Description
A rich and creamy no-bake cheesecake with layers of German chocolate flavor, topped with a coconut-pecan frosting.
Ingredients
Scale
For the Crust:
- 2 cups chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1 cup heavy cream, whipped
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Instructions
1. Prepare the Crust:
- Mix cookie crumbs and melted butter, then press into a 9-inch springform pan to form the crust. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, vanilla, and cocoa powder until smooth.
- Fold in whipped cream gently until fully combined.
- Spread the cheesecake mixture over the crust and smooth the top. Refrigerate for at least 4 hours.
- Toast coconut and pecans in a dry skillet over medium heat until fragrant, about 3 minutes.
- Before serving, drizzle caramel sauce over the cheesecake and sprinkle with toasted coconut and pecans.
Notes
You can customize the seasonings to taste.