Description
No-Bake German Chocolate Cheesecake is rich, creamy, and layered with classic coconut-pecan flavor—no oven required. With a chocolate cookie crust, smooth chocolate cheesecake filling, and a gooey German chocolate topping, this easy dessert is perfect for holidays or anytime indulgence.
Ingredients
For the crust:
1 1/2 cups chocolate cookie crumbs
6 tbsp butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup melted chocolate (milk or semi-sweet)
1 tsp vanilla extract
1 tub (8 oz) whipped topping, thawed
For the topping:
1 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup sweetened condensed milk
2 tbsp butter
Instructions
1. Mix cookie crumbs and melted butter, then press firmly into the bottom of a springform pan. Refrigerate.
2. In a large bowl, beat cream cheese and powdered sugar until smooth.
3. Mix in melted chocolate and vanilla extract.
4. Gently fold in whipped topping until light and creamy.
5. Spread cheesecake filling evenly over the crust.
6. In a saucepan, combine coconut, pecans, condensed milk, and butter.
7. Cook over medium heat, stirring constantly, until thickened and glossy.
8. Let topping cool slightly, then spread over cheesecake.
9. Refrigerate for at least 4 hours or until fully set.
10. Slice and serve chilled.
Notes
• Chill overnight for best texture.
• Use dark chocolate for a richer flavor.
• Slice with a warm knife for clean cuts.