No-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
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 (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
