No-Bake German Chocolate Cake (Print Version)
# Ingredients:
→ Base
01 -
2 cups Oreo cookie crumbs (about 24 cookies)
02 -
1/2 cup melted butter
→ Filling
03 -
8 oz cream cheese, softened
04 -
1 cup chocolate ganache (made with chocolate and heavy cream)
→ Topping
05 -
1 cup sweetened shredded coconut
06 -
1 cup chopped pecans
07 -
1/2 cup caramel sauce
# Instructions:
01 -
Combine the Oreo cookie crumbs and melted butter in a medium bowl. Mix well until the crumbs are fully coated.
02 -
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place it in the refrigerator to set while preparing the filling.
03 -
In another bowl, beat the softened cream cheese for 2-3 minutes until smooth and creamy.
04 -
Gradually add the chocolate ganache into the cream cheese and mix until fully combined and fluffy. Allow the ganache to cool slightly if it is warm.
05 -
Pour the creamy mixture into the prepared crust, spreading evenly. Tap the pan gently on the counter to release air bubbles.
06 -
Refrigerate the cheesecake for at least 4 hours or until firm. For best results, chill overnight.
07 -
Just before serving, sprinkle the shredded coconut and chopped pecans over the top. Drizzle with caramel sauce.
08 -
Carefully release the cheesecake from the springform pan. Slice into pieces and enjoy.