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No-Bake German Chocolate Cheesecake

A rich and creamy no-bake cheesecake infused with chocolate, topped with a delightful pecan and coconut mixture, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American, German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Make them fine like sand
  • 0.5 cups unsalted butter, melted The base for the crust
  • 0.25 cups sugar To sweeten the crust
For the Cheesecake Filling
  • 16 oz cream cheese, softened The main ingredient for the filling
  • 1 cup powdered sugar Sweetens the cheesecake
  • 1.5 cups heavy cream Adds richness
  • 1 teaspoon vanilla extract Enhances flavor
  • 0.5 cups semi-sweet chocolate chips, melted Incorporates chocolate flavor
For the Topping
  • 1 cup shredded coconut For added texture and flavor
  • 1 cup chopped pecans, toasted Brings crunch and richness
  • 0.5 cups sweetened condensed milk Makes the topping rich and creamy

Method
 

Make the Crust
  1. In a bowl, combine your graham cracker crumbs, melted butter, and sugar until crumbly.
  2. Press the mixture into the bottom of a 9-inch springform pan evenly.
Prepare the Filling
  1. Beat the softened cream cheese in a mixing bowl until smooth.
  2. Gradually add powdered sugar, melted chocolate, and vanilla extract, mixing until well blended.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until combined.
Assemble the Cheesecake
  1. Pour the cheesecake filling over the cooled graham cracker crust and smooth the top.
  2. Cover and refrigerate for at least 4 hours, or overnight.
Prepare the Topping
  1. Toast the coconut and pecans in a skillet over medium heat until golden and fragrant.
  2. Once cooled, drizzle the sweetened condensed milk over the topping and mix well.
Serve It Up
  1. Carefully remove the sides of the springform pan.
  2. Top the cheesecake with the coconut-pecan mixture, slice, and enjoy!

Notes

Use pre-made crusts to save time. Leftover cheesecake can last in the fridge for up to 5 days. Adding whipped cream on top enhances the flavor.