No-Bake German Chocolate Cheesecake
A rich and creamy no-bake cheesecake that combines the irresistible flavors of German chocolate cake without the need for baking, perfect for special occasions or a sweet treat anytime.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs The secret to a perfect crust!
- 0.5 cups ½ cup unsweetened cocoa powder
- 0.5 cups ½ cup granulated sugar
- 0.5 cups ½ cup unsalted butter, melted
For the Cheesecake Filling
- 1 package 1 (8 oz) package of cream cheese, softened
- 0.5 cups ½ cup granulated sugar
- 1 teaspoon 1 teaspoon pure vanilla extract
- 1 cup 1 cup heavy whipping cream, chilled
Toppings
- 1 cup 1 cup shredded coconut
- 1 cup 1 cup chopped pecans
- 1 cup 1 cup chocolate sauce Or caramel sauce for a twist
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until it resembles damp sand.
- Press the mixture into the bottom of a 9-inch springform pan and chill in the fridge.
Make the Filling
- In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
Assemble
- Pour the cheesecake filling over the prepared crust and spread it into an even layer. Cover with plastic wrap and chill for at least 4 hours.
Topping
- Toast coconut and pecans over medium heat until golden brown, about 5 minutes. Sprinkle on top of the cheesecake and drizzle with chocolate sauce.
Notes
For best results, chill the cheesecake longer for a firmer texture. If you're in a hurry, pop it in the freezer for 30 minutes. Leftovers can be stored covered in the fridge for up to 3 days or frozen for a month.