Print

No-Bake German Chocolate Cheesecake

Print Recipe

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.

Ingredients

Scale
  • 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

  1. Combine the biscuit crumbs, melted butter, half of the coconut, and half of the pecans. Press into a springform pan and refrigerate.
  2. In a mixing bowl, beat the cream cheese with the powdered sugar until smooth. Add the vanilla extract and mix well.
  3. Fold in the whipped cream gently until well combined.
  4. Pour the filling over the prepared crust and smooth the top.
  5. Sprinkle the remaining coconut and pecans over the cheesecake.
  6. 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.

Find it online: https://www.receipster.com/no-bake-german-chocolate-cheesecake-recipe/