📋 No Bake Black Forest Cheesecake recipe
If you love Black forest cake and cheesecake, you'll love this No Bake Black Forest Cheesecake. It's an easy and delicious rich chocolate cheesecake with a cherry filling, and an Oreo cookie crust, simply decorated with whipped cream frosting and maraschino cherries. It makes a great summer or winter dessert.
Servings 16 servings
Calories 292kcal
Equipment
- springform pan 9 or 10-inch
Ingredients
Crust:
- ¼ cup unsalted butter melted
- 35 Oreo cookies (439 gram package)
Cherry Filling:
- 7 g package of gelatin powder
- 2 tbsps hot water
- 1 teaspoon almond extract
- 14 oz can of cherry pie filling
Cheesecake layer:
- 16 oz cream cheese, softened at room temperature 2-8 oz packages
- ⅓ cup white granulated sugar
- 8 ounces semi-sweet chocolate squares (baker's chocolate) 1 oz each semi-sweet chocolate (melted)
- 1 cup sour cream
- 1 tablespoon Kirsh optional
- 7 g package of gelatin powder
- 2 tablespoon hot water
Garnish
- Whipped cream frosting (see recipe in notes) or whipped cream (see top tip) * about 2 cups
- shaved chocolate
- maraschino cherries with stems/cocktail cherries
Instructions
- Prep: Generously spray a 9 inch springform pan with non-stick cooking spray.
Crust:
- Place melted butter and Oreo cookies in food processor.¼ cup unsalted butter, 35 Oreo cookies
- Mix on high until combined into crumb.
- Press into a 9 inch spring form pan.
Cherry filling:
- Stir 1-7 g pkg of gelatin into 2 tbsps (hot- not boiling) water and stir until dissolved.7 g package of gelatin powder, 2 tbsps hot water
- Combine cherry pie mixture with almond extract and gelatin mixture from the previous step.Place in fridge to set while you are doing the next step.1 teaspoon almond extract, 14 oz can of cherry pie filling
Cheesecake layer:
- Beat cream cheese and sugar together until fluffy.16 oz cream cheese, softened at room temperature, ⅓ cup white granulated sugar
- Melt chocolate in microwave at 50% power for 2-3 minutes, until just melted (or use a double boiler) and add to cream cheese and sugar mixture. Beat in sour cream. Dissolve the other 7 g package of gelatin in 2 tablespoon hot water and beat into chocolate cream cheese mixture. If using, add Kirsch or cherry brandy.8 ounces semi-sweet chocolate squares (baker's chocolate), 1 cup sour cream, 7 g package of gelatin powder, 2 tablespoon hot water, 1 tablespoon Kirsh
- Remove the pan from the fridge - the cherry pie filling should be set (it takes about 15-20 minutes).
- Spoon the chocolate cream cheese mixture over set cherry pie filling. Smooth chocolate cream cheese mixture on top of cherry layer.Cover and chill in the fridge for at least least 3 -4 hours or overnight.
- Unmold and smooth sides and top with a hot cake decorating spatula (see equipment in recipe card) or butter knife.
Garnish
- Garnish with whipped cream frosting, chocolate shavings and maraschino cherries with stems/cocktail cherries.Pipe the whipped cream frosting with a 1M tip and pastry bag. Pat cherries dry before placing on cake. *If you don't have a tip and pastry bag, just add the whipped cream as a 4th layer, once the cake is set. *Do this in the pan, then unhinge it. You can serve with addtitional whipped cream as well.Shave chocolate with a box grater or vegetable peeler (If you want curls).
Notes
Tips for Success!
-
- Mix gelatin with hot water, NOT boiling water
-
- Make sure you stabilize your whipped cream with piping gel or gelatin or it won't hold its shape
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- Spray the springform pan generously with non-stick cooking spray
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- Make sure the cookies are ground into a fine crumb
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- Do not get water near anything you use for melting chocolate and melt chocolate at 50% power in microwave or it will seize
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- Be sure the cherry layer is set before adding the cream cheese layer
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- Pat the cocktail cherries dry before garnishing the cake or they will run
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- Do not freeze this cake decorated with whipped cream; wait until the cake is completely defrosted before adding the whipped cream
Nutrition
Serving: 1slice | Calories: 292kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 318mg | Potassium: 176mg | Fiber: 1g | Sugar: 20g | Vitamin A: 282IU | Calcium: 78mg | Iron: 4mg
