Description
Indulge in the rich and creamy delight of this No-Bake German Chocolate Cheesecake. With layers of chocolate cookie crust, velvety cream cheese filling, and topped with caramel, coconut, and pecans, this dessert is a showstopper for any occasion!
Ingredients
Scale
- For the Crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup melted butter
- For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup semi-sweet chocolate chips, melted
- For the Toppings:
- 1/2 cup caramel sauce
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1 (8 oz) container whipped topping
- Chocolate shavings, for garnish
- Pecan halves, for garnish
Instructions
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 7-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the vanilla extract and sour cream, mixing until well combined. Gradually mix in the melted chocolate until fully incorporated.
- Pour the cream cheese mixture over the crust and spread evenly. Drizzle caramel sauce over the top, then sprinkle with shredded coconut and chopped pecans.
- Chill the cheesecake in the refrigerator for at least 4 hours or until firm.
- Before serving, spread the whipped topping over the cheesecake. Garnish with chocolate shavings and pecan halves.
Notes
- For a richer flavor, use dark chocolate cookies for the crust.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg