No-Bake German Chocolate Cheesecake
If you love the rich and delightful flavors of German chocolate cake but want an easier version, then this No-Bake German Chocolate Cheesecake is perfect for you! With a delicious crust, creamy filling, and sweet coconut-pecan topping, it’s a dessert that everyone will adore.
Why Make This Recipe
This recipe is a great choice for anyone who wants to enjoy a classic dessert without the hassle of baking. It’s an easy way to impress guests at a gathering and can be made ahead of time, making it perfect for parties or family dinners. Plus, it combines the flavors of chocolate and coconut in a creamy, dreamy cheesecake that is simply irresistible!
How to Make No-Bake German Chocolate Cheesecake
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 4 oz semi-sweet chocolate, melted
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup evaporated milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Directions
Prepare the Crust: In a bowl, mix the chocolate graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until everything is combined. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Place it in the refrigerator while you make the filling.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then add the sour cream and vanilla extract. Stir in the melted semi-sweet chocolate until everything is well combined. Pour this cheesecake filling over the prepared crust, spreading it evenly. Refrigerate for at least 4 hours or overnight to set.
Prepare the Topping: In a small saucepan, mix the shredded coconut, chopped pecans, 1/4 cup granulated sugar, evaporated milk, and 2 tablespoons of butter. Bring this mixture to a boil over medium heat while stirring constantly. Once boiling, reduce the heat and simmer for 5-7 minutes until it thickens. Stir in the 1 teaspoon of vanilla extract and remove from heat. Let it cool to room temperature.
Assemble the Cheesecake: Once the cheesecake has set, spoon the coconut-pecan topping over it. Refrigerate again for 30 minutes to let the topping firm up.
Serve and Enjoy: Slice and serve this no-bake German chocolate cheesecake for a delightful treat!
How to Serve No-Bake German Chocolate Cheesecake
This cheesecake is best served chilled. You can garnish with extra whipped cream or chocolate shavings if desired. It makes a great dessert for any occasion!
How to Store No-Bake German Chocolate Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If possible, keep the topping separate until you’re ready to serve for the best texture.
Tips to Make No-Bake German Chocolate Cheesecake
- Make sure your cream cheese is softened to room temperature for easier mixing.
- For a smoother filling, melt the semi-sweet chocolate carefully in the microwave or over a double boiler.
- If you don’t have chocolate graham crackers, regular graham crackers work too. Just add a little cocoa powder for that chocolate flavor.
Variation
Try adding different toppings such as whipped cream, chocolate sauce, or fresh berries for a twist on the classic recipe. You can also use crushed Oreos instead of chocolate graham crackers for the crust!
FAQs
1. Can I freeze the No-Bake German Chocolate Cheesecake?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to 2 months.
2. How long does it take for the cheesecake to set?
It is best to refrigerate the cheesecake for at least 4 hours, but leaving it overnight will give you the best results.
3. What can I use instead of pecans?
If you don’t have pecans or prefer not to use them, you can substitute with walnuts or omit nuts entirely.
Enjoy making this delightful No-Bake German Chocolate Cheesecake, and treat yourself and your loved ones to a delicious dessert!
Print
No-Bake German Chocolate Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and delightful no-bake cheesecake inspired by German chocolate cake, featuring a chocolate crust, creamy filling, and a sweet coconut-pecan topping.
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 4 oz semi-sweet chocolate, melted
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar (for topping)
- 1/2 cup evaporated milk
- 2 tbsp unsalted butter (for topping)
- 1 tsp vanilla extract (for topping)
Instructions
- Prepare the Crust: In a bowl, mix the chocolate graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Refrigerate.
- Prepare the Cheesecake Filling: Beat the softened cream cheese and powdered sugar until smooth. In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture, then add sour cream and vanilla extract. Stir in melted chocolate. Pour filling over the crust and refrigerate for at least 4 hours or overnight.
- Prepare the Topping: In a saucepan, mix shredded coconut, chopped pecans, 1/4 cup sugar, evaporated milk, and 2 tbsp butter. Bring to a boil over medium heat, stirring constantly. Simmer for 5-7 minutes until thickened. Stir in vanilla and let cool.
- Assemble the Cheesecake: Spoon the coconut-pecan topping over the cheesecake. Refrigerate for an additional 30 minutes.
- Serve and Enjoy: Slice and serve chilled, optionally garnishing with extra whipped cream or chocolate shavings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Keep topping separate for best texture when serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, no-bake, German chocolate, dessert, easy recipe