Description

This Heavenly No-Bake German Chocolate Cheesecake is a luscious dessert combining a rich chocolate cookie crust with a smooth, creamy chocolate cheesecake filling. Topped with toasted coconut, pecans, and a decadent caramel sauce, it’s perfect for special occasions or holiday celebrations. Easy to prepare without baking and featuring classic German chocolate flavors, it offers a delightful treat with a creamy texture and satisfying crunch.

Ingredients

Scale

Crust

24 chocolate sandwich cookies (like Oreos)
5 tablespoons unsalted butter, melted

Filling

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups semi-sweet chocolate chips, melted and slightly cooled
1½ cups heavy whipping cream

Topping

1 cup sweetened shredded coconut, toasted
¾ cup chopped pecans, toasted
½ cup caramel sauce (plus extra for drizzling)
Pinch of salt

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Instructions

Prepare the crust: Pulse the chocolate sandwich cookies in a food processor until finely crushed. Mix the crumbs with melted butter until fully combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing thoroughly to combine. Stir in the melted and slightly cooled semi-sweet chocolate chips until the mixture is uniform.
Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, indicating it holds shape well. Gently fold the whipped cream into the chocolate cream cheese mixture to maintain a light, airy texture.
Assemble the cheesecake: Spread the chocolate filling evenly over the chilled crust in the springform pan.
Prepare the topping: In a medium bowl, combine the toasted shredded coconut, toasted chopped pecans, caramel sauce, and a pinch of salt. Spoon this mixture evenly over the cheesecake filling and gently press it to help it adhere.
Chill and serve: Refrigerate the assembled cheesecake for at least 4 hours or until fully set to attain the best texture. Before serving, drizzle with extra caramel sauce if desired for extra sweetness and visual appeal.

Notes

To toast the coconut and pecans, spread evenly on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway through to ensure even browning.
For the best flavor, use high-quality semi-sweet chocolate chips and rich caramel sauce.
Ensure the cream cheese is softened to room temperature for smooth mixing without lumps.
Chilling time is essential for the cheesecake to set properly and develop its rich texture.
This dessert is best served chilled but slightly softened at room temperature for a few minutes before slicing.