Description

This No-Bake German Chocolate Cheesecake combines a rich chocolate cookie crust with a creamy chocolate and cream cheese filling, topped with a luscious coconut pecan frosting. Perfect for those who want the indulgence of a classic German chocolate dessert without the need for baking, this cheesecake is a crowd-pleaser suitable for holidays and special occasions.

Ingredients

Scale

For the crust:

1 ½ cups chocolate cookie crumbs (like Oreos, crushed without filling)
¼ cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled
1 ½ cups whipped topping or whipped cream

For the topping:

½ cup evaporated milk
½ cup packed brown sugar
3 tablespoons unsalted butter
2 large egg yolks, beaten
½ teaspoon vanilla extract
½ cup chopped pecans
½ cup shredded sweetened coconut

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Instructions

Make the crust: In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
Make the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, beating until fluffy. Stir in the melted chocolate until fully combined. Fold in the whipped topping gently until smooth and creamy. Spread the mixture over the prepared crust and smooth the top. Chill for at least 4 hours or until firm.
Make the topping: In a small saucepan over medium heat, combine evaporated milk, brown sugar, butter, and beaten egg yolks. Stir constantly until thickened and bubbly, about 8–10 minutes. Remove from heat and stir in vanilla, chopped pecans, and shredded coconut. Let cool completely before spreading over the chilled cheesecake.
Set the topping: Refrigerate the cheesecake for an additional 30 minutes to allow the topping to set before slicing and serving.

Notes

This cheesecake can be made up to 2 days ahead and stored covered in the fridge.
For a shortcut, use a pre-made chocolate crust and store-bought coconut pecan frosting.
Ensure the melted chocolate in the filling has cooled before mixing to avoid curdling the cream cheese.
Be careful when cooking the topping to avoid scrambling the egg yolks by stirring constantly and monitoring heat.