No Bake German Chocolate Cheesecakes
These No Bake German Chocolate Cheesecakes are amazingly delicious, easy to make, and will bring your friends & family a whole lot of cheer.
Servings: 9 jars
- 3/4 cup flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 tablespoons cocoa powder
- 1/4 cup oil
- 1/2 cup water
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons white distilled vinegar
- 8 ounces Kraft Philadelphia Cream Cheese
- 1 container Cool Whip
- 4 ounces Bakers German Chocolate
- 1/2 cup white granulated sugar
- 2 cups coconut
- 1 1/2 cups whole pecans
- 9 tablespoons caramel sauce
Mix all ingredients together until moist and well blended. Place 9 cupcakes liners in a cupcake pan.
Add batter until about 2/3 full. Place in oven for 15-18 minutes at 350 degrees F.
Remove from oven once cupcakes are completely cooked, and cool on baking rack. Set aside until completely cooled. In the meantime, make your cheesecake layer.
In a small mixing bowl or large glass measuring cup, melt chocolate in microwave for 1 minute. Stir until completely melted. You may need to microwave it for another 30 seconds. Set aside and cool to room temp, or cool to the touch.
Beat cream cheese, sugar, and chocolate in medium mixing bowl until smooth. Stir in Cool Whip until mixture is well combined. Leave in mixing bowl and set in the fridge until ready to assemble.
Toasted Pecans & Coconut
While you are still waiting for the cupcakes to completely cool, toast the coconut and pecans. This is essential! Otherwise, the raw coconut will over-power the rest of the ingredients.
Set your oven on low broil, and line a baking sheet with parchment paper. Add coconut to the pan on top of the parchment paper, and set in the oven and bake until most of the coconut is a golden brown. Mine took 3-5 minutes. Watch carefully to not burn. Leaving the coconut on the parchment paper, slide the parchment paper of the pan, and let the coconut cool.
Line the baking sheet with another piece of parchment paper, add the pecans to the pan on top of the parchment paper, and set in the oven and bake until most of the pecan are a dark shade of brown. Mine took 5-7 minutes. Watch carefully to not burn. Watch these carefully, checking every couple of minutes. Leaving the pecans on the parchment paper, slide the parchment paper of the pan and let the pecans cool. Once they are cooled, chop the pecans into pieces, and set aside.
Take 9 half-pint sized mason jars, remove lids, and set them aside.
Remove cupcakes from their wrappers and push one cupcake at the bottom of each Mason jar. I then take a fork and smash it around a bit, to break up the cupcake. This is totally optional - I just like the way it looks.
Top the cupcake layer with about 1/4 of a cup of the cheesecake, it doesn't have to be exact. I do this with a piping bag (you could use a ziploc bag with a clipped corner). Start off with small amounts, then come back and add more if there's leftover.
Top the cheesecake layer with toasted pecans - add as many as you would like to each jar. I added about 2 tablespoons to each one.
Once you have added the pecans to each jar, top with the toasted coconut - about 2-3 tablespoons.
Finish off by drizzling caramel over the toasted coconut - about 1 tablespoon of caramel, but more if desired.
Serve immediately or set in the fridge until ready to eat. If you are going to set them in the fridge for longer than 15 minutes, wait to drizzle the caramel over the top, otherwise it gets hard.
Calories: 568kcal | Carbohydrates: 58g | Protein: 5g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 27mg | Sodium: 345mg | Potassium: 214mg | Fiber: 4g | Sugar: 31g | Vitamin A: 365IU | Vitamin C: 0.7mg | Calcium: 53mg | Iron: 2.6mg