Samoa Cheesecake Bites
What you need:
For the Crust:
- 8 oz. shortbread cookies, crushed
- 2 Tbsp. sugar
- 4 Tbsp. butter, melted
For the Cheesecake:
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 2/3 cup sugar
- 2 eggs
- 2 yolks
- 2 tsp. vanilla
- 12 Samoas, roughly chopped (or Keebler Coconut Dream cookies)
For the Topping & Bottom:
- 1 cup coconut
- 4 oz. chewy caramels
- 1 Tbsp. milk
- Pinch of salt
- 3 oz. bittersweet or semisweet chocolate chips
Directions:
- For the Crust: Mix cookie crumbs and sugar. Add butter and stir to combine.
- Spray a mini cheesecake pan with nonstick cooking spray. Divide 1 Tbsp. crust mixture into each cup (9 total).
- Bake at 350* for 10 minutes; cool. Lower oven temp to 300*.
- For the Cheesecake: Beat together cream cheese and sugar until smooth.
- Add eggs, yolks, and vanilla. Beat until smooth.
- Stir in cookies. Fill cups with batter.
- Bake for 15 to 20 minutes. Turn the oven off and crack the oven door; let sit for 15 minutes.
- Remove pan from oven and cool to room temperature. Then chill in fridge for 2 hours.
- For the Topping & Bottom: Toast coconut in a 300* oven. Watch closely because it will go from toasted to burnt quickly.
- Melt caramels with milk and salt in a saucepan.
- Add coconut and stir to combine.
- Place 2 tsp. coconut-caramel mixture on each cheesecake.
- Melt chocolate in a saucepan. Dip each cheesecake bottom into chocolate to coat, then place on a baking sheet lined with parchment paper.
- Drizzle top with remaining chocolate and let set. Chill until serving time.
Recipe from Angie's Sweet Natured Treats