Description
A delicious and easy no-bake dessert that combines the rich flavors of German chocolate with creamy cheesecake.
Ingredients
Scale
- 2 cups chocolate wafer crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 1/2 cups shredded coconut, toasted
- 1 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
- In a medium bowl, mix the chocolate wafer crumbs with melted butter until well combined. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the cream cheese with powdered sugar, cocoa powder, and vanilla extract until smooth and creamy.
- Gradually add the heavy cream and sweetened condensed milk, beating until the mixture is fully combined and has thickened slightly.
- Fold in the melted chocolate until well blended. Pour the filling over the prepared crust, smoothing the top with a spatula.
- In a separate bowl, combine the toasted coconut, chopped pecans, and caramel sauce. Spread evenly over the top of the cheesecake filling.
- Cover and refrigerate for at least 3 hours or until firm. For best results, chill overnight.
- To serve, release the cheesecake from the springform pan, slice, and enjoy!
Notes
- For a richer chocolate flavor, use dark chocolate wafer crumbs for the crust.
- Make sure the cream cheese is at room temperature to ensure a smooth filling.
- Feel free to swap pecans for walnuts if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg