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This No-Bake German Chocolate Cheesecake is a decadent and creamy dessert that combines the rich flavors of chocolate, coconut, and pecans. It’s the perfect treat for any occasion and can be made ahead for a stress-free dessert experience.
Ingredients
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream
- 8 oz (220g) semi-sweet chocolate, melted and cooled
For the German Chocolate Topping:
- 1 cup (120g) sweetened shredded coconut
- 1 cup (120g) chopped pecans
- 1/2 cup (120ml) evaporated milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) unsalted butter
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s even.
- Refrigerate the crust while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add the sour cream and melted chocolate, mixing until smooth and fully combined.
- Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
3. Make the German Chocolate Topping:
- In a medium saucepan, combine the evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Let it simmer for 4-5 minutes, stirring frequently, until it thickens slightly.
- Remove from heat and stir in the coconut, pecans, and vanilla extract. Let the mixture cool to room temperature.
4. Assemble the Cheesecake:
- Once the cheesecake has set, spoon the cooled German chocolate topping over the cheesecake, spreading it evenly to cover the top.
- Return the cheesecake to the refrigerator for another 30 minutes to allow the topping to firm up slightly.
5. Serve and Enjoy:
- Slice and serve this indulgent, no-bake cheesecake for a truly heavenly dessert experience. Enjoy every bite of this creamy, chocolaty, nutty masterpiece!
Tips and Variations
- Make it chocolatey: Drizzle extra melted chocolate over the topping for added richness.
- Flavor twist: Add a tablespoon of rum or coffee to the topping mixture for a deeper flavor profile.
- Storage: Keep the cheesecake in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months (without the topping).
Would you like more no-bake dessert recipes or ideas for customization?
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