When you think of indulgence, this No-Bake German Chocolate Cheesecake is at the top of the list! With its creamy chocolate filling, buttery cookie crust, and a luscious coconut-pecan topping, this dessert is a decadent twist on the classic German chocolate cake. Best of all, there’s no need to turn on your oven, making it a stress-free yet show-stopping treat!
Ingredients
For the Crust:
2 cups chocolate graham cracker crumbs (or Oreo crumbs)
1/2 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and slightly cooled
1 cup heavy whipping cream, whipped to stiff peaks
For the Coconut-Pecan Topping:
1/2 cup sweetened condensed milk
1/2 cup brown sugar
1/4 cup unsalted butter
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
Equipment Needed
9-inch springform pan
Mixing bowls
Hand or stand mixer
Saucepan
Instructions
Combine the chocolate graham cracker crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Mix in the vanilla extract and melted chocolate until fully combined. Gently fold in the whipped cream, ensuring a light and airy texture. Spread the cheesecake filling evenly over the chilled crust. Smooth the top and return to the refrigerator to set for at least 4 hours or overnight.
In a small saucepan, combine the sweetened condensed milk, brown sugar, and butter over medium heat. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the coconut, pecans, and vanilla extract. Let cool to room temperature. Once the cheesecake is fully set, spread the coconut-pecan topping evenly over the top. For an extra decorative touch, drizzle with melted chocolate or sprinkle additional chopped pecans on top. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled.
Tips for Success
For easy slicing, run a sharp knife under hot water, dry it, and cut through the cheesecake. Ensure the melted chocolate is slightly cooled before mixing it into the cream cheese to avoid curdling. Store leftovers in an airtight container in the refrigerator for up to 5 days.
This No-Bake German Chocolate Cheesecake is the perfect blend of creamy, chocolatey, and nutty goodness. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this dessert is sure to impress. Make it today and savor every luscious bite!
Decadent No-Bake German Chocolate Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Saucepan
Ingredients
- For the Crust:
- 2 cups chocolate graham cracker crumbs or Oreo crumbs
- 1/2 cup unsalted butter melted
- For the Chocolate Cheesecake Filling:
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips melted and slightly cooled
- 1 cup heavy whipping cream whipped to stiff peaks
- For the Coconut-Pecan Topping:
- 1/2 cup sweetened condensed milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Combine the chocolate graham cracker crumbs and melted butter in a bowl. Press the mixture evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Mix in the vanilla extract and melted chocolate until fully combined. Gently fold in the whipped cream, ensuring a light and airy texture. Spread the cheesecake filling evenly over the chilled crust. Smooth the top and return to the refrigerator to set for at least 4 hours or overnight.
- In a small saucepan, combine the sweetened condensed milk, brown sugar, and butter over medium heat. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and stir in the coconut, pecans, and vanilla extract. Let cool to room temperature. Once the cheesecake is fully set, spread the coconut-pecan topping evenly over the top. For an extra decorative touch, drizzle with melted chocolate or sprinkle additional chopped pecans on top. Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve chilled.
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