No-Bake German Chocolate Cheesecake
A delightful fusion of chocolate cake and creamy cheesecake, this no-bake dessert is perfect for any occasion.
Ingrédients
Crust
- 2 cups chocolate cookie crumbs Use gluten-free cookies for a gluten-free version.
- 1/2 cup unsalted butter, melted
Filling
- 1 cup cream cheese, softened Ensure it is at room temperature for easier mixing.
- 1 cup powdered sugar Consider a sugar substitute for a lower sugar option.
- 1 cup heavy whipping cream Whip until stiff peaks form.
- 1 cup semi-sweet chocolate chips Melt in intervals and let cool slightly.
- 1/2 cup shredded coconut Optional, can be left out.
- 1/2 cup chopped pecans Can substitute with other nuts if desired.
Instructions
Preparation
- Begin by gathering all your ingredients and ensuring they are at the right temperature.
- In a bowl, combine the chocolate cookie crumbs with the melted butter. Mix until the crumbs are well coated.
- Press the crumb mixture firmly into the bottom of a springform pan to create a sturdy crust.
- In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring in intervals until smooth, and allow it to cool slightly.
- Stir the melted chocolate into the cream cheese mixture, then mix in the shredded coconut and chopped pecans.
- Pour the cheesecake filling into the prepared crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
Notes
For the best flavor, consider making this cheesecake a day ahead. It can be stored in the fridge for up to five days or frozen for up to two months.