Get ready to fall in love with the most decadent dessert that requires absolutely no time in the oven. This No-Bake German Chocolate Cheesecake combines a rich, crunchy chocolate crust, a velvety smooth chocolate cheesecake filling, and the iconic gooey coconut-pecan topping. It’s a show-stopping dessert that’s surprisingly simple to make, delivering all the classic flavors of German chocolate cake in an easy, creamy cheesecake form. If you’re looking for an unforgettable treat for a special occasion or just a weekend indulgence, you’ve found it.
Why You’ll Love This No-Bake German Chocolate Cheesecake Recipe
This recipe is a game-changer for dessert lovers everywhere. It’s the perfect blend of classic flavors and modern convenience, making it a go-to for any event.
- Absolutely No Oven Required: Perfect for hot summer days or when your oven is occupied. This dessert comes together entirely on the stovetop and in the refrigerator.
- Classic, Decadent Flavors: We’ve packed all the beloved elements of German chocolate cake—rich chocolate, sweet coconut, and crunchy pecans—into every single bite.
- Perfect Make-Ahead Dessert: Because this cheesecake needs time to chill and set, it’s the ideal dessert to prepare a day in advance, freeing you up on the day of your event. If you love make-ahead desserts, you might also enjoy these Pecan Tassies.
- Showstopper Presentation: The distinct layers of dark crust, creamy filling, and golden topping make for a stunning presentation that looks like it came straight from a gourmet bakery.
Understanding the Classic German Chocolate Flavors
Contrary to what its name suggests, German chocolate cake is not a German invention. It’s an American classic named after Samuel German, an English-American baker who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The cake itself, and its signature coconut-pecan frosting, became famous decades later. This cheesecake honors that delicious tradition by focusing on the three core components: a deep chocolate base, a sweet, chewy coconut element, and the nutty crunch of toasted pecans.
Ingredients You’ll Need
Here’s a simple breakdown of what you’ll need for each delicious layer of this no-bake cheesecake. Exact measurements are in the recipe card below.
For the Chocolate Cookie Crust:
- Chocolate wafer cookies (like Oreos, filling removed)
- Unsalted butter, melted
- A pinch of salt
For the Creamy Chocolate Cheesecake Filling:
- Cream cheese, softened to room temperature
- Granulated sugar
- Unsweetened cocoa powder
- Melted semi-sweet chocolate, cooled slightly
- Heavy whipping cream
- Vanilla extract
For the Gooey Coconut-Pecan Topping:
- Evaporated milk
- Granulated sugar
- Egg yolks
- Unsalted butter
- Vanilla extract
- Sweetened shredded coconut
- Chopped pecans, toasted
Step-by-Step Instructions
Making this cheesecake is as easy as 1-2-3-4! Follow these simple steps for dessert perfection.
Step 1: Prepare the Chocolate Crust
First, crush the chocolate wafer cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. In a medium bowl, mix the crumbs with the melted butter and a pinch of salt until the mixture resembles damp sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the freezer to set while you prepare the filling.
Step 2: Make the Rich Chocolate Cheesecake Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy. Sift in the cocoa powder and beat until just combined. Gently fold in the cooled, melted semi-sweet chocolate. In a separate bowl, whip the heavy cream and vanilla extract to stiff peaks. Carefully fold the whipped cream into the chocolate cream cheese mixture until no streaks remain. Pour the filling over the chilled crust and spread it into an even layer. For another easy and cheesy dish, try this Sausage Hashbrown Breakfast Casserole.
Step 3: Cook the Perfect Coconut-Pecan Topping
In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 6-8 minutes). Do not let it boil. Remove from the heat and stir in the butter and vanilla extract until the butter is fully melted. Finally, stir in the shredded coconut and toasted pecans. Let the topping cool completely to room temperature.
Step 4: Assemble and Chill Your Cheesecake
Once the topping is completely cool, pour it evenly over the chocolate cheesecake filling. Cover the cheesecake with plastic wrap and transfer it to the refrigerator. Chill for at least 6-8 hours, but preferably overnight, to allow the cheesecake to set completely. Once set, run a thin knife around the edge of the pan before releasing the springform sides. This No-Bake Christmas Cheesecake is another fantastic option for the holidays.
Expert Tips for a Perfect No-Bake Cheesecake
Follow these simple tips to ensure your cheesecake is flawless every single time.
Use Room Temperature Ingredients
For the smoothest, lump-free cheesecake filling, make sure your cream cheese is fully softened to room temperature. This is the most important step for achieving that signature velvety texture.
Don’t Overmix the Filling
When you fold in the whipped cream, do so gently and only until it’s just combined. Overmixing can deflate the cream, resulting in a dense, less airy filling.
Chill Time is Key
Be patient! No-bake cheesecakes need adequate time to set. Chilling overnight is highly recommended for the best texture and clean, beautiful slices.
Cool the Topping Completely
Do not pour warm topping onto your cold cheesecake filling. This can cause the filling to soften and potentially melt, ruining the distinct layers. Let it cool fully to room temperature first.
Variations and Substitutions
While the classic recipe is a winner, feel free to customize it to your liking!
- Crust: If you’re short on time, a store-bought chocolate or graham cracker crust will work in a pinch.
- Nuts: While pecans are traditional, you could substitute walnuts or almonds in the topping if you prefer.
- Add a Kick: For a more adult version, add a tablespoon of bourbon or dark rum to the coconut-pecan topping as it cools.
How to Store Your Cheesecake
Your No-Bake German Chocolate Cheesecake can be stored in the refrigerator, covered, for up to 5 days. You can also freeze it for longer storage. To freeze, place the entire cheesecake (or individual slices) on a baking sheet in the freezer until firm. Once firm, wrap tightly in plastic wrap and then aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Yes, this cheesecake freezes beautifully! You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator for several hours before serving.
Yes, absolutely! To save time, you can use a 9-inch store-bought chocolate cookie or graham cracker crust. Simply prepare the filling and topping as directed and assemble in the pre-made crust.
A no-bake cheesecake needs to chill in the refrigerator for a minimum of 6-8 hours to become firm enough to slice cleanly. For the best results and firmest texture, we highly recommend chilling it overnight.
Traditional German chocolate topping, or frosting, is a rich custard made from evaporated milk, sugar, and egg yolks, which is then cooked and combined with butter, vanilla, shredded coconut, and chopped pecans. It creates a gooey, caramel-like topping that is the signature of German chocolate cake.
The most common reason for a no-bake cheesecake not setting is insufficient chilling time. It truly needs at least 6 hours to set properly. Another reason could be overmixing the filling after adding the whipped cream, which can cause it to lose its airy structure.
Yes, this cheesecake freezes beautifully! You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator for several hours before serving.
Yes, absolutely! To save time, you can use a 9-inch store-bought chocolate cookie or graham cracker crust. Simply prepare the filling and topping as directed and assemble in the pre-made crust.
A no-bake cheesecake needs to chill in the refrigerator for a minimum of 6-8 hours to become firm enough to slice cleanly. For the best results and firmest texture, we highly recommend chilling it overnight.
Traditional German chocolate topping, or frosting, is a rich custard made from evaporated milk, sugar, and egg yolks, which is then cooked and combined with butter, vanilla, shredded coconut, and chopped pecans. It creates a gooey, caramel-like topping that is the signature of German chocolate cake.
The most common reason for a no-bake cheesecake not setting is insufficient chilling time. It truly needs at least 6 hours to set properly. Another reason could be overmixing the filling after adding the whipped cream, which can cause it to lose its airy structure.
The Perfect No-Bake Dessert
This No-Bake German Chocolate Cheesecake is the ultimate dessert for any occasion, proving that you don’t need an oven to create something truly spectacular. Its rich flavors and creamy texture are sure to impress your family and friends. We hope you love making it as much as we do! If you try this recipe, we’d love to see it! Please leave a comment below or share a photo with us on Pinterest.
No-Bake German Chocolate Cheesecake: The Ultimate Easy Recipe
This No-Bake German Chocolate Cheesecake features a rich chocolate crust, a velvety chocolate filling, and a classic coconut-pecan topping. It's an easy, decadent, and show-stopping dessert for any occasion that requires no oven!
Ingredients
Equipment
Method
- Prepare the Chocolate Crust: Crush the chocolate wafer cookies into fine crumbs. Mix crumbs with melted butter and salt. Press the mixture into the bottom of a 9-inch springform pan. Freeze while preparing the filling.
- Make the Chocolate Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Sift in cocoa powder and beat until combined. Fold in cooled, melted chocolate. In a separate bowl, whip heavy cream and vanilla to stiff peaks. Gently fold the whipped cream into the chocolate mixture. Pour over the crust and spread evenly.
- Cook the Coconut-Pecan Topping: In a saucepan, whisk evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 6-8 minutes). Remove from heat and stir in butter and vanilla. Stir in coconut and toasted pecans. Let the topping cool completely.
- Assemble and Chill: Once the topping is cool, pour it evenly over the cheesecake filling. Cover and refrigerate for at least 6-8 hours, or preferably overnight, until fully set.
Notes
Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
Let the coconut-pecan topping cool completely before spreading it on the cheesecake to maintain perfect layers.
For best results, chill the cheesecake overnight.
No-Bake German Chocolate Cheesecake: The Ultimate Easy Recipe
Ingredients
Equipment
Method
- Prepare the Chocolate Crust: Crush the chocolate wafer cookies into fine crumbs. Mix crumbs with melted butter and salt. Press the mixture into the bottom of a 9-inch springform pan. Freeze while preparing the filling.
- Make the Chocolate Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Sift in cocoa powder and beat until combined. Fold in cooled, melted chocolate. In a separate bowl, whip heavy cream and vanilla to stiff peaks. Gently fold the whipped cream into the chocolate mixture. Pour over the crust and spread evenly.
- Cook the Coconut-Pecan Topping: In a saucepan, whisk evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 6-8 minutes). Remove from heat and stir in butter and vanilla. Stir in coconut and toasted pecans. Let the topping cool completely.
- Assemble and Chill: Once the topping is cool, pour it evenly over the cheesecake filling. Cover and refrigerate for at least 6-8 hours, or preferably overnight, until fully set.
Notes
Let the coconut-pecan topping cool completely before spreading it on the cheesecake to maintain perfect layers.
For best results, chill the cheesecake overnight.
