A creamy, chocolate no bake cheesecake topped with cherries and whipped cream! This Black Forest Cheesecake is impossible to resist.
What’s the only thing better than a slice of black forest cake? Black forest cheesecake! This easy recipe starts with a crunchy Oreo crust and has a deliciously creamy, chocolate cheesecake filling. It’s then topped with cherry pie filling and tons of whipped cream for a dessert that looks impressive and tastes even better. It’s 100% no-bake, so it’s a lot easier to make than you might think.
How to Make Black Forest Cheesecake
As much as I love classic New York Cheesecake – sometimes I don’t feel like putting in that much effort. And this easy, no-bake black forest recipe is to die for.
For the Crust
To get started, you’ll process 30 Oreo cookies in a food processor until they’re fine crumbs. We’re using the wafers and filling, because the filling helps the crust stick together. You’ll mix the fine crumbs with melted butter to form a thick, wet sand type of consistency. Then press the mixture into the bottom and up the sides of a springform pan (about 1/2 way up the sides). I LOVE an Oreo cookie crust – so I decided to make enough crust for the bottom and sides of the cheesecake.
For The Filling
The filling is an easy, no-bake chocolate cheesecake. The texture is surprisingly not too heavy, and almost mousse-like. You’ll start by beating together the cream cheese and sugar until it’s soft and creamy with no lumps. Make sure to use full-fat, brick-style cream cheese – this is necessary to ensure that the cheesecake is thick, and sets properly. Then for the chocolate flavor, you’ll beat in melted chocolate. Whipped cream gets gently folded into the mixture to give the cheesecake volume and ensure it’s not too heavy. If you prefer to use whipped topping (such as Cool Whip), feel free. I’ve included the substitution in the recipe below.
You’ll spoon the filling into the crust, and spread the top smooth. Then pop it in the fridge to chill for at least 6 hours before serving. I typically make the recipe the night before I plan to serve it to save time – or in the morning. It’s perfect for making ahead of time, because the cheesecake needs time to chill.
When you’re ready to serve, top it with cherry pie filling and whipped cream.
Can You Freeze Cheesecake?
This is a little bit of a yes and no answer. A baked cheesecake freezes very well, and can be wrapped tightly and frozen for up to 3 months. A no-bake cheesecake (like this recipe) can be frozen, however, the texture can change slightly and get some little ice crystals. To freeze the cheesecake:
- Make the cheesecake as instructed and let it set in the fridge for 6 hours.
- Wrap the pan tightly in plastic wrap, then wrap in aluminum foil.
- Freeze for up to 3 months, then thaw in the fridge. You can eat it frozen – however, I’d let it sit at room temperature for about 30 minutes first, or in the fridge for at least 1 hour so it’s easier to slice.
- When ready to serve, top with cherries and whipped cream.
Top Recipe Tips
- Make sure to use the Oreo wafers and filling so that the crust can hold together properly.
- Always use full-fat, brick-style cream cheese. Do not use lite, spreadable or whipped – otherwise, the cheesecake won’t set properly.
- The cream cheese should be room temperature before getting started. This minimizes the chance of lumps in your cheesecake.
- When melting chocolate, chop it into small pieces and place in a heat-proof bowl. Microwave on medium power for 45-second intervals, and stir between each interval. When melting chocolate, never have the microwave on high-power (which is usually the default) – otherwise, chocolate can get lumpy or burn.
- When whipping cream, place the bowl and whisk attachment of your mixer in the freezer beforehand. This helps the cream form stiff peaks.
For more delicious cheesecake recipes:
- No-Bake Chocolate Cheesecake
- No-Bake Cherry Cheesecake Bars
- Easy No-Bake Cheesecake
- Bailey’s Cheesecake
- No-Bake Blueberry Cheesecake
- Cheesecake Cookies
Black Forest Cheesecake
- 9-inch springform pan
- 32 Oreo cookies wafers and filling
- 1/3 cup unsalted butter melted
- 8 oz semi-sweet chocolate finely chopped
- 24 oz cream cheese* full-fat, brick style
- 1 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 1 1/4 cup whipping cream
- 1 can cherry pie topping you likely won't need it all
- 1/2 cup whipping cream
- chocolate shavings
- Lightly spray a 9-inch springform pan with non-stick cooking spray.
- Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs.
- Mix with the melted butter.
- Press the mixture into the bottom and up the sides (about 1/2 way) of the springform pan. Place in the freezer as you make the filling.
- Chop the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave on medium power for 45-seconds, then remove from the microwave and stir. Repeat the process until melted and smooth.
- In a very large bowl, beat the cream cheese until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
- Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.
- In a separate large bowl, beat the whipping cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky.
- Spoon the filling into the crust and smooth the top. Cover the pan, and place in the fridge for at least 6 hours to set.
- Beat the whipping cream until stiff peaks form.
- When ready to serve, gently trace around the edges of the pan with a thin knife. Then unclamp the outer ring of the pan.
- Transfer the whipping cream to a piping bag (I used a 1M tip) and pipe around the edges of the cheesecake.
- Spoon cherry pie filling into the middle of the cheesecake.
- Slice the cheesecake using a thin, sharp knife (not a table knife) being sure to slice through the crust. Use a pie lifter to lift out each piece.
- Cream cheese should be softened to room temperature before getting started
- Whipping cream can be substituted with one 8-oz package of thawed Cool Whip.
- Store leftovers covered in the fridge for up to 5 days.