|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 1g||4%|
|Total Sugars 25g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These individual cheesecakes are a great recipe to make with kids. They are mini-sized for children to enjoy, plus they are no-bake so there's no need to even turn on the oven. This recipe uses one whole box of the Girl Scout Samoas cookies. One box contains 15 cookies and 12 of them are placed in the bottom of a cupcake pan and used as the mini cheesecake crusts. The other three are cut into quarters and placed on top of each mini cheesecake as a garnish. The cheesecakes are also topped with toasted coconut, a drizzle of caramel, and mini chocolate chips. That signature Samoas flavor combination is overflowing in every bite!
When you make this recipe using the Girl Scout Samoas cookies you can feel proud that not only are you preparing a delicious treat, but you are also helping girls learn business ethics that will serve them throughout their lives. The annual Girl Scout cookie sale teaches girls the importance of keeping their word, doing the right thing, and being fair through customer service,
For the Mini Cheesecakes:
12 Samoas Girl Scout Cookies
1/2 cup heavy whipping cream
1 (8-ounce) package cream cheese, room temperature
1/4 cup granulated sugar
1 tablespoon sour cream
1/2 teaspoon coconut extract
For the Toppings:
1/4 cup toasted, shredded coconut
1/4 cup caramel sauce or caramel ice cream topping
1/4 cup mini chocolate chips
3 Samoas Girl Scout Cookies, cut into quarters
Steps to Make It
Gather the ingredients.
Place cupcake liners in a 12-cup muffin tin. Place one Samoas Girl Scout Cookie in each.
Whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside
Beat the softened cream cheese, granulated sugar, sour cream, and coconut extract together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Use a spoon or piping bag to evenly distribute the filling over the Girl Scout cookie crusts.
Smooth out and flatten the filling in each cup.
Cover with plastic wrap and refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. The filling should be firm. Keep refrigerated until ready to serve.
When ready to serve, remove the cheesecakes from the muffin tin. To decorate, top each cheesecake with a sprinkle of toasted coconut, a drizzle of caramel sauce, and a sprinkle of mini chocolate chips. Then top each cheesecake with a quartered piece of the cookie.
Girl Scout Cookie Names
Why do some Girl Scout Cookies have different names?
Girl Scout cookies are produced by two bakeries. That’s why some of the cookies have two different names! Whether the box says Samoas or Caramel deLites, the two cookies are similarly delicious.