Heavenly No-Bake German Chocolate Cheesecake

1 1/2 cups chocolate cookie crumbs

1/3 cup melted butter

16 oz cream cheese, softened

1 cup powdered sugar

1/2 cup unsweetened cocoa powder

1 tsp vanilla extract

1 1/2 cups heavy whipping cream

1 cup semi-sweet chocolate chips, melted and cooled

1 cup shredded coconut

1 cup pecans, chopped

1/4 cup sweetened condensed milk

1/4 cup caramel sauce

1/4 cup chocolate shavings

Chocolate sandwich cookies and pecan halves for garnish

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to set.

In a large mixing bowl, beat the cream cheese, powdered sugar, unsweetened cocoa powder, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Add the melted chocolate chips to the mixture and stir until fully incorporated.

Spread the cream cheese mixture evenly over the crust. Refrigerate for at least 4 hours or until firm.

In a small saucepan, combine the shredded coconut, chopped pecans, sweetened condensed milk, and caramel sauce. Cook over medium heat, stirring constantly until the mixture thickens.

Let the coconut-pecan mixture cool slightly, then spread it evenly over the chilled cheesecake.

Garnish with chocolate shavings, chocolate sandwich cookies, and pecan halves.

Refrigerate for an additional hour before serving.

Prep Time: 30 minutes | Chill Time: 5 hours | Total Time: 5 hours 30 minutes

Kcal: 450 kcal | Servings: 10 servings