Description
A rich, creamy delight that brings together the classic flavors of German chocolate cake and cheesecake — without even turning on your oven!
Each bite delivers velvety chocolate, coconut, and pecan goodness that melts in your mouth. Perfect for any celebration or when you crave a decadent dessert!
Ingredients:
For the Crust:
2 cups chocolate cookie crumbs
6 tablespoons melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup melted semi-sweet chocolate chips
1 ½ cups heavy whipping cream, whipped
For the Coconut-Pecan Topping:
1 cup evaporated milk
3 egg yolks, lightly beaten
½ cup granulated sugar
½ cup brown sugar
½ cup butter
1 teaspoon vanilla extract
1 ½ cups shredded sweetened coconut
1 cup chopped pecans
Instructions:
Prepare the Crust (10 minutes)
In a mixing bowl, combine chocolate cookie crumbs and melted butter until evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator for at least 20 minutes to set.
Make the Cheesecake Filling (15 minutes)
Beat softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, mixing well.
Slowly pour in melted chocolate and continue mixing until fully incorporated.
Gently fold in whipped cream until light and fluffy.
Spread the chocolate cheesecake mixture over the chilled crust.
Refrigerate for at least 4 hours or until firm.
Prepare the Coconut-Pecan Topping (15 minutes)
In a saucepan, combine evaporated milk, egg yolks, sugars, and butter.
Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans.
Allow to cool to room temperature.
Assemble & Chill (10 minutes)
Spread the cooled coconut-pecan topping evenly over the firm cheesecake.
Chill for 30 more minutes before serving for the perfect texture.
Prep Time: 25 minutes | Chill Time: 4 hours 30 minutes | Total Time: 4 hours 55 minutes
Calories: 520 kcal | Servings: 10–12 slices
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Step-by-Step Guide
Follow these detailed instructions for guaranteed success. First, ensure all ingredients, especially the cream cheese, are at room temperature for a smooth filling. When making the crust, press the crumbs firmly and evenly up the sides of the springform pan for a stable base. For the filling, melt the chocolate chips in short bursts in the microwave, stirring frequently to avoid seizing. Whip the heavy cream to stiff peaks before gently folding it into the chocolate-cheese mixture to maintain airiness. When cooking the topping, stir constantly over medium heat until it visibly thickens and coats the back of a spoon. Patience during the chilling stages is key to achieving perfect sliceable layers.
Serving Suggestions
Serve each chilled slice on its own for a rich treat. For a restaurant-style presentation, drizzle the plate with chocolate or caramel sauce before placing the slice. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream provides a lovely temperature contrast. Garnish with a few whole pecans or toasted coconut flakes for added texture and visual appeal. This dessert pairs wonderfully with a cup of black coffee or a glass of cold milk to balance its sweetness.
How-to Summary
This no-bake German Chocolate Cheesecake involves three main components: a pressed chocolate crust, a fluffy chocolate cheesecake filling, and a cooked coconut-pecan topping. The crust is chilled, the filling is blended and folded, and the topping is simmered on the stovetop. The dessert is assembled in layers and requires several hours of chilling to set properly before serving.
Frequently Asked Questions
Can I use a different type of cookie for the crust?
Yes, graham crackers or vanilla wafers work, but the deep chocolate flavor from chocolate cookies is ideal for complementing the German chocolate theme.
How long will this cheesecake keep in the refrigerator?
Properly covered, it will stay fresh for up to 5 days. The flavors often improve after 24 hours.
Can I freeze this no-bake cheesecake?
Yes. Freeze it without the topping for up to 2 months. Thaw overnight in the fridge and add the fresh topping before serving.
My topping didn’t thicken. What went wrong?
The mixture must reach a simmer and cook for the full time to activate the egg yolks as a thickener. Ensure you are stirring constantly over medium heat.
Is there a substitute for evaporated milk in the topping?
Heavy cream can be used, but it will result in a richer, slightly different texture and flavor than the traditional German chocolate cake topping.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Over-mixing the filling after adding the whipped cream, which deflates it and makes it dense.
- Adding the coconut-pecan topping before it has cooled completely, which can melt the cheesecake layer.
- Not chilling the dessert for the full recommended time, resulting in a messy slice.
- Storing the cheesecake uncovered, allowing it to absorb other fridge odors and dry out.
Conclusion
This No-Bake German Chocolate Cheesecake is a show-stopping dessert that masterfully combines two beloved classics. Its layered textures and rich, complementary flavors of chocolate, coconut, and pecan are sure to impress. By following the detailed steps and avoiding common pitfalls, you can create a decadent, professional-quality dessert without ever preheating your oven. It’s the perfect make-ahead treat for any special occasion or whenever a luxurious chocolate craving strikes.