Description
A rich and creamy no-bake German chocolate cheesecake blended with cashews, coconut cream, and topped with coconut-pecan frosting.
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 a sugar-free option, consider sugar substitutes like stevia or monk fruit. Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: German American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg