Name: No-Bake German Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 ½ cups chocolate cookie crumbs; 6 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips, melted and cooled; 1 ½ cups whipped topping or whipped cream; ½ cup evaporated milk; ½ cup brown sugar; 3 tablespoons butter; 2 large egg yolks; 1 teaspoon vanilla extract; ¾ cup sweetened shredded coconut; ½ cup chopped pecans

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If you love German chocolate cake but want a little something out-of-the-box (and far less fussy), this No-Bake German Chocolate Cheesecake is about to become your new dessert obsession. Imagine a dreamy, creamy chocolate cheesecake set on a buttery cookie crumb crust, finished with a luscious coconut-pecan topping that sings with warmth and nostalgia. Best of all, you don’t have to turn on the oven—no matter the season. This no-bake twist on a beloved classic brings together layers of decadent flavor and textures in a way that’s perfect for every chocolate lover at your table.

No-Bake German Chocolate Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of No-Bake German Chocolate Cheesecake is how it transforms a shortlist of pantry staples into a show-stopping dessert. Every ingredient plays a starring role, from the crunchy chocolate crust to the velvety cheesecake filling and the gooey coconut-pecan topping.

Chocolate cookie crumbs: The base of the crust, giving that rich, deep chocolatey crunch to support every slice.
Unsalted butter: Binds the crumbs for a perfectly firm, sliceable crust and adds a subtle richness.
Cream cheese: Makes the filling ultra-creamy, tangy, and smooth—be sure to soften for easy mixing.
Granulated sugar: Sweetens the cheesecake layer just right without overpowering the chocolate.
Vanilla extract: Added to both layers to enhance depth and round out all the flavors.
Semi-sweet chocolate chips: Melted and folded in for luxurious chocolate flavor—try dark chocolate for extra depth.
Whipped topping or whipped cream: Gives the cheesecake its airy, mousse-like texture and ensures it’s blissfully light.
Evaporated milk: The backbone of that classic, glossy coconut-pecan topping.
Brown sugar: Lends a subtle caramel note to the topping, making it utterly irresistible.
Butter (for topping): Adds silkiness and classic flavor to the coconut-pecan layer.
Egg yolks: They thicken and enrich the topping, giving it that signature custardy texture.
Sweetened shredded coconut: Toasty, chewy texture and quintessential flavor in every bite.
Chopped pecans: The finishing touch for crunch and warm, nutty dimension in the topping.

How to Make No-Bake German Chocolate Cheesecake

Step 1: Create the Chocolate Cookie Crust

Start by mixing chocolate cookie crumbs with melted butter in a medium bowl until every crumb is coated and the mixture feels a bit like wet sand. Press this deliciously fragrant mixture into the bottom of a 9-inch springform pan—take your time to really compact it, so you get that perfect, satisfying bite. Once the crust looks even and firm, pop the pan in the fridge while you move on to the creamy cheesecake layer.

Step 2: Whip Up the Chocolate Cheesecake Filling

In a large bowl, beat together the softened cream cheese, granulated sugar, and a splash of vanilla extract until light and smooth, with absolutely no lumps. Melt your semi-sweet chocolate chips slowly (either in the microwave or a double boiler), let them cool slightly, and then blend them into the cream cheese base. The result should be a gorgeously chocolatey, velvety batter! Then, gently fold in the whipped topping or whipped cream—this is what gives the filling its pillowy, mousse-like texture. Spread the mixture evenly over your chilled crust and pop it all back in the fridge.

Step 3: Prepare the Coconut-Pecan Topping

This indulgent topping is a German chocolate cake staple and makes this No-Bake German Chocolate Cheesecake truly unforgettable. Combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan over medium heat. Whisk constantly (this is key!) until thickened, which takes about 7 to 10 minutes. Remove the pan from the heat, then stir in the vanilla extract, toasted coconut, and chopped pecans. Give it time to cool to room temperature before spreading this golden, nutty concoction over your chocolate cheesecake layer to keep those layers distinct.

Step 4: Assemble and Chill

Once both layers are ready, gently spread the coconut-pecan topping atop the chilled chocolate cheesecake base, smoothing it right up to the edges. The hardest part? Letting your No-Bake German Chocolate Cheesecake set up in the refrigerator for a full 4 hours or overnight. This patience pays off in flawless, picture-perfect slices that hold together beautifully.

How to Serve No-Bake German Chocolate Cheesecake

Garnishes

Elevate each slice with a sprinkle of extra toasted coconut, a handful of chopped pecans, or even a drizzle of melted chocolate. If you’re feeling fancy, swirl a little whipped cream alongside or top with a decorative chocolate curl for that bakery-worthy finish.

Side Dishes

This cheesecake is rich, so it pairs nicely with something refreshing—think fresh berries, a tart raspberry sauce, or even a light fruit salad. For a more decadent dessert spread, serve with hot coffee or a tall glass of cold milk, which beautifully offsets the chocolatey goodness.

Creative Ways to Present

For parties, try slicing your No-Bake German Chocolate Cheesecake into mini squares or bars so guests can grab and mingle. Turn it into cute parfaits by layering small amounts in mason jars or dessert cups with extra cookie crumbs and coconut-pecan topping for individual servings. For a stunning centerpiece, arrange slices on a platter and scatter with coconut and pecans to make it irresistible at a glance.

Make Ahead and Storage

Storing Leftovers

Keep any remaining cheesecake covered in the fridge for up to 5 days. The layers stay wonderfully distinct and flavors actually mingle for an even more delicious bite as the days go by—it’s one of those desserts that’s just as good (if not better!) as leftovers.

Freezing

Yes, you can freeze your No-Bake German Chocolate Cheesecake! Slice and wrap individual portions in plastic wrap, then store them in an airtight container. Cheesecake keeps for up to 2 months this way; just thaw slices in the refrigerator overnight for the best texture.

Reheating

There’s no need to reheat this cheesecake—it’s meant to be enjoyed cold, straight from the fridge or just slightly softened after a quick rest at room temperature. If frozen, thaw in the fridge before serving. Avoid microwaving to maintain the luscious texture.

FAQs

Can I make this No-Bake German Chocolate Cheesecake gluten-free?

Absolutely! Simply use gluten-free chocolate cookies for the crust, and double-check that all other ingredients are certified gluten-free. The results will be just as decadent and satisfying.

What if I don’t have a springform pan?

No worries! You can use a regular 9-inch cake pan or even make individual portions in ramekins, but lining the pan with parchment or plastic wrap makes it easier to lift out and serve clean slices.

Can I use homemade whipped cream instead of whipped topping?

Yes, homemade whipped cream is a delicious option—just be sure to whip it to stiff peaks so the filling stays airy and holds together as it chills.

How can I make the coconut-pecan topping thicker?

If your topping seems a bit thin after cooking, return it to the heat and keep stirring for another couple of minutes. It thickens as it cools, so aim for a creamy, custard-like consistency before spreading it over the cheesecake.

Can I add chocolate chips or extra mix-ins to the cheesecake layer?

Definitely! Fold in some mini chocolate chips or swirl a fudge ripple through the filling for added texture and fun. Just be careful not to overmix, which can deflate the airy filling.

Final Thoughts

If you’re ready to wow your friends and family with a dessert that’s as easy as it is impressive, you have to try this No-Bake German Chocolate Cheesecake. It’s a guaranteed showstopper at any gathering and so simple that you’ll find yourself coming back to it again and again. Dive in and enjoy every bite—you deserve it!

No-Bake German Chocolate Cheesecake Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 4 hours 40 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of German chocolate cake and creamy cheesecake with this no-bake dessert that’s a perfect blend of two classic favorites.

Ingredients

Scale

Chocolate Crust:

1 ½ cups chocolate cookie crumbs
6 tablespoons unsalted butter, melted

Cheesecake Filling:

16 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled
1 ½ cups whipped topping or whipped cream

Coconut-Pecan Topping:

½ cup evaporated milk
½ cup brown sugar
3 tablespoons butter
2 large egg yolks
1 teaspoon vanilla extract
¾ cup sweetened shredded coconut
½ cup chopped pecans

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Instructions

Prepare Crust: Combine chocolate cookie crumbs and melted butter. Press into a pan.
Make Filling: Beat cream cheese, sugar, and vanilla. Add melted chocolate and whipped topping. Spread over crust.
Prepare Topping: Cook evaporated milk, brown sugar, butter, egg yolks until thick. Stir in vanilla, coconut, pecans. Cool and spread over cheesecake.
Chill: Refrigerate for at least 4 hours before serving.