No-Bake German Chocolate Cheesecake

Description:
This indulgent No-Bake German Chocolate Cheesecake is a rich, creamy dessert that combines the traditional flavors of German chocolate cake with the smooth, velvety texture of cheesecake. The no-bake filling makes it simple to prepare, while the toasted coconut and pecan topping adds a delightful crunch. It’s the perfect treat for chocolate lovers!

Origin:
The German Chocolate Cake, named after an American named Samuel German, who developed the dark baking chocolate used in the recipe, is a beloved dessert in the United States. The idea of transforming its rich, coconut-pecan topping into a cheesecake version brings a modern twist to a classic treat. This No-Bake German Chocolate Cheesecake is a quicker, easier version of the traditional cake, allowing you to enjoy its flavors without the hassle of baking.

Ingredients:

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs
• ¼ cup (25g) unsweetened cocoa powder
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup (200g) powdered sugar
• 1 cup (240ml) heavy cream
• 8 oz (230g) semi-sweet chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup (120g) shredded coconut (preferably unsweetened)
• ½ cup (60g) toasted pecans, chopped

For the German Chocolate Topping:

• 1 cup (120g) shredded coconut
• ½ cup (60g) chopped pecans
• ¼ cup (50g) granulated sugar
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) evaporated milk
• ½ teaspoon vanilla extract

Instructions:

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, cocoa powder, and sugar.
   • Stir in the melted butter until the mixture is evenly moistened.
   • Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon or your fingers to press it down firmly.
   • Refrigerate the crust for about 30 minutes to set.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
   • In a separate bowl, whip the heavy cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture.
   • Add the melted and cooled semi-sweet chocolate and vanilla extract, mixing until fully combined.
   • Gently fold in the shredded coconut and toasted pecans until evenly distributed.
   • Spoon the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
   • Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
3. Prepare the German Chocolate Topping:
   • In a medium saucepan, melt the butter over medium heat.
   • Stir in the sugar and evaporated milk. Bring the mixture to a simmer, stirring constantly.
   • Add the shredded coconut and chopped pecans, and cook for about 5 minutes, stirring frequently until the mixture thickens.
   • Remove the topping from heat and stir in the vanilla extract. Let the mixture cool to room temperature before using it as the topping for the cheesecake.
4. Assemble the Cheesecake:
   • Once the cheesecake has set, spread the cooled German chocolate topping evenly over the top of the cheesecake.
   • Return the cheesecake to the refrigerator and chill for an additional 30 minutes to allow the topping to firm up slightly.
5. Serve:
   • Carefully remove the cheesecake from the springform pan and place it on a serving platter.
   • Slice and serve chilled. Enjoy the creamy, chocolatey goodness!

Tips for Success:

• Make sure the cream cheese is fully softened to ensure a smooth filling.
• Don’t skip chilling the crust before adding the filling—it helps the crust set and makes it easier to cut the cheesecake later.
• Let the German chocolate topping cool to room temperature before spreading it on the cheesecake to avoid melting the filling.
• If you don’t have a springform pan, you can use a regular round pan lined with parchment paper.

Recommendations:

• For an extra touch of flavor, consider drizzling some extra melted chocolate over the top of the cheesecake before serving.
• Serve the cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for an added indulgence.
• This no-bake cheesecake is perfect for warm weather months since you don’t need to turn on the oven.

Nutrition (per serving, assuming 12 servings):

• Calories: ~450-500 kcal
• Fat: ~35g
• Carbohydrates: ~40g
• Protein: ~4g
• Fiber: ~2g
• Sugar: ~30g
• Sodium: ~250mg

Note: Nutrition is an estimate and may vary based on ingredient substitutions or portion sizes.

Enjoy your No-Bake German Chocolate Cheesecake—a creamy, decadent treat that combines the best flavors of German chocolate cake with the ease of a no-bake cheesecake!