Description
No-Bake German Chocolate Cheesecake combines classic German chocolate cake flavors with a silky cheesecake base. Rich coconut-pecan layers and smooth chocolate create an irresistible dessert perfect for special occasions.
Ingredients
- 2 cups (450 g) cream cheese, softened
- 1 ½ cups (350 ml / 11.8 fl oz) heavy whipping cream, chilled
- 1 cup (175 g) semi-sweet chocolate chips, melted and slightly cooled
- ½ cup (100 g) granulated sugar (for cheesecake filling)
- 1 tsp vanilla extract (for cheesecake filling)
- 2 large egg yolks, lightly beaten
- 1 ½ cups (150 g) chocolate cookie crumbs (such as Oreos, crushed)
- 6 tbsps (85 g) unsalted butter, melted
- ¾ cup (180 ml / 6 fl oz) evaporated milk
- ½ cup (100 g) granulated sugar (for topping)
- ¼ cup (55 g) unsalted butter (for topping)
- 1 tsp vanilla extract (for topping)
- ¾ cup (75 g) sweetened shredded coconut
- ¾ cup (90 g) chopped pecans, toasted
- Chocolate shavings or drizzle (optional)
- Extra pecans and coconut (optional)
Instructions
- Crust Creation: Pulverize graham crackers and combine with melted butter and sugar. Press the mixture firmly into a springform pan, creating a uniform base. Refrigerate to set while preparing the filling.
- Filling Fusion: Whip cream cheese until ultra-smooth, blending in powdered sugar and vanilla. Melt German chocolate and integrate thoroughly into the cream cheese mixture, ensuring a consistent texture and rich flavor profile.
- Cream and Mix: Whip heavy cream to soft peaks, then gently fold into the chocolate-cream cheese base. Incorporate shredded coconut and pecans, distributing evenly to create a complex, layered dessert composition.
- Setting and Chilling: Pour the filling over the prepared crust, smoothing the surface with a spatula. Refrigerate for a minimum of four hours or overnight, allowing the cheesecake to firm and develop its signature dense consistency.
- Final Flourish: Drizzle additional melted German chocolate over the set cheesecake. Garnish with extra shredded coconut and chopped pecans, creating an visually stunning and texturally interesting topping that enhances both appearance and taste.
Notes
Chill Crust Thoroughly: Refrigerate the graham cracker base for at least 30 minutes before adding filling to ensure a firm, crisp foundation that prevents soggy bottoms and helps maintain structural integrity.
Temper Chocolate Gently: Melt German chocolate slowly using a double boiler or microwave at low power, stirring frequently to prevent burning and achieve a smooth, glossy consistency that blends seamlessly into the cream cheese mixture.
Whip Cream Strategically: Beat heavy cream just until soft peaks form, avoiding over-whipping which can create a grainy texture. Fold cream into the mixture using gentle, circular motions to preserve the delicate airiness and prevent deflation.
Make Ahead and Store Wisely: Prepare the cheesecake up to 3 days in advance, storing covered in the refrigerator. For best flavor development, let it sit at room temperature for 15-20 minutes before serving to enhance taste and soften texture.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 420
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg