When I want a dessert that’s rich, chocolatey, and completely indulgent—but I don’t feel like turning on the oven—I make this no-bake German chocolate cheesecake. It’s got everything I love: a chocolate cookie crust, a creamy chocolate cheesecake filling, and that signature coconut-pecan topping. It’s a decadent twist on the classic cake, made easier.
Why You’ll Love This Recipe
I love how this dessert blends all the flavors of German chocolate cake into a cool, creamy, no-bake cheesecake. The filling is silky smooth and packed with chocolate, while the coconut-pecan topping brings sweetness, crunch, and texture. It’s a total showstopper that comes together with minimal effort, making it perfect for holidays, potlucks, or anytime I want something indulgent without baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Chocolate sandwich cookies or chocolate graham crackers, crushed
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Melted butter
For the chocolate cheesecake filling:
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Cream cheese, softened
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Powdered sugar
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Semi-sweet chocolate, melted and cooled
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Whipped topping or heavy cream, whipped
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Vanilla extract
For the coconut-pecan topping:
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Sweetened shredded coconut
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Chopped pecans
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Sweetened condensed milk
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Butter
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Vanilla extract
Directions
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I start by mixing the crushed cookies with melted butter and pressing the mixture into the bottom of a springform pan. I chill it while making the filling.
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For the filling, I beat the cream cheese until smooth, then add the powdered sugar and vanilla.
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I stir in the melted chocolate until fully incorporated, then fold in the whipped topping or whipped cream until light and fluffy.
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I pour the filling over the crust and smooth the top, then refrigerate it for at least 4 hours or until firm.
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For the topping, I melt the butter and stir in the sweetened condensed milk, coconut, pecans, and vanilla.
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I cook it gently on the stove until thickened, then let it cool slightly before spreading it over the chilled cheesecake.
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I refrigerate the finished cheesecake for another hour before slicing and serving.
Servings and timing
This recipe serves 10–12 slices. It takes 20 minutes to prep, plus at least 5 hours of chilling time.
Variations
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I sometimes add a layer of chocolate ganache between the filling and the topping for extra richness.
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For a nut-free version, I swap pecans with sunflower seeds or simply leave them out.
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I use dark chocolate in the filling when I want a deeper cocoa flavor.
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For mini versions, I press the crust into cupcake liners and assemble individual cheesecakes in a muffin tin.
Storage/reheating
I store the cheesecake in the refrigerator, covered, for up to 5 days. It also freezes well—I wrap individual slices and freeze for up to a month. I thaw them overnight in the fridge. This dessert is meant to be served chilled—no reheating needed.
FAQs
Can I use whipped cream instead of whipped topping?
Yes, I often whip heavy cream with a bit of powdered sugar until stiff peaks form and fold it in—it gives the filling a fresher taste and texture.
How do I keep the topping from sliding off?
I let the topping cool and thicken before spreading it. Once the cheesecake is fully set, it holds everything together perfectly.
Do I need a springform pan?
It helps for easy release, but I’ve also made this in a deep pie dish or an 8×8 baking dish and served it like bars.
Can I make this ahead?
Absolutely. I usually make it the night before so it has plenty of time to chill and the flavors can develop fully.
Is this cheesecake very sweet?
It’s rich and sweet, but balanced. The slightly tangy cream cheese offsets the sweetness of the topping nicely.
Conclusion
This no-bake German chocolate cheesecake is everything I love in a dessert—rich, creamy, and full of texture, all without turning on the oven. It’s easy to make ahead, always gets rave reviews, and tastes just as good as it looks. When I want something indulgent that comes together with ease, this is the recipe I reach for.
Print
No-Bake German Chocolate Cheesecake: A Rich, Indulgent Dessert Without the Oven
- Prep Time: 20 minutes
- Total Time: ~6 hours
- Yield: Serves 10–12 slices
- Category: Dessert, No-Bake
- Method: No-Bake, Chilled
- Cuisine: American, Southern-Inspired
- Diet: Vegetarian
Description
This No-Bake German Chocolate Cheesecake is a rich, indulgent dessert layered with a chocolate cookie crust, creamy chocolate cheesecake filling, and classic coconut-pecan topping—no oven required! It’s the perfect no-fuss showstopper for holidays, potlucks, or anytime you crave something chocolatey, creamy, and unforgettable.
Ingredients
- For the crust:
- 2 cups crushed chocolate sandwich cookies or chocolate graham crackers
- ½ cup unsalted butter, melted
- For the chocolate cheesecake filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate, melted and cooled
- 2 cups whipped topping or 1 cup heavy cream, whipped to stiff peaks
- For the coconut-pecan topping:
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 2 tbsp butter
- ½ tsp vanilla extract
Instructions
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Mix crushed cookies and melted butter. Press into the bottom of a springform pan. Chill while preparing the filling.
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Beat cream cheese until smooth. Add powdered sugar and vanilla and mix well.
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Stir in melted chocolate until combined. Fold in whipped topping or whipped cream.
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Spread filling over chilled crust. Smooth the top and refrigerate for at least 4 hours.
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In a saucepan, melt butter. Stir in sweetened condensed milk, coconut, pecans, and vanilla. Cook over medium heat until thickened, about 5–7 minutes. Let cool slightly.
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Spread topping over chilled cheesecake. Chill for 1 more hour before slicing and serving.
Notes
- Add a chocolate ganache layer for extra richness.
- Use dark chocolate for a deeper cocoa flavor.
- Swap pecans for seeds or omit for a nut-free version.
- Great for individual portions using muffin tins and liners.
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