No-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
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
- 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
