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
Scale
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.