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No Bake Black Forest Cheesecake

slice of black forest cheesecake on a white and blue plate placed at an angle so you can see layers of whipped cream, chocolate cheesecake and cherry compote.
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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. 

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Chill Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Units Scale

For the crust:

  • 1 1/2 cups chocolate cookies, crushed
  • 6 tbsp unsalted butter, melted

For the filling:

  • 3 packs (24oz) cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1 cup semi-sweet chocolate chips, melted

For the topping:

  • 1/2 lb fresh cherries + more for garnishing
  • 1 tbsp granulated sugar
  • 1 1/2 cups heavy whipping cream
  • 2 tsp vanilla extract

Instructions

  1. Line a 8″x8″ square pan with parchment paper.
  2. In a bowl, stir together the chocolate cookie crumbs and melted butter.
  3. Press the mixture into the bottom of the parchment paper lined pan. Refrigerate.
  4. Beat the cream cheese on high until smooth.
  5. Add the powdered sugar beating on high until lump-free.
  6. Add the melted chocolate and beat on low until just combined.
  7. Pour the filling over the crust and refrigerate overnight or for at least 4-5 hours.
  8. Pit the fresh cherries.
  9. In a small saucepan, combine the pitted cherries and the sugar.
  10. Simmer for about 10 minutes or until the juice has thickened. Allow to cool to at least room temperature.
  11. In a bowl, whip the heavy cream and vanilla extract on high until stiff peaks form.
  12. Spoon the cooled cherries into the whipped cream and gently swirl.
  13. 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 1/2 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 3/4 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

Find it online: https://thesimple-sweetlife.com/no-bake-black-forest-cheesecake/