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A close-up shot of a perfect slice of no-bake German chocolate cheesecake, highlighting the creamy chocolate filling and the rich coconut pecan topping.

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!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cookie Crust
  • 24 chocolate wafer cookies (like Oreos, filling removed)
  • 6 tbsp unsalted butter, melted
  • 1 pinch salt
For the Creamy Chocolate Cheesecake Filling
  • 16 oz cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 oz semi-sweet chocolate, melted and cooled slightly
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
For the Gooey Coconut-Pecan Topping
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 4 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans, toasted

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer
  • 1 Medium Saucepan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.