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!
Ingredients
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
Instructions
Continue Reading in next page
ADVERTISEMENT
