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Decadent No-Bake German Chocolate Cheesecake

A rich and creamy no-bake cheesecake with layers of German chocolate flavor, coconut-pecan topping, and a chocolate cookie crust.

Ingredients

Scale

For the Crust:

  • 2 cups chocolate cookie crumbs
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups heavy whipping cream
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup dulce de leche or caramel sauce

Instructions

1. Prepare the Crust:

  1. Mix cookie crumbs with melted butter and press firmly into a 9-inch springform pan. Chill for 30 minutes.
  2. Beat cream cheese, powdered sugar, vanilla, and cocoa powder until smooth.
  3. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
  4. Spread filling over chilled crust and refrigerate for at least 4 hours.
  5. Toast coconut and pecans in a dry skillet until fragrant. Let cool.
  6. Before serving, top cheesecake with dulce de leche and sprinkle with toasted coconut-pecan mixture.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett