Description
Indulgent no-bake German chocolate cheesecake elevates dessert dreams with rich cocoa and creamy layers. Sweet coconut and nutty pecans complement the velvety chocolate filling, creating a delightful German-inspired treat you’ll absolutely adore.
Ingredients
Scale
Chocolate Cheesecake Ingredients:
Main Ingredients:
- 2 cups (450 g) cream cheese, softened
- 1 ½ cups (350 ml / 11.8 fluid ounces) heavy whipping cream, chilled
- 1 cup (175 g) semi-sweet chocolate chips, melted and slightly cooled
Crust Ingredients:
- 1 ½ cups (150 g) chocolate cookie crumbs (such as Oreos, crushed)
- 6 tablespoons (85 g) unsalted butter, melted
Topping and Additional Ingredients:
- ½ cup (100 g) granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- ¾ cup (180 ml / 6 fluid ounces) evaporated milk
- ½ cup (100 g) granulated sugar (for topping)
- ¼ cup (55 g) unsalted butter (for topping)
- 2 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract (for topping)
- ¾ cup (75 g) sweetened shredded coconut
- ¾ cup (90 g) chopped pecans, toasted
- Chocolate shavings or drizzle (optional)
- Extra pecans and coconut (optional)
Instructions
- Craft a sturdy foundation for the cheesecake by pulverizing graham crackers and binding them with melted butter and sugar. Compress the mixture firmly into the base of a springform pan, creating a compact and uniform layer. Refrigerate the crust to solidify while preparing the filling.
- Transform cream cheese into a silky canvas by whipping it until extremely smooth. Incorporate powdered sugar and vanilla, creating a light and airy texture. Melt German chocolate and integrate it carefully into the cream cheese mixture, ensuring a uniform blend.
- Whip heavy cream to soft, billowy peaks. Delicately fold the cream into the chocolate-infused cream cheese mixture, maintaining its ethereal consistency. Introduce shredded coconut and optional pecans, distributing them evenly to create complex flavor layers.
- Transfer the luxurious filling onto the chilled crust, using a spatula to achieve a perfectly leveled surface. Allow the cheesecake to rest and stabilize in the refrigerator for a minimum of four hours, preferably overnight, enabling it to develop a rich, dense structure.
- Finalize the dessert by drizzling melted German chocolate across the set cheesecake. Enhance the presentation by scattering additional shredded coconut and chopped pecans, creating a visually appealing and texturally dynamic topping.
- Carefully slice the chilled cheesecake, revealing its creamy interior. Serve immediately to preserve the delicate texture and maximize the sensory experience of this decadent dessert.
Notes
- Opt for room temperature cream cheese to prevent lumps and ensure a smooth, creamy filling that blends seamlessly.
- Gently fold whipped cream into the mixture to maintain its light, airy texture and prevent deflating the whipped cream.
- Toast coconut and pecans briefly before adding to enhance their nutty flavor and add a delightful crunch to the cheesecake.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to accommodate dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 34 hours
- Category: Desserts
- Method: Blending
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg