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No-Bake German Chocolate Cheesecake

This No-Bake German Chocolate Cheesecake is a quick and creamy dessert packed with chocolate, toasted coconut, and pecan crunch, perfect for busy days without the need for an oven.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American, German
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs (about 20 Oreo cookies, finely crushed; filling removed)
  • 6 tbsp unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 8 oz semi-sweet chocolate melted and cooled slightly
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1.5 cups whipped topping (or heavy cream whipped to soft peaks)
German Chocolate Topping (Coconut-Pecan)
  • 1 cup evaporated milk
  • 1 cup granulated sugar (or 3/4 cup brown sugar for a deeper flavor)
  • 3 large egg yolks lightly beaten
  • 6 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
Optional Garnish
  • Shaved chocolate or extra toasted coconut and pecan halves

Method
 

Prep the Pan and Crust
  1. Line the bottom of a 9-inch springform pan with parchment for easy release.
  2. Combine the chocolate cookie crumbs and melted butter in a medium bowl and stir until evenly moistened.
  3. Press the crumb mixture into the bottom of the pan using the bottom of a measuring cup.
  4. Chill in the fridge for about 10-15 minutes.
Make the German Chocolate Topping
  1. In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, and beaten egg yolks until smooth.
  2. Add the butter and cook, stirring constantly, until it thickens (about 8-10 minutes).
  3. Remove from heat and stir in the vanilla, coconut, and chopped pecans. Cool to room temperature.
Make the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
  2. Stir in the melted chocolate, vanilla, and salt until combined.
  3. Gently fold in the whipped topping until light and airy.
Assemble
  1. Spoon the filling over the chilled crust, smoothing the top.
  2. Refrigerate for at least 4 hours, or overnight for best results.
Finish with the Topping
  1. Spread the cooled topping over the cheesecake.
  2. Release the springform pan and transfer the cake to a serving plate. Slice and serve.

Notes

For a firmer cheesecake, chill overnight. This cheesecake can be made ahead of time and tastes better the next day. Store leftovers covered in the refrigerator for up to 4 days.