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Samoa Cheesecake Cupcakes
Samoa Cheesecake Cupcakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
300 minutes
Indulgent mini cheesecakes with a delicious Girl Scout Samoa cookie crust and a generous sprinkle of toasted coconut on top.
Ingredients:
  • 0.66666668653488 cup sweetened flaked coconut
  • 1 (7 ounce) box caramel and toasted coconut cookies (such as Girl Scout Samoas®)
  • 1 (8 ounce) package cream cheese, at room temperature
  • 0.5 cup white sugar
  • 1 tablespoon coconut extract
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon amaretto liqueur
  • 0.25 teaspoon almond extract
  • 2 eggs, at room temperature, lightly beaten
  • 0.5 cup sour cream
  • 1 cup whipped cream
Instructions:
  • Toast coconut in a skillet over medium heat until fragrant and golden, about 5 minutes. Remove from heat.
  • Preheat the oven to a cozy 275 degrees F (135 degrees C. Line 12 muffin cups with paper liners and tuck one cookie into the bottom of each cup.
  • In a bowl, use an electric mixer to blend cream cheese until smooth and creamy. Gradually mix in sugar, coconut extract, vanilla extract, amaretto liqueur, and almond extract until well combined. Slowly add eggs to the mixture, beating and scraping the sides after each addition until smooth. Blend in sour cream and salt until fully incorporated. Fill prepared muffin cups almost to the top with the cream cheese mixture.
  • Place the cheesecake in a preheated oven and bake for 11 minutes. Rotate the pan and bake for an additional 11 to 14 minutes until the cheesecake is set. Allow the cheesecake to cool in the pan on a wire rack for 15 minutes. Then transfer to a plate and refrigerate for at least 4 hours until chilled.
  • Garnish each cheesecake with a dollop of fluffy whipped cream and a generous sprinkle of toasted coconut.

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