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How to Make Heavenly No-Bake German Chocolate Cheesecake
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar.
- Stir in the melted butter until the mixture is evenly moistened and resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan or a pie dish to form a firm, even crust. Use the back of a spoon to press it down tightly.
- Refrigerate the crust for at least 30 minutes to allow it to set while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and vanilla extract, and beat again until well combined.
- In a separate chilled bowl, whip the heavy whipping cream with the granulated sugar until stiff peaks form. This will give the cheesecake its light, airy texture.
- Gently fold the whipped cream into the cream cheese mixture. Be sure to fold carefully to maintain the airy texture.
- Add the melted semi-sweet chocolate to the mixture and fold it in gently until fully incorporated. This will give the filling its rich chocolate flavor.
3. Assemble the Cheesecake:
- Once the crust has chilled, spoon the cheesecake filling into the crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until fully set. If you have more time, let it chill overnight for the best results.
4. Make the Topping:
- In a medium saucepan, melt the butter over medium heat. Add the granulated sugar, evaporated milk, and pinch of salt, and stir to combine.
- Bring the mixture to a gentle simmer, and cook for 2-3 minutes, stirring constantly.
- Stir in the shredded coconut, pecans, and vanilla extract. Continue to cook for another 5-7 minutes, until the mixture thickens and becomes caramelized. Be sure to stir constantly to avoid burning.
- Remove from heat and allow the mixture to cool for about 15 minutes.
5. Top the Cheesecake:
- Once the cheesecake has set in the fridge, spoon the caramelized coconut-pecan topping over the cheesecake, spreading it evenly across the surface.
- Return the cheesecake to the refrigerator for another 30 minutes to allow the topping to firm up.
6. Serve:
- Once the cheesecake is fully chilled and set, carefully remove it from the springform pan. Slice into wedges or serve as individual portions.
- For an extra touch, you can garnish with additional chopped pecans or a drizzle of chocolate sauce for extra decadence.
Tips for the Best Heavenly No-Bake German Chocolate Cheesecake
- Use High-Quality Chocolate: The flavor of this cheesecake relies on the richness of the melted semi-sweet chocolate. Opt for good-quality chocolate to ensure the best taste and texture.
- Whip the Cream Well: The key to a fluffy, light cheesecake filling is well-whipped heavy cream. Be sure to whip the cream to stiff peaks before folding it into the cream cheese mixture.
- Chill the Cheesecake Long Enough: Patience is key when making no-bake cheesecakes. Make sure the cheesecake is fully set before serving. Ideally, refrigerate it overnight for the best results.
- Make the Topping Ahead of Time: The coconut-pecan topping can be made a day ahead and stored in the fridge. Just allow it to cool completely before placing it on top of the cheesecake.
- Serve Chilled: This cheesecake is best served chilled. The cool temperature enhances its creamy texture and makes each bite even more satisfying.
