Description
This No-Bake German Chocolate Cheesecake is a luscious, creamy dessert combining a rich chocolate cookie crust with a smooth cream cheese and chocolate filling. Topped with caramel, coconut, pecans, and whipped topping, it offers a perfect balance of textures and flavors without the need for baking.
Ingredients
Scale
Crust
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips, melted
Toppings
- 1/2 cup caramel sauce
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 (8 oz) container whipped topping
- Chocolate shavings, for garnish
- Pecan halves, for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 7-inch springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the vanilla extract and sour cream, mixing until well combined. Gradually stir in the melted semi-sweet chocolate until the mixture is fully incorporated and even in color.
- Assemble the Cheesecake: Pour the cream cheese and chocolate filling over the chilled cookie crust, spreading it out evenly to cover the base. Drizzle the caramel sauce evenly over the top of the filling, then sprinkle shredded coconut and chopped pecans to create the signature topping.
- Chill to Set: Place the assembled cheesecake back into the refrigerator and chill for at least 4 hours, or until the cheesecake is firm and set properly to hold its shape.
- Add Final Toppings: Before serving, spread the whipped topping evenly over the top of the chilled cheesecake. Garnish with chocolate shavings and pecan halves for an elegant presentation and added texture.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling without lumps.
- Use a springform pan for easy removal of the cheesecake.
- The cheesecake requires at least 4 hours of chilling; overnight chilling yields the best texture.
- For a stronger chocolate flavor, use a dark semi-sweet chocolate for melting.
- If you prefer, substitute caramel sauce with butterscotch for a different twist.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
