Description
Heavenly No-Bake German Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate cookie crumbs
1/3 cup melted butter
16 oz cream cheese, softened
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
1 cup semi-sweet chocolate chips, melted and cooled
1 cup shredded coconut
1 cup pecans, chopped
1/4 cup sweetened condensed milk
1/4 cup caramel sauce
1/4 cup chocolate shavings
Chocolate sandwich cookies and pecan halves for garnish
Directions:
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to set.
In a large mixing bowl, beat the cream cheese, powdered sugar, unsweetened cocoa powder, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Add the melted chocolate chips to the mixture and stir until fully incorporated.
Spread the cream cheese mixture evenly over the crust. Refrigerate for at least 4 hours or until firm.
In a small saucepan, combine the shredded coconut, chopped pecans, sweetened condensed milk, and caramel sauce. Cook over medium heat, stirring constantly until the mixture thickens.
Let the coconut-pecan mixture cool slightly, then spread it evenly over the chilled cheesecake.
Garnish with chocolate shavings, chocolate sandwich cookies, and pecan halves.
Refrigerate for an additional hour before serving.
Prep Time: 30 minutes | Chill Time: 5 hours | Total Time: 5 hours 30 minutes
Kcal: 450 kcal | Servings: 10 servings
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Step-by-Step Guide
Follow these detailed instructions for a perfect no-bake cheesecake every time. First, ensure your cream cheese is fully softened at room temperature for at least an hour; this prevents lumps. When making the crust, press the crumb mixture firmly and evenly up the sides of the springform pan to create a stable base. For the filling, melt the chocolate chips in short bursts in the microwave, stirring between each, and let it cool to room temperature before adding to the cream cheese mixture to avoid seizing. When folding in the whipped cream, use a gentle, sweeping motion with a spatula to maintain the airy texture. For the topping, cook the coconut-pecan mixture until it is thick and glossy, which should take about 5-7 minutes, then let it cool for 15 minutes before spreading.
Serving Suggestions
Serve this decadent cheesecake chilled. For an elegant presentation, run a knife under hot water, dry it, and slice each piece cleanly. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A drizzle of extra caramel or chocolate sauce on the plate adds a restaurant-quality touch. For a festive occasion, garnish with edible gold flakes or fresh berries to cut through the richness.
How-to Summary
This no-bake German Chocolate Cheesecake involves creating a chocolate cookie crust, a rich chocolate cream cheese filling, and a signature coconut-pecan topping. Key steps include chilling the crust, thoroughly combining the filling ingredients, and allowing the assembled cake to set in the refrigerator for several hours before adding the final topping and garnishes.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It’s perfect for making ahead. Prepare the cheesecake (through step 8) and store it, covered, in the refrigerator for up to 2 days. Add the final garnishes just before serving.
What can I use instead of chocolate cookie crumbs? You can use graham cracker crumbs or even crushed Oreos (with the filling) for a different flavor. Maintain the same 1 1/2 cup crumb to 1/3 cup melted butter ratio.
My filling is too soft. What went wrong? This usually happens if the heavy cream was not whipped to stiff peaks or if the cheesecake wasn’t chilled long enough. Ensure your cream is very cold before whipping and chill the assembled cake for the full, recommended time.
How do I store leftovers? Keep the cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. It does not freeze well due to the creamy texture of the no-bake filling.
Can I use a different type of nut? Yes, walnuts make an excellent substitute for pecans. For a nut-free version, simply omit the nuts and use an extra 1/4 cup of shredded coconut in the topping.
Common Mistakes to Avoid
Avoid using cold cream cheese, as it will create a lumpy filling. Do not overmix the filling after folding in the whipped cream, as this will deflate it and result in a dense texture. Ensure the melted chocolate is cooled to room temperature before incorporating it to prevent it from melting the whipped cream. When cooking the coconut-pecan topping, stir constantly to prevent the sweetened condensed milk from scorching on the bottom of the pan.
Conclusion
This Heavenly No-Bake German Chocolate Cheesecake masterfully combines the classic flavors of German chocolate cake into a rich, creamy, and incredibly satisfying dessert that requires no oven. By following the detailed steps and tips provided, you can avoid common pitfalls and create an impressive show-stopping treat perfect for any gathering. Its make-ahead nature and decadent taste are sure to make it a requested favorite. Enjoy the delicious results of your simple, no-bake creation.