Description
This no bake German chocolate cheesecake recipe combines rich chocolate flavors with a creamy texture, topped with a signature coconut pecan mixture, making it a perfect dessert for warm weather or busy schedules.
Ingredients
2 cups Chocolate graham crackers or chocolate cookies
6 tablespoons Unsalted butter (melted)
2 tablespoons Granulated sugar
16 oz Cream cheese (softened)
1 cup Powdered sugar
1 cup Heavy whipping cream
4 oz German chocolate (melted, cooled)
1 teaspoon Vanilla extract
1 cup Sweetened shredded coconut
1 cup Pecans (chopped)
1/2 cup Evaporated milk
1/2 cup Brown sugar
3 tablespoons Unsalted butter
1/2 teaspoon Vanilla extract
Instructions
- Step 1: Prepare the Crust – Crush chocolate cookies into fine crumbs, mix with melted butter and sugar, and press into a 9-inch springform pan. Refrigerate
- Step 2: Make the Cheesecake Filling – Beat cream cheese until smooth, add powdered sugar and vanilla, whip heavy cream to stiff peaks, fold in melted chocolate and whipped cream
- Step 3: Assemble the Cheesecake – Pour filling over crust, smooth the top, cover, and refrigerate for at least 4 hours
- Step 4: Prepare the Coconut Pecan Topping – Combine evaporated milk, brown sugar, and butter in a saucepan, cook until thickened, then stir in coconut, pecans, and vanilla. Cool
- Step 5: Top and Serve – Spread topping over cheesecake, refrigerate for 15 minutes, then slice and serve
Notes
For a gluten-free version, use gluten-free chocolate cookies.
You can substitute German chocolate with semi-sweet or dark chocolate.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 28g
- Sodium: 285mg
- Fat: 36g
- Saturated Fat: 19g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg