No-Bake German Chocolate Cheesecake Recipe
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.
- 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
