Description
Decadent No-Bake German Chocolate Cheesecake combines a rich chocolate cream cheese filling with a buttery chocolate crust and a luscious German chocolate topping with coconut and pecans. Perfect for indulgent desserts!
Ingredients
For the Crust:
- 2 cups crushed chocolate graham crackers or chocolate cookies
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup semisweet chocolate chips, melted and slightly cooled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, whipped to stiff peaks
For the German Chocolate Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Prepare the Crust: Mix chocolate crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Add melted chocolate and vanilla; mix until creamy. Gently fold in whipped cream. Spread over chilled crust. Refrigerate at least 4 hours, preferably overnight.
- Prepare the German Chocolate Topping: In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter. Cook, whisking constantly, 8–10 minutes until thickened. Remove from heat, stir in vanilla, coconut, and pecans. Cool completely.
- Assemble: Spread cooled German chocolate topping evenly over set cheesecake.
- Serve: Slice and enjoy an indulgent, chocolate-coconut-pecan dessert.
Notes
- For best results, chill cheesecake overnight to fully set the filling and topping.
- Use high-quality chocolate for a richer flavor.
- Optional: garnish with extra toasted pecans or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cheesecake
- Method: No-Bake
- Cuisine: American