Fluffy no-bake chocolate cheesecake mousse is layered with a buttery, gooey coconut pecan caramel, for a German chocolate experience you’ll never forget! You’ll go back to this easy and decadent recipe again and again.
Oh my gosh you guys! Summer is really winding down and I’m so not ready!
I can’t believe we are already pretty much mid-August. Here in my neck of the woods, that means just a little over two weeks until school starts, but I know that in other parts of the country the kids are already back.
I feel like I need to be posting apple recipes and cookies for after-school snacks! That is what my head is telling me, but my heart is all, “Summah!!!!! Make all the ice creams and no-bake desserts, baby!”
Going with my heart here. At least for the next couple weeks. I just gotta get all the goodness in! So sit tight for now on back-to-school stuff. Preferably with a bowl of German chocolate cheesecake mousse in hand.
I just cannot get enough of cheesecake mousse, I’m telling you. It’s such a versatile dessert and so simple to make. Basically three ingredients, plus whatever you want to flavor it with. So, cream cheese, sugar, and cream, whipped together until fluffy. Here’s just a small sampling of what I’ve done with that in the past:
So good, right?
In this case, we are adding chocolate because duh. And then that gets layered with the most gorgeous, buttery, brown sugar caramel, with crunchy pecans and chewy coconut folded in. It’s just like the frosting on a German chocolate cake, but better. Because it takes about 5 minutes to make and there is zero baking involved.
Not that baking is a bad thing. Just maybe you don’t want to bother with it during the lazy, hazy days of mid-August. Maybe you’d prefer to spend less than ten minutes in the kitchen and then flop down on the sofa in front of a fan for the rest of the afternoon. And then bliss out with the most incredible chilled dessert that makes everyone go swoon and you look like a total rockstar. Without even breaking a sweat.
Just a couple of quick tips here:
- Use the kind of cream cheese that comes in a brick. And preferably the full-fat kind. I’ve had the reduced fat kind work on occasion, but the results are inconsistent. Full-fat, in a brick= much more reliable.
- Be careful not to over-whip or it could get runny. It doesn’t need to be totally stiff, soft peaks are ok because it firms up a lot as it sits in the fridge.
- Make sure your German chocolate mixture is fully cool before layering it over the chocolate cheesecake mousse. If it’s too warm it could melt the cream cheese and deflate all the fluffy out.
- Try drizzling this homemade chocolate sauce on top! That’s what I did and then I added a few chopped pecans for garnish.
- This is a super rich dessert! For these pics, I used a small stemless wine glass and I couldn’t even finish half. I think the recipe could easily stretch to feed six if you used a smaller vessel. I’m especially partial to these little jars. Aren’t they just darling?
Hope you guys love this recipe as much as I did! And enjoy these last few moments of summer to the fullest!
German Chocolate Cheesecake Mousse
Fluffy no-bake chocolate cheesecake mousse is layered with a buttery, gooey coconut pecan caramel, for a German chocolate experience you'll never forget!
Yield: 4-6 servings
For the Coconut Pecan Caramel layer:
- 1/2 cup heavy (whipping) cream
- 1/2 cup dark brown sugar
- 4 tablespoons unsalted butter
- 1 large egg yolk
- 1/4 teaspoon kosher salt
- 2/3 cup shredded coconut
- 1/2 cup finely chopped pecans
- 1/2 teaspoon vanilla extract
For the Chocolate Cheesecake layer
- 8 ounces softened cream cheese (the kind in a brick)
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 4 ounces semisweet chocolate, melted and cooled slightly
- 1 1/2 cups cold heavy (whipping) cream
- sweetened whipped cream
- chocolate syrup
- finely chopped pecans
To make the Coconut Pecan Caramel:
- Place the cream, brown sugar, butter, egg yolk, and salt in a small pot and cook over low heat, stirring, until bubbling and thickened (5 to 10 minutes). Remove from the heat and stir in the coconut, pecans, and vanilla. Cool completely before layering with Chocolate Cheesecake Mousse.
To make the Chocolate Cheesecake Mousse:
- Place the cream cheese, sugar, cocoa, and melted chocolate in a medium mixing bowl and whip on medium speed until smooth. Scrape the bottom and sides of the bowl with a silicone spatula. In a thin, slow stream, pour in the cold cream, while whipping on medium speed. When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, then continue to whip on medium-high until the mixture holds soft peaks.
- Layer the half the mousse in the bottom 4 to 6 serving glasses, then top with half the Coconut Pecan Caramel. Repeat, then garnish with whipped cream, chocolate syrup, and chopped pecans, if desired.
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