No-Bake German Chocolate Cheesecake That Will Wow Your Tastebuds! Recipe
Introduction
This no-bake German chocolate cheesecake is a luscious dessert that combines creamy chocolate filling with a crunchy Oreo crust and a rich coconut-pecan topping. Perfect for warm days or when you want an impressive treat without turning on the oven. Your taste buds will thank you!
Ingredients
- 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
- 1 ½ 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
- Step 1: Mix the crushed Oreos and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
- Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Step 3: Add the melted and cooled chocolate chips along with the vanilla extract to the cream cheese mixture; mix until fully combined.
- Step 4: Gently fold in the whipped topping until the filling is fluffy and smooth.
- Step 5: Spread the chocolate cheesecake filling evenly over the chilled Oreo crust.
- Step 6: Place the pan back in the refrigerator while preparing the coconut-pecan topping.
- Step 7: In a saucepan, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Cook over medium heat, stirring constantly for 8 to 10 minutes, until thickened.
- Step 8: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool completely.
- Step 9: Spread the cooled coconut-pecan topping evenly over the cheesecake layer.
- Step 10: Chill the assembled cheesecake for at least 4 hours or overnight to allow it to set properly.
- Step 11: Slice and enjoy this rich and decadent no-bake German chocolate cheesecake!
Tips & Variations
- Ensure the coconut-pecan topping is completely cool before spreading it onto the cheesecake to prevent melting the filling.
- For extra flair, drizzle melted chocolate over the top just before serving.
- You can substitute the Oreo crust with graham cracker crumbs if preferred.
Storage
Store the cheesecake covered in the refrigerator for up to 2 days. For longer storage, freeze individual slices for up to 1 month and thaw them overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie for the crust?
Yes, graham crackers or chocolate wafers work well as alternatives for the crust, just crush them finely and mix with melted butter as directed.
Is it safe to cook the topping with egg yolk?
Yes, the egg yolk is cooked thoroughly in the saucepan with constant stirring until thickened, ensuring it is safe to consume.
PrintNo-Bake German Chocolate Cheesecake That Will Wow Your Tastebuds! Recipe
This No-Bake German Chocolate Cheesecake combines a crunchy Oreo cookie crust with a rich and creamy chocolate cheesecake filling, topped with a luscious coconut-pecan topping that perfectly mimics the classic German chocolate cake flavors. Perfect for chocolate lovers looking for an easy, impressive dessert without needing to bake the cheesecake layer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert, Cheesecake, No-Bake
- 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
- 1 ½ 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 Oreo cookies (with cream removed) and melted butter in a bowl until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill for 20 minutes to set.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy, with no lumps remaining.
- Add chocolate and vanilla: Pour in the melted and cooled semi-sweet chocolate chips along with vanilla extract. Mix thoroughly until fully combined and evenly chocolate-flavored.
- Fold in whipped topping: Gently fold in the whipped topping using a spatula until the mixture is fluffy and smooth, being careful not to deflate the airiness.
- Assemble the cheesecake layer: Spread the chocolate cheesecake filling evenly over the chilled Oreo crust, smoothing the top with a spatula.
- Refrigerate the cheesecake layer: Place the pan back into the refrigerator to chill while you prepare the coconut-pecan topping.
- Prepare the coconut-pecan topping: In a medium saucepan, combine evaporated milk, packed brown sugar, unsalted butter, and the beaten egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens, about 8 to 10 minutes, making sure the egg yolk is fully cooked.
- Finish the topping: Remove the saucepan from heat and stir in vanilla extract, shredded sweetened coconut, and chopped pecans. Allow the topping to cool completely to room temperature.
- Top the cheesecake: Once the topping has cooled and thickened, spread it evenly over the chocolate cheesecake layer.
- Chill to set: Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to allow all layers to set and flavors to meld together.
- Serve: Slice the cheesecake carefully and enjoy this rich and decadent no-bake German chocolate masterpiece.
Notes
- Make sure the coconut-pecan topping cools completely before spreading—it will firm up as it chills, preventing it from soaking into the filling.
- For extra shine and chocolate flavor, drizzle melted chocolate over the top of the cheesecake just before serving.
- This cheesecake can be made up to 2 days ahead of time; keep it covered in the refrigerator to maintain freshness.
- For longer storage, freeze individual cheesecake slices in airtight containers or wrapped tightly for up to 1 month. Thaw overnight in the refrigerator before serving.
Keywords: No-Bake Cheesecake, German Chocolate Cheesecake, Oreo Crust, Coconut-Pecan Topping, Easy Chocolate Dessert
