No-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
