Houston – It’s officially Girl Scout Cookie season—and if you’re looking for a sweet way to enjoy those cookies beyond the box, we got you! Elaine Bailey, also known as The Cheesecake Queen, joined us with Girl Scouts Emma and Canaan to share her Trefoils Shortbread Cheesecake—a rich, creamy dessert inspired by the classic Girl Scout cookie. Elaine created this recipe for Just Desserts, a fun competition where local chefs whipped up their best Girl Scout cookie-inspired creations. Now, she’s sharing it with you so you can recreate it at home!
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Girl Scout cookies are on sale now through March 23—order online or find a local booth here
Trefoils Shortbread Cheesecake
For the crust:
•2 cups Trefoils shortbread cookies, crushed (about 30 cookies)
•¼ cup granulated sugar
•½ cup unsalted butter, melted
For the cheesecake filling:
•3 packages (8 oz each) cream cheese, softened
•1 cup granulated sugar
•1 tsp vanilla extract
•3 large eggs
Optional Toppings:
•Whipped cream
•Extra crushed Trefoils cookies for garnish
•Strawberry coulis
Instructions:
1. Prepare the crust:
•Preheat oven to 325°F.
•Crush Trefoils cookies into fine crumbs.
•Mix crumbs, sugar, and melted butter until combined.
•Press the mixture into a greased 9-inch springform pan.
•Bake for 10 minutes, then cool.
2. Make the filling:
•Beat cream cheese until smooth.
•Add sugar and vanilla, mixing until fully combined.
•Add eggs one at a time, mixing between each.
3. Assemble and bake:
•Pour filling over cooled crust.
•Bake at 325°F for 50-60 minutes until set but slightly jiggly in the center.
•Cool in the oven (door slightly ajar) for 1 hour, then refrigerate at least 4 hours or overnight.
4. Serve:
•Top with whipped cream, crushed Trefoils, and a drizzle of strawberry coulis if desired.
For more cheesecake creations, connect with Elaine on social media here. Don’t forget—cookie season ends on March 23! Now is a good time to support your local Girl Scouts and stock up on your favorite cookies while you can.
