No-Bake German Chocolate Cheesecake is the ultimate dessert for chocolate lovers who want something rich, creamy, and completely irresistible without turning on the oven. This chilled cheesecake combines a buttery chocolate crust, a smooth chocolate cream cheese filling, and a classic coconut-pecan topping that makes every bite unforgettable. Whether you’re preparing it for a holiday, birthday, or weekend gathering, this no-bake dessert delivers bold flavor with minimal effort.
Why You’ll Love This No-Bake German Chocolate Cheesecake
There are so many reasons this No-Bake German Chocolate Cheesecake deserves a spot in your dessert rotation.
First, it’s completely oven-free. That means no worrying about cracks, water baths, or overbaking. It’s perfect for warm weather or busy days when you want something impressive without extra stress.
Second, the flavor is incredible. You get deep chocolate richness from the filling, buttery crunch from the crust, and that signature coconut-pecan topping that makes German chocolate desserts so special.
Finally, it’s make-ahead friendly. This cheesecake actually tastes even better after chilling overnight, making it ideal for parties and holidays.
Ingredients for No-Bake German Chocolate Cheesecake
Here’s everything you’ll need to create this Amazing Treat.
For the Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
For the Chocolate Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 oz semi-sweet chocolate, melted and slightly cooled
- 1 cup heavy whipping cream
For the Coconut Pecan Topping
- 1 cup evaporated milk
- 3 large egg yolks
- ¾ cup brown sugar
- ½ cup unsalted butter
- 1 cup sweetened shredded coconut
- ¾ cup chopped pecans
- 1 teaspoon vanilla extract
Ingredient Notes
- Cream Cheese: Use full-fat cream cheese for the creamiest texture. Make sure it’s fully softened before mixing.
- Chocolate: Semi-sweet chocolate balances sweetness perfectly. You can also use German sweet chocolate for a more traditional flavor.
- Heavy Cream Substitute: For a lighter option, use whipped topping instead of whipping your own cream.
- Pecans: Lightly toast the pecans for deeper flavor.
- Coconut: Sweetened shredded coconut gives the topping its signature texture and sweetness.
This No-Bake German Chocolate Cheesecake contains no alcohol or pork ingredients, making it family-friendly as written.
Step-by-Step Instructions
Step 1 – Prepare the Chocolate Crust
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or measuring cup to create an even layer.
Place the crust in the refrigerator for at least 20–30 minutes to firm up.
Step 2 – Make the Chocolate Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, and mix until fully combined.
Slowly pour in the melted chocolate and beat until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture. Be careful not to deflate the mixture.
Spread the filling evenly over the chilled crust. Smooth the top with a spatula and refrigerate while preparing the topping.
Step 3 – Prepare the Coconut Pecan Topping
In a medium saucepan over medium heat, whisk together evaporated milk, egg yolks, brown sugar, and butter.
Cook, stirring constantly, until the mixture thickens. This usually takes about 8–10 minutes. It should coat the back of a spoon.
Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.
Allow the topping to cool completely before spreading it over the cheesecake. This prevents melting the filling.
Step 4 – Chill Until Set
Spread the cooled coconut-pecan topping over the cheesecake.
Refrigerate the No-Bake German Chocolate Cheesecake for at least 4–6 hours, or preferably overnight, until fully set.
Carefully remove from the springform pan, slice, and serve chilled.
Pro Tips for Success
- Make sure the cream cheese is fully softened to avoid lumps.
- Let the melted chocolate cool slightly before mixing so it doesn’t seize.
- Cool the topping completely before adding it to the cheesecake.
- Chill overnight for the best texture and flavor.
- Use a hot knife (wipe clean between slices) for neat cuts.
Flavor Variations
Want to customize your No-Bake German Chocolate Cheesecake? Try these ideas:
- Add a drizzle of chocolate ganache over the top for extra richness.
- Mix mini chocolate chips into the filling for added texture.
- Swap pecans for walnuts if preferred.
- Add a pinch of sea salt to the topping for a sweet-salty contrast.
- Create individual mini cheesecakes in muffin tins for parties.
Serving Suggestions
This cheesecake pairs beautifully with:
- Fresh strawberries or raspberries
- A dollop of whipped cream
- A scoop of vanilla ice cream
- Hot coffee or cold milk
Serve it chilled for the cleanest slices and creamiest texture.
Storage and Freezing Instructions
Store leftover No-Bake German Chocolate Cheesecake in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 |
| Protein | 6g |
| Carbs | 42g |
| Fat | 33g |
| Fiber | 3g |
| Sodium | 260mg |
FAQ About No-Bake German Chocolate Cheesecake
Can I make No-Bake German Chocolate Cheesecake ahead of time?
Yes! In fact, it’s even better when made a day in advance. The flavors deepen and the texture becomes firmer after chilling overnight.
How do I know when it’s fully set?
The cheesecake should feel firm to the touch and not jiggle in the center. Chilling at least 6 hours ensures proper structure.
Can I use a different crust?
Absolutely. Graham cracker crust or chocolate graham crust both work well. Just keep the butter-to-crumb ratio similar.
Why is it called German chocolate?
German chocolate cake is named after Samuel German, who developed a type of sweet baking chocolate. The coconut-pecan topping is the signature element that inspired this cheesecake version.
Can I freeze the entire cheesecake?
Yes, you can freeze it whole. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator before serving.
Final Thoughts
No-Bake German Chocolate Cheesecake – Amazing Treat truly lives up to its name. It’s creamy, chocolatey, and topped with that irresistible coconut-pecan layer everyone loves. Best of all, it’s easy to prepare and perfect for sharing. If you’re looking for a dessert that feels special but requires no baking, this recipe is a must-try.
Print
No-Bake German Chocolate Cheesecake – Amazing Treat
- Total Time: 6 hours
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Creamy No-Bake German Chocolate Cheesecake with chocolate crust and coconut pecan topping. Easy, rich, and perfect for holidays.
Ingredients
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
6 oz semi-sweet chocolate, melted
1 cup heavy whipping cream
1 cup evaporated milk
3 egg yolks
3/4 cup brown sugar
1/2 cup unsalted butter
1 cup sweetened shredded coconut
3/4 cup chopped pecans
1 teaspoon vanilla extract
Instructions
1. Mix chocolate cookie crumbs with melted butter and press into a 9-inch springform pan. Chill for 30 minutes.
2. Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix well.
3. Pour in melted chocolate and blend until fully combined.
4. Whip heavy cream to stiff peaks and gently fold into the chocolate mixture.
5. Spread filling evenly over chilled crust and refrigerate.
6. In a saucepan, cook evaporated milk, egg yolks, brown sugar, and butter over medium heat until thickened, about 8–10 minutes.
7. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.
8. Cool topping completely, then spread over cheesecake.
9. Chill for 4–6 hours or overnight until fully set before slicing.
Notes
Make sure cream cheese is fully softened for a smooth filling.
Allow the coconut pecan topping to cool completely before spreading.
For best flavor and texture, chill overnight.
Store refrigerated up to 4 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 260mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
