This no bake Black Forest Cheesecake recipe is so creamy and rich, it’s the perfect treat for any occasion! The no bake chocolate cheesecake sits on an Oreo crust and is topped with cherry pie filling and whipped cream. Sure to be a hit with friends and family!
Love cheesecake as much as I do? Make sure to check out these recipes: White Chocolate Raspberry Cheesecake, Chocolate Chip No Bake Cheesecake and these Cheesecake Brownies!
Black Forest Cheesecake Recipe
Chocolate and cherries are a match made in dessert heaven, and this Black Forest Cheesecake is the ultimate way to enjoy them together! This easy, no bake cheesecake recipe captures the essence of the much loved classic Black Forest Cake but with a fun, no bake cheesecake twist.
Black Forest cakes originated in Germany and while this recipe isn’t traditional by any means, it does pay homage to the original flavor profile but with a tasty cheesecake spin. This recipe features…
- an easy OREO crust
- rich chocolate cheesecake center
- fruity cherry topping
- garnish with whipped cream and chocolate shavings
With a rich, creamy chocolate cheesecake filling, a crunchy OREO crust, and a luscious cherry topping, this no-bake dessert is as impressive as it is easy to make. Whether you’re celebrating a special occasion or just craving something sweet, this cheesecake is guaranteed to be a hit.
Why They’ll Love This Recipe
- No Baking Needed: No need to turn on the oven! This cheesecake sets up beautifully in the fridge.
- Layered Delight: Each layer offers a unique flavor, from the crunchy Oreo base to the creamy, chocolate center and the tangy cherry finish.
- Crowd-Pleaser: Topped with whipped cream, cherries, and chocolate shavings, it’s a total crowd-pleaser. Great for holidays, birthdays, or whenever you need a decadent dessert!
How To Make Black Forest Cheesecake
This no-bake cheesecake is as easy as it is delicious! With just a few simple steps, you’ll have a rich, creamy dessert that looks like it came from a bakery. The key is letting each layer set properly so you get that perfect bite every time.
Let’s take a quick look at how to make this Black Forest Cheesecake and as always, you can find the full printable recipe card at the end of this post.
Prepare the Crust
Crush the OREOs and mix with melted butter, then press into a springform pan. Freeze while preparing the filling.
Make the Filling
Beat the cream cheese, sugar, and cocoa powder until fluffy. Mix in the sour cream, then gently fold in the cherry pie filling and whipped topping.
Chill
Spread the filling over the crust, cover, and refrigerate for at least 4 hours (overnight is best).
Add Toppings & Serve
Pipe whipped cream around the edges, spoon cherry pie filling in the center, and sprinkle with chocolate shavings. Slice and enjoy!
Storage Information
- Make Ahead: This cheesecake can be made up to 2 days in advance and stored in the fridge covered with plastic wrap until ready to serve. Wait to add the toppings until ready to serve.
- Storing Leftovers: Keep leftovers stored in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the cheesecake (without toppings) for up to 3 months wrapped in plastic wrap and foil, placed in an airtight container or freezer safe ziploc bag. Thaw overnight in the fridge before serving.
Variations To Try
This recipe is a chocolate and cherry dream come true but here is a few variations to try if you want to shake things up:
- Stir in a tablespoon of Kirsch (cherry liqueur) in the cheesecake filling for an authentic Black Forest flavor.
- The no bake chocolate cheesecake is so good on it’s own – it doesn’t even need the cherry topping if you want to enjoy it on it’s own.
- Try a different pie filling flavor for a fun twist – blueberry and strawberry would be delicious!
- Add mini chocolate chips to the filling or sprinkle on top.
- Top with some hot fudge sauce for a richer chocolate flavor.
Can I make this in a regular pie dish instead of a springform pan?
Absolutely! A deep-dish pie pan will work, no problem. You’ll just need to serve straight from the pie pan just like a pie.
What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean with a warm, damp cloth between slices for the best presentation.
Trish’s Tips
- Ensure all ingredients, especially the cream cheese, are at room temperature for easy mixing.
- Be gentle when folding in the cherry pie filling to keep the cherries intact.
- Using a springform pan helps in neatly releasing the cheesecake without any mess.
- Chill the crust before adding the filling to help it set up.
- Let the cheesecake chill as long as possible – preferably overnight – to really allow the flavors to develop and the filling to set properly.
- Add the toppings just before serving so they don’t run and the cheesecake looks the best.
More Cheesecake Recipes
- Chocolate Cheesecake
- Mini Cheesecakes
- Lemon Blueberry Cheesecake
- Peanut Butter Cheesecake
- Lemon Meringue Cheesecake
No Bake Black Forest Cheesecake
Equipment
Ingredients
Oreo Crust
- 32 Oreos the whole cookie, filling included
- 4 tablespoons salted butter melted
Chocolate Cheesecake
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup sour cream or plain Greek yogurt
- 1 cup cherry pie filling
- 8 ounces whipped topping thawed
Toppings
- 1 cup whipped cream or whipped topping
- 1 cup cherry pie filling
Optional Garnish
- chocolate shavings
Instructions
- Lightly spray a 9 inch springform pan with nonstick cooking spray. Set aside.
OREO Crust
- Place OREOS in a food processor and pulse until only small crumbs remain. (Can also place in a large ziploc bag and crush with a rolling pin.)32 Oreos
- Add in the melted butter and pulse together until fully incorporated. Mixture should look like wet sand.4 tablespoons salted butter
- Evenly press the crust mixture into the prepared springform pan. Cover with plastic wrap and place in the freezer while you prepare the filling.
Cheesecake Filling
- Combine cream cheese, granulated sugar and cocoa powder in a large bowl. Using a hand or stand mixer, beat together for 3 to 5 minutes, or until light and fluffy.16 ounces cream cheese, ¾ cup granulated sugar, ½ cup unsweetened cocoa powder
- Add in the sour cream and beat until thoroughly combined.1 cup sour cream
- Gently fold in the one cup of cherry pie filling being careful not to crush the cherries and then fold in the whipped topping.1 cup cherry pie filling, 8 ounces whipped topping
- Transfer the filing to the frozen crust and spread evenly. Cover again with plastic and refrigerate for a minimum of 4 hours (overnight preferred).
Serving Day
- Transfer the whipped cream to a piping bag and pipe large swirls on the edge of the cheesecake.1 cup whipped cream
- Spoon the cherry pie filling to the middle of the cheesecake and gently spread towards the whipped cream.1 cup cherry pie filling
- Garnish with chocolate shavings, cut into slices and serve.chocolate shavings
Notes
- Make Ahead: This cheesecake can be made up to 2 days in advance and stored in the fridge covered with plastic wrap until ready to serve. Wait to add the toppings until ready to serve.
- Storing Leftovers: Keep leftovers stored in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the cheesecake (without toppings) for up to 3 months wrapped in plastic wrap and foil, placed in an airtight container or freezer safe ziploc bag. Thaw overnight in the fridge before serving.
Please see post above for more information, recipe tips and frequently asked questions.
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