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
-
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.
-
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.
-
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.
-
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.
