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No-Bake German Chocolate Cheesecake

A creamy and decadent no-bake cheesecake that combines the rich flavors of German chocolate cake with a luscious filling, perfect for busy schedules.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, German
Calories: 420
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups of chocolate graham cracker crumbs Or regular graham crackers
  • 0.5 cups ½ cup of unsalted butter, melted
For the filling
  • 2 cups 2 cups of cream cheese, softened
  • 1 cups 1 cup of powdered sugar
  • 1 teaspoon 1 teaspoon of vanilla extract
  • 2 cups 2 cups of whipped topping (like Cool Whip)
  • 1 cups 1 cup of sweetened shredded coconut
  • 1 cups 1 cup of chopped pecans Feel free to use more for extra crunch
  • 1 cups 1 cup of semi-sweet chocolate chips For garnish

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the chocolate graham cracker crumbs and melted butter. Stir until well blended.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Pop it in the fridge while you whip up the filling.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Gradually add in the powdered sugar and vanilla extract, mixing until combined and creamy.
Add the Whipped Topping
  1. Gently fold the whipped topping into the cream cheese mixture to lighten the filling.
Combine Coconut and Pecans
  1. Stir in the sweetened shredded coconut and chopped pecans.
Pour It All Together
  1. Pour the filling into your chilled crust and smooth the top with a spatula.
Chill Time
  1. Cover it with plastic wrap and let it chill in the refrigerator for at least 4 hours, or overnight.
Garnish and Serve
  1. Before serving, melt the semi-sweet chocolate chips in the microwave and drizzle over the cheesecake.
  2. Sprinkle with extra pecans and coconut for garnish.

Notes

The longer it chills, the firmer and tastier it becomes. This cheesecake is great when made a day in advance. Substitute cream cheese with ricotta for a lighter option.