This No-Bake German Chocolate Cheesecake brings together the richness of traditional German chocolate cake with the creamy decadence of cheesecake—all without turning on the oven. With a chocolate cookie crust, velvety chocolate cheesecake filling, and a caramel-coconut-pecan topping, this dessert is as impressive as it is indulgent. It’s the perfect showstopper for holidays, parties, or anytime you’re craving something unforgettable.
Why You’ll Love This Recipe
No-bake cheesecakes are beloved for their ease, and this version elevates the concept with layers of flavor and texture. The chocolate cheesecake base is smooth and luscious, while the topping adds a gooey, crunchy contrast. It’s simple to prepare but delivers all the richness and complexity of a baked dessert, making it ideal for entertaining or special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
• 2 cups chocolate cookie crumbs
• 1/2 cup melted butter
For the Cheesecake 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
For the Topping:
• 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)
Directions
Prepare the Crust:
In a medium bowl, mix the chocolate cookie crumbs and melted butter until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form a uniform crust.
Refrigerate the crust while preparing the cheesecake filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and vanilla extract, mixing until fully combined.
Stir in the sour cream and the melted chocolate, blending until the mixture is rich, smooth, and uniform.
Assemble the Cheesecake:
Pour the cheesecake filling over the chilled crust.
Smooth the top with a spatula.
Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
Add the Topping:
Once set, remove the cheesecake from the refrigerator.
Drizzle caramel sauce evenly over the top.
Sprinkle shredded coconut and chopped pecans over the caramel.
Spread the whipped topping over the entire surface.
Garnish with chocolate shavings and pecan halves, if desired.
Serve and Enjoy:
Gently release and remove the sides of the springform pan.
Slice into wedges and serve chilled.
Servings and timing
This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: About 4 hours 20 minutes
Calories: Approximately 520 kcal per serving (may vary based on specific ingredients used)
Variations
Nut-Free Version: Omit pecans and add crushed toffee or mini chocolate chips for crunch.
Dairy-Free Option: Use dairy-free cream cheese, coconut cream in place of sour cream, and plant-based whipped topping.
Cookie Base Twist: Try using graham crackers or shortbread cookies instead of chocolate cookies.
Extra Chocolatey: Add a layer of ganache between the cheesecake and the whipped topping.
Mini Cheesecakes: Prepare in muffin tins lined with cupcake liners for individual servings.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
This dessert is best served chilled; do not attempt to reheat.
FAQs
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides the best texture and richness.
Can I make this a day ahead?
Absolutely. It’s ideal for making in advance and holds well overnight.
Is it safe to freeze this cheesecake?
Yes, it freezes well. Wrap tightly and freeze for up to 2 months.
What can I use instead of whipped topping?
Stabilized whipped cream is a great alternative for a homemade touch.
Can I make this in a regular cake pan?
A springform pan is recommended for easy removal, but a deep 9-inch cake pan can work with parchment lining.
What type of chocolate works best?
Use good-quality semi-sweet chocolate chips or chopped bar chocolate for a smooth, balanced flavor.
Can I use bottled caramel sauce?
Yes, store-bought caramel sauce is convenient and works well for this recipe.
How do I ensure the filling sets properly?
Chill for the full 4 hours (or overnight) to ensure the filling firms up.
Can I add fruit to this cheesecake?
Fresh raspberries or cherries make a great contrast to the chocolate and caramel.
What if I don’t have a mixer?
A sturdy whisk and some patience can get the job done, but an electric mixer is much easier for this recipe.
Conclusion
No-Bake German Chocolate Cheesecake is an effortless yet luxurious dessert that captures everything you love about the classic cake in a cool, creamy cheesecake format. From the crunchy chocolate crust to the smooth filling and caramel-coconut-pecan topping, every layer is bursting with flavor and texture. Whether for a party or a personal treat, this dessert is bound to impress with every decadent bite.
No-Bake German Chocolate Cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This No-Bake German Chocolate Cheesecake combines the rich, indulgent flavors of classic German chocolate cake with a creamy cheesecake twist—without turning on the oven! Featuring a chocolate cookie crust, a velvety chocolate cheesecake filling, and a luscious topping of caramel, coconut, and pecans, this dessert is perfect for holidays, gatherings, or when you’re craving something truly special. No-bake chocolate cheesecake, German chocolate dessert, coconut pecan cheesecake, easy no-bake cake, caramel chocolate cheesecake
Ingredients
For the Crust:
-
2 cups chocolate cookie crumbs
-
1/2 cup melted butter
For the Cheesecake Filling:
-
3 (8 oz) packages cream cheese, softened
-
1 cup sugar
-
1 tsp vanilla extract
-
1 cup sour cream
-
1 cup semi-sweet chocolate chips, melted
For the Topping:
-
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, mix chocolate cookie crumbs and melted butter until fully combined.
Press into the bottom of a 9-inch springform pan to form an even crust.
Refrigerate while making the filling. -
Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract.
Mix in sour cream and melted chocolate until creamy and fully incorporated. -
Assemble the Cheesecake:
Pour filling over the chilled crust and smooth the top.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. -
Add the Topping:
Drizzle caramel sauce over the set cheesecake.
Sprinkle shredded coconut and chopped pecans over the top.
Spread whipped topping evenly and garnish with chocolate shavings and pecan halves. -
Serve:
Remove from springform pan, slice, and serve chilled.
Notes
-
For a deeper flavor, toast the coconut and pecans before using.
-
Use a hot knife for cleaner slices.
-
Keep refrigerated and consume within 4–5 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American