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)
Instructions
- Mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan. Chill in the fridge.
- In a large bowl, beat cream cheese until smooth. Add sugar, melted chocolate, and vanilla extract. Mix until creamy.
- Gently fold in whipped topping until fluffy. Pour over the crust and smooth the top. Chill for at least 4 hours.
- For the topping, combine sweetened condensed milk, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until thickened, about 10 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.
- Spread the topping over the chilled cheesecake. Refrigerate for another hour before serving.
Notes
- Use graham cracker or Oreo crust as a variation.
- Swap semi-sweet chocolate for milk chocolate for a sweeter taste.
- Top with mini chocolate chips or a chocolate drizzle for extra flair.
- Make mini cheesecakes in cupcake liners for individual servings.
- Best made a day ahead for optimal texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 240mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
