No Bake German Chocolate Cheesecake

Short Description

No Bake German Chocolate Cheesecake is a decadent dessert that layers a rich chocolate cheesecake filling over a cookie crust, all crowned with a luscious coconut-pecan topping. Inspired by the classic German chocolate cake, this version delivers the same indulgent flavors without ever turning on the oven.

Why You’ll Love This Recipe

• No Baking Required: A simple chill-and-serve dessert perfect for warm days or busy schedules.

• Rich and Creamy Texture: The chocolate cheesecake filling is velvety and smooth.

• Classic German Chocolate Flavor: The coconut-pecan topping is sweet, nutty, and adds the perfect texture contrast.

• Elegant Presentation: Served in a springform pan, this cheesecake looks impressive on any dessert table.

• Make-Ahead Friendly: Prepare it a day in advance for stress-free entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 ½ cups crushed chocolate graham crackers or Oreos

• ¼ cup melted butter

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 ½ cups melted semi-sweet chocolate, cooled slightly

• 1 ½ cups whipped topping or whipped cream

For the German Chocolate Topping:

• ¾ cup sweetened shredded coconut

• ½ cup chopped pecans

• ½ cup evaporated milk

• ½ cup brown sugar

• 3 tablespoons butter

• 2 egg yolks

• 1 teaspoon vanilla extract

Directions

Make the Crust:

1. In a bowl, combine the crushed chocolate cookies and melted butter.

2. Press the mixture firmly into the bottom of a 9-inch springform pan.

3. Refrigerate the crust for 10–15 minutes to set.

Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.

2. Mix in the cooled melted chocolate until fully incorporated.

3. Gently fold in the whipped topping or whipped cream until the mixture is light and fluffy.

4. Spread the filling evenly over the chilled crust.

5. Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.

Make the German Chocolate Topping:

1. In a medium saucepan, combine evaporated milk, brown sugar, butter, and egg yolks.

2. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).

3. Remove from heat and stir in the coconut, pecans, and vanilla extract.

4. Allow the topping to cool to room temperature.

Assemble:

1. Once the cheesecake has set, spread the cooled German chocolate topping evenly over the top.

2. Serve chilled. Optional: Garnish with additional chopped pecans or chocolate shavings.

Servings and Timing

• Servings: 12 slices

• Preparation Time: 25 minutes

• Chilling Time: 4 hours

• Total Time: 4 hours 25 minutes

• Calories: Approximately 480 kcal per serving

Variations

• Nut-Free Option: Replace pecans with toasted oats or omit entirely.

• Cookie Crust Options: Use digestive biscuits or shortbread cookies instead of chocolate grahams or Oreos.

• White Chocolate Twist: Use white chocolate in the cheesecake filling for a sweeter version.

• Layered Look: Create alternating layers of filling and coconut-pecan topping in parfait glasses for individual servings.

Storage/Reheating

• Refrigeration: Store covered in the refrigerator for up to 4 days.

• Freezing: Freeze the cheesecake (without topping) for up to 1 month. Thaw in the refrigerator overnight and add topping before serving.

• Reheating: Not suitable for reheating; serve chilled.

FAQs

Can I use homemade whipped cream instead of store-bought whipped topping?

Yes, homemade whipped cream works perfectly. Make sure it’s whipped to stiff peaks before folding it in.

Can I make this cheesecake in advance?

Absolutely. It’s best made a day ahead to allow time for proper chilling and setting.

What’s the best way to crush the cookies for the crust?

You can pulse them in a food processor or place them in a sealed plastic bag and crush with a rolling pin.

How do I prevent the topping from being too runny?

Cook the topping over medium heat until thickened and allow it to cool completely before spreading it on the cheesecake.

Is it safe to use raw egg yolks in the topping?

The yolks are cooked during the stovetop process, which makes them safe to eat.

Can I skip the chocolate in the filling?

You can omit the chocolate for a vanilla base, but it won’t have the same rich flavor that defines this dessert.

How do I get clean slices when serving?

Use a sharp knife dipped in warm water and wiped clean between cuts.

What type of chocolate should I use?

Semi-sweet or dark chocolate chips or baking chocolate work best. Avoid milk chocolate for a richer result.

Can I use a regular pie dish instead of a springform pan?

A pie dish can be used, but it will be harder to remove clean slices. A springform pan is recommended.

Is this dessert overly sweet?

Despite the chocolate and topping, the tanginess of the cream cheese balances the sweetness well.

Conclusion

No Bake German Chocolate Cheesecake is a luxurious dessert that brings together creamy chocolate, crunchy nuts, and sweet coconut in a no-fuss format. Whether you’re celebrating a special event or simply indulging your sweet tooth, this cheesecake offers an unforgettable combination of textures and flavors. Make it ahead, chill it well, and enjoy a slice of decadence with every bite.

Blackened Surf & Turf with Garlic Butter Sauce

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• Author: Olivia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

This No Bake German Chocolate Cheesecake blends creamy chocolate cheesecake with a rich coconut-pecan topping for an indulgent, oven-free dessert. It’s the perfect make-ahead treat for holidays, potlucks, or anytime you crave a twist on the classic German chocolate cake.

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Ingredients

For the Crust:

• 1 1/2 cups crushed chocolate graham crackers or Oreos

• 1/4 cup melted butter

For the Cheesecake Filling:

• 16 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 1 1/2 cups melted semi-sweet chocolate (slightly cooled)

• 1 1/2 cups whipped topping or whipped cream

For the German Chocolate Topping:

• 3/4 cup sweetened shredded coconut

• 1/2 cup chopped pecans

• 1/2 cup evaporated milk

• 1/2 cup brown sugar

• 3 tbsp butter

• 2 egg yolks

• 1 tsp vanilla extract

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Instructions

• Make the Crust:

  • Mix cookie crumbs with melted butter.

  • Press into the bottom of a 9-inch springform pan.

  • Chill for 10–15 minutes.

• Prepare Cheesecake Filling:

  • Beat cream cheese, sugar, and vanilla until smooth.

  • Mix in melted chocolate.

  • Gently fold in whipped topping.

  • Spread over crust evenly. Chill for at least 4 hours or overnight.

• Make German Chocolate Topping:

  • In a saucepan, combine evaporated milk, brown sugar, butter, and egg yolks.

  • Cook over medium heat, stirring constantly, until thickened (about 10 minutes).

  • Remove from heat and stir in coconut, pecans, and vanilla. Let cool to room temperature.

• Finish the Cheesecake:

  • Spread the topping over the chilled cheesecake.

  • Chill for another 30 minutes before serving.

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Notes

• For extra decadence, drizzle with chocolate syrup before serving.

• Store covered in the refrigerator for up to 4 days.

• For easier slicing, run a knife under hot water between cuts.