Name: No-Bake German Chocolate Cheesecake
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Ingredients: 2 cups of finely crushed graham crackers; 1 stick of melted unsalted butter (1/2 cup); 24 oz softened cream cheese; 1 1/2 cups powdered sugar; 1 tbsp vanilla extract; 1 1/2 cups of heavy whipping cream, whipped; 1 cup of semi sweet chocolate chips; 1/2 cup of heavy cream; 5 oz can of evaporated milk; 1 cup of granulated sugar; 3 egg yolks; 1 stick unsalted butter (1/2 cup); 1 tbsp vanilla extract; 1 cup sweetened shredded coconut; 1 cup chopped pecans

Jump to Recipe

No-Bake German Chocolate Cheesecake – A graham Cracker Crust, a creamy cheesecake filling, a layer of smooth chocolate ganache, and topped off with a sweet coconut infused custard and crunchy pecans.

I had the funnest time making this No-Bake German Chocolate Cheesecake!

I recruited my fiance to help me since we were battling with our toddler (and OMG I can’t believe he’s a toddler now). We took turns with the layers and ingredients and dealing with KJ.

This recipe is actually quite easy, the hardest part being the time it takes to chill in the freezer in anticipation of eating it.

No-Bake German Chocolate Cheesecake

Crust :

2 cups of finely crushed graham crackers
1 stick of melted unsalted butter (1/2 cup)

Cheesecake Filling :

24 oz softened cream cheese
1 1/2 cups powdered sugar
1 tbsp vanilla extract
1 1/2 cups of heavy whipping cream, whipped

Chocolate Ganache :

1 cup of semi sweet chocolate chips
1/2 cup of heavy cream

Coconut Pecan Custard :

5 oz can of evaporated milk
1 cup of granulated sugar
3 egg yolks
1 stick unsalted butter (1/2 cup)
1 tbsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

To make the crust, combine the finely crushed graham crackers and melted butter together and fimly press into a 9 inch springform pan. Set in the freezer.

For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla until light and fluffy. Fold in the whipped cream. Spread the filling over the crust and chill for 4+ hours in the freezer.

Melt the chocolate chips with the heavy cream in the microwave for about 30 seconds. Stir until the chocolate is completely melted. If needed, microwave in 10 second intervals until chocolate is completely melted into the heavy cream.

Spread on top of the cheesecake filling then set in the freezer.

For the topping, combine the evaporated milk, sugar, egg yolk, and butter in a small pot on low to medium heat. Stir until thickened. Stir in the vanilla and coconut. Let the custard cool down.

Spread the topping over the chocolate ganache layer, then sprinkle the pecans on top. Chill for another 2+ hours in the freezer.

Enjoy your No-Bake German Chocolate Cheesecake!