No-Bake German Chocolate Cheesecake
This indulgent No-Bake German Chocolate Cheesecake combines rich chocolate, creamy filling, and crunchy textures—without ever turning on the oven. A decadent dessert that chills to perfection and melts in your mouth.
Equipment
- 1 Mixing bowl Large
- 1 Springform pan 9-inch
- 1 Microwave Used to melt chocolate
- 1 Electric mixer or whisk For whipping cream and cream cheese
- 1 Spatula For folding
Ingredients
Main Ingredients
- 1 package Oreos used for crust
- ½ cup unsalted butter melted
- 5 oz German chocolate
- 1 cup heavy whipping cream + 2 tablespoon for melting
- ½ cup powdered sugar + extra for topping
- 16 oz cream cheese softened
- 2 tablespoon cocoa powder
- ¼ cup hot fudge sauce + extra for garnish
- ½ cup pecans chopped
- ⅔ cup shredded sweetened coconut
- 2 tablespoon granulated sugar for whipping cream
Instructions
Instructions
- Crush the Oreos until fine crumbs, then mix with melted butter.
- Press crumb mixture into 9-inch springform pan and chill.
- Melt German chocolate with 2 tablespoon heavy cream in microwave in 30-sec bursts, stir until smooth and let cool.
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add cocoa powder, powdered sugar, and hot fudge sauce. Mix well.
- Fold in cooled melted chocolate until well blended.
- Whip remaining heavy cream with granulated sugar until stiff peaks form.
- Gently fold whipped cream into chocolate mixture to keep it airy.
- Pour filling over chilled crust and smooth top.
- Cover and refrigerate for at least 6 hours or overnight for best set.
- Optional: garnish with extra whipped cream, coconut, or chocolate shavings before serving.
Notes
Chill overnight for best results. Store leftovers covered in fridge up to 4 days or freeze slices individually wrapped and sealed.