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this No-Bake German Chocolate Cheesecake is insanely decadent and such a treat! Featuring a crunchy Oreo cookie crust, creamy chocolate cheesecake filling, and coconut and pecan topping… it’s a total showstopper! Bonus: You can make this up to 4 days in advance.

Summer is close to the corner! What’s more, that implies soon… there will be days when it’s just too hot to even think about heating! However, that doesn’t mean we won’t get our treat fix! Since I have a lot of no heat plans coming your direction! Beginning with this madly debauched German Chocolate Cheesecake!.

This formula was vigorously propelled by my No-Bake German Chocolate Pie and my No-Bake Espresso Chocolate Cheesecake! Those two plans sort of have a religion chasing after these parts (have you made them?!) so I chose to join them to make this No-Bake German Chocolate Cheesecake that is OUT OF THIS WORLD tasty.


For the Chocolate Cookie Crust:
  • (1) regular full-size package Oreo cookies, crushed into fine crumbs (14.3 ounce package)
  • 4 ounces unsalted butter, melted
For the German Chocolate Cheesecake Filling:
  • 14 ounces bittersweet chocolate, coarsely chopped
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 1 Tablespoon Dutch-process cocoa powder 
  • 1 and 1/2 teaspoons vanilla extract 
  • 1 cup (8 ounces) heavy cream, at room temperature
For the German Chocolate Topping:
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 2 ounces unsalted butter, cut into tiny pieces
  • 2 large egg yolks
  • (1) 7 oz bag sweetened shredded coconut
  • 1/8 teaspoon salt 
  • 1 teaspoon vanilla extract 
  • 1/4 cup pecans, chopped.


For the Chocolate Cookie Crust:
  1. Lightly grease the bottom and sides of a 9-inch springform pan. 
  2. In a large bowl combine the Oreo cookie crumbs and melted butter, mix well to combine.
  3. Press the crust into a 9″ pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.
For the German Chocolate Cheesecake Filling:
  1. Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
  2. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
  3. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
  4. In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the vanilla and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate until evenly combined. 
  5. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure its evenly blended. 
  6. Remove the crust form the freezer. Scrape the filling over the crust and smooth the top. 
  7. Transfer the cheesecake to the refrigerator to chill for at least 6 hours. 
For the German Chocolate Topping:
  • In a small heavy saucepan, combine brown sugar, heavy cream, and butter. Bring to a boil over medium heat, whisking constantly to dissolve sugar. Remove from heat.
  • Place egg yolks in a small bowl, whisk a small amount of hot cream mixture into the yolks to temper the mixture, then return everything to the pan, whisking constantly. Cook 2 to 3 minutes over medium heat, stirring constantly; the mixture will thicken during this time. Remove from heat. Stir in coconut and vanilla. Cool for 15 minutes. 
  • Pour mixture over chocolate cheesecake and sprinkle with pecans. Refrigerate for at least 2 hours before cutting into slices and serving.

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