Description
This Heavenly No-Bake German Chocolate Cheesecake combines the rich flavors of chocolate, cream cheese, coconut, and pecans into an easy-to-make, indulgent dessert. With a chocolate cookie crumb crust and luscious layers of chocolate and plain cream cheese filling topped with a coconut-pecan mixture, this no-bake cheesecake is perfect for holiday entertaining or any special occasion.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Filling
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup semi-sweet chocolate chips, melted and slightly cooled
Topping
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup sweetened condensed milk
- Additional coconut and pecans for garnish (optional)
- Chocolate shavings or drizzle for topping (optional)
Instructions
- Prepare the crust: In a bowl, combine the chocolate cookie crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
- Make the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until the mixture is smooth and creamy without lumps.
- Whip the cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, indicating the cream is fully aerated and stable.
- Combine cream and cream cheese mixtures: Gently fold the whipped cream into the cream cheese mixture, incorporating the airy texture while maintaining fluffiness. Be careful not to deflate the whipped cream.
- Divide and chocolate-flavor half the filling: Separate the filling evenly into two bowls. Fold the melted and cooled semi-sweet chocolate chips into one half, creating the chocolate layer of the cheesecake.
- Assemble the cheesecake layers: Spread the chocolate cream cheese layer evenly over the chilled crust. Then, carefully spread the plain cream cheese layer on top of the chocolate layer to achieve two distinct layers.
- Prepare the topping: In a small bowl, mix the sweetened shredded coconut, chopped pecans, and sweetened condensed milk until combined. Spread this mixture evenly over the top cream cheese layer to add texture and sweetness.
- Chill the cheesecake: Cover the assembled cheesecake with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, until the cheesecake sets firmly.
- Garnish and serve: Before serving, optionally garnish the cheesecake with additional toasted coconut, chopped pecans, and chocolate shavings or a chocolate drizzle for added decoration and flavor.
Notes
- For cleaner slices, run a sharp knife under warm water and wipe it dry between cuts to prevent sticking.
- This dessert is rich and decadent, so smaller portion sizes are recommended to satisfy cravings without overindulgence.
- The cheesecake can be made ahead of time, making it an excellent choice for easy entertaining and holiday gatherings.
