No-Bake German Chocolate Cheesecake Recipe
This No-Bake German Chocolate Cheesecake is a luscious and easy-to-make dessert that combines a rich Oreo cookie crust, creamy chocolate cheesecake filling, and a decadent coconut-pecan topping. Perfect for impressing your guests without turning on the oven, this cheesecake offers the classic flavors of German chocolate in a smooth and creamy texture that will wow your tastebuds.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
Crust
- 24 Oreo cookies, crushed (cream removed)
- 5 tbsp unsalted butter, melted
Chocolate Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup semi-sweet chocolate chips, melted and cooled
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (like Cool Whip)
Coconut-Pecan Topping
- ½ cup evaporated milk
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- 1 egg yolk, beaten
- ½ tsp vanilla extract
- ½ cup shredded sweetened coconut
- ½ cup chopped pecans
Instructions
- Prepare the Crust: Mix the crushed Oreos and melted butter in a bowl until combined thoroughly. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the refrigerator for 20 minutes to set.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain for a silky texture.
- Add Chocolate and Vanilla: Stir in the melted and cooled semi-sweet chocolate chips along with the vanilla extract. Mix until everything is fully incorporated and uniform in color.
- Fold in Whipped Topping: Gently fold in the whipped topping to the chocolate cream cheese mixture. Take care to keep it fluffy and smooth by using light motions and not overmixing.
- Assemble Cheesecake Layer: Spread the creamy chocolate filling evenly over the chilled Oreo crust in the springform pan. Make sure the surface is smooth and level.
- Chill the Filling: Place the cheesecake in the refrigerator to chill while you prepare the coconut-pecan topping.
- Prepare Coconut-Pecan Topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, unsalted butter, and beaten egg yolk. Cook this mixture, stirring constantly, for about 8 to 10 minutes until it thickens enough to coat the back of a spoon.
- Add Flavors and Nuts: Remove the saucepan from heat and stir in vanilla extract, shredded sweetened coconut, and chopped pecans. Mix well to distribute all ingredients evenly. Allow this topping to cool completely before using.
- Top the Cheesecake: Once the topping is fully cooled and thickened, spread it evenly over the chocolate cheesecake layer ensuring full coverage.
- Final Chill: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
- Serve: Carefully slice the chilled cheesecake into portions and enjoy the rich, decadent German chocolate flavor in every bite.
Notes
- Make sure the topping cools completely before spreading it over the cheesecake—it will firm up as it chills.
- For an extra touch of shine and chocolate flavor, drizzle melted chocolate on top before serving.
- This cheesecake can be made up to 2 days in advance and stored covered in the refrigerator to maintain freshness.
- Freeze individual cheesecake slices for up to 1 month; thaw overnight in the refrigerator before serving for best texture and flavor.
Keywords: No-Bake Cheesecake, German Chocolate Cheesecake, Oreo Crust, Coconut Pecan Topping, Easy Cheesecake, Dessert, American Dessert
