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No-Bake German Chocolate Cheesecake Recipe

★★★★★

4.9 from 103 reviews
  • Author: Andria
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x

Description

This No-Bake German Chocolate Cheesecake is a rich, decadent dessert combining a crunchy Oreo cookie crust, a smooth chocolate cheesecake filling, and a luscious homemade coconut-pecan topping. Perfect for impressing guests or satisfying your chocolate cravings without turning on the oven.

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

  1. Prepare the crust: Mix crushed Oreo cookies (with cream removed) and melted butter in a bowl until well combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill the crust in the refrigerator for 20 minutes to set.
  2. Beat the cream cheese and sugar: In a large mixing bowl, use a hand mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps.
  3. Add melted chocolate and vanilla: Stir the cooled melted semi-sweet chocolate chips and vanilla extract into the cream cheese mixture, mixing until fully incorporated and smooth.
  4. Fold in whipped topping: Gently fold the whipped topping into the chocolate mixture using a spatula, being careful to maintain a light and fluffy texture until the filling is smooth.
  5. Spread the filling: Evenly spread the chocolate cheesecake filling over the chilled Oreo crust in the springform pan, smoothing the top with a spatula.
  6. Refrigerate while preparing topping: Place the cheesecake in the refrigerator to chill while you make the coconut-pecan topping.
  7. Cook the topping mixture: In a saucepan over medium heat, combine evaporated milk, packed brown sugar, unsalted butter, and beaten egg yolk. Stir constantly to prevent curdling as the mixture cooks and thickens, which should take about 8 to 10 minutes.
  8. Finish the topping: Remove the saucepan from heat and immediately stir in vanilla extract, shredded sweetened coconut, and chopped pecans. Allow the topping to cool completely to room temperature.
  9. Spread the topping: Once cooled, spread the coconut-pecan topping evenly over the chilled cheesecake layer in the springform pan.
  10. Chill the cheesecake: Return the assembled cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to set completely.
  11. Serve and enjoy: Remove the cheesecake from the springform pan, slice into portions, and serve this rich and indulgent German chocolate cheesecake to your guests.

Notes

  • Ensure the coconut-pecan topping cools completely before spreading; this helps it firm up properly as it chills.
  • For an extra glossy finish, drizzle melted chocolate over the topping before chilling.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: German-inspired American

Keywords: no-bake cheesecake, German chocolate cheesecake, Oreo crust cheesecake, coconut pecan topping, easy chocolate cheesecake, no bake dessert

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Find it online: https://cookwithandria.com/no-bake-german-chocolate-cheesecake-recipe/