Name: No-Bake German Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 4 h 40 min
Cuisine: American
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

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Introduction

This no-bake German chocolate cheesecake is a luscious dessert that combines a rich chocolate filling with a crunchy Oreo crust and a sweet coconut-pecan topping. Perfect for warm days or when you want an impressive treat without turning on the oven.

No-Bake German Chocolate Cheesecake Recipe - Recipe Image

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

Step 1: Mix the crushed Oreo cookies with 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.
Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 3: Add the melted and cooled chocolate chips along with vanilla extract to the cream cheese mixture. Mix until fully combined.
Step 4: Gently fold in the whipped topping, being careful to keep the mixture light and fluffy.
Step 5: Spread the chocolate cheesecake filling evenly over the chilled crust. Refrigerate the cheesecake while you prepare the topping.
Step 6: To make the coconut-pecan topping, combine evaporated milk, brown sugar, butter, and beaten egg yolk in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 8 to 10 minutes.
Step 7: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the topping cool slightly before spreading it over the cheesecake filling.
Step 8: Refrigerate the completed cheesecake for at least 4 hours or overnight to allow it to set properly before serving.

Tips & Variations

For a nut-free version, omit the pecans and add extra shredded coconut or chopped chocolate.
Use dairy-free cream cheese and whipped topping for a lactose-free alternative.
Chill the cheesecake overnight to enhance the flavors and ensure a firm texture.
To save time, prepare the crust and filling the day before and add the topping just before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it tightly sealed to prevent it from absorbing other odors. When ready to serve again, simply slice and enjoy cold or let it sit at room temperature for 10 minutes for a softer texture. Do not freeze, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, graham crackers or chocolate wafer cookies can be used as alternatives to Oreos, but make sure to adjust the amount of butter accordingly to create a firm crust.

Is it necessary to melt the chocolate chips?

Yes, melting the chocolate chips helps to incorporate them smoothly into the cream cheese filling, giving the cheesecake a rich and uniform chocolate flavor.