Dessert

No-Bake German Chocolate Cheesecake That Will Wow Your Tastebuds! Recipe

ByLily Cross February 8, 2026February 8, 2026

Introduction

This no-bake German chocolate cheesecake is a rich, creamy dessert that combines a chocolatey crust with a luscious cheesecake filling and a gooey coconut-pecan topping. Perfect for impressing guests without turning on the oven, it’s sure to wow your tastebuds.

A round cheesecake with a dark chocolate crumb base forms the bottom layer, about an inch thick. Above it is a thick creamy layer mixed with small dark chocolate bits, creating a speckled light tan texture. The top layer is a glossy caramel sauce dripping down the sides. On top, swirls of white cream are evenly spaced around the edge, sprinkled with grated chocolate and small pecan halves. In the center, there are broken Oreo cookie pieces and pecans. The cheesecake is on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Crust:

24 Oreo cookies, crushed (cream removed)
5 tbsp unsalted butter, melted

Chocolate Cheesecake Filling:

16 oz cream cheese, softened
1 cup semi-sweet chocolate chips, melted and cooled
½ cup granulated sugar
1 tsp vanilla extract
1 ½ cups whipped topping (like Cool Whip)

Coconut-Pecan Topping:

½ cup evaporated milk
½ cup brown sugar, packed
¼ cup unsalted butter
1 egg yolk, beaten
½ tsp vanilla extract
½ cup shredded sweetened coconut
½ cup chopped pecans

Instructions

Step 1: Prepare the crust by mixing the crushed Oreos and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator for 20 minutes.
Step 2: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Step 3: Add the melted and cooled chocolate chips along with the vanilla extract to the cream cheese mixture, and mix until fully combined.
Step 4: Gently fold in the whipped topping until the mixture is fluffy and smooth.
Step 5: Spread the cheesecake filling evenly over the chilled Oreo crust.
Step 6: Refrigerate the cheesecake while you prepare the coconut-pecan topping.
Step 7: In a saucepan, combine the evaporated milk, brown sugar, butter, and beaten egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens, about 8 to 10 minutes.
Step 8: Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the topping to cool slightly before spreading it evenly over the cheesecake filling.
Step 9: Refrigerate the assembled cheesecake for at least 4 hours or until set before serving.

Tips & Variations

For a nut-free version, skip the pecans and add extra shredded coconut or chopped chocolate instead.
Use store-bought whipped topping to save time or make your own whipped cream for a fresher taste.
Make sure the melted chocolate is cooled before mixing to prevent the cheesecake from becoming runny.
Press the crust firmly to ensure it holds together when sliced.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, allow it to sit at room temperature for 15 minutes before serving. If freezing, wrap tightly and freeze for up to one month; thaw overnight in the fridge before serving.