Description
Indulge in a rich, velvety no-bake cheesecake with a chocolate graham cracker crust, luscious chocolate filling, and a toasted coconut-pecan topping. A hassle-free dessert perfect for any occasion.
Ingredients
2 cups chocolate graham cracker crumbs
½ cup melted butter
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 ½ cups heavy cream, whipped
1 cup semisweet chocolate, melted and cooled
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks
½ cup butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Combine chocolate graham cracker crumbs and melted butter in a bowl.
Press mixture firmly into the bottom of a 9-inch springform pan.
Beat cream cheese and 1 cup sugar until smooth.
Add vanilla extract and mix well.
Gently fold in whipped heavy cream, then melted chocolate.
Pour filling over crust and refrigerate 4 hours.
In a saucepan, whisk evaporated milk, 1 cup sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
Remove from heat and stir in vanilla extract, coconut, and pecans.
Cool topping to room temperature then spread over chilled cheesecake.
Remove from pan and slice to serve.
Notes
Use high-quality semisweet chocolate for the best flavor
Chill cheesecake until firm before adding topping
Coconut-pecan topping must cool completely before spreading
- Prep Time: 30
- Cook Time: 240
- Category: Featured
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg