Description
This No-Bake German Chocolate Cheesecake is a rich and creamy dessert that combines a chocolate cookie crust with a luscious chocolate cream cheese filling, topped with a sweet coconut and pecan layer. Perfectly chilled and easy to prepare, this cheesecake offers the classic flavors of German chocolate cake in a smooth, no-bake cheesecake form, making it a delightful treat for chocolate and coconut lovers alike.
Ingredients
Scale
Crust
- 200g chocolate cookie crumbs
- 75g unsalted butter, melted
Filling
- 400g cream cheese, softened
- 200g dark chocolate, melted and slightly cooled
- 200ml heavy cream
- 100g powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans, toasted
- ½ cup sweetened condensed milk
- 2 tablespoons butter, melted
- Pinch of salt
Instructions
- Prepare the crust: In a bowl, thoroughly combine the chocolate cookie crumbs with melted butter. Press this mixture firmly into the base of a greased or parchment-lined 9-inch springform pan, ensuring an even layer. Refrigerate to set while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until it achieves a smooth and creamy consistency. Gradually add the melted and slightly cooled dark chocolate, powdered sugar, and vanilla extract, beating until fully combined.
- Whip the cream and combine: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the chocolate cream cheese mixture to lighten the texture without deflating the cream.
- Assemble the cheesecake: Spread the chocolate cream cheese filling evenly over the chilled crust, smoothing the top with a spatula for an even layer.
- Prepare the topping: Combine shredded coconut, toasted chopped pecans, sweetened condensed milk, melted butter, and a pinch of salt in a bowl. Mix well until all ingredients are evenly incorporated.
- Top the cheesecake: Gently spread the coconut and pecan topping over the chocolate cream cheese layer, covering it completely.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, or until it is firm and set properly.
- Serve: Once chilled and firm, slice the cheesecake and serve it cold for the best flavor and texture.
Notes
- To toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 6–8 minutes or until fragrant, stirring halfway through.
- This cheesecake can be made a day ahead and kept refrigerated for up to 3 days without compromising taste or texture.
