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No-Bake German Chocolate Cheesecake topped with chocolate and coconut

No-Bake German Chocolate Cheesecake

This rich and creamy No-Bake German Chocolate Cheesecake is an easy dessert that will impress your friends and family. Perfect for any occasion, it combines layers of velvety cheesecake with the iconic German chocolate frosting.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American, German
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
For the filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
For the topping
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • 1 cup semi-sweet chocolate chips
  • 1 cup evaporated milk
  • ½ cup granulated sugar
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it’s nicely combined.
  2. Press this mixture firmly into the bottom of a springform pan.
Mix the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
  2. In another bowl, whip the heavy cream and vanilla until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until combined.
Assemble the Cheesecake
  1. Spoon the cheesecake filling into your prepared crust and smooth the top.
  2. Cover it and let it set in the fridge for at least 4 hours, preferably overnight.
Create the Topping
  1. In a saucepan over medium heat, combine the chocolate chips, evaporated milk, sugar, butter, and vanilla.
  2. Stir until the mixture is melted and smooth. Stir in the coconut and pecans, then let it cool for about 10 minutes.
Top and Serve
  1. Once your cheesecake has set, pour the cooled topping over it, spreading it out evenly.
  2. Slice into wedges and serve.

Notes

Use store-bought whipped cream to save time. You can also experiment with different crusts such as oatmeal cookies or chocolate wafer cookies. Store leftovers in an airtight container in the fridge for up to 5 days.