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No-Bake German Chocolate Cheesecake

A creamy, rich cheesecake on a chocolate graham cracker crust, topped with a sweet coconut and pecan mixture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups chocolate graham cracker crumbs Essential for the crust texture
  • ½ cup unsalted butter, melted Helps bind the crust
  • ¼ cup granulated sugar Adds sweetness to the crust
For the Cheesecake Filling
  • 2 packages (8 oz) cream cheese, softened Form the base of the cheesecake
  • 1 cup powdered sugar Adds sweetness and texture
  • 1 teaspoon vanilla extract Enhances flavor
  • 1 cup whipped topping (like Cool Whip) Adds lightness to the filling
For the Coconut-Pecan Topping
  • 1 cup chopped pecans Provides crunch
  • 1 cup shredded sweetened coconut Adds tropical flavor
  • ½ cup granulated sugar Sweetens the topping
  • ½ cup evaporated milk Gives creaminess to the topping
  • ½ cup unsalted butter Adds richness
  • 1 teaspoon vanilla extract Enhances flavor

Method
 

Preparation
  1. In a medium bowl, mix together the chocolate graham cracker crumbs, melted butter, and granulated sugar.
  2. Press the mixture firmly into the bottom of a baking dish to form the crust.
Making the Cheesecake Filling
  1. In another bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually blend in the powdered sugar and vanilla extract.
  3. Gently fold in the whipped topping until well combined.
  4. Pour this mixture over the prepared crust.
Chilling
  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.
  2. For extra deliciousness, let it chill overnight.
Preparing the Coconut-Pecan Topping
  1. In a saucepan, combine the chopped pecans, shredded coconut, sugar, evaporated milk, butter, and vanilla.
  2. Cook over medium heat for about 10 minutes, stirring continuously until it thickens slightly.
Assembling and Serving
  1. Once the cheesecake is set, spread the coconut-pecan topping over the top.
  2. Slice and serve, watching everyone fall in love!

Notes

This cheesecake keeps well in the fridge for up to 5 days. You can substitute walnuts for pecans if desired, or omit them altogether.