Name: No-Bake German Chocolate Cheesecake
Prep time: 25 min
Cook time: 10 min
Total time: 5 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/3 cup butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 6 oz semi-sweet or dark chocolate, melted and cooled; 1 teaspoon vanilla extract; 2 cups whipped topping or whipped heavy cream; 1 cup sweetened shredded coconut; 3/4 cup chopped pecans; 1 (14 oz) can sweetened condensed milk; 3 large egg yolks; 1/4 cup butter (for topping); 1 teaspoon vanilla extract (for topping)

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This No-Bake German Chocolate Cheesecake is a decadent, layered dessert that brings together rich chocolate, creamy cheesecake, and the classic coconut-pecan topping—without ever turning on the oven. I love making this when I want something indulgent, impressive, and low-effort. It’s smooth, sweet, and has that classic German chocolate flair in every bite.

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors of German chocolate cake without the time or effort of baking. The crust is buttery and chocolatey, the cheesecake layer is silky smooth, and the topping is gooey and loaded with coconut and pecans. It’s the kind of dessert that turns heads at parties, but it’s incredibly easy to make ahead. And since it’s no-bake, it’s perfect for summer or whenever I don’t want to heat up the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cookie crumbs
Butter (melted)
Cream cheese (softened)
Granulated sugar
Semi-sweet or dark chocolate (melted and cooled)
Vanilla extract
Whipped topping or heavy cream (whipped)
Sweetened shredded coconut
Chopped pecans
Sweetened condensed milk
Egg yolks
Butter (for topping)
Vanilla extract (for topping)

Directions

I start by mixing the chocolate cookie crumbs with melted butter, then pressing the mixture firmly into the bottom of a springform pan to form the crust. I chill it in the fridge while I prepare the filling.
In a large bowl, I beat the cream cheese until smooth, then add the sugar, melted chocolate, and vanilla extract. Once it’s creamy and well-blended, I gently fold in the whipped topping or whipped cream until light and fluffy.
I pour the filling over the chilled crust and smooth the top with a spatula. I let the cheesecake chill in the fridge for at least 4 hours, or until firm.
While the cheesecake is chilling, I prepare the coconut-pecan topping by combining sweetened condensed milk, egg yolks, and butter in a saucepan over medium heat. I stir constantly until it thickens, about 10 minutes.
Once thickened, I remove it from the heat and stir in the vanilla, shredded coconut, and chopped pecans. I let the topping cool to room temperature before spreading it gently over the chilled cheesecake.
I refrigerate the whole cheesecake for another hour before serving.

Servings and timing

This recipe makes about 12 generous slices. It takes around 25 minutes to prepare, plus at least 5 hours of chilling time (including the final chill with topping). I usually make it the day before I plan to serve it for the best texture.

Variations

Sometimes I use a graham cracker crust or an Oreo crust for a slightly different base. I’ve also tried swapping out the semi-sweet chocolate for milk chocolate when I want a lighter, sweeter flavor. For a more festive touch, I sprinkle mini chocolate chips or drizzle extra melted chocolate over the coconut-pecan topping before serving. And when I want to make individual servings, I use cupcake liners and make mini cheesecakes instead.

Storage/reheating

I keep the cheesecake covered in the fridge for up to 5 days. The texture stays creamy and fresh. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil. When I want to serve a frozen slice, I let it thaw in the fridge overnight. This cheesecake is best served chilled, so I never reheat it.

FAQs

Can I use store-bought coconut-pecan frosting?

I’ve done it in a pinch, and it works fine for convenience—but homemade really tastes better and has a fresher texture.

Is this cheesecake overly sweet?

It’s rich, but I find the slight bitterness of the dark chocolate balances the sweetness. If I prefer a less sweet version, I use unsweetened whipped cream and dark chocolate.

Can I make this ahead of time?

Yes, I always do. I usually make it the night before and keep it chilled until I’m ready to serve. It holds up beautifully in the fridge.

Can I skip the crust or use a different one?

Absolutely. I’ve made it crustless when serving in parfait cups, and I’ve used nut-based or shortbread crusts for a twist.

Does this cheesecake firm up well without baking?

Yes, as long as I give it enough time to chill, the filling sets nicely and holds its shape when sliced.

Conclusion

No-Bake German Chocolate Cheesecake is the ultimate dessert when I want to wow guests or treat myself to something indulgent without turning on the oven. It’s creamy, rich, and full of flavor in every layer—from the chocolate base to the coconut-pecan topping. This is one of those recipes that never fails to impress, and I always come back to it when I want a sweet, no-stress showstopper.