No-Bake German Chocolate Cheesecake
A delightful no-bake cheesecake featuring a rich chocolate crust, creamy filling, and a topping of caramel, coconut, and pecans.
Ingredients
For the crust
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
For the filling
- 3 packages (8 oz) cream cheese, softened Ensure fully softened for smooth mixing.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips, melted Can substitute with dark chocolate chips for a richer flavor.
For the topping
- 1/2 cup caramel sauce
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 container (8 oz) whipped topping
- to taste Chocolate shavings For garnish
- to taste Pecan halves For garnish
Instructions
Prepare the Crust
- In a medium bowl, combine the chocolate cookie crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Refrigerate while preparing the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the sour cream and melted chocolate, mixing until the mixture is creamy and fully incorporated.
Assemble the Cheesecake
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
Add the Topping
- Once the cheesecake is set, remove it from the refrigerator.
- Drizzle the caramel sauce over the top, then sprinkle with shredded coconut and chopped pecans.
- Spread the whipped topping evenly over the cheesecake, and garnish with chocolate shavings and pecan halves if desired.
Serve and Enjoy
- Carefully remove the sides of the springform pan.
- Slice the cheesecake into wedges and serve chilled.
Notes
Serve chilled, ideally with extra chocolate shavings or pecan halves for garnish. Pairs well with coffee or tea. To store, cover tightly and keep in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.