Mini Chocolate Cheesecakes

how to make mini chocolate cheesecakes using girl scout cookie samoas.

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Girl Scout Samoas cookie provides base for chocolate cheesecake filling in a cupcake liner. Once baked the Mini Chocolate Cheesecakes are garnished with ganache and fresh whipped cream and raspberries. 



Cookie Base:

12 Girl Scout Samoas or other small chocolate cookies

Chocolate Cheesecake Filling:

2 packages cream cheese, at room temperature

1/3 cup granulated sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup cocoa powder

2 large eggs, at room temperature

1/2 cup sour cream, at room temperature

1/2 cup chocolate chips, melted


1/4 cup heavy whipping cream

1/4 cup chocolate chips

Fresh Whipped Cream- Make right before serving.

1 cup heavy whipping cream, well chilled

1/4 cup confectioner’s sugar

1/2 teaspoon vanilla


fresh raspberries


  1. Preheat oven to 325°F. Line cupcake baking pan with cupcake liners. Set aside. Adjust oven rack to middle of oven.
  2. Place one Samoa or small chocolate cookie to bottom of cupcake liner. Set aside while you make cheese cake filling.

Chocolate Cheesecake Filling:

  1. In small microwave bowl with chocolate chips. melt in microwave at 30 second intervals. Set aside.
  2. In medium mixing bowl, add cream cheese, sugar, eggs, vanilla, cocoa, sour cream, salt and melted chocolate. Mix on medium high speed until mixture is smooth and creamy. 
  3. Place one small cookie in bottom of cupcake liner. Samoas are coconut, caramel and chocolate drizzled cookies, place drizzled side up in bottom of liner.  Scoop cheesecake filling on top of cookie in liner filling 3/4 full. 
  4. Bake in 325°F oven for 17-20 minutes. Center will be semi soft. You will be chilling the mini cakes and this will firm up the cheesecake. Allow cakes to cool 5 minutes before removing from baking pan. Allow to cool then cover with plastic wrap or place in container with lid and chill until ready to serve.
  5. Make ganache and whipped cream right before serving for best results.

Make Ganache:

In small microwaveable bowl, add heavy whipping cream. Microwave at 30 second intervals until cream is very warm but not boiling. Remove from microwave and add chocolate chips. Allow to sit 5 minutes before stirring.  Stir until smooth and glossy. 

Make Whipped Cream:

In medium mixing bowl, add chilled heavy whipping cream, confectioner’s sugar, and vanilla. Using whisk attachment, whip cream on high speed until semi firm peaks form. Set aside for assembly.

Assemble Mini Cheesecakes:

Remove cupcake paper from cheesecakes. Spoon desired amount of ganache over cheesecake, dollop whipped cream or pipe with large round piping tip. Garnish with fresh raspberry or crushed cookies. 


* Samoas are coconut chocolate caramel drizzled Girl Scout cookies. They are small enough to fit the base of the a standard cupcake liner. Be sure to use the drizzled side of cookie upright in the bottom of the cupcake liner.  Any small cookie will work for cheesecake base.