Introduction

This no-bake German chocolate cheesecake is a delightful twist on the classic dessert, combining rich chocolate, creamy cheesecake, and a luscious coconut-pecan topping. Perfect for those who want a show-stopping dessert without turning on the oven.

No-Bake German Chocolate Cheesecake Recipe - Recipe Image

Ingredients

24 Oreo cookies, crushed (cream removed)
5 tbsp unsalted butter, melted
16 oz cream cheese, softened
1 cup semi-sweet chocolate chips, melted and cooled
½ cup granulated sugar
1 tsp vanilla extract
1 ½ cups whipped topping (like Cool Whip)
½ cup evaporated milk
½ cup brown sugar, packed
¼ cup unsalted butter
1 egg yolk, beaten
½ tsp vanilla extract
½ cup shredded sweetened coconut
½ cup chopped pecans

Instructions

Step 1: Mix the crushed Oreo cookies with the melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 20 minutes.
Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Step 3: Add the melted and cooled chocolate chips along with the vanilla extract to the cream cheese mixture. Mix until fully combined.
Step 4: Gently fold in the whipped topping until the mixture is fluffy and smooth.
Step 5: Spread the cheesecake filling evenly over the chilled Oreo crust.
Step 6: Place the cheesecake in the refrigerator to chill while you prepare the coconut-pecan topping.
Step 7: In a saucepan, combine the evaporated milk, brown sugar, butter, and beaten egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens, about 8–10 minutes.
Step 8: Remove the saucepan from heat, then stir in the vanilla extract, shredded coconut, and chopped pecans. Let the topping cool slightly before spreading it over the cheesecake.
Step 9: Spread the coconut-pecan topping evenly over the cheesecake. Refrigerate the entire cheesecake for at least 4 hours or until firm before serving.

Tips & Variations

Make sure the melted chocolate is cooled before adding to prevent the cream cheese from melting and losing its texture.
Use a good quality chocolate for a richer flavor in the cheesecake filling.
Swap the Oreo crust for a classic graham cracker crust if you prefer a milder base.
For extra texture, toast the coconut and pecans lightly before mixing them into the topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until just before serving to maintain the texture of the filling and topping. Leftovers can be refrigerated and gently reheated by letting sit at room temperature for 10–15 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with graham crackers, chocolate wafers, or any sturdy cookie you like. Just adjust the butter amount slightly if needed to help the crust hold together.

Is it safe to cook the topping with egg yolk?

Yes, the egg yolk in the topping is cooked thoroughly over medium heat while stirring constantly, which ensures it is safe to eat and helps thicken the mixture.

No-Bake German Chocolate Cheesecake Recipe

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★★★★★

4.5 from 85 reviews

This decadent No-Bake German Chocolate Cheesecake combines a rich Oreo crust, smooth chocolate cheesecake filling, and a luscious coconut-pecan topping. Perfectly chilled with no baking required, this dessert will impress your taste buds with its creamy texture and classic German chocolate flavors.

Author: Tara
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

24 Oreo cookies, crushed (cream removed)
5 tbsp unsalted butter, melted

Chocolate Cheesecake Filling

16 oz cream cheese, softened
1 cup semi-sweet chocolate chips, melted and cooled
½ cup granulated sugar
1 tsp vanilla extract
1 ½ cups whipped topping (like Cool Whip)

Coconut-Pecan Topping

½ cup evaporated milk
½ cup brown sugar, packed
¼ cup unsalted butter
1 egg yolk, beaten
½ tsp vanilla extract
½ cup shredded sweetened coconut
½ cup chopped pecans

Instructions

Prepare the crust: Mix the crushed Oreo cookies (with cream removed) and melted butter together until well combined. Firmly press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
Add chocolate and vanilla: Pour in the melted and cooled semi-sweet chocolate chips along with the vanilla extract. Mix thoroughly until the ingredients are fully incorporated.
Fold in whipped topping: Gently fold the whipped topping into the chocolate cream cheese mixture, taking care to maintain the fluffiness and creating a smooth filling.
Spread filling over crust: Evenly spread the chocolate cheesecake filling over the chilled Oreo crust in the springform pan.
Refrigerate filling: Place the pan back into the refrigerator to chill while preparing the coconut-pecan topping.
Cook coconut-pecan topping: Combine evaporated milk, brown sugar, unsalted butter, and beaten egg yolk in a saucepan. Cook over medium heat, stirring constantly for about 8 to 10 minutes, until the mixture thickens to a rich, creamy consistency.
Add coconut and pecans: Remove the saucepan from heat and stir in the vanilla extract, shredded sweetened coconut, and chopped pecans. Mix well to combine all ingredients.
Top the cheesecake: Spread the warm coconut-pecan topping evenly over the chilled cheesecake filling.
Chill the assembled cheesecake: Refrigerate the complete cheesecake for at least 4 hours or until fully set before serving to allow flavors to meld and texture to firm up.

Notes

Ensure the cream cheese is fully softened for a smooth filling without lumps.
When melting chocolate chips, allow them to cool slightly before adding to prevent curdling the cream cheese mixture.
Constant stirring during the topping cooking step is essential to prevent the egg yolk from scrambling and to ensure the topping thickens properly.
Chilling times are important for the cheesecake to set well and for the best texture.
Use a springform pan for easy removal and serving of the cheesecake.

Keywords: no bake cheesecake, German chocolate cheesecake, Oreo crust cheesecake, coconut pecan topping, easy dessert, chocolate cheesecake