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.

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.

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.