Description
This No-Bake German Chocolate Cheesecake combines a rich Oreo crust with a smooth chocolate cheesecake filling, topped with a luscious coconut-pecan topping. The no-bake method keeps it simple yet indulgent, perfect for dessert lovers craving a decadent treat without the oven.
Ingredients
Scale
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
- Prepare the crust: Mix the crushed Oreo cookies (with cream removed) and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator for 20 minutes to set.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps.
- Add chocolate and vanilla: Stir in the melted, cooled semi-sweet chocolate chips and vanilla extract until fully incorporated and smooth.
- Fold in whipped topping: Gently fold in the whipped topping using a spatula, combining until the filling is fluffy and smooth without overmixing to maintain airiness.
- Assemble the cheesecake: Spread the chocolate cheesecake filling evenly over the chilled Oreo crust in the springform pan. Place in the refrigerator to chill while preparing the coconut-pecan topping.
- Prepare the coconut-pecan topping: In a saucepan over medium heat, combine the evaporated milk, brown sugar, unsalted butter, and beaten egg yolk. Stir constantly to prevent curdling and cook for about 8–10 minutes until the mixture thickens.
- Add coconut and pecans: Remove the saucepan from heat, then stir in the vanilla extract, shredded sweetened coconut, and chopped pecans until evenly mixed.
- Top the cheesecake: Spoon and spread the warm coconut-pecan topping evenly over the chocolate cheesecake layer in the springform pan.
- Chill the cheesecake: Return the fully assembled cheesecake to the refrigerator and chill for at least 4 hours, or until fully set and firm before serving.
Notes
- Ensure the chocolate chips are cooled before mixing into the cream cheese to prevent the filling from melting.
- Press the Oreo crust firmly to create a sturdy base that holds the cheesecake filling well.
- Constant stirring of the coconut-pecan topping prevents the egg yolk from scrambling.
- Chilling the cheesecake for several hours or overnight enhances texture and flavor.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No-Bake, German Chocolate, Cheesecake, Oreo Crust, Coconut Pecan Topping, Easy Dessert
