Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake German Chocolate Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 62 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickpantrymeals.com/no-bake-german-chocolate-cheesecake-recipe/