INGREDIENTS
- 12 Samoas Cookies, store bought is also fine
- 2 blocks 8 ounces cream cheese, softened
- ½ cup sugar
- 2 egg
- ½ teaspoon vanilla
- 1 cup coconut flakes, toasted
- ½ cup milk chocolate chips, melted
- 15 caramel squares or caramel ice cream topping
- 1 Tablespoon Heavy Cream
INSTRUCTIONS
- Preheat your oven to 325 degrees. Line a muffin tin with liners. (I was able to get 12-14 mini cheesecakes. If you only want 6, half the recipe.) Place a samoas cookie into the bottom of each liner.
- Beat together the cream cheese and sugar until smooth. Add vanilla and eggs until combined. Spoon the batter over the samoas cookies about ¾ full just below the rim of the liner.
- Bake for 15 minutes until they are set. Let cool completely and store in the refrigerator until serving.
- Top the cheesecakes with about 1 T of the toasted coconut. If you are using the caramel squares for the drizzle, melt in the microwave with 1 T of your heavy whipped cream 30 seconds at a time and stirring until smooth. The caramel squares can tend to be thicker, so you can also drizzle with the caramel ice cream topping. Drizzle with the melted chocolate and enjoy!
(http://therecipecritic.com/)
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