No-Bake German Chocolate Cheesecake Recipe
Introduction
This no-bake German chocolate cheesecake is a delightful treat that combines rich chocolate, creamy cheesecake, and a classic coconut-pecan topping. Perfect for impressing guests or enjoying a special dessert without turning on the oven.
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: Prepare the crust by mixing the crushed Oreos and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes.
- Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Step 3: Add the melted and cooled chocolate chips along with the vanilla extract. Mix until fully combined.
- Step 4: Gently fold in the whipped topping until the mixture is fluffy and smooth.
- Step 5: Spread the cheesecake filling evenly over the chilled crust.
- Step 6: Place the cheesecake in the refrigerator to chill while you prepare the topping.
- Step 7: For the coconut-pecan topping, combine evaporated milk, brown sugar, butter, and beaten egg yolk in a saucepan. Cook over medium heat, stirring constantly, for about 8 to 10 minutes until thickened.
- Step 8: Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool slightly.
- Step 9: Spread the topping evenly over the chilled cheesecake. Return to the refrigerator for at least 2 hours before serving to set completely.
Tips & Variations
- For a nut-free version, omit the pecans and add extra coconut or chopped chocolate instead.
- Use sugar-free chocolate chips and sweetened topping to lighten the dessert without sacrificing flavor.
- Allow the topping to cool before spreading to prevent it from melting the cheesecake filling.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as the texture of the whipped topping may be affected.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cookie for the crust?
Yes, you can substitute Oreos with other chocolate cookies or graham crackers, but make sure to remove any fillings if they might affect the flavor.
Is it necessary to melt the chocolate chips?
Melting the chocolate chips before mixing ensures a smooth and even chocolate flavor throughout the cheesecake filling. Using them unmelted may result in a different texture and less consistent taste.
PrintNo-Bake German Chocolate Cheesecake Recipe
This no-bake German chocolate cheesecake combines a crunchy Oreo cookie crust with a rich and creamy chocolate cheesecake filling, topped with a decadent coconut-pecan caramel topping. Perfect for chocolate lovers looking for an easy no-bake dessert that will impress guests with its luscious flavors and creamy texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: 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 (with cream removed) and melted butter together until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill the crust in the refrigerator for 20 minutes to set.
- Make the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy, ensuring there are no lumps for a velvety texture.
- Add Chocolate and Vanilla: Stir in the melted and cooled semi-sweet chocolate chips along with the vanilla extract. Mix thoroughly until the chocolate is fully incorporated and the filling is uniform in color.
- Fold in Whipped Topping: Gently fold the whipped topping into the chocolate cream cheese mixture, taking care not to deflate it. This step lightens the filling and gives it a fluffy, smooth consistency.
- Assemble Cheesecake: Spread the prepared cheesecake filling evenly over the chilled Oreo crust, smoothing the surface with a spatula for an even layer.
- Refrigerate Filling: Place the cheesecake in the refrigerator to chill while you prepare the coconut-pecan topping, allowing the filling to firm up slightly.
- Prepare Coconut-Pecan Topping: In a saucepan over medium heat, combine evaporated milk, packed brown sugar, unsalted butter, and beaten egg yolk. Stir constantly and cook the mixture until it thickens and turns a caramel-like consistency, about 8 to 10 minutes. Remove from heat and stir in vanilla extract, shredded sweetened coconut, and chopped pecans.
Notes
- Make sure the chocolate chips are cooled before adding to prevent the cream cheese mixture from melting or becoming grainy.
- Press the crust firmly to ensure it holds together well as a base.
- Constant stirring during the topping preparation will prevent the eggs from scrambling and ensure a smooth sauce.
- For best results, chill the cheesecake overnight to allow flavors to meld and the texture to set properly.
- The whipped topping should be folded gently to maintain its light and airy texture in the filling.
Keywords: no-bake cheesecake, German chocolate cheesecake, Oreo crust, coconut pecan topping, easy chocolate dessert
