If you’re craving a decadent dessert but don’t want to turn on your oven, this No-Bake German Chocolate Cheesecake is the perfect solution. Combining the rich, chocolaty flavors of German chocolate cake with the creamy texture of cheesecake, this no-bake treat offers the best of both worlds. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is sure to impress!
Why You’ll Love This No-Bake German Chocolate Cheesecake
- No Oven Required: Perfect for hot summer days or when you’re short on time.
- Rich Flavor: The combination of cream cheese, German chocolate, and a buttery crust creates an unforgettable taste experience.
- Easy to Make: With just a few ingredients and minimal effort, you can enjoy this delicious dessert in no time.
- Impressive Presentation: This cheesecake looks as amazing as it tastes, making it a great choice for parties or special occasions.
Ingredients for No-Bake German Chocolate Cheesecake
For the crust:
- 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)
- ⅓ cup melted butter
- 2 tablespoons sugar
For the filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 oz German chocolate, melted and cooled
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (optional)
For the topping:
- 4 oz German chocolate, melted
- ¼ cup sweetened shredded coconut
- ¼ cup chopped pecans
Step-by-Step Instructions
1. Prepare the Crust
In a medium-sized bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until everything is evenly mixed. Press the mixture into the bottom of a 9-inch springform pan, ensuring it is firm and even. Place the pan in the refrigerator to chill while you make the cheesecake filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Add powdered sugar and vanilla extract, continuing to beat until fluffy. Slowly add the melted German chocolate, mixing until fully incorporated.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Stir in the shredded coconut and, if desired, chopped pecans. This will give the cheesecake its signature texture and nutty flavor.
3. Assemble the Cheesecake
Pour the cheesecake mixture into the chilled crust, spreading it evenly with a spatula. Smooth the top and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
4. Add the Topping
Once the cheesecake has set, prepare the topping by melting the remaining German chocolate. Drizzle it over the cheesecake, then sprinkle with shredded coconut and chopped pecans for a finishing touch.
5. Serve and Enjoy
Slice the cheesecake and serve it chilled. The creamy texture combined with the sweet and nutty topping will surely delight your taste buds.
Tips for the Perfect No-Bake German Chocolate Cheesecake
- Chill the Cheesecake Long Enough: Be sure to let the cheesecake set for a minimum of 4 hours, though overnight chilling will give you the best results.
- Customize the Topping: Feel free to adjust the topping by adding more coconut or pecans, or even drizzling extra melted chocolate for a richer finish.
- Use Room Temperature Ingredients: For a smooth, lump-free filling, make sure your cream cheese and heavy cream are at room temperature before mixing.
Why This Recipe Works
The no-bake method makes this cheesecake a breeze to prepare while still delivering all the delicious flavors of a traditional German chocolate cake. The creamy filling, paired with the crunchy crust and coconut-pecan topping, mimics the classic cake without the baking hassle.
Conclusion
This No-Bake German Chocolate Cheesecake is a showstopper dessert that’s as simple to make as it is delicious. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cheesecake will satisfy all your cravings. The best part? No oven required! Enjoy the rich chocolate flavor and creamy texture with ease – this dessert will quickly become a family favorite.
Serving and Storage Tips for No-Bake German Chocolate Cheesecake
Serving Tips:
- Chill Before Serving: To get the best texture and flavor, ensure the cheesecake has been properly chilled. It’s ideal to refrigerate for at least 4 hours or overnight before serving.
- Perfect Slicing: For clean slices, dip your knife in warm water between cuts and wipe it off before each slice. This prevents the cheesecake from sticking to the knife.
- Garnish and Presentation: Add extra chocolate shavings, a dollop of whipped cream, or even a drizzle of caramel for a beautiful and extra-tasty presentation.
- Pair with Beverages: This cheesecake pairs wonderfully with a cup of coffee, tea, or a glass of dessert wine like Moscato or Riesling for an elevated dessert experience.
Storage Tips:
- Refrigeration: Store leftover No-Bake German Chocolate Cheesecake in an airtight container in the refrigerator for up to 5 days. The cheesecake must remain chilled to maintain its creamy texture.
- Freezing: If you want to keep it longer, you can freeze slices of the cheesecake. Wrap each slice tightly in plastic wrap or place them in a freezer-safe container. When ready to enjoy, thaw the slices in the fridge overnight.
- Preventing Sogginess: To prevent the crust from becoming soggy, store the cheesecake in the fridge without covering it directly with plastic wrap. Instead, use a cake cover or keep it in a container with enough space around it.
- Topping Storage: If you plan to store leftovers with the topping, it’s best to freeze the cheesecake without the coconut and pecan topping and add them right before serving. This helps the topping stay crisp and fresh.
By following these serving and storage tips, you can enjoy your No-Bake German Chocolate Cheesecake at its best every time!
1. Can I make this No-Bake German Chocolate Cheesecake ahead of time? Yes! This cheesecake is perfect for preparing ahead of time. In fact, it needs time to chill and set, so making it a day before you plan to serve it will allow the flavors to meld together and the texture to firm up. Just be sure to store it in the fridge until you’re ready to serve.
2. Can I substitute the German chocolate in the recipe? Yes, you can substitute the German chocolate with semi-sweet or dark chocolate if you prefer a less sweet cheesecake. However, using German chocolate will give you that signature sweetness and nutty flavor typical of German chocolate cakes. You could also use chocolate chips as an alternative.
3. How do I make the crust without graham crackers? If you prefer not to use graham crackers, you can substitute with other types of cookies such as chocolate wafer cookies, digestives, or even gluten-free cookies. Just make sure to crush them into fine crumbs and mix with melted butter to form the crust.
4. Can I make this cheesecake without the coconut and pecans? Absolutely! The coconut and pecans are traditional to the German chocolate cake flavor, but you can skip them if you prefer a simpler cheesecake. Alternatively, you could try other nuts like almonds or walnuts, or omit the nuts altogether for a smooth, chocolatey treat.
Print
No-Bake German Chocolate Cheesecake
- Prep Time: 25 minutes
- Cook Time: 3–4 hours
- Total Time: 4 hours 25 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
This No-Bake German Chocolate Cheesecake is a rich and decadent dessert that combines creamy chocolate cheesecake with the classic coconut-pecan topping. It’s an easy, no-bake recipe perfect for when you want a show-stopping dessert without turning on the oven. Perfect for holidays, celebrations, or simply to satisfy your chocolate cravings!
Ingredients
For the crust:
- 1 1/2 cups (150 g) chocolate cookie crumbs (such as Oreos, crushed)
- 6 tablespoons (85 g) unsalted butter, melted
For the chocolate cheesecake filling:
- 2 cups (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (350 ml) heavy whipping cream, chilled
- 1 cup (175 g) semi-sweet chocolate chips, melted and slightly cooled
For the coconut-pecan topping:
- 3/4 cup (180 ml) evaporated milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) unsalted butter
- 2 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup (75 g) sweetened shredded coconut
- 3/4 cup (90 g) chopped pecans, toasted
For garnish (optional):
- Chocolate shavings or drizzle
- Extra pecans and coconut
Instructions
- Prepare the crust:
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan or pie dish. Chill in the refrigerator while you prepare the filling.
- Make the chocolate cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add the vanilla extract and mix again.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions, being careful not to deflate it.
- Add the melted chocolate and fold gently until fully combined and smooth.
- Spread the chocolate cheesecake mixture evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 2–3 hours, or until set.
- Prepare the coconut-pecan topping:
- In a medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Cook, stirring constantly, until the mixture thickens (about 8–10 minutes). It should coat the back of a spoon.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped toasted pecans. Allow the mixture to cool completely.
- Assemble the cheesecake:
- Once the cheesecake has set, spread the cooled coconut-pecan topping evenly over the top of the cheesecake.
- Optional: Garnish with chocolate shavings, a chocolate drizzle, or extra pecans and shredded coconut for a decorative touch.
- Chill and serve:
- Return the cheesecake to the refrigerator for at least 1 hour before serving to allow the topping to set.
- Carefully release the springform pan and slice into pieces. Serve chilled and enjoy!
Notes
- Crust option: You can substitute graham cracker crumbs for the chocolate cookie crumbs for a lighter base.
- Make ahead: This cheesecake can be made 1–2 days in advance and kept covered in the refrigerator.
- Toasting pecans: Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Let cool before adding them to the topping.