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No-Bake German Chocolate Cheesecake That Will Wow Your Tastebuds! Recipe

★★★★★

4.5 from 128 reviews
  • Author: Ella
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spread filling: Evenly spread the cheesecake filling over the chilled crust, smoothing the top.
  6. Refrigerate: Place the cheesecake in the refrigerator to chill while you prepare the coconut-pecan topping.
  7. 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.
  8. Finish topping: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool completely.
  9. Top the cheesecake: Spread the cooled coconut-pecan topping evenly over the cheesecake layer.
  10. Final chill: Chill the cheesecake for at least 4 hours or, preferably, overnight to allow it to fully set.
  11. 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

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Find it online: https://delishwithella.com/no-bake-german-chocolate-cheesecake-that-will-wow-your-tastebuds-recipe/