Ingredients
Scale
- 24 chocolate sandwich cookies, crushed
- 1 cup pecans, finely chopped
- 6 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons cocoa powder
- 1 1/2 cups whipped topping
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup dark chocolate, chopped
- 1/2 cup semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup toffee bits or chocolate curls (optional)
Instructions
- Crush the sandwich cookies into fine crumbs. Mix with chopped pecans and melted butter until well combined. Press into the bottom of a springform pan and chill.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and cocoa powder, then mix until incorporated.
- Melt the dark and semi-sweet chocolate, let cool slightly, and stir into the cream cheese mixture.
- Fold in whipped topping until smooth and fluffy. Spread over the crust and refrigerate for 2 hours.
- In another bowl, mix coconut, sweetened condensed milk, and pecans until thick. Spread gently over the cheesecake layer and refrigerate again.
- Warm the cream and pour over remaining chocolate. Let sit, then stir into ganache. Pour over the top and spread evenly. Chill to set.
- Top with optional toffee bits or curls before serving.
Notes
- For the cleanest slices, warm your knife under hot water and wipe between cuts.
- Chill overnight if possible for the best texture and structure.
- To make ahead, prepare fully and wrap tightly—this cake stores beautifully in the fridge or freezer.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian