Why Make This Recipe
Decadent No-Bake German Chocolate Cheesecake is perfect for those who love rich, chocolatey desserts but want to skip the oven. This cheesecake is creamy, smooth, and packed with flavors that will please any crowd. It comes together easily and requires no baking, making it a great choice for warm days or last-minute gatherings. Plus, the coconut and pecans add a nice crunch that complements the creamy texture beautifully.
How to Make Decadent No-Bake German Chocolate Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1 cup chocolate ganache (made from chocolate and cream)
Directions:
- In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of a springform pan. Chill in the fridge for at least 15 minutes.
- In a mixing bowl, beat the softened cream cheese until smooth. Then, add the powdered sugar and mix well.
- In another bowl, whip the heavy cream with vanilla extract until soft peaks form. Carefully fold this into the cream cheese mixture.
- Stir in the shredded coconut and chopped pecans.
- Pour the cream cheese filling over the crust and smooth it evenly.
- Drizzle the chocolate ganache on top.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy!
How to Serve Decadent No-Bake German Chocolate Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can add extra chocolate ganache or garnish with more shredded coconut and chopped pecans for an extra touch. This delicious dessert pairs well with whipped cream or a scoop of vanilla ice cream.
How to Store Decadent No-Bake German Chocolate Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It can last for up to 5 days. If you don’t plan to eat it all in that time, consider freezing slices. Wrap them tightly in plastic wrap and store in the freezer for up to a month.
Tips to Make Decadent No-Bake German Chocolate Cheesecake
- Make sure the cream cheese is softened to avoid lumps in your cheesecake.
- You can easily double this recipe to make a larger cheesecake for parties.
- If you prefer a sweeter dessert, feel free to adjust the amount of powdered sugar to your taste.
Variation
For a different twist, you can substitute the pecans with walnuts or almond slices. You can also add chocolate chips to the cream cheese filling for an extra chocolatey experience.
FAQs
Can I use a store-bought crust instead of making my own?
Yes, a store-bought graham cracker crust will work just fine if you’re looking to save time.
Can I make this cheesecake ahead of time?
Absolutely! It can be made a day or two in advance and stored in the fridge until you’re ready to serve.
What should I do if my chocolate ganache is too thick?
If your ganache is too thick, you can gently heat it in the microwave for a few seconds or add a bit more heavy cream to loosen it up.
No-Bake German Chocolate Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted
For the filling
- 2 cups 2 cups cream cheese, softened Make sure it's softened to avoid lumps.
- 1 cups 1 cup powdered sugar Adjust to taste for sweetness.
- 1 cups 1 cup heavy cream Whip until soft peaks form.
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cups 1 cup shredded coconut
- 0.5 cups 1/2 cup chopped pecans Can substitute with walnuts or almond slices.
- 1 cups 1 cup chocolate ganache (made from chocolate and cream) Can adjust thickness with cream if needed.
Instructions
Preparation
- In a bowl, mix the graham cracker crumbs with melted butter and press into the bottom of a springform pan. Chill in the fridge for at least 15 minutes.
- In a mixing bowl, beat the softened cream cheese until smooth. Then, add the powdered sugar and mix well.
- In another bowl, whip the heavy cream with vanilla extract until soft peaks form. Carefully fold this into the cream cheese mixture.
- Stir in the shredded coconut and chopped pecans.
- Pour the cream cheese filling over the crust and smooth it evenly.
- Drizzle the chocolate ganache on top.
- Refrigerate for at least 4 hours or until set.
Serving
- Slice the cheesecake into wedges and serve it chilled. Optionally, add extra chocolate ganache or garnish with more shredded coconut and chopped pecans.
