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Creamy No-Bake German Chocolate Cheesecake

A rich and indulgent dessert that combines the delightful flavors of traditional German chocolate cake with the smooth and creamy texture of cheesecake.
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Prep Time 15 minutes
Total Time 4 hours
Course Dessert
Cuisine German
Servings 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer

Ingredients
  

Crust Ingredients

  • 1.5 cups Chocolate Graham Cracker Crumbs Crushed chocolate graham crackers for the crust.
  • 0.5 cup Unsalted Butter Melted, for binding the crust.

Filling Ingredients

  • 16 ounces Cream Cheese Softened, for the cheesecake filling.
  • 0.75 cup Granulated Sugar To sweeten the filling.
  • 1 cup Heavy Whipping Cream Whipped to stiff peaks for texture.
  • 1 cup Shredded Coconut Sweetened and toasted for flavor.
  • 0.5 cup Chopped Pecans Finely chopped and toasted for flavor.
  • 0.25 cup Cocoa Powder Unsweetened, to enhance chocolate flavor.

Instructions
 

  • 1. In a medium bowl, combine the chocolate graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are fully coated with butter and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate the crust for at least 30 minutes to set.
  • 2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  • 3. Add the granulated sugar and cocoa powder to the cream cheese. Beat until combined and smooth, about 1-2 minutes.
  • 4. In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes. Gently fold it into the cream cheese mixture.
  • 5. Fold in the shredded coconut and chopped pecans until evenly distributed.
  • 6. Pour the filling over the chilled crust and smooth the top. Tap the pan gently to remove air bubbles.
  • 7. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
  • 8. Carefully remove the sides of the springform pan. Optionally, top with additional toasted coconut and pecans before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
Keyword Cheesecake, No-Bake