This No-Bake German Chocolate Cheesecake is a triple chocolate cheesecake with a stovetop coconut pecan frosting.
Every Monday I bring desserts leftover from the weekend into my office. However sometimes I make so many things in one weekend that I cannot keep it all in the house. Usually I will drop it off at my friends house, she has 3 boys, so I know it will go to good use. They definitely devoured this No-Bake German Chocolate Cheesecake.
Since I can’t bring all of it in on the same day, I usually bring in one thing at a time. It’s not uncommon for my coworkers to ask what’s for dessert today- everyday of the week. It makes me laugh every time, because not everyone knows about my blog. I am sure they think I am this crazy dessert obsessed person who just bakes for the fun of it. I assume you no one bakes as much as I do just for fun.
I’ve seen plenty of baked German chocolate cheesecakes, but not a whole lot of no-bake versions. As you guys know, no-bake desserts are sort of my thing, so I’m here to help.
German chocolate, what does that even mean? Well I Goggled it because that’s what Goggle is for, right? I found a great article from Baking Bites which notes that German chocolate is similar to semi-sweet but it has a higher sugar content. I happened to use the same brand of German chocolate that is reference in that article, which is Baker’s chocolate.
First you need to prepare a no-bake crust with Oreos, then prepare your filling. There are actually 3 different types of chocolate in the cheesecake filling. First the melted German chocolate, then a touch of cocoa powder and finally some hot fudge sauce to balance out the trio. This cheesecake is very smooth texture and it just sort of melts in your mouth. The chocolate flavor isn’t overpowering but rich enough to satisfy your sweet tooth.
The topping really steals the show though. This is a quick, stovetop pecan coconut frosting. It’s got all the usual suspects: butter, heavy cream, sugar and of course pecans and sweetened coconut. The topping is on the sweeter side, but it is nicely balanced with the chocolate cheesecake.
Once the topping comes off the heat, it might appear to be a little thin, but it just takes a little patience because this will thicken as it cools, especially in the refrigerator. It should definitely be cooled completely before you spread it over the top of the cheesecake.
I think every dessert needs a little finisher, so I added some whipped cream along the border and drizzled a little hot fudge sauce on top. Don’t be afraid to slice yourself a big ‘ol piece of this.
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- For the crust:
- 1 package (14.3oz) Oreos
- ½ cup unsalted butter
- For the filling:
- 5 ounces German chocolate
- 1 cup + 2 tablespoons heavy whipping cream
- ½ cup powdered sugar
- 16 ounces cream cheese, softened
- 2 tablespoons cocoa powder
- ¼ cup hot fudge sauce
- For the coconut topping:
- ½ cup heavy whipping cream
- ½ cup granulated sugar
- 1 tablespoon light brown sugar
- 4 tablespoons unsalted butter
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- ⅔ cup shredded sweetened coconut
- ½ cup pecans, chopped
- For the whipped cream:
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- 2 tablespoons hot fudge sauce
- For the crust: Prepare a 9-inch springform panby lining the bottom of the pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray.
- Grind the cookies into fine crumbs using a food processor or blender.
- In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. Pour the melted butter over the cookie crumbs crumbs and stir until the crumbs as well coated.
- Press the crumbs into bottom and up the sides of the pan. Refrigerate the crust until the filling is prepared.
- For the filling: In a microwave-safe bowl, combine the chocolate and 3 tablespoons of heavy whipping cream. Melt in the microwave in 15-second increments, stirring each time until the chocolate is melted and smooth. I suggest microwaving at 50 percent power, which helps prevent the chocolate from seizing. Once melted, stir it until it’s smooth and set aside. Allow the chocolate to cool.
- Prepare a batch of whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form. Set aside.
- Beat the softened cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy., scraping down the bowl as needed.
- Finally, add the cocoa powder and hot fudge sauce and slowly mix into the cream cheese filling until all the ingredients are well combined.
- Lastly, fold the whipped cream into the cream cheese filling, gently turning over from the bottom to the top until the whipped cream is incorporated into the cream cheese.
- Pour the filling into your prepared crust, gently pressing it into the sides and edges of the crust, spreading evenly. Cover this and refrigerate for a minimum of 4 hours.
- For the coconut topping: In a medium-sized saucepan, combine the heavy whipping cream, granulated sugar, brown sugar, butter, corn syrup, and vanilla extract.
- Cook over medium-low heat, stirring frequently until the mixture is bubbly and thickened.
- Remove from the heat and stir in coconut and pecans. Allow the mixture to sit at room temperature for 30 minutes. The filling will continue to thicken as it cools.
- After the topping is completely cooled, gently spread it over the cheesecake and allow the topping to set in the refrigerator along with the cheesecake.
- For the whipped cream: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
- Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form. Use a large open star tip, pipe the borders of the cheesecake with the prepared whipped cream.
- Heat the hot fudge accordingly to the instructions on the jar and drizzle over top of the cheesecake. Slice with a clean knife. This cheesecake must stay refrigerated.
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