If you’re searching for a dessert that’s both impressive and effortless, this No-Bake German Chocolate Cheesecake Recipe is an absolute winner. It combines the rich, velvety texture of cream cheese with the deep flavors of bittersweet chocolate, all nestled on a crunchy Oreo cookie crust and topped with the iconic German chocolate coconut-pecan topping. The best part? No oven is needed, making it the perfect treat to prepare ahead and wow your friends or family with a slice of pure indulgence.
Ingredients You’ll Need
This No-Bake German Chocolate Cheesecake Recipe requires a handful of simple yet essential ingredients that come together to create incredible flavor and texture. Each component plays a unique role: the Oreo crumbs form a sturdy, flavorful crust, while the bittersweet chocolate and cocoa powder bring depth and richness. The coconut and pecans add delightful sweetness and crunch that you will love.
- Oreo cookies (14.3 ounces): Crushed into fine crumbs, they create a deliciously firm and chocolaty base.
- Unsalted butter (4 ounces + 2 ounces): Melted butter binds the crust and enriches the coconut topping.
- Bittersweet chocolate (14 ounces): Provides deep chocolate flavor melted gently for the cheesecake filling.
- Cream cheese (1.5 pounds, room temperature): The creamy heart of the cheesecake, giving it that perfectly smooth and tangy foundation.
- Granulated sugar (1 cup): Sweetens the cheesecake filling without overpowering the chocolate.
- Light brown sugar (3/4 cup total, packed): Adds caramel notes and moisture to the topping and filling.
- Dutch-process cocoa powder (1 tablespoon): Enhances the chocolate richness with a velvety finish.
- Vanilla extract (2.5 teaspoons): Wakes up all the flavors, adding warmth and depth.
- Heavy cream (1.5 cups, room temperature): Lightens the filling while contributing to that luscious cheesecake mouthfeel.
- Egg yolks (2 large): Tempered into the topping to thicken and create the classic German chocolate texture.
- Sweetened shredded coconut (7 ounces): The iconic component that lends chewiness and tropical sweetness to the topping.
- Salt (1/8 teaspoon): Balances the sweetness and enhances all the flavors.
- Pecans (1/4 cup, chopped): Brings a nutty crunch finishing touch on top of the cheesecake.
How to Make No-Bake German Chocolate Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Begin by lightly greasing a 9-inch springform pan to ensure an easy release later. Combine finely crushed Oreo cookie crumbs with melted butter in a large bowl, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of the pan to build a sturdy crust. To set it properly, pop the crust into the freezer for at least 30 minutes, so it firms up nicely, ready to support that luscious filling.
Step 2: Melt the Bittersweet Chocolate
Set up a double boiler by simmering a medium pot with a few inches of water. Place a heatproof bowl over the pot, making sure it doesn’t touch the water. Add the chopped bittersweet chocolate into the bowl and let it melt slowly, stirring now and then with a silicone spatula. This gentle heat prevents the chocolate from burning and yields a smooth, glossy texture. Once melted, remove from heat but keep it over the warm water so it stays fluid for now.
Step 3: Make the Cream Cheese Filling
Using a food processor or a high-powered blender, pulse the room-temperature cream cheese until super smooth, scraping down the sides to ensure no lumps remain. Add granulated sugar, light brown sugar, and the dutch-process cocoa powder, beating again to combine fully. Stir in the vanilla extract and one cup of heavy cream until just mixed. Finally, fold in the melted bittersweet chocolate, distributing it evenly to create that irresistible marbled richness without overworking the mixture.
Step 4: Assemble the Cheesecake
Retrieve the crust from the freezer and scrape the luscious cheesecake filling over it, spreading evenly with a spatula to smooth the top. This step is key to getting a beautiful finish once chilled. Place the whole springform pan carefully into the refrigerator and let it chill for at least 6 hours—or overnight if possible—to set into the perfect creamy consistency.
Step 5: Prepare the German Chocolate Topping
In a small heavy saucepan, combine 1/2 cup brown sugar, 1/2 cup heavy cream, and 2 ounces of butter, bringing the mixture to a gentle boil over medium heat while whisking constantly. Immediately remove from heat, then whisk a small portion of this hot mixture into the egg yolks to temper them—this step prevents the eggs from scrambling. Return everything to the pan and cook over medium heat for 2–3 minutes, stirring until thickened. Remove from heat and stir in shredded coconut, vanilla extract, and salt. Let the topping cool for 15 minutes before spreading it gently on top of the chilled cheesecake.
Step 6: Final Chill and Add Pecans
Scatter chopped pecans over the coconut topping for that signature crunch and flavor burst. Return the cheesecake to the refrigerator for at least 2 more hours, allowing all the layers to meld together beautifully. When ready, simply slice and serve this no-bake masterpiece, impressing everyone with its decadent yet elegant appeal.
How to Serve No-Bake German Chocolate Cheesecake Recipe
Garnishes
For a stunning presentation and extra flavor, garnish your cheesecake with a handful of toasted pecan halves, a sprinkle of shredded coconut, or even a drizzle of warm chocolate sauce. Fresh berries or a dusting of cocoa powder not only add color but balance the sweetness with a refreshing contrast.
Side Dishes
This No-Bake German Chocolate Cheesecake Recipe shines best on its own, but pairing it with a cup of freshly brewed coffee or a scoop of vanilla ice cream makes it even more special. A light berry compote on the side also complements the chocolatey goodness beautifully without overwhelming your palate.
Creative Ways to Present
For gatherings, consider slicing the cheesecake into small bite-sized squares and serving them on dessert trays with toothpicks. Alternatively, create individual mini cheesecakes using ramekins or silicone molds that add a personal touch. You can also layer the topping separately in clear glasses to showcase the luscious layers visually.
Make Ahead and Storage
Storing Leftovers
The best part about this No-Bake German Chocolate Cheesecake Recipe is how well it stores. Simply cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container and refrigerate for up to 4 days. Keeping it chilled preserves the creamy texture and fresh taste perfectly.
Freezing
If you want to make this dessert in advance or save some for later, this cheesecake freezes beautifully. Wrap it well in a layer of plastic wrap followed by aluminum foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to retain its smooth consistency and rich flavor.
Reheating
Since this is a no-bake cheesecake, it’s best served chilled and does not require reheating. Allow any thawed slices to come to refrigerator temperature before serving for the ideal texture and flavor experience.
FAQs
Can I use a different brand of cookies for the crust?
Absolutely! While Oreos provide a classic chocolatey crunch, you can experiment with other chocolate wafer cookies or even graham crackers for a slightly different twist. Just ensure they are crushed finely for the best crust texture.
Is it safe to use raw egg yolks in the topping?
The egg yolks are tempered by slowly mixing them with the hot cream mixture and then cooked over medium heat until thickened, which ensures they’re safe to eat by eliminating the risk of raw egg.
Can I substitute the heavy cream?
Heavy cream is essential for the richness and proper texture of this cheesecake. While you could try whipping cream substitutes, they might alter the consistency. For best results, stick with heavy cream.
How long does it take for the cheesecake to fully set?
You should allow at least 6 hours of refrigeration for the filling to set properly, with an additional 2 hours after adding the coconut-pecan topping. Overnight chilling yields the best texture and flavor melding.
Can this recipe be made gluten-free?
Yes! Simply substitute the Oreo cookie crust with a gluten-free chocolate cookie crumb alternative. Just ensure the cookies are naturally gluten-free and finely crushed to form a solid base.
Final Thoughts
This No-Bake German Chocolate Cheesecake Recipe is a true delight that combines ease with exceptional flavor, perfect for any occasion when you want to impress without the fuss. I can’t wait for you to try it out and discover just how simple it is to indulge in a slice of chocolate-coconut heaven. Trust me, once it’s made, this cheesecake will become a favorite to share again and again.
Print
No-Bake German Chocolate Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 8 hours 40 minutes
- Yield: 1 (9-inch) cheesecake, approximately 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: German-American
Description
This No-Bake German Chocolate Cheesecake combines a crunchy Oreo cookie crust with a rich, creamy chocolate cheesecake filling, topped with a decadent German chocolate topping made of coconut, pecans, and a luscious caramel-like sauce. Perfect for chocolate lovers who want a dessert that’s indulgent yet requires no baking, this cheesecake needs time to chill and set, resulting in a velvety texture and a layered explosion of classic German chocolate flavors.
Ingredients
Chocolate Cookie Crust
- 1 regular full-size package Oreo cookies, crushed into fine crumbs (14.3 ounces)
- 4 ounces unsalted butter, melted
German Chocolate Cheesecake Filling
- 14 ounces bittersweet chocolate, coarsely chopped
- 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 1 tablespoon Dutch-process cocoa powder
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (8 ounces) heavy cream, at room temperature
German Chocolate Topping
- 1/2 cup packed light brown sugar
- 1/2 cup heavy cream
- 2 ounces unsalted butter, cut into tiny pieces
- 2 large egg yolks
- 1 (7 oz) bag sweetened shredded coconut
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup pecans, chopped
Instructions
- Prepare the Chocolate Cookie Crust: Lightly grease the bottom and sides of a 9-inch springform pan. In a large bowl, combine the finely crushed Oreo cookie crumbs and melted butter, mixing well until fully incorporated. Press the mixture firmly into the bottom and slightly up the sides of the springform pan to create an even crust layer. Place the crust in the freezer for 30 minutes to set.
- Melt the Chocolate: Fill a medium pot with about one-third full of water and bring it to a low simmer over medium heat. Set a heatproof bowl on top of the pot, ensuring it does not touch the simmering water. Reduce the heat to low, add the coarsely chopped bittersweet chocolate into the bowl, and stir occasionally until completely melted. Remove the pot from heat but keep the bowl over the water to maintain warmth. Set aside.
- Make the Cheesecake Filling: In the bowl of a food processor or high-powered blender, pulse the full-fat cream cheese until completely smooth, about 2 minutes, scraping down the sides as necessary. Add the granulated sugar, light brown sugar, and Dutch-process cocoa powder, then beat until uniformly smooth. Mix in the vanilla extract and heavy cream until just combined, approximately 20 seconds. Gently fold the melted bittersweet chocolate into the mixture until evenly blended.
- Assemble the Cheesecake: Remove the crust from the freezer. Scrape the chocolate cheesecake filling over the chilled crust and smooth the top evenly with a spatula. Transfer the cheesecake to the refrigerator to chill and set for at least 6 hours.
- Prepare the German Chocolate Topping: In a small heavy saucepan, combine the packed light brown sugar, heavy cream, and unsalted butter. Bring to a boil over medium heat, whisking constantly to fully dissolve the sugar. Remove from heat. In a separate bowl, whisk the egg yolks; gradually add a small amount of the hot cream mixture to temper the yolks, whisking vigorously to prevent curdling. Return the egg yolk mixture to the saucepan and cook over medium heat, stirring constantly for 2 to 3 minutes until thickened. Remove from heat, then stir in the shredded coconut, salt, and vanilla extract. Allow the topping to cool for 15 minutes.
- Finish and Chill: Pour the German chocolate topping evenly over the set cheesecake and sprinkle the chopped pecans on top. Refrigerate the assembled cheesecake for at least 2 more hours before slicing and serving to allow the topping to firm up and flavors to meld.
Notes
- Ensure the cream cheese is at room temperature before mixing for the smoothest filling.
- Tempering the egg yolks in the topping is essential to avoid cooking them too quickly and forming lumps.
- This cheesecake requires extensive chilling time; plan ahead to allow full setting.
- For easier removal, run a warm knife around the edge of the springform pan before releasing.
- Storing leftovers covered in the refrigerator will keep the cheesecake fresh for up to 3 days.
