A decadent, no-oven-needed dessert that brings together the rich flavors of chocolate, coconut, and pecans in a smooth and creamy cheesecake. Perfect for special occasions or anytime you’re craving something indulgent and easy to make.
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Yield: 12 servings
Ingredients
Crust:
2 cups Oreo cookie crumbs (about 24 cookies)
1/2 cup melted butter
Cheesecake Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups semisweet chocolate chips, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups heavy cream (cold)
Toppings:
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/2 cup caramel sauce
Additional Oreo cookies, chopped pecans, and chocolate sauce (for garnish)
Instructions
1. Prepare the Crust
In a medium bowl, mix Oreo cookie crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill for 20 minutes.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Add in the melted chocolate, vanilla extract, and salt. Mix until well combined.
3. Whip the Cream
In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula, being careful not to deflate the mixture.
4. Assemble the Cheesecake
Spread the chocolate cheesecake filling evenly over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until fully set.
5. Add Toppings
Just before serving, top the cheesecake with shredded coconut, chopped pecans, and a generous drizzle of caramel sauce. Garnish with additional Oreo cookies and chocolate sauce, if desired.
6. Serve and Enjoy
Slice with a warm knife for clean cuts. Serve chilled and enjoy the rich, creamy texture and delightful combination of flavors.
Tips & Variations
Soften the Cream Cheese: Ensure it’s completely softened to avoid lumps.
Use Quality Chocolate: Semisweet or dark chocolate chips both work well—opt for dark chocolate for a less sweet variation.
Don’t Skip the Chill: The minimum chill time is 4 hours, but overnight is even better for clean slicing and full flavor development.
Nut-Free Option: Skip the pecans for an allergy-friendly version—consider crushed pretzels or toasted oats for texture instead.
No-Bake German Chocolate Cheesecake
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
Description
A decadent, no-oven-needed dessert that brings together the rich flavors of chocolate, coconut, and pecans in a smooth and creamy cheesecake. Perfect for special occasions or anytime you’re craving something indulgent and easy to make.
Ingredients
Crust:
2 cups Oreo cookie crumbs (about 24 cookies)
1/2 cup melted butter
Cheesecake Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups semisweet chocolate chips, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups heavy cream (cold)
Toppings:
1/2 cup unsweetened shredded coconut
1/2 cup chopped pecans
1/2 cup caramel sauce
Additional Oreo cookies, chopped pecans, and chocolate sauce (for garnish)
Instructions
1. Prepare the Crust
In a medium bowl, mix Oreo cookie crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill for 20 minutes.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Add in the melted chocolate, vanilla extract, and salt. Mix until well combined.
3. Whip the Cream
In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the chocolate cream cheese mixture using a spatula, being careful not to deflate the mixture.
4. Assemble the Cheesecake
Spread the chocolate cheesecake filling evenly over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until fully set.
5. Add Toppings
Just before serving, top the cheesecake with shredded coconut, chopped pecans, and a generous drizzle of caramel sauce. Garnish with additional Oreo cookies and chocolate sauce, if desired.
6. Serve and Enjoy
Slice with a warm knife for clean cuts. Serve chilled and enjoy the rich, creamy texture and delightful combination of flavors.
Notes
Soften the Cream Cheese: Ensure it’s completely softened to avoid lumps.
Use Quality Chocolate: Semisweet or dark chocolate chips both work well—opt for dark chocolate for a less sweet variation.
Don’t Skip the Chill: The minimum chill time is 4 hours, but overnight is even better for clean slicing and full flavor development.
Nut-Free Option: Skip the pecans for an allergy-friendly version—consider crushed pretzels or toasted oats for texture instead.