No-Bake German Chocolate Cheesecake Recipe
This No-Bake German Chocolate Cheesecake combines a rich chocolate cookie crust with a creamy, smooth chocolate cheesecake filling, topped with the classic sweet coconut-pecan German chocolate topping. Perfectly chilled and easy to prepare, this decadent dessert is ideal for celebrations or any occasion calling for a luscious treat without using the oven.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 200 g chocolate sandwich cookies, crushed
- 80 g unsalted butter, melted
For the Cheesecake Filling:
- 450 g cream cheese, softened
- 200 g powdered sugar
- 250 g dark chocolate, melted and cooled slightly
- 250 ml heavy whipping cream, whipped to stiff peaks
- 1 tsp vanilla extract
For the German Chocolate Topping:
- 120 g sweetened shredded coconut
- 120 g chopped pecans
- 200 g sweetened condensed milk
- 50 g unsalted butter
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: Mix the crushed chocolate sandwich cookies with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the melted and slightly cooled dark chocolate. Carefully fold in the whipped heavy cream until the mixture becomes light and fluffy. Spread this filling evenly over the chilled crust. Refrigerate for 4 to 6 hours or overnight to allow it to set properly.
- Prepare the German Chocolate Topping: In a saucepan over medium heat, combine the sweetened condensed milk and unsalted butter. Cook while stirring continuously until the mixture thickens, about 5 to 7 minutes. Remove from heat and stir in the sweetened shredded coconut, chopped pecans, and vanilla extract. Let the topping cool slightly.
- Assemble and Chill: Spread the coconut-pecan topping evenly over the chilled cheesecake filling. Return the cheesecake to the refrigerator and chill for an additional 30 minutes to set the topping.
- Serve and Garnish: Before serving, garnish optionally with extra pecans, coconut shreds, or a drizzle of melted chocolate for added decoration and flavor. Slice and enjoy this rich, no-bake German chocolate delight.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Cool the melted chocolate slightly before mixing to prevent it from melting the whipped cream.
- The topping thickens as it cools; be sure to spread it quickly and evenly.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For a nut-free version, omit pecans and increase coconut quantity or substitute with chopped toasted seeds.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg
Keywords: no-bake cheesecake, German chocolate cheesecake, chocolate dessert, coconut pecan topping, easy cheesecake recipe, no bake dessert, creamy cheesecake, holiday dessert