No-Bake German Chocolate Cheesecake
A creamy, rich no-bake cheesecake layered with German chocolate and topped with coconut and pecans, all made easy using your pressure cooker for a fuss-free dessert.
Equipment
- 1 Springform pan
- 1 Mixing bowl large
- 1 Heatproof bowl
- 1 Whisk or electric mixer
- 1 Food processor
Ingredients
Main ingredients
- 24 Oreos crushed for crust base
- 6 tablespoon Unsalted butter melted
- 8 oz German chocolate chopped
- 2 cups Heavy whipping cream divided
- 1.5 cups Powdered sugar
- ½ cup Granulated sugar
- 24 oz Cream cheese softened
- ¼ cup Cocoa powder
- ½ cup Hot fudge sauce for drizzle
- 2 tablespoon Corn syrup
- 1 cup Shredded sweetened coconut
- 1 cup Pecans chopped
- 1 teaspoon Vanilla extract
- ¼ cup Extra crushed Oreos optional topping
Instructions
Instructions
- Crush the Oreos into fine crumbs using a food processor.
- Melt the unsalted butter and mix it with the Oreo crumbs. Press into a springform pan and chill.
- In a heatproof bowl, melt German chocolate with ½ cup heavy cream. Stir until smooth and set aside to cool.
- Beat softened cream cheese until fluffy. Add cocoa powder, powdered sugar, and the cooled chocolate mixture. Mix until well combined.
- Whip the remaining 1.5 cups heavy cream to stiff peaks.
- Fold whipped cream into chocolate cream cheese mixture gently to keep light texture.
- Spread the filling evenly over the chilled Oreo crust and smooth the top.
- Drizzle hot fudge sauce on top and sprinkle extra crushed Oreos if desired.
- Refrigerate at least 4 hours or until firm and set before serving.
- Top with coconut and chopped pecans before serving. Add whipped cream if desired.
Notes
Chill thoroughly before serving. Freeze individual slices for future enjoyment. Great topped with extra whipped cream or hot fudge.