Decadent No-Bake German Chocolate Cheesecake
This luscious treat combines the classic flavors of German chocolate cake with the creamy charm of cheesecake, making it a must-try for any chocolate lover.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Whisk
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs
- ⅓ cup melted butter
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1.5 cups heavy cream
- ½ cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup chocolate chips, melted
Toppings
- to taste chocolate ganache for topping
- to taste whipped cream for garnish
- to taste additional chocolate cookies, pecans, and coconut for garnish
Instructions
- In a bowl, mix together the chocolate cookie crumbs and melted butter until evenly combined. Press the mixture into the bottom of a springform pan to create a firm crust. Set aside.
- In a large mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture to lighten it up.
- Stir in melted chocolate chips, shredded coconut, and chopped pecans. Mix until well combined.
- Pour the cream cheese mixture into the prepared crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Before serving, drizzle chocolate ganache over the top and add whipped cream for garnish. Decorate with extra chocolate cookies, pecans, and coconut.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. For freezing, wrap individual slices in plastic wrap and place them in a freezer-safe container for up to three months.