Love German Chocolate Cake? This No-Bake German Chocolate Cheesecake takes everything you adore about the classic dessert—chocolate, coconut, and pecans—and transforms it into an easy, no-bake cheesecake! Perfect for summer gatherings or when you’re craving a rich and decadent treat without turning on the oven.
Ingredients
For the Crust:
- 2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/2 cup unsalted butter, melted
For the Chocolate Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For the Coconut-Pecan Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
Instructions
- Prepare the Crust:
Combine the chocolate cookie crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate while preparing the filling. - Make the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the melted chocolate and vanilla extract, mixing until fully incorporated.
In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture until combined.
Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set. - Prepare the Coconut-Pecan Topping:
In a saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature. - Assemble the Cheesecake:
Once the cheesecake is fully set, spread the cooled coconut-pecan topping evenly over the surface. - Chill and Serve:
Refrigerate the cheesecake for an additional 1–2 hours to allow the flavors to meld. Remove from the springform pan, slice, and serve chilled.
Tips for Success
- For a firmer crust, freeze it for 15 minutes before adding the cheesecake layer.
- Use room-temperature cream cheese to avoid lumps in your filling.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
This No-Bake German Chocolate Cheesecake is the ultimate indulgence. With its creamy chocolate filling, buttery crust, and gooey coconut-pecan topping, it’s a dessert that’s bound to impress at any gathering. Skip the oven and dive into this decadent delight—you won’t regret it!
Irresistible No-Bake German Chocolate Cheesecake
Indulge in this No-Bake German Chocolate Cheesecake! Layers of creamy chocolate cheesecake, coconut-pecan topping, and a buttery crust make this dessert simply irresistible.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
Ingredients
- For the Crust:
- 2 cups chocolate cookie crumbs like Oreos, finely crushed
- 1/2 cup unsalted butter melted
- For the Chocolate Cheesecake Layer:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup semi-sweet chocolate chips melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- For the Coconut-Pecan Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 2 egg yolks
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the Crust:
- Combine the chocolate cookie crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate while preparing the filling.
- Make the Cheesecake Layer:
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the melted chocolate and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture until combined.
- Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Coconut-Pecan Topping:
- In a saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes). Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake is fully set, spread the cooled coconut-pecan topping evenly over the surface.
- Chill and Serve:
- Refrigerate the cheesecake for an additional 1–2 hours to allow the flavors to meld. Remove from the springform pan, slice, and serve chilled.
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