Description
A creamy no-bake cheesecake inspired by German chocolate cake, featuring a chocolate graham cracker crust, rich cheesecake filling, and a coconut-pecan topping.
Ingredients
Scale
- 1 1/2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips, melted
- 1 cup heavy whipping cream
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- For the topping: 1/2 cup caramel sauce
Instructions
- In a bowl, mix chocolate graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan and refrigerate.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
- Fold in the melted chocolate chips and whipped heavy cream until fully incorporated.
- Pour the filling over the crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Before serving, sprinkle shredded coconut and chopped pecans on top, and drizzle with caramel sauce.
Notes
This recipe must chill for several hours, so plan ahead. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: German-American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 6g