No-Bake German Chocolate Cheesecake
A delightful no-bake dessert combining rich flavors of chocolate, coconut, and pecans into a creamy cheesecake perfect for any occasion.
Ingredients
For the crust
- 2 cups Oreo cookie crumbs About 24 cookies
- 1/2 cup melted butter
For the filling
- 8 oz cream cheese, softened Make sure it's at room temperature
- 1 cup chocolate ganache Made with melted chocolate & heavy cream
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
Preparation
- Mix the Oreo crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill it in the refrigerator while you prepare the filling.
- Beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually add the slightly cooled chocolate ganache and beat until everything is fully combined and fluffy.
- Pour the chocolate cheesecake filling over the prepared crust and spread it evenly. Tap the pan gently on the counter to remove any air bubbles. Refrigerate for at least 4 hours; overnight is even better!
- Before serving, sprinkle the shredded coconut and chopped pecans over the cheesecake and drizzle with caramel sauce. Carefully remove the cheesecake from the springform pan, slice it, and enjoy every creamy, chocolatey bite!
Notes
This cheesecake is best served chilled. You can slice it into wedges and present it on a nice plate. To make it extra special, serve with whipped cream or additional caramel sauce on the side. Store any leftovers in the refrigerator for about 3-4 days. For optimal taste, try to enjoy within the first few days after making it.