Description
Craving a decadent dessert without turning on the oven? This No-Bake German Chocolate Delight Cheesecake features a rich chocolate crust, creamy cheesecake filling, and a luscious coconut-pecan topping. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Topping:
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup evaporated milk
Instructions
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and vanilla extract; continue to beat until well combined. Gradually mix in the sour cream. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Prepare the Topping:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, evaporated milk, shredded coconut, and chopped pecans. Cook for 2-3 minutes, stirring constantly, until the mixture is thickened and bubbly. Remove from heat and let cool slightly.
- Assemble the Cheesecake:
- Spread the cream cheese filling over the prepared crust in the springform pan. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
- Add the Topping:
- Once the cheesecake is set, spread the coconut-pecan topping evenly over the top. Return to the refrigerator for an additional hour to allow the topping to set.
- Serve:
- Release the cheesecake from the springform pan and transfer to a serving platter. Slice and enjoy this delightful no-bake dessert!
Notes
For best results, make the cheesecake a day in advance to ensure it is fully set. You can also freeze the cheesecake for up to a month—just thaw it in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
