ADVERTISEMENT
### Instructions
#### 1. **Make the Crust**
In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand. Press the crumb mixture into the bottom of a 9-inch springform pan (or a pie dish, if you don’t have a springform pan) to form a firm, even crust. Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
#### 2. **Prepare the Cheesecake Filling**
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, cocoa powder, and vanilla extract, and continue to beat until well combined. Slowly add the melted chocolate and beat until the mixture is smooth and glossy.
In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. The whipped cream will give the cheesecake filling a light and fluffy texture.
#### 3. **Assemble the Cheesecake**
Once the crust has chilled, spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
#### 4. **Make the Coconut-Pecan Topping**
While the cheesecake sets, prepare the coconut-pecan topping. In a medium saucepan, melt the butter over medium heat. Add the evaporated milk, sugar, and salt, and stir until the sugar has dissolved. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
Stir in the shredded coconut and chopped pecans, and cook for an additional 2-3 minutes until everything is well combined and the coconut is toasted. Remove the saucepan from the heat and stir in the vanilla extract. Let the topping cool to room temperature.
#### 5. **Top the Cheesecake**
Once the cheesecake has chilled and set, spread the coconut-pecan topping evenly over the top of the cheesecake. Be generous with the topping—this part is the star of the show! Return the cheesecake to the fridge for about 30 minutes to allow the topping to set.
#### 6. **Serve and Enjoy**
Before serving, remove the cheesecake from the springform pan and place it on a serving platter. Slice into wedges and enjoy the heavenly combination of creamy chocolate cheesecake, crunchy pecans, and sweet coconut. This dessert is sure to impress at any gathering!
### Why This No-Bake German Chocolate Cheesecake Is So Great
– **No-Bake Convenience**: One of the best things about this cheesecake is that it doesn’t require an oven. It’s a perfect dessert to make during the warmer months when you don’t want to heat up your kitchen.
– **Creamy and Decadent**: The cheesecake filling is rich, smooth, and creamy—just the right texture to complement the crunchy crust and topping.
– **Irresistible Topping**: The coconut-pecan topping is a showstopper. It’s sweet, nutty, and perfectly complements the chocolatey filling.
– **Make-Ahead**: This cheesecake is ideal for making ahead of time. It requires several hours of chilling, so it’s a great dessert to prepare the day before your event or gathering.
– **Customizable**: While this recipe features the classic German chocolate combination of coconut and pecans, you can customize the topping with other nuts, like walnuts, or use toasted coconut for an extra burst of flavor.
### Tips for the Perfect No-Bake German Chocolate Cheesecake
– **Use Full-Fat Ingredients**: For the creamiest texture, use full-fat cream cheese and heavy cream. This will make a big difference in the richness and consistency of your cheesecake filling.
– **Allow Plenty of Chilling Time**: Be sure to allow enough time for the cheesecake to chill and set in the fridge. It’s important to let it firm up before adding the topping to ensure the layers don’t mix.
– **Make It Extra Chocolatey**: If you’re a true chocolate lover, you can add more melted chocolate to the filling or drizzle some over the top before serving.
– **Store Leftovers**: If you have leftovers (which is rare with this dessert!), store the cheesecake in an airtight container in the fridge for up to 3 days.
### Why This Cheesecake Will Become a Favorite
**No-Bake German Chocolate Cheesecake** is the ultimate indulgence for anyone who loves the rich, chocolatey, and nutty flavors of German chocolate cake. It’s a dessert that’s easy to make, incredibly flavorful, and sure to impress anyone who tries it. The combination of creamy cheesecake, crunchy pecans, and sweet coconut is pure magic on a plate. Perfect for any occasion, this cheesecake will quickly become a go-to treat for your next special event or casual gathering.
### Conclusion
If you’re looking for a show-stopping dessert that’s as delicious as it is easy to make, this **No-Bake German Chocolate Cheesecake** is the answer. With its creamy filling, crunchy coconut-pecan topping, and no-bake convenience, it’s a choco-nut fantasy that’s pure indulgence in every bite. Whether you’re serving it for a holiday celebration, a dinner party, or simply as a sweet treat for yourself, this cheesecake will never disappoint. Enjoy!
ADVERTISEMENT
