No-Bake German Chocolate Cheesecake

INGREDIENTS

For the crust:

• 1 ½ cups crushed chocolate graham crackers or Oreos
• 6 tablespoons melted butter

For the cheesecake filling:

• 16 oz (2 packages) cream cheese, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups semi-sweet chocolate chips, melted and slightly cooled
• 1 ½ cups whipped topping (like Cool Whip) or whipped cream

For the German chocolate topping:

• 1 cup sweetened shredded coconut
• ¾ cup chopped pecans
• 1 cup evaporated milk
• ½ cup granulated sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Make the crust:
   • Mix crushed chocolate cookies with melted butter until combined.
   • Press into the bottom of a springform pan or pie dish. Chill in the fridge while you prepare the filling.
2. Make the cheesecake layer:
   • In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until combined.
   • Pour in the melted chocolate and mix well.
   • Gently fold in the whipped topping until light and fluffy.
   • Spread the filling evenly over the crust and return to the fridge.
3. Prepare the German chocolate topping:
   • In a saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat.
   • Stir constantly until thickened, about 8–10 minutes. Remove from heat.
   • Stir in vanilla, coconut, and pecans. Let cool to room temperature.
4. Assemble the cheesecake:
   • Once the topping is cool, spread it over the chilled chocolate cheesecake layer.
   • Chill the cheesecake for at least 4 hours or overnight until firm.
5. Serve:
   • Slice, serve, and enjoy this decadent no-bake treat!

Would you like a printable card version of this recipe or a shorter social-media style caption?