Description
A rich and creamy no-bake cheesecake inspired by German chocolate cake, featuring layers of chocolate, coconut, and pecans.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 4 ounces semi-sweet chocolate, melted
Instructions
- In a medium bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in the shredded coconut and chopped pecans, reserving a small amount for topping.
- Pour the cheesecake filling over the chilled crust and spread evenly.
- Drizzle the melted chocolate over the top and use a knife to create a marbled effect.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Before serving, garnish with the reserved coconut and pecans.
Notes
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- You can add a layer of chocolate ganache on top by melting 4 ounces of chocolate with ½ cup of heavy cream and pouring it over the cheesecake before chilling.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg