Name: No-Bake German Chocolate Cheesecake Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 24 Oreo cookies, crushed (cream removed); 5 tbsp unsalted butter, melted; 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); 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

Ingredients

For the Crust:

24 Oreo cookies, crushed (cream removed)
5 tbsp unsalted butter, melted

For the 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)

For the 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: Prepare the crust by mixing the crushed Oreos and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes.

Step 2: In a large mixing 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. Mix until fully combined.

Step 4: Gently fold in the whipped topping until the filling is fluffy and smooth.

Step 5: Spread the cheesecake filling evenly over the chilled crust.

Step 6: Refrigerate the crust and filling while you prepare the topping.

Step 7: In a saucepan, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens, about 8 to 10 minutes.

Step 8: Remove from heat and stir in the 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 entire cheesecake for at least 4 hours or preferably overnight before serving.

Step 11: Slice and enjoy this rich, decadent German chocolate masterpiece!

Tips & Variations

Ensure the coconut-pecan topping cools completely before spreading to prevent melting the cheesecake layer.

For extra shine and chocolate flavor, drizzle melted chocolate over the top before chilling.

Use a springform pan for easy removal and clean edges.

Substitute crushed chocolate wafers for Oreos in the crust if preferred.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve, slices can be allowed to sit at room temperature for 10 minutes to soften slightly. This dessert is best enjoyed chilled and does not require reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake benefits from being made ahead. Chilling it overnight helps the flavors meld and the topping to set perfectly.

Can I use regular whipped cream instead of whipped topping?

You can substitute homemade whipped cream for the whipped topping, but be sure to fold it in gently and use it immediately to maintain the cheesecake’s texture.