No-Bake German Chocolate Cheesecake

Introduction

Ever wondered if you can enjoy the rich, indulgent taste of German chocolate cake without turning on your oven? Say hello to this No-Bake German Chocolate Cheesecake — a decadent, creamy dessert that combines everything you love about cheesecake and German chocolate cake in one show-stopping treat. With layers of velvety chocolate cheesecake and a gooey coconut-pecan topping, it’s pure bliss in every bite.

Perfect for holidays, potlucks, or when you just want an easy, impressive dessert, this no-bake version cuts the complexity and keeps the flavor.

Ingredients List

Crust:

1 1/2 cups chocolate cookie crumbs (Oreos without filling)
1/4 cup melted butter

Chocolate Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips, melted
1 1/2 cups whipped topping (or homemade whipped cream)

German Chocolate Topping:

1/2 cup evaporated milk
1/2 cup brown sugar
1/4 cup butter
2 egg yolks
3/4 cup shredded sweetened coconut
1/2 cup chopped pecans
1/2 tsp vanilla extract

Substitutions:

Use dairy-free cream cheese and whipped topping for a vegan version.
Swap pecans with walnuts if preferred.
Use dark chocolate for a richer taste.

Timing

Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes

Instructions

Step 1: Make the crust

Combine cookie crumbs and melted butter. Press into the bottom of a springform pan. Chill while making the filling.

Step 2: Prepare cheesecake filling

Beat cream cheese, sugar, vanilla, and cocoa powder until smooth. Fold in melted chocolate, then gently fold in whipped topping. Spread over crust and smooth the top.

Step 3: Make German chocolate topping

In a saucepan, combine evaporated milk, brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat and stir in coconut, pecans, and vanilla. Let cool.

Step 4: Assemble and chill

Spoon the cooled topping over the cheesecake layer. Cover and chill for at least 4 hours or overnight.

Step 5: Serve

Release from the pan, slice, and serve chilled. Garnish with extra chocolate shavings or a drizzle of chocolate syrup if desired.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	460
Fat	33g
Carbs	35g
Protein	6g
Fiber	3g
Sugar	27g

Healthier Alternatives

Use a reduced-fat cream cheese.
Try coconut sugar or monk fruit sweetener.
Make a nut-free version with toasted oats instead of pecans.

Serving Suggestions

Serve with fresh berries for contrast.
Drizzle with dark chocolate ganache.
Top with a dollop of whipped cream.

Common Mistakes to Avoid

Using warm topping: Let it cool before adding to cheesecake or it may melt the filling.
Skipping chill time: The cheesecake needs time to set properly.
Overmixing the filling: Fold gently to keep it airy.

Storing Tips

Refrigerate: Store covered in the fridge for up to 5 days.
Freeze: Wrap tightly and freeze for up to 1 month. Thaw in fridge overnight.

Conclusion

This No-Bake German Chocolate Cheesecake delivers all the rich, indulgent flavor you expect with none of the oven time. It’s simple, stunning, and sure to satisfy your sweet tooth.