German Chocolate Cheesecake
A decadent no-bake cheesecake inspired by the classic German chocolate cake, featuring rich chocolate, creamy filling, and a delightful coconut-pecan topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ¼ cup coconut oil, melted
- 1 ½ cups cashews, soaked
- 1 cup coconut cream
- ½ cup maple syrup
- ⅓ cup cocoa powder
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, toasted
- ¼ cup almond milk
- ½ teaspoon salt
Instructions
- Mix the chocolate cookie crumbs with melted coconut oil until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Drain and rinse the soaked cashews and place them in a blender. Add the coconut cream, maple syrup, cocoa powder, vanilla extract, almond milk, and salt. Blend until smooth and creamy.
- Pour the cheesecake filling over the chilled crust and smooth it out evenly.
- Combine the shredded coconut, toasted pecans, and maple syrup in a small saucepan to create the coconut pecan frosting. Mix well and spread it over the cheesecake filling.
- Refrigerate for at least 240 minutes or until set.
- Slice, serve, and enjoy your delicious no-bake German chocolate cheesecake!
Notes
For optimal texture, allow the cheesecake to sit at room temperature for 15 minutes before serving. Customize by adding extra toasted pecans or coconut on top.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://www.glutenfreez.com/german-chocolate-cheesecake/