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No-Bake German Chocolate Cheesecake Recipe

★★★★★

4.9 from 123 reviews
  • Author: Zoe
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings 1x

Description

Indulge in this rich and creamy No-Bake German Chocolate Cheesecake that combines a chocolatey Oreo crust with a smooth chocolate cheesecake filling, topped with a luscious homemade coconut-pecan topping. Perfect for dessert lovers who want a decadent treat without needing an 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 the crushed Oreo cookies and melted butter together until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy.
  3. Add chocolate and vanilla: Stir in the melted and cooled semi-sweet chocolate chips along with the vanilla extract, mixing until fully combined and smooth.
  4. Fold in whipped topping: Gently fold the whipped topping into the chocolate and cream cheese mixture until the filling is fluffy and smooth, being careful not to deflate it.
  5. Assemble filling: Spread the cheesecake filling evenly over the chilled Oreo crust layer in the springform pan.
  6. Chill the filling: Place the cheesecake in the refrigerator while you prepare the coconut-pecan topping.
  7. Prepare the topping: In a saucepan, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Cook over medium heat, stirring constantly to prevent curdling, for about 8–10 minutes until the mixture thickens and becomes glossy.
  8. Finish topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow this topping mixture to cool completely to room temperature.
  9. Top the cheesecake: Once the topping has cooled, spread it evenly over the chocolate cheesecake layer.
  10. Final chill: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to set fully and develop flavor.
  11. Serve: Slice and enjoy this decadent German chocolate cheesecake, perfect for special occasions or a delicious dessert treat.

Notes

  • Make sure the coconut-pecan topping cools completely before spreading—it will firm up as it chills on the cheesecake.
  • For an extra glossy finish, drizzle melted chocolate over the top just before serving.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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

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