Decadent No-Bake German Chocolate Cheesecake
This exquisite dessert combines the rich flavors of traditional German chocolate cake with the creamy texture of cheesecake, perfect for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs Finely crushed for an even texture.
- 0.25 cups Granulated sugar To sweeten the crust.
- 0.5 cups Unsalted butter Melted, to bind the crust.
Filling Ingredients
- 16 ounces Cream cheese Softened, for the cheesecake filling.
- 1 cups Powdered sugar For sweetening the filling.
- 0.33 cups Unsweetened cocoa powder Adds depth and richness.
- 1 cups Heavy whipping cream Whipped to stiff peaks for lightness.
- 0.5 cups Sweetened flaked coconut Enhances flavor and texture.
Garnish
- to taste Chocolate shavings For garnish.
Instructions
- In a medium mixing bowl, combine graham cracker crumbs and granulated sugar. Mix thoroughly.
- Pour in melted unsalted butter and mix until it resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator while preparing the filling.
- Beat softened cream cheese until smooth and creamy.
- Add powdered sugar and cocoa powder, and beat until smooth.
- Whip heavy whipping cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Fold in sweetened flaked coconut.
- Pour the filling into the chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours or overnight to set.
- Remove from the springform pan and garnish with chocolate shavings before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.