Print

No-Bake German Chocolate Cheesecake

Print Recipe

A decadent no-bake German chocolate cheesecake with an Oreo crust, creamy chocolate cheesecake filling, and a coconut pecan topping.

Ingredients

Scale
  • 1 package (14.3 oz) Oreos (for crust)
  • ½ cup unsalted butter, melted (for crust)
  • 5 ounces German chocolate, melted and cooled
  • 16 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons cocoa powder
  • ¼ cup hot fudge sauce
  • 1 cup + 2 tablespoons heavy whipping cream (filling)
  • ½ cup heavy whipping cream (topping)
  • ½ cup granulated sugar (topping)
  • 1 tablespoon light brown sugar (topping)
  • 4 tablespoons unsalted butter (topping)
  • 2 tablespoons corn syrup (topping)
  • 1 teaspoon vanilla extract (topping)
  • 1 cup shredded coconut (topping)
  • ½ cup chopped pecans (topping)

Instructions

  1. Prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.
  2. Grind Oreos into fine crumbs using a food processor or blender.
  3. Microwave butter until melted and mix with cookie crumbs until well coated.
  4. Press the crumbs into the bottom and up the sides of the pan. Refrigerate crust while preparing filling.
  5. Beat cream cheese on medium-high speed until light and fluffy.
  6. Add cooled German chocolate, cocoa powder, and hot fudge sauce to the cream cheese; mix until well combined.
  7. In a medium saucepan, combine heavy cream, granulated sugar, brown sugar, butter, corn syrup, and vanilla extract.
  8. Cook over medium-low heat, stirring frequently until mixture is bubbly and thickened.
  9. Remove from heat; stir in coconut and pecans. Let cool at room temperature for 30 minutes.
  10. Fold 1 cup + 2 tbsp heavy whipping cream (whipped) into the cheesecake filling mixture.
  11. Pour the cheesecake filling over the crust and refrigerate until firm.
  12. After the topping has cooled and thickened, gently spread it over the cheesecake.
  13. Refrigerate cheesecake with topping to set before serving.

Notes

Use softened cream cheese for a smooth filling consistency. The coconut-pecan topping thickens as it cools, so allow adequate time for setting. Chilling the cheesecake overnight improves flavor and texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/german-chocolate-cheesecake-no-bake/