Ingredients
Scale
- 300g Oreo cookie crumbs (from about 24 cookies)
- 125g melted butter
- 250g cream cheese, softened
- 125g powdered sugar
- 350ml heavy cream
- 250g melted dark chocolate chips
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 50g unsweetened shredded coconut
- 50g chopped pecans
- 125ml caramel sauce
- additional Oreo cookies
- additional pecans
- additional chocolate sauce
Instructions
- Mix the Oreo cookie crumbs with the melted butter in a medium bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Refrigerate the pan for 20 minutes to set the crust.
- Whip together the softened cream cheese and powdered sugar until creamy.
- Add the melted dark chocolate chips, vanilla extract, and salt. Mix until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream gently into the chocolate cream cheese mixture, being careful to keep it airy.
- Spread the chocolate cheesecake filling evenly over the cooled crust in the springform pan.
- Chill the cake for at least 4 hours in the refrigerator to set.
- Before serving, top the cake with shredded coconut, chopped pecans, and caramel sauce.
- Garnish the cake with additional Oreo cookies, pecans, and chocolate sauce if desired.
- Slice the cake into pieces, serve cold, and enjoy!
Notes
For best results, let the cheesecake chill overnight. A high-quality chocolate enhances the flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg