Description
A decadent and creamy no-bake cheesecake featuring the classic flavors of German chocolate cake with a coconut-pecan topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
1. Prepare the Crust:
- Make the crust: Combine chocolate graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the cocoa powder and vanilla extract until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
- Pour the filling over the prepared crust and spread evenly. Cover and refrigerate for at least 6 hours, or preferably overnight, until set.
- Before serving, combine the coconut and pecans. Top the chilled cheesecake with the coconut-pecan mixture and drizzle generously with caramel sauce.
Notes
You can customize the seasonings to taste.