Name: No Bake Black Forest Cheesecake
Prep time: 25 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: For the Crust:; 32 Oreo cookies (with filling); 4 tablespoons salted butter, melted; For the Chocolate Cheesecake Filling:; 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; For the Toppings:; 1 cup whipped cream or whipped topping; 1 cup cherry pie filling; Chocolate shavings (optional)

This no-bake Black Forest Cheesecake is a luscious dessert that combines the richness of chocolate cheesecake with the tartness of cherry pie filling, all atop a crunchy Oreo crust. It’s a delightful twist on the classic Black Forest cake, perfect for any occasion.

No Bake Black Forest Cheesecake

Why I Love This Recipe

I appreciate how this recipe brings together the classic flavors of chocolate and cherries without the need for baking. The creamy texture of the cheesecake filling, the crunch of the Oreo crust, and the sweet-tart cherry topping make every bite irresistible. It’s a crowd-pleaser that’s surprisingly easy to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

32 Oreo cookies (the whole cookie, filling included)
4 tablespoons salted butter, melted

For the Chocolate Cheesecake Filling

16 ounces cream cheese, at 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

For the Toppings

1 cup whipped cream or whipped topping
1 cup cherry pie filling
Chocolate shavings (optional)

Directions

Prepare the Crust: I start by crushing the Oreo cookies into fine crumbs using a food processor. Then, I mix in the melted butter until the mixture resembles wet sand. I press this mixture evenly into the bottom of a 9-inch springform pan and place it in the freezer while I prepare the filling.
Make the Filling: In a large mixing bowl, I beat the cream cheese until smooth. I add the granulated sugar and cocoa powder, continuing to beat until well combined. Then, I mix in the sour cream or Greek yogurt. Gently, I fold in the cherry pie filling and the whipped topping until the mixture is smooth and well incorporated.
Assemble the Cheesecake: I pour the filling over the prepared crust, smoothing the top with a spatula. I cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, preferably overnight, to allow it to set properly.
Add the Toppings: Before serving, I pipe whipped cream around the edges of the cheesecake, spoon the cherry pie filling into the center, and sprinkle with chocolate shavings if desired.

Servings and Timing

This recipe yields 10 servings. The preparation time is approximately 25 minutes, with a chilling time of at least 4 hours, totaling about 4 hours and 25 minutes.

Variations

Add Kirsch: For an authentic Black Forest flavor, I sometimes stir in a tablespoon of Kirsch (cherry liqueur) into the cheesecake filling.
Different Pie Fillings: While cherry is traditional, I’ve tried using blueberry or strawberry pie filling for a different twist.
Mini Cheesecakes: For individual servings, I divide the crust and filling among cupcake liners in a muffin tin.
Chocolate Chips: I like to mix in mini chocolate chips into the filling for added texture and chocolate flavor.

Storage and Reheating

Refrigerator: I store the cheesecake covered in the refrigerator for up to 5 days.
Freezer: For longer storage, I freeze the cheesecake (without toppings) wrapped in plastic wrap and aluminum foil for up to 3 months. Before serving, I thaw it overnight in the refrigerator and add the toppings just before serving.

FAQs

How can I ensure the cheesecake sets properly?

I make sure to use full-fat cream cheese and allow the cheesecake to chill for at least 4 hours, preferably overnight. This ensures it sets firmly and slices cleanly.

Can I use fresh cherries instead of canned cherry pie filling?

Yes, I can use fresh cherries. I pit and halve them, then cook them with a bit of sugar and cornstarch to create a homemade cherry topping.

What can I use if I don’t have a springform pan?

If I don’t have a springform pan, I use a deep-dish pie plate. I line it with parchment paper for easier removal of the cheesecake.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day in advance and keep it refrigerated until ready to serve. I add the toppings just before serving to keep them fresh.

How do I get clean slices when serving?

I use a sharp knife dipped in hot water, wiping it clean between each slice. This helps achieve neat, clean cuts.

Conclusion

This No Bake Black Forest Cheesecake is a delightful dessert that’s both easy to make and impressive to serve. Its rich chocolate flavor, creamy texture, and sweet cherry topping make it a favorite for gatherings and special occasions. I love how it combines classic flavors in a no-fuss, no-bake recipe that’s sure to please any crowd.