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No-Bake German Chocolate Cheesecake

A silky, crowd-pleasing dessert that combines the chocolatey comfort of German chocolate cake with the creamy ease of a refrigerator cheesecake.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, German
Calories: 500
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups chocolate wafer crumbs (about 12–14 cookies, pulsed in a food processor)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 pinch salt
For the cheesecake filling
  • 24 oz cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 8 oz semi-sweet chocolate, melted and cooled slightly (about 1 cup)
  • 1.5 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1.5 cups heavy cream, cold (for whipping)
For the German chocolate coconut–pecan topping
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/2 cup unsalted butter (1 stick)
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans, toasted if desired
  • 1 pinch salt
Optional garnish
  • shaved chocolate or chocolate curls
  • extra toasted pecans

Method
 

Preparation
  1. Chill a 9-inch springform pan (or a 9-inch pie dish) and a mixing bowl for the whipped cream.
Make the crust
  1. Combine chocolate wafer crumbs, melted butter, sugar, and a pinch of salt in a bowl. Stir until the crumbs look evenly moistened.
  2. Press the mixture firmly into the bottom (and slightly up the sides, if desired) of your springform pan.
  3. Chill in the refrigerator while you prepare the filling.
Prepare the coconut–pecan topping
  1. In a medium saucepan, whisk together evaporated milk, sugar, and egg yolks. Add the butter.
  2. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
  3. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool to room temperature.
Make the cheesecake filling
  1. In a large bowl, beat the room-temperature cream cheese until smooth and free of lumps.
  2. Add powdered sugar, vanilla, and salt. Beat until well combined.
  3. Stir in the melted chocolate. Mix until uniform.
  4. In your chilled bowl, whip the heavy cream to stiff peaks.
  5. Gently fold the whipped cream into the chocolate-cream cheese mixture in two additions.
Assemble and chill
  1. Spoon the filling over the chilled crust and smooth the top.
  2. Spoon the cooled coconut–pecan topping over the filling, spreading gently.
  3. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Serve
  1. Run a hot knife around the springform sides before releasing for a clean edge.
  2. Garnish with shaved chocolate or extra pecans.
  3. Slice with a hot, clean knife and serve chilled.

Notes

Make-ahead friendly and perfect for parties. For a gluten-free crust, swap in gluten-free chocolate cookies or use almond flour with more butter. Serve with fresh berries for a contrast.