No Bake German Chocolate Cheesecake

These No-Bake German Chocolate Cheesecakes are amazingly delicious, easy to make, and will bring your friends & family a whole lot of cheer.

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These No-Bake German Chocolate Cheesecakes are amazingly delicious, easy to make, and will bring your friends & family a whole lot of cheer. With a chocolate cake at the bottom, topped with a No-Bake German Chocolate Cheesecake, toasted coconut, and pecans, and topped off with caramel sauce, German Chocolate Cake just got better in a way I didn’t even think possible.

This holiday season I was thinking why not delight my family & friends with homemade presents, edible ones presented cutely in half-pint sized Mason jars. These No-Bake German Chocolate Cheesecakes are what I came up with. Not only is this recipe easy to make and to assemble, but also frugal and festive. They’re perfect for any get together. Using half-pint sized Mason jars and several Kraft products, these “presents” have all the traditional flavors of a German Chocolate Cake.

But friends, this recipe is easier. I am about to say something I never thought I would – these are even better than traditional German Chocolate Cake. Why? Because of its ease and layers of flavors. And trust me, I consider myself a connoisseur when it comes to German Chocolate Cake, as I come from a long line of German Chocolate Cake lovers.

I love the holiday season. Christmas shopping may be one of my favorite things to do. But as much as I love it, it can become overwhelming and expensive. So this year, I thought why not have our gifts to friends and neighbors be a dessert that our family loves that others can enjoy and easily replicate at any other time of year.

Since I have more digital neighbors than physical ones, here’s a step by step recipe on how to make & assemble these adorable No-Bake German Chocolate Cheesecakes. If you’re like me, you want a one-stop-shop where you can pick all of the ingredients up. Check out your local Walmart. I got everything there: the Mason jars, Bakers Coconut, Bakers Chocolate, Kraft Cream Cheese and Cool Whip.

If you love this idea of gifts in a jar and would like some more ideas, check out the Cooking Up Good website. It has recipes, sweepstakes, loyalty programs, coupons, and more! What’s not to love? If you’re looking for a new dinner idea or a chance to win some awesome prizes, be sure to check it out!

Why not spread holiday cheer with something made from the heart, like these No-Bake German Chocolate Cheesecakes in a Jar.
Happy Holidays from my family to yours! XOXO San

How do you make No-Bake German Chocolate Cheesecakes?

Cupcakes

• 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.

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 a 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 off the pan and let the pecans cool. Once they are cooled, chop the pecans into pieces, and set aside.

Assembly

• 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.

Looking for some other German Chocolate ideas for the holidays? Check out some of my favorites: German Chocolate Cake Cookie Bars, German Chocolate Cake Donut Holes, German Chocolate Cupcakes, German Chocolate Upside Down Pumpkin Pie

Don’t forget to pin this to your favorite Pinterest board to save for later!

Kids review: These were a huge hit not only with my kids, but my husband too! He loves, loves, loves these German Chocolate Cake Cheesecake jars.

No Bake German Chocolate Cheesecakes

Prep: 30 minutes mins

Cook: 15 minutes mins

Total: 45 minutes mins

Servings: 9 jars

Calories: 568 kcal

These No Bake German Chocolate Cheesecakes are amazingly delicious, easy to make, and will bring your friends & family a whole lot of cheer.

ByBy: Sandra

Print Pin Rate

Ingredients

 

Cupcake Layer

• ▢ 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

Cheesecake Layer

• ▢ 8 ounces Kraft Philadelphia Cream Cheese
• ▢ 1 container Cool Whip
• ▢ 4 ounces Bakers German Chocolate
• ▢ 1/2 cup white granulated sugar

Toppings

• ▢ 2 cups coconut
• ▢ 1 1/2 cups whole pecans
• ▢ 9 tablespoons caramel sauce

Instructions

 

Cupcakes

• 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.

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.

Assembly

• 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.
• Enjoy!

NUTRITION

Calories: 568kcalCarbohydrates: 58gProtein: 5gFat: 37gSaturated Fat: 14gCholesterol: 27mgSodium: 345mgPotassium: 214mgFiber: 4gSugar: 31gVitamin A: 365IUVitamin C: 0.7mgCalcium: 53mgIron: 2.6mg

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