Dessertsbeyondfrosting5.0
No-Bake German Chocolate Cheesecake
This no-bake German chocolate cheesecake is a rich chocolate cheesecake topped with gooey coconut pecan frosting in a buttery Oreo crust. Inspired by German chocolate cake, this dessert doesn't need the oven!
👥 8 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 4h 30m👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
- bowl
- microwave
- mixing bowl
- whisk
- saucepan
- knife
📝 Preparation Steps
1
For the crust
2
Prepare a 9-inch springform panby lining the bottom of the pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray.
3
Grind the cookies into fine crumbs using a food processor or blender.
4
In a microwave-safe bowl, microwave the butter for 45 to ⏱️ 60 seconds until the butter is melted. Pour the melted butter over the cookie crumbs crumbs and stir until the crumbs as well coated.
5
Press the crumbs into bottom and up the sides of the pan. Refrigerate the crust until the filling is prepared.
6
For the filling
7
In a microwave-safe bowl, combine the chocolate and 2 tablespoons of heavy whipping cream. Melt in the microwave in 15-second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50 percent power, which helps prevent the chocolate from seizing. Once melted, stir it until it’s smooth and set aside. Allow the chocolate to cool.
8
Prepare a batch of whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill. Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
9
Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form. Set aside.
10
Beat the softened cream cheese on medium-high speed for 2 to ⏱️ 3 minutes until it’s light and fluffy., scraping down the bowl as needed.
(14.3oz) Oreos1 packagecream cheese, softened16 ounces
11
Next add the cooled German chocolate and beat it together with the cream cheese until it’s mixed.
(14.3oz) Oreos1 packageGerman chocolate5 ouncescream cheese, softened16 ounces
12
Finally, add the cocoa powder and hot fudge sauce and slowly mix into the cream cheese filling until all the ingredients are well combined.
(14.3oz) Oreos1 packagecocoa powder2 tablespoons¼ cup hot fudge saucehot fudge sauce2 tablespoonscream cheese, softened16 ounces
13
Lastly, fold the whipped cream into the cream cheese filling, gently turning over from the bottom to the top until the whipped cream is incorporated into the cream cheese.
(14.3oz) Oreos1 packagecream cheese, softened16 ounces
14
Pour the filling into your prepared crust, gently pressing it into the sides and edges of the crust, spreading evenly. Cover this and refrigerate for a minimum of ⏱️ 4 hours.
15
For the coconut topping
16
In a medium-sized saucepan, combine the heavy whipping cream, granulated sugar, brown sugar, butter, corn syrup, and vanilla extract.
(14.3oz) Oreos1 packagecorn syrup2 tablespoonsvanilla extract1 teaspoon
17
Cook over medium-low heat, stirring frequently until the mixture is bubbly and thickened.
18
Remove from the heat and stir in coconut and pecans. Allow the mixture to sit at room temperature for ⏱️ 30 minutes. The filling will continue to thicken as it cools.
19
After the topping is completely cooled, gently spread it over the cheesecake and allow the topping to set in the refrigerator along with the cheesecake.
20
For the whipped cream
21
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill. Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
22
Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form. Use a large open star tip, pipe the borders of the cheesecake with the prepared whipped cream.
23
Heat the hot fudge accordingly to the instructions on the jar and drizzle over top of the cheesecake. Slice with a clean knife. This cheesecake must stay refrigerated.
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