No-Bake German Chocolate Cheesecake
This creamy, rich No-Bake German Chocolate Cheesecake features a graham cracker crust, chocolate ganache, and a delightful mix of coconut and pecans, making it the perfect dessert for warm days and gatherings.
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.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices tightly wrapped for up to a month.