No-Bake German Chocolate Cheesecake

July’s Birthday Celebration Dessert recipient couldn’t decide between cheesecake and German chocolate cake. I immediately thought, “Why not combine them?!” As a bonus to make in the summer heat, this no-bake recipe does not require the oven!

TIP: There are three parts to this recipe: the Oreo cookie crust, the chocolate cheesecake layer, and the coconut and pecan top layer. Each of these layers needs time to chill and set before proceeding, so plan accordingly. I would recommend starting the morning of the day before you intend to serve it.

No-Bake German Chocolate Cheesecake
(Original recipe: Baker By Nature)

Chocolate Cookie Crust
14 oz Oreo cookies, crushed into fine crumbs
4 oz unsalted butter, melted

Chocolate Cheesecake Filling
14 oz bittersweet chocolate, coarsely chopped
24 oz (680g) cream cheese, room temperature
1 C (198g/7 oz) granulated sugar
1/4 C (53g/2 oz) light brown sugar, packed
1 TBSP Dutch-process cocoa powder
1-1/2 tsp vanilla extract
1 C (8 oz) heavy cream, room temperature

German Chocolate Topping
1/2 C packed light brown sugar
1/2 C heavy cream
2 oz butter
2 large egg yolks
7 oz sweetened shredded coconut
1/8 tsp salt
1 tsp vanilla extract
1/2 C pecans, chopped

Lightly grease the bottom and sides of a 9-inch springform pan.

In a large bowl combine the Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9″ pie plate, pressing it in the middle and up the sides. Place crust in the freezer for at least 30 minutes.

Add the chopped chocolate into a double boiler over medium low heat. 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.

In a stand mixer or using headheld beaters, 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 using a rubber spatula, stirring the filling several times to ensure its evenly blended.

Remove the crust form the freezer. Scrape the filling over the crust and smooth the top. Transfer the cheesecake to the refrigerator to chill for at least 6 hours.

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, vanilla, and pecans. Cool for 15 minutes.

Spread mixture over chocolate cheesecake. Refrigerate for at least 2 hours before cutting into slices and serving.

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