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No-Bake German Chocolate Cheesecake Recipe

★★★★★

4.9 from 122 reviews
  • Author: Gabriel
  • Total Time: 4 hours 35 minutes
  • Yield: 12 servings 1x

Description

This no-bake German Chocolate Cheesecake combines a rich Oreo crust with a creamy chocolate cheesecake filling and a decadent coconut-pecan topping cooked stovetop. Perfect for impressing guests or treating yourself to an easy yet indulgent dessert that requires no oven time.

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 Oreos with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator for 20 minutes to set.
  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, without lumps.
  3. Add melted chocolate and vanilla: Stir in the melted and cooled semi-sweet chocolate chips along with the vanilla extract. Mix until fully incorporated and smooth.
  4. Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until it becomes fluffy and smooth, being careful not to deflate the whipped topping.
  5. Spread filling over crust: Evenly spread the chocolate cheesecake filling over the chilled Oreo crust in the springform pan.
  6. Refrigerate: Place the pan back into the refrigerator to chill while you prepare the coconut-pecan topping.
  7. Cook the topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Stir constantly for about 8 to 10 minutes until the mixture thickens and coats the back of a spoon. Be careful not to curdle the egg yolk.
  8. Add vanilla, coconut, and pecans: Remove the saucepan from heat then stir in the vanilla extract, shredded sweetened coconut, and chopped pecans. Allow the topping mixture to cool completely to room temperature.
  9. Spread topping: Once cooled, evenly spread the coconut-pecan topping over the chocolate cheesecake layer in the springform pan.
  10. Chill the cheesecake: Refrigerate the entire cheesecake for at least 4 hours, preferably overnight, to allow it to set and flavors to meld.
  11. Serve: Slice the chilled cheesecake into portions and enjoy the rich, decadent flavors of this no-bake German chocolate cheesecake.

Notes

  • Make sure the coconut-pecan topping cools completely before spreading—it will firm up as it chills, preventing it from sliding off.
  • For extra shine and a chocolate boost, drizzle melted chocolate over the top before serving.
  • Cheesecake can be prepared up to 2 days ahead of time if covered and stored in the refrigerator.
  • Freeze individual slices for up to 1 month; thaw overnight in the refrigerator before serving for convenience.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: German-American

Keywords: no-bake cheesecake, German chocolate cheesecake, Oreo crust, coconut pecan topping, easy cheesecake recipe, no oven dessert

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