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