No-Bake German Chocolate Cheesecake Recipe
Introduction
This no-bake German chocolate cheesecake is a delightful twist on a classic dessert, combining rich chocolate cheesecake with a luscious coconut-pecan topping. It’s easy to make and sure to impress your guests with its creamy texture and sweet crunch.
Ingredients
- 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
- Step 1: Mix crushed Oreo cookies with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
- Step 2: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Step 3: Add the melted and cooled chocolate chips along with the vanilla extract to the cream cheese mixture. Stir until fully combined.
- Step 4: Gently fold in the whipped topping until the filling is fluffy and smooth.
- Step 5: Spread the chocolate cheesecake filling evenly over the chilled crust. Refrigerate while preparing the topping.
- Step 6: In a saucepan, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens, about 8–10 minutes.
- Step 7: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly before spreading it evenly over the cheesecake.
- Step 8: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly before serving.
Tips & Variations
- For a nut-free version, omit the pecans and increase the coconut by ¼ cup.
- Use chocolate wafer cookies instead of Oreos for a different crust flavor.
- Make sure the melted chocolate is cooled before adding to avoid curdling the cream cheese.
- Use a hand mixer to ensure the filling is extra smooth and creamy.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, avoid freezing as the whipped topping may separate. When ready to serve, remove from fridge and let sit at room temperature for 10–15 minutes for easier slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular whipped cream instead of whipped topping?
Yes, you can substitute whipped cream for whipped topping. Just make sure it’s whipped to stiff peaks before folding into the filling to maintain the cheesecake’s structure.
Do I need a springform pan for this recipe?
A springform pan is recommended for easy removal of the cheesecake. If you don’t have one, use a regular pan lined with parchment paper for easier release.
PrintNo-Bake German Chocolate Cheesecake Recipe
This No-Bake German Chocolate Cheesecake combines a rich Oreo cookie crust with a creamy chocolate cheesecake filling topped with a luscious coconut-pecan topping. It’s an indulgent dessert that requires no baking and will impress anyone with its layered flavors and smooth textures.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes (including chilling time)
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: German-American
Ingredients
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
- 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 to create an even crust layer. Chill in the refrigerator for 20 minutes to set.
- Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy without lumps.
- Incorporate chocolate and vanilla: Add the melted and cooled semi-sweet chocolate chips along with the vanilla extract to the cream cheese mixture. Mix thoroughly until fully combined and smooth.
- Fold in whipped topping: Gently fold in the whipped topping using a spatula, mixing until the filling is fluffy and smooth without deflating the whipped topping.
- Assemble filling on crust: Spread the chocolate cheesecake filling evenly over the chilled Oreo crust, smoothing out the top to create an even layer.
- Chill while preparing topping: Place the cheesecake in the refrigerator to keep chilled while you prepare the coconut-pecan topping.
- Cook the coconut-pecan topping: 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. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool slightly before spreading over the cheesecake.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Allow the melted chocolate to cool before adding to the cream cheese to prevent curdling.
- The crust must be chilled before adding the filling to ensure it holds together well.
- Constant stirring during topping preparation prevents the egg yolk from scrambling.
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- Use a springform pan for easy removal and presentation.
Keywords: no bake cheesecake, German chocolate cheesecake, Oreo crust, coconut pecan topping, easy dessert
