a must, especially when the Girl Scout cookie season ends. This Samoa Cheesecake Dip has all of the elements of its Girl Scout cookie form but in a rich, dippable form. A caramel-swirled whipped cream cheese base is layered with cookie crumbles and toasted coconut for a complex textural delight. A topping of chocolate sauce and toasted coconut finishes the appearance akin to its cookie counterpart.

The ingredient list is nothing out of the ordinary. The hardest thing is choosing which cookie to use as a crumble. I used a simple shortbread vanilla cookie, but anything really goes, you want a good, thick cookie crumble to mimic the shortbread cookie base of the Samoa cookie.

Start by toasting the coconut in a pan until evenly golden. I toast my coconut in a pan as it forces me to keep an eye on it. Toasting coconut in the oven is another option, but it’s very easy to forget about until it’s too late.

Next, go about whipping your heavy cream until it gets firm peaks.

In another bowl, whip the cream cheese until light and fluffy. Periodically scrape the sides and bottom of the bowl down to get even incorporation.

Once smooth, add the caramel sauce to the whipped cream alongside the powdered sugar, vanilla, and salt.

Gradually fold the whipped cream into the cream cheese mixture. Mixing in the whipped cream in three turns allows for proper combining while still maintaining the airiness of the whipped cream.

Now comes the fun part — assembling!

Add one-half the cookie crumble and one-third of the toasted coconut into the bottom of your serving bowl. Follow this up with one-third of the dip. Repeat this process —- remaining cookies, another one-third toasted coconut and one-third of the dip.

Top with the remaining dip and then garnish with the remaining toasted coconut.

Drizzled with a bit of chocolate sauce, and you have yourself one keeper of a dip recipe.

The drizzle on top is the finishing chocolatey touch to complete this Girl Scout cookie transformation. The dip is packed with complexity from the golden caramel flavors and the notes of fragrant vanilla.

Texture pops of cookie crumbles and toasted coconut make an appearance in each and every bite, thanks to the layered assembly method.

This Samoa Cheesecake Dip is great with fruit, but the cookie loop wouldn’t be complete without dipping cookies into this cookie dip.

Serves 8 to 10

20m prep time

4m cook time

Allergens: Milk, Gluten

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you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
  • 1 cup shredded coconut
  • 1 cup heavy cream
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup caramel sauce
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 8 shortbread cookies, crushed
  • Chocolate sauce, for garnish
  • Cookies and fruit, for dipping
  1. In a large skillet, toast the coconut on a low heat until golden, about 4 to 6 minutes. Set aside to cool completely.
  2. In a bowl whip heavy cream until medium peaks form, set aside.
  3. In a separate bowl beat cream cheese until light and fluffy, about 2 to 3 minutes.
  4. To the cream cheese, add in the caramel sauce, powdered sugar, vanilla, and salt, beating well to combine. Fold in whipped cream.
  5. In a large bowl assemble the dip. Add some toasted coconut and some crushed cookies into the bottom of the bowl, followed by some cheesecake mixture. Repeat this process 2 more times, garnishing with the last bit of toasted coconut.
  6. Drizzle on chocolate syrup. Serve and enjoy.

Recipe adapted from Beyond Frosting.