No-Bake German Chocolate Cheesecake Recipe

Here’s a No-Bake German Chocolate Cheesecake recipe that combines the rich flavors of German chocolate cake with the creamy texture of cheesecake, all without the need for baking! It’s an indulgent, no-fuss dessert that’s perfect for any occasion.

No-Bake German Chocolate Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups chocolate graham cracker crumbs (or regular graham cracker crumbs)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream
• 8 oz semi-sweet chocolate, melted
• 1/2 cup shredded coconut
• 1/2 cup chopped pecans (or walnuts)

For the Topping:

• 1/2 cup shredded coconut (for garnish)
• 1/2 cup chopped pecans (for garnish)
• 2 tbsp unsweetened cocoa powder (optional, for dusting)

Instructions:

1. Make the Crust:

• In a medium bowl, combine the chocolate graham cracker crumbs, cocoa powder, and granulated sugar.
• Add the melted butter and mix until the crumbs are evenly coated and the mixture holds together when pressed.
• Press the mixture into the bottom of a 9-inch springform pan (or a regular pie dish). Use the back of a spoon to pack it down tightly and evenly.
• Refrigerate the crust for at least 30 minutes to allow it to set.

2. Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
• Stir in the melted semi-sweet chocolate until the mixture is smooth and evenly incorporated.
• Fold in the shredded coconut and chopped pecans (reserve a small amount for garnish).

3. Assemble the Cheesecake:

• Once the crust has set, spread the cheesecake filling over the crust, smoothing the top with a spatula.
• Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight to allow it to set.

4. Make the Topping:

• Toast the remaining shredded coconut and chopped pecans in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant.
• Once the cheesecake is set, remove it from the fridge and garnish with the toasted coconut and pecans. You can also dust the top with unsweetened cocoa powder for a more chocolaty touch.

5. Serve and Enjoy:

• Slice and serve your No-Bake German Chocolate Cheesecake! The creamy filling paired with the crunchy, toasted topping is a delightful treat.

Tips:

• You can substitute the chocolate graham cracker crumbs with regular graham cracker crumbs or even crushed chocolate cookies for a different twist.
• To make the cheesecake extra indulgent, drizzle some caramel or chocolate sauce on top before serving.
• If you prefer a smoother topping, you can melt a little extra chocolate and drizzle it over the top before serving.

This No-Bake German Chocolate Cheesecake is a rich, creamy, and decadent dessert that’s sure to satisfy any chocolate lover! The combination of creamy cheesecake, chocolate, coconut, and pecans makes it a truly irresistible treat.