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Ingredients:
**Crust:**
– 2 cups chocolate cookie crumbs
– 1/4 cup unsalted butter, melted
**Cheesecake Filling:**
– 16 oz (2 packages) cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips, melted and cooled slightly
– 1 cup heavy whipping cream, whipped to stiff peaks
Topping:
– 1/2 cup sweetened shredded coconut, toasted
– 1/2 cup chopped pecans
– 1/2 cup caramel sauce
Directions:
1. In a medium bowl, mix chocolate cookie crumbs with melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
2. Beat cream cheese, sugar, and vanilla extract in a large bowl until smooth and creamy. Fold in melted chocolate until fully combined.
3. Gently fold in whipped cream, taking care not to deflate the mixture. Pour the filling over the prepared crust, smoothing the top with a spatula.
4. Sprinkle toasted coconut and chopped pecans evenly over the top of the cheesecake. Drizzle with caramel sauce.
5. Refrigerate for at least 4 hours or overnight to set. Once firm, carefully remove the springform pan and serve.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 450 kcal per serving | Servings: 10
Note About The Recipe:
This No-Bake German Chocolate Cheesecake combines the irresistible flavors of chocolate, coconut, and pecans in a creamy, easy-to-make dessert. Perfect for any celebration or a treat-yourself day!
