Description
A rich and creamy no-bake cheesecake infused with the classic flavors of German chocolate cake, featuring a chocolate crust and a luscious coconut-pecan topping.
Ingredients
Scale
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup sweetened condensed milk
- 4 oz semi-sweet chocolate, melted
Instructions
- In a bowl, combine chocolate graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour half of the cheesecake mixture over the crust and spread evenly. Drizzle melted chocolate over the top and swirl with a knife.
- Pour the remaining cheesecake mixture on top and smooth the surface. Refrigerate for at least 4 hours or until set.
- In a small saucepan, combine shredded coconut, chopped pecans, and sweetened condensed milk. Cook over medium heat until heated through and slightly thickened.
- Once the cheesecake is set, spread the coconut-pecan topping over the top of the cheesecake.
- Slice and serve chilled. Enjoy your decadent dessert!
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Make sure the cream cheese is at room temperature for easier mixing.
- Allow the cheesecake to chill overnight for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg