• Prep Time: 30 minutes
  • Cooking Time: 0 minutes
  • Serves: 8

No Bake German Chocolate Cheesecake

  • Recipe Submitted by on

 Ingredients List

  • 3 1/2 cups pecan shortbread cookies, ground
  • 1 stick butter, unsalted, melted
  • 2 cups Kraft Cool Whip
  • For the Cheesecake:
  • 2 8 ounce packs Kraft Philadelphia Cream Cheese, room temperature
  • 1 cup Baker's Semi Sweet Chocolate, melted
  • 1 cup Kraft Cool Whip
  • 1 1/2 cups confectioners sugar
  • 1 teaspoon vanilla
  • For the mousse layer:
  • 1 5.9 ounce box Jell-O Chocolate Instant Pudding
  • 2 cups whole milk
  • 2 cups Kraft Cool Whip
  • For the Topping:
  • 1 cup pecans, chopped finely
  • 1 1/2 cups Baker's Flake Coconut
  • 11 ounces KRAFT Caramel Bits


Mix melted butter with ground cookies.
Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
!To prepare the Cheesecake layer:
Add cream cheese to a mixer, beat well.
Melt chocolate according to package directions, let cool slightly.
Add vanilla and sugar to cream cheese, mix well.
Add melted chocolate, mix well.
Fold in Cool Whip.
Place mixture on top of cookie layer in casserole dish.
!To Prepare Mousse layer:
Mix pudding with milk, fold in Cool Whip.
Place on top of cheesecake layer using an off set spatula.
Top with remaining Cool Whip.
Topping Layer:
Place pecans and coconut into a pan on medium heat and toast for about 4-5 minutes are until lightly golden.
Allow topping to cool and place over Cool Whip.
Cover with saran wrap and refrigerate about 4 hours before cutting.
Use a sharp knife to cut through cookie layer.
Melt Kraft Carmel bits according to package directions.
Before serving, drizzle caramel on bottom of plate and on top of each piece of cheesecake.

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