No-Bake German Chocolate Cheesecake Recipe

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsweetened cocoa powder
• 0.5 cups granulated sugar
• 0.5 cups unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cups powdered sugar
• 1 tsp vanilla extract
• 1 cups heavy whipping cream
• 1 cups shredded coconut
• 1 cups chopped pecans
• 1 cups semi-sweet chocolate chips
• 0.25 cups milk

Instructions

1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until well combined and resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes to set.
2. Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until fully incorporated.
3. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
4. Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and milk. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Allow it to cool slightly before folding it into the cheesecake filling.
5. Add Coconut and Pecans: Fold in the shredded coconut and chopped pecans into the cheesecake mixture, ensuring they are evenly distributed.
6. Assemble the Cheesecake: Spoon the cheesecake filling onto the chilled crust and spread it evenly. Smooth the top with a spatula, then cover with plastic wrap and refrigerate for at least 4 hours, or until set overnight for the best results.
7. Serve: Once set, carefully remove the sides of the springform pan. Garnish with additional coconut, pecans, and melted chocolate drizzled on top. Slice and enjoy your delicious No-Bake German Chocolate Cheesecake!