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No-Bake German Chocolate Cheesecake Recipe

★★★★★

4.7 from 77 reviews
  • Author: Gabriel
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings 1x

Description

This No-Bake German Chocolate Cheesecake combines a crunchy Oreo crust, a rich chocolate cream cheese filling, and a decadent coconut-pecan topping. Perfectly chilled, this luscious dessert is sure to wow your taste buds with its smooth textures and classic flavors without the need for baking.

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

  1. 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. Place the pan in the refrigerator and chill for 20 minutes to set the crust.
  2. Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
  3. Add chocolate and vanilla: Pour in the melted and cooled semi-sweet chocolate chips along with the vanilla extract. Mix until everything is fully blended and the filling is smooth.
  4. Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture. Do this carefully to maintain a fluffy texture without deflating the mixture.
  5. Spread the filling: Evenly spread the prepared chocolate cheesecake filling over the chilled Oreo crust in the springform pan.
  6. Refrigerate the cheesecake: Return the pan to the refrigerator to chill the filling while you prepare the coconut-pecan topping.
  7. Cook the topping: In a saucepan, combine evaporated milk, brown sugar, unsalted butter, and beaten egg yolk. Cook over medium heat, stirring constantly to prevent curdling, until the mixture thickens, which takes about 8 to 10 minutes.
  8. Add flavorings and mix-ins: Remove the saucepan from heat and stir in the vanilla extract, shredded sweetened coconut, and chopped pecans. Allow this topping to cool completely before proceeding.
  9. Spread the topping: Once cooled, spread the coconut-pecan topping evenly over the cheesecake filling layer to ensure an even and thorough coverage.
  10. Final chilling: Chill the entire cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely and develop full flavors.
  11. Serve: Slice carefully and serve this rich, decadent no-bake German Chocolate Cheesecake to impress your guests with a luscious dessert that requires no oven time.

Notes

  • Make sure the coconut-pecan topping cools completely before spreading it over the cheesecake to prevent melting or sliding.
  • The topping will firm up as it chills, giving a nice texture contrast to the creamy filling.
  • For an extra glossy finish, consider drizzling melted chocolate over the top before serving.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: No-Bake German Chocolate Cheesecake, Oreo crust, chocolate cheesecake, coconut pecan topping, no-bake dessert, easy cheesecake, decadent dessert

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Find it online: https://gabriellangdon.com/no-bake-german-chocolate-cheesecake-recipe-2/