Decadent No Bake German Chocolate Cheesecake
This decadent no bake German chocolate cheesecake is rich, creamy, and layered with classic chocolate flavor, sweet coconut, and crunchy pecans. It's an indulgent no-bake dessert that feels luxurious yet easy to make.
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring Cups and Spoons
Ingredients
Chocolate Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup butter, melted
Chocolate Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate, melted
- 1 1/2 cups whipped topping or whipped cream
Coconut Pecan Topping
- 1 cup sweetened shredded coconut
- 3/4 cup chopped pecans
- 1/2 cup sweetened condensed milk
Instructions
- Prepare the chocolate crust: Mix the chocolate cookie crumbs and melted butter until evenly combined. Press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps.
- Add sugar and vanilla: Mix in the powdered sugar and vanilla extract until fully incorporated and silky.
- Blend in the chocolate: Slowly add the melted chocolate and mix until the filling is rich, smooth, and evenly colored.
- Fold in whipped topping: Gently fold in the whipped topping to keep the cheesecake light and fluffy.
- Assemble the cheesecake: Spread the chocolate cheesecake filling evenly over the chilled crust and smooth the top.
- Make the coconut pecan topping: In a bowl, mix shredded coconut, chopped pecans, and sweetened condensed milk until combined.
- Top and chill: Spoon the coconut pecan mixture over the cheesecake. Refrigerate for at least 4 hours or until fully set before slicing.