Description
Indulge in the rich and decadent flavors of this Heavenly No-Bake German Chocolate Cheesecake. A luscious chocolate cheesecake filling atop a chocolate cookie crust, finished with a caramelized coconut-pecan topping, makes this dessert a showstopper.
Ingredients
Scale
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter (melted)
For the filling:
- 2 (8-ounce) packages cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (melted and cooled)
- 1 cup whipped topping or whipped cream
For the topping:
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup evaporated milk
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Crust: In a bowl, mix the chocolate cookie crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Filling: Beat cream cheese, sugar, and vanilla until smooth. Add melted chocolate, mix, then fold in whipped topping. Spread over crust.
- Topping: Cook coconut, pecans, milk, sugar, butter, vanilla, and salt until caramelized. Cool and spread over cheesecake. Chill for at least 4 hours before serving.
Notes
- You can prepare the topping a day ahead and store it in the fridge until ready to use.
- For extra indulgence, drizzle with melted chocolate just before serving.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 30g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
