No-Bake German Chocolate Cheesecake
A rich and creamy dessert that combines the classic flavors of German chocolate cake in an easy no-bake format. Perfect for any occasion!
Ingredients
For the crust
- 1.5 cups crushed graham crackers
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
For the filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 8 oz semi-sweet chocolate, melted and slightly cooled
For the topping
- 1 cup shredded coconut
- 1 cup chopped pecans
- 0.5 cup caramel sauce store-bought or homemade
Instructions
Preparation
- Combine crushed graham crackers, melted butter, and granulated sugar in a mixing bowl. Mix until well combined. Press firmly into the bottom of a 9-inch springform pan to create an even crust. Set aside.
- In another large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Mix in the vanilla extract. Gradually add the melted chocolate while continuing to mix until fully blended.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- Pour the filling over the prepared crust and spread it out evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
- In a small bowl, mix the shredded coconut and chopped pecans together. Sprinkle over the top of the cheesecake after it has set. Drizzle with caramel sauce.
- Slice the cheesecake and serve chilled.
Notes
Ensure the cream cheese is at room temperature for a smooth filling. For a different topping, use fresh berries or chocolate ganache. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the refrigerator overnight before serving.