Does anyone else have an unbearable number of sleeves of Girl Scout cookies in their pantries? I managed to get a bit ahead of myself when receiving an order form from my coworker's daughter. Samoas? Sure. Thin Mints? Obviously. Shortbread? They'll go well with hot tea.
Nonetheless, I found myself with far more cookies than I needed. I searched for a solution to diminish the count of shortbread wafers on my shelf--and this cheesecake quickly solved it. Avoid the late-night cookie temptation and, instead, trot this beauty to a dinner party for others to enjoy!
For the shortbread cookie crust:
1 sleeve Girl Scouts shortbread cookies, finely ground 1/2 stick unsalted butter, melted 1/4 cup sweetened dried coconut
1. Preheat oven to 350 degrees. Place cookies in a medium bowl and, with a rubber spatula, gently combine butter into cookie crumbs. Add coconut and incorporate.
2. Transfer cookie mixture into greased pie plate. Press firmly and evenly against bottom and sides. Bake for 8 minutes until fragrant and toasted. Allow to cool completely before filling.
For the cheesecake:
1 8-ounce package cream cheese, room temperature 1/4 cup lemon juice 1 teaspoon vanilla extract 2 tablespoons honey 3/4 cup greek yogurt Pinch sea salt
1. Whisk cream cheese until fluffy and smooth. Fold in lemon, vanilla, honey and yogurt. Sprinkle with sea salt. Pour filling into prepared crust. Freeze for two hours, or refrigerate overnight before serving with berry compote and a sprinkle of extra coconut.
