No-Bake German Chocolate Cheesecake That Will Wow Your Tastebuds! Recipe
Introduction
This no-bake German chocolate cheesecake combines rich chocolate, creamy filling, and a luscious coconut-pecan topping for a dessert that truly wows. Perfect for those who want an impressive treat without turning on the oven, it’s easy to prepare and delightfully indulgent.
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 Oreos with melted butter until combined, then press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes.
- Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Step 3: Add the melted chocolate and vanilla extract to the cream cheese mixture and mix until fully combined.
- Step 4: Gently fold in the whipped topping until the filling is fluffy and smooth.
- Step 5: Spread the cheesecake filling evenly over the chilled crust layer.
- Step 6: Refrigerate the cheesecake while you prepare the coconut-pecan topping.
- Step 7: In a saucepan, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens, about 8 to 10 minutes.
- Step 8: Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool completely.
- Step 9: Spread the cooled coconut-pecan topping evenly over the cheesecake layer.
- Step 10: Chill the assembled cheesecake for at least 4 hours or overnight to set.
- Step 11: Slice and enjoy this rich, decadent German chocolate cheesecake!
Tips & Variations
- Ensure the topping cools completely before spreading to prevent it from sliding off and to help it set properly.
- For an extra touch, drizzle melted chocolate over the top before serving.
- You can substitute the Oreo crust with graham cracker crumbs for a different texture.
- Use toasted coconut for a deeper flavor in the topping.
Storage
Store the cheesecake covered in the refrigerator for up to 2 days. For longer storage, freeze individual slices in airtight containers or wrap them tightly for up to 1 month; thaw slices overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular shredded coconut instead of sweetened?
Yes, you can substitute regular shredded coconut, but the topping may be less sweet. Adjust brown sugar to taste if desired.
Do I need to use a springform pan?
A springform pan is ideal for easy removal without damaging the cheesecake, but an 8 or 9-inch cake pan lined with parchment can work if you handle carefully.
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No-Bake German Chocolate Cheesecake That Will Wow Your Tastebuds! Recipe
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
Description
This No-Bake German Chocolate Cheesecake is a rich and decadent dessert that combines a crunchy Oreo crust with a creamy chocolate cheesecake filling and a luscious coconut-pecan topping. Perfect for impressing guests or indulging in a special treat without the use of an oven.
Ingredients
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 crushed Oreos and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
- Mix 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 there are no lumps.
- Add chocolate and vanilla: Stir in the melted and cooled semi-sweet chocolate chips along with the vanilla extract. Mix until fully combined and smooth.
- Fold in whipped topping: Gently fold the whipped topping into the chocolate cream cheese mixture until it becomes fluffy and smooth, taking care not to overmix.
- Spread filling: Evenly spread the cheesecake filling over the chilled crust, smoothing the top.
- Refrigerate: Place the cheesecake in the refrigerator to chill while you prepare the coconut-pecan topping.
- Prepare the topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Stir constantly and cook for 8 to 10 minutes until the mixture thickens.
- Finish topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool completely.
- Top the cheesecake: Spread the cooled coconut-pecan topping evenly over the cheesecake layer.
- Final chill: Chill the cheesecake for at least 4 hours or, preferably, overnight to allow it to fully set.
- Serve: Slice and enjoy this rich, no-bake German chocolate cheesecake masterpiece.
Notes
- Make sure the topping cools completely before spreading; it will firm up as it chills.
- For extra shine and flavor, drizzle with melted chocolate before serving.
- Cheesecake can be prepared up to 2 days ahead; keep covered in the refrigerator.
- Freeze individual slices for up to 1 month and thaw overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cheesecake, No-Bake
- Method: No-Bake
- Cuisine: American
Keywords: no-bake cheesecake, German chocolate cheesecake, Oreo crust, coconut pecan topping, easy cheesecake recipe, no-bake dessert
