Recipes

Samoa Cheesecake Cups and Lemon Curd Cheesecake Cups with Fresh Blueberries

December 3, 2014

You know that time of year full of special time of year we all wait for on pins and needles? Yes, it’s when the Girl Scout cookies come out. Ya gotta love Girl Scout cookies. Everyone has their favorites. Those special cookies they get Every. Single. Year. I have 3 favorites and my husband has 2. And we don’t intersect at all. We agree on most things, but apparently not Girl Scout cookies. My ultimate favorite is the Samoas. Wow! Chocolate, cookie, caramel, and coconut… How could you go wrong. Well, I must have been dreaming about them the other night bc this dessert is a dream. We went to an old friend’s house for dinner and I was to bring the desert. Well, it was a hit! Everyone loved them, the grownups and the kids. I thought up the Somoas cheesecake cups with dulce de leche swirled in with thick cut, toasted, crunchy coconut pieces on top called Dang. Funny. Then I decided to do a twist on that with a vanilla wafer bottom with lemon curd swirled in with blueberries on top. I couldn’t decide which one to do, so I made both. I don’t know which was better! It was pretty easy to make both because they have the same base cheesecake recipe.

 

I used the cheesecake recipe from Fat Girl Trapped in a Skinny Body. I made her 7 layer S’more Anniversary Cake for my brother-in-law’s 50th. It was a total hit. It is pretty spectacular with 2 layers of brownie, 2 layers of cookie, 2 layers of cheesecake, and a layer of graham crackers filled with marshmallow butter cream and chocolate butter cream. But her cheesecake recipe in this giant cake was really good. I had to use it and it was perfect. Here it is.

http://www.fatgirltrappedinaskinnybody.com/2011/06/ultimate-smore-anniversary-cake/

Go ahead… look at it! You’ve gotta see this cake.

 

Samoa Girl Scout Cookie Cheesecakes with Dulce de Leche Swirls and Lemon Curd cheesecakes topped with Fresh Blueberries.

 

Why not? A little variety is the spice of life.

 

This cheesecake recipe makes 2 dozen cheesecake cupcakes. If you choose to do just one kind, use the whole 2 dozen of the cookie that goes with the cheesecake you choose.

For the Samoa cheesecake cupcakes:

 

24 cupcake liners

12 Samoa Girl Scout Cookies or the ones made by Keebler

(Yes, you can have them all year round now! Uh oh!)

48 semi sweet chocolate chips (or whichever kind you like)

1 can Nestle la Lechera Dulce de Leche (in the international aisle)

Dang – large pieces of toasted coconut. If your grocery store doesn’t carry this you can toast regular shredded coconut. Watch it carefully.

 

Samoas Cheesecake Cups

Samoas Cheesecake cups

 

For the lemon curd cupcakes:

12 Vanilla wafers

1 jar of lemon curd (I like Harrowgate Fine Foods Traditional English Curd which I find at Cost Plus World Market)

fresh blueberries, (3 per cupcake, more if you prefer)

 

Cheesecake

This recipe was taken from Fat Girl Trapped In A Skinny Body http://www.fatgirltrappedinaskinnybody.com/2011/06/ultimate-smore-anniversary-cake/

 

Place a cookie in the bottom of each cupcake liner. I made 12 samoa and 12 lemon curd.

Put 3 chocolate chips in the hole of the samoa cookie to “plug the hole.” The chocolate melts into the hole so the cheesecake doesn’t reach the bottom.

Chocolate chips in samoa cookie

Heat the dulce de leche for a few seconds in a glass bowl in the microwave. Fill the cupcake liner halfway with cheesecake mix and swirl in the dulce de leche. Then fill the rest of the way with cheesecake and swirl in more dulce de leche.

 

Swirling dulce de leche in cheese cake cups

Swirling dulce de leche in cheese cake cups

Filling samoa cheesecake cups

If you are doing lemon curd also continue with the other dozen by heating the lemon curd for a few seconds in the microwave to soften, fill half of the cupcake liner with cheesecake and swirl in lemon curd, fill the rest and swirl in lemon curd.

Samoa and Lemon curd cheesecake cups

Samoa and Lemon curd cheese cake cups

Bake at 425 for 15 minutes then turn the heat down to 325 and bake for another 30 mintues checking toward the end. My oven seems to take longer than some other ovens, so I warn you… For these you definitely want the top to be slightly browned. I baked some slightly less (not brown) and I preferred the slightly more cooked.

 

Lemon curd cheesecake cup with fresh blueberries

Lemon curd cheesecake cup with fresh blueberries

After you take them out of the oven, let cool completely. Then top the samoa cheesecakes with dang or toasted coconut and top the lemon curd cheesecakes with fresh blueberries.

Samoa Cheesecake Cups and Lemon Curd Cheesecake Cups with Fresh Blueberries

Samoa Cheesecake Cups and Lemon Curd Cheesecake Cups with Fresh Blueberries

Ingredients

  • For the Samoas cheesecake cups
  • 24 cupcake liners
  • 12 Samoa Girl Scout Cookies or the ones made by Keebler
  • (Yes, you can have them all year round now! Uh oh!)
  • 48 semi sweet chocolate chips (or whichever kind you like)
  • 1 can Nestle la Lechera Dulce de Leche (in the international aisle)
  • Dang – large pieces of toasted coconut. If your grocery store doesn’t carry this you can toast regular shredded coconut. Watch it carefully.
  • For the lemon curd cheesecake cups:
  • 12 Vanilla wafers
  • 1 jar of lemon curd (I like Harrowgate Fine Foods Traditional English Curd which I find at Cost Plus World Market)
  • fresh blueberries, (3 per cupcake, more if you prefer)
  • Cheesecake
  • 1 1/4 pounds cream cheese (20 oz), room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream

Instructions

  • Place a cookie in the bottom of each cupcake liner. I did 12 samoa and 12 lemon curd.
  • Make the cheesecake:
  • Preheat oven to 425 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
  • Put 3 chocolate chips in the hole of the samoa cookie to “plug the hole.” The chocolate melts into the hole so the cheesecake doesn’t reach the bottom. Heat the dulce de leche for a few seconds in a glass bowl in the microwave. Fill the cupcake liner halfway with cheesecake mix and swirl in the dulce de leche. Then fill the rest of the way with cheesecake and swirl in more dulce de leche.
  • If you are doing lemon curd also continue with the other dozen by heating the lemon curd for a few seconds in the microwave to soften, fill half of the cupcake liner with cheesecake and swirl in lemon curd, fill the rest and swirl in lemon curd.
  • Bake at 425 for 15 minutes then turn the heat down to 325 and bake for another 30 mintues checking toward the end. My oven seems to take longer than some other ovens, so I warn you… For these you definitely wan the top to be slightly browned. I baked some slightly less (not brown) and I preferred the slightly more cooked.
  • After you take them out of the oven, let cool completely. Then top the samoa cheesecakes with dang or toasted coconut and top the lemon curd cheesecakes with fresh blueberries.
http://creativesupergirl.com/2014/12/03/samoa-cheesecake-cups-and-lemon-curd-cheesecake-cups-with-fresh-blueberries/

 

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