No-Bake German Chocolate Cheesecake Recipe
This No-Bake German Chocolate Cheesecake combines a rich Oreo cookie crust with a creamy chocolate cheesecake filling and a luscious coconut-pecan topping. Perfectly chilled without any baking required, this decadent dessert is sure to impress your taste buds and guests alike with its smooth texture and classic German chocolate flavors.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
- Prepare the crust: Mix the crushed Oreo cookies (cream removed) with melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 20 minutes to set.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until the mixture is smooth and creamy.
- Add chocolate and vanilla: Stir in the melted and cooled semi-sweet chocolate chips and vanilla extract fully into the cream cheese mixture.
- Fold in whipped topping: Gently fold in the whipped topping to the chocolate mixture until the filling is fluffy and smooth, being careful not to deflate the airiness.
- Assemble cheesecake: Spread the chocolate cheesecake filling evenly over the chilled Oreo crust.
- Chill before topping: Place the assembled cheesecake in the refrigerator while preparing the coconut-pecan topping.
- Prepare coconut-pecan topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and beaten egg yolk. Cook this mixture, stirring constantly, until it thickens, approximately 8 to 10 minutes. Remove from heat and stir in vanilla extract, shredded sweetened coconut, and chopped pecans. Let the topping cool slightly before spreading.
- Top the cheesecake: Spread the cooled coconut-pecan topping evenly over the chilled chocolate cheesecake filling.
- Final chill: Refrigerate the completed cheesecake for at least 4 hours, preferably overnight, to allow it to set fully before serving.
Notes
- Ensure the cream cheese is softened for easy blending and a smooth cheesecake texture.
- Do not over-mix the whipped topping to keep the filling light and fluffy.
- Constant stirring of the topping mixture prevents the egg yolk from curdling and ensures a smooth sauce.
- The cheesecake benefits from chilling overnight for best flavor and texture.
- If desired, substitute crushed graham crackers for Oreos for a different crust flavor.
- Use a springform pan for easy removal of the cheesecake.
- Keep the topping warm briefly before spreading to easily spread over the cheesecake.
Keywords: No-bake cheesecake, German chocolate cheesecake, Oreo crust, coconut pecan topping, easy cheesecake recipe, chocolate cheesecake
