No-Bake Black Forest Cheesecake Recipe with Cherry Topping

Table of Contents

1. No Bake Black Forest Cheesecake Ingredients
2. Substitutions and Additions
3. How to Make No Bake Black Forest Cheesecake
4. How to Serve No Bake Black Forest Cheesecake
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

No-bake Black Forest cheesecake pairs rich chocolate with tart cherries for a stunning, yet simple dessert. Its layered presentation is elegant enough for holidays and special occasions, while remaining quick and easy to assemble.

If you enjoy no-bake cheesecakes, you might also like No Bake Oreo Cheesecake, No Bake Cherry Cheesecake Bars, and No Bake Cheesecake Bites.

No Bake Black Forest Cheesecake Ingredients

You will need:

• 6 ounces pre-made Oreo pie crust
• 12 ounces cream cheese, room temperature
• ½ cup granulated sugar
• ¾ cup full-fat sour cream
• 1½ teaspoons vanilla extract
• 3 ounces semi-sweet baking bar, chopped (I used Ghirardelli)
• 8 ounces tub whipped topping, thawed
• 1 cup canned cherry pie filling (choose a “more fruit” variety when possible)
• Chocolate curls, optional garnish

Pro tip: Brands labeled “more fruit” usually have less gel coating on the cherries. If you can’t find one, open two cans and use a slotted spoon to remove mostly cherries, leaving the excess gel behind. Any reserved filling can be stored in a sealed container in the refrigerator for up to 7 days.

For the Chocolate Curls

• 4 ounces semi-sweet chocolate baking bar, broken into small pieces
• 1 tablespoon vegetable shortening

Substitutions and Additions

Chocolate: Use a high-quality semi-sweet baking bar for consistent melting and the best flavor. Brands like Ghirardelli, Baker’s, Lindt, or Guittard work well.

Dairy: Full-fat cream cheese, sour cream, and whipped topping provide the creamiest texture. Low-fat varieties contain more water and can result in a thinner, less satisfying finish.

Whipped topping: Store-bought tub whipped topping sets up reliably for this recipe. If you prefer homemade, whip 8 ounces of very cold heavy cream with ¼ cup sifted powdered sugar until soft peaks form, but note the texture may differ slightly.

How to Make No Bake Black Forest Cheesecake

Step One: Remove the plastic cover from the pre-made Oreo pie crust and set it aside. (Flip it over later to use as a lid for storage.)

Step Two: In a large bowl, beat the room-temperature cream cheese and granulated sugar with a handheld mixer on medium speed for about 1 minute, until light and fluffy. Make sure the cream cheese is soft to avoid lumps.

Step Three: Add the sour cream and vanilla extract; beat another 30 seconds until smooth.

Step Four: Transfer half of the cream cheese mixture into a second large bowl and set both bowls aside.

Step Five: Place the chopped semi-sweet chocolate in a small microwave-safe bowl. Heat at 60% power for 1 minute, stir, then heat 30–60 seconds more as needed until smooth.

Step Six: Fold the melted chocolate into one of the cream cheese bowls until fully incorporated; set aside.

Step Seven: Divide the thawed whipped topping evenly between the chocolate mixture and the plain mixture.

Step Eight: Gently fold the whipped topping into each bowl to create the chocolate and vanilla layers.

Step Nine: Spread the chocolate cream cheese layer evenly over the bottom of the Oreo crust.

Step Ten: Spread the plain cream cheese layer over the chocolate layer in an even layer.

Step Eleven: Cover the pie with the plastic piece from the crust (flipped over as a lid) and refrigerate for at least 8 hours or overnight to firm up.

Step Twelve: When the pie is fully chilled, top the center with about 1 cup of cherry pie filling, focusing on cherries and leaving a 1–2 inch border around the edge for chocolate curls.

Chocolate curls

Step Thirteen: Combine the semi-sweet chocolate pieces and vegetable shortening in a small microwave-safe bowl. Microwave 45 seconds to 1 minute or until melted and smooth; stir well.

Step Fourteen: Pour the melted chocolate onto an inverted rimmed baking tray.

Step Fifteen: Spread the chocolate into a very thin, even layer using an offset spatula.

Step Sixteen: Freeze the tray 3–5 minutes. The chocolate should accept a fingerprint but not dent deeply.

Step Seventeen: Use a sharp straight-edged spatula to lift small sections from the tray to form curls. If the chocolate is too hard, allow it to soften for a minute at room temperature to avoid breaking.

Step Eighteen: Place the finished curls on a freezer-safe plate and store in the freezer until ready to garnish the cheesecake.

How to Serve No Bake Black Forest Cheesecake

This elegant cheesecake looks like a showpiece but takes just minutes to assemble. Serve slices with a scoop of vanilla ice cream and a cup of coffee or hot chocolate for a classic pairing.

Storage

In the fridge: Store the cheesecake covered for up to 4 days.

In the freezer: Freeze the cheesecake in an airtight container for up to 1 month.

No-bake Black Forest cheesecake combines silky cream cheese layers, whipped topping, cherry pie filling, and chocolate curls on a chocolate cookie crust. The mousse-like texture and classic chocolate-cherry flavor make it a crowd-pleasing dessert any time of year.

FREQUENTLY ASKED QUESTIONS

Can I use a different crust?

Yes. Graham cracker crusts, chocolate graham cracker crusts, or Nilla wafer crusts are suitable alternatives.

How do I bring cream cheese to room temperature quickly?

Cut the cream cheese into cubes and let them sit on a plate for about 20 minutes to warm evenly.

Can I freeze this cheesecake?

Yes. Freeze in an airtight container for up to one month.

MORE RECIPES YOU’LL LOVE

• No Bake Blueberry Cheesecake
• Banana Cream Cheesecake
• No Bake Cherry Cheesecake Lush
• Cheesecake Brownies