This easy, no bake black forest cheesecake features a crisp chocolate cookie crust, layers of silky chocolate cheesecake, fluffy whipped cream and a delicious, homemade cherry compote.
Who's ready for a new cake obsession? *Frantically raises hand*
Oh good, me too! I mean, I'm already here so... Welcome to the club?
Let me introduce to the newest star around these parts: No bake black forest cheesecake.
And boy, does this 10/10 have it all. We're talking...
- Crisp chocolate cookie crust
- The SILKIEST chocolate cheesecake filling you've ever sunk your pearly whites into
- Fluffy whipped cream
- Rich, homemade cherry compote that will leave you swearing off the kind you find in the store
Here's how to make this recipe
First, make the cookie crust.
Crush your chocolate cookies to a fine crumb. You can do this in a food processor or by placing your cookie pieces in a sealable bag and going over them with a rolling pin.
For 1 ½ cups, I used about 5 ounces of cookies which worked out to about 30 Oreo halves with the filling scraped off.
Combine the crumbs with the melted butter and stir until coated.
Using a fork or the underside of a small measuring cup, press the crumbs into a parchment paper lined 8"x8" square pan. Refrigerate while you prepare the filling.
Second, make the chocolate filling.
In a bowl, beat the room temperature cream cheese on high until it's smooth and free of lumps.
Add the powdered sugar and continue beating on high until it is, again, lump-free.
Add the melted chocolate and beat on low until just combined. Scrape down the sides to make sure everything is fully incorporated.
Pour the filling over the crust and refrigerate overnight or for at least 4-5 hours.
Third, make the cherry compote.
Pit the fresh cherries.
In a small saucepan, combine the cherries and sugar. Simmer on low (the mixture should still bubble) for about 10 minutes, or until the juice has thickened.
Allow to cool to at least room temperature before using.
If you can't find fresh cherries, you can use a store bought cherry compote in it's place and will need about ¾ cup.
Finally, make the whipped cream topping and assemble.
In a bowl, whip the heavy cream and vanilla extract on high until stiff peaks form. Whipped cream can easily become overwhipped, so you'll want to stop whipping as soon as you have stiff peaks.
Spoon the cooled cherry compote into the bowl with the whipped cream, give it a nice, gently swirl and pour it over the chilled cheesecake.
Smooth with an offset spatula and serve immediately.
Expert tips
- Estimating crumbs for the crust: You’ll need about 5 ounces of chocolate cookies in order to make 1 ½ cups of crumbs.
- Making cookie crumbs without a food processor: If you don’t have a food processor, you can make the crumbs for the crust by putting your cookies in a ziploc bag and rolling over them with a rolling pin.
- Softening cream cheese: If you didn’t take your cream cheese out far enough in advance to soften on the counter, you can cut it into cubes and microwave it in 15 second increments to bring it up to an approximate room temperature.
- Substitute for fresh cherries: If you can't find fresh cherries, you can use a store bought cherry compote in it's place and will need about ¾ cup.
- Working ahead: If you're looking to save time and work ahead, you can make the cheesecake in advance and top with the whipped cream immediately before serving. The unfrosted cheesecake can last up to a week in the fridge or 1-2 months in the freezer.
- Cake for a crowd: If you want to make this cake for a larger crowd, you can double the recipe and make it in a 9"x13" dish.
Frequently asked questions
You can use any brand of cream cheese for your cheesecake, but unless the recipe specifies otherwise, you'll want to make sure you're using a full fat cream cheese and not a reduced one.
Yes! Cheesecake can be wrapped in plastic wrap or placed in an air tight container and stored in the freezer for 1-2 months.
Cheesecake can last up to a week in the fridge, but is typically freshest when eaten in the first 2-3 days.
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!
PrintRecipe
No Bake Black Forest Cheesecake
This easy, no bake black forest cheesecake features layers of crisp chocolate cookies, silky chocolate cheesecake, heavenly whipped cream and a delicious, homemade cherry compote.
- Prep Time: 20 minutes
- Chill Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 12
- Category: Dessert
- Cuisine: American
Ingredients
For the crust:
- 1 ½ cups chocolate cookies, crushed
- 6 tbsp unsalted butter, melted
For the filling:
- 3 packs (24oz) cream cheese, at room temperature
- ¾ cup powdered sugar
- 1 cup semi-sweet chocolate chips, melted
For the topping:
- ½ lb fresh cherries + more for garnishing
- 1 tbsp granulated sugar
- 1 ½ cups heavy whipping cream
- 2 tsp vanilla extract
Instructions
- Line a 8″x8″ square pan with parchment paper.
- In a bowl, stir together the chocolate cookie crumbs and melted butter.
- Press the mixture into the bottom of the parchment paper lined pan. Refrigerate.
- Beat the cream cheese on high until smooth.
- Add the powdered sugar beating on high until lump-free.
- Add the melted chocolate and beat on low until just combined.
- Pour the filling over the crust and refrigerate overnight or for at least 4-5 hours.
- Pit the fresh cherries.
- In a small saucepan, combine the pitted cherries and the sugar.
- Simmer for about 10 minutes or until the juice has thickened. Allow to cool to at least room temperature.
- In a bowl, whip the heavy cream and vanilla extract on high until stiff peaks form.
- Spoon the cooled cherries into the whipped cream and gently swirl.
- Pour whipped cream and cherries over cheesecake and serve immediately.
Notes
- Estimating crumbs for the crust: You’ll need about 5 ounces of chocolate cookies in order to make 1 ½ cups of crumbs.
- Making cookie crumbs without a food processor: If you don’t have a food processor, you can make the crumbs for the crust by putting your cookies in a ziploc bag and rolling over them with a rolling pin.
- Softening cream cheese: If you didn’t take your cream cheese out far enough in advance to soften on the counter, you can cut it into cubes and microwave it in 15 second increments to bring it up to an approximate room temperature.
- Substitute for fresh cherries: If you can't find fresh cherries, you can use a store bought cherry compote in it's place and will need about ¾ cup.
- Working ahead: If you're looking to save time and work ahead, you can make the cheesecake in advance and top with the whipped cream immediately before serving. The unfrosted cheesecake can last up to a week in the fridge or 1-2 months in the freezer.
- Cake for a crowd: If you want to make this cake for a larger crowd, you can double the recipe and make it in a 9"x13" dish.
Nutrition
- Serving Size: 1 slice
- Calories: 526
- Sugar: 24.1g
- Sodium: 284mg
- Fat: 39.2g
- Saturated Fat: 23.6g
- Carbohydrates: 38.1g
- Fiber: 0.8g
- Protein: 6.8g
- Cholesterol: 98mg
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Sue says
So dang good!!