Description

This No-Bake Chocolate Cheesecake is a rich, creamy indulgence layered with silky chocolate, crunchy pecans, sweet caramel, and toasted coconut—all without using an oven! A decadent dessert that’s easy to prepare and perfect for special occasions. Keywords: no-bake chocolate cheesecake, chocolate caramel cheesecake, coconut pecan cheesecake, easy cheesecake recipe, cheesecake sans cuisson

Ingredients

For the Base:

480g crushed chocolate cookies
115g melted butter

For the Cheesecake Filling:

675g cream cheese, softened
200g granulated sugar
1 tsp vanilla extract
240g heavy cream (whipped)
170g melted dark chocolate

For the Filling Layer:

120ml caramel sauce
40g shredded coconut
100g chopped pecans

For the Topping and Garnish:

225g chocolate ganache (heavy cream + chocolate)
Chocolate curls (optional, for garnish)
Pecan halves (for garnish)

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Instructions

Prepare the Base:
Mix crushed chocolate cookies with melted butter. Press the mixture firmly into the base of a springform pan. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
Beat the softened cream cheese with sugar and vanilla until smooth. Mix in the melted chocolate until fully incorporated. Fold in the whipped cream gently to keep the mixture airy.
Assemble the Cheesecake:
Spread half of the cheesecake filling over the chilled base. Add the caramel sauce, shredded coconut, and chopped pecans evenly over this layer. Spread the remaining cheesecake filling on top and smooth out.
Add the Ganache Topping:
Pour the prepared chocolate ganache over the top of the cheesecake and spread evenly.
Chill:
Refrigerate the cheesecake for at least 4–6 hours, or until firm (preferably overnight).
Decorate and Serve:
Before serving, garnish with chocolate curls and pecan halves. Slice and enjoy!

Notes

Use high-quality dark chocolate for a richer flavor.
Toast the coconut lightly before adding for enhanced texture.
This dessert freezes well—wrap tightly and thaw in the fridge before serving.