No-Bake German Chocolate Cheesecake
German chocolate cake is really about the coconut and pecans, and this no-bake cheesecake puts them in two places: pressed into a chocolate cookie crust and scattered over the top. In between sits a light cream cheese filling lifted with whipped cream, so every slice gets chocolate, nuts, coconut and cream in one bite.
There is no oven involved beyond toasting the coconut and pecans, until they smell nutty and turn golden. The crust is just crumbs, butter and half of that toasted mix, pressed into a springform pan. The filling is cream cheese, powdered sugar and vanilla beaten smooth, then folded together with whipped cream.
A few things that make the difference:
- Use full-fat cream cheese and let it soften first, or the filling will be lumpy.
- Whip the cream to stiff peaks and fold it in gently, so the filling stays airy.
- Be patient with the chill. Four hours is the minimum; overnight slices cleanest.
Keep the cheesecake covered in the refrigerator and serve it within a few days. If you love the coconut pecan combination, my German chocolate poke cake is the baked cousin of this one, and the white chocolate raspberry cheesecake is another favorite. You will find more ideas in my easy dessert recipes.
PrintNo-Bake German Chocolate Cheesecake
A chocolate cookie crumb crust packed with toasted coconut and pecans, a light whipped cream cheese filling, and more coconut and pecans on top. No baking needed.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 8 servings 1x
Ingredients
- 2 cups chocolate biscuit crumbs
- 1 cup shredded coconut, toasted
- 1 cup chopped pecans, toasted
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
Instructions
- Combine the biscuit crumbs, melted butter, half of the coconut, and half of the pecans. Press into a springform pan and refrigerate.
- In a mixing bowl, beat the cream cheese with the powdered sugar until smooth. Add the vanilla extract and mix well.
- Fold in the whipped cream gently until well combined.
- Pour the filling over the prepared crust and smooth the top.
- Sprinkle the remaining coconut and pecans over the cheesecake.
- Refrigerate for at least 4 hours or until set.
Notes
Use full-fat cream cheese at room temperature for a smooth filling. For a deeper chocolate flavor, use dark chocolate biscuits for the crust, or add a spoonful of espresso to the filling. Scrape down the sides of the bowl while beating so the filling mixes evenly.
Frequently Asked Questions
Do I need a springform pan?
It makes removing the cheesecake much easier. Without one, line a regular pan with parchment paper so you can lift the cheesecake out once it has set.
What can I use instead of pecans?
For a nut allergy, leave the pecans out and add a little more shredded coconut for texture.
Can I make it in individual cups?
Yes. Press some crust into the bottom of each cup, spoon the filling over, and top with coconut and pecans before chilling.
Get our 10 best recipes - free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
