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No Bake Black Forest Pie has a chocolate cookie crust with two layers of smooth cheesecake. Top each slice with a spoonful of canned cherry pie filling.
NO BAKE BLACK FOREST PIE
This black forest pie is my absolute favorite shortcut dessert. It can be made in just minutes, it’s no bake, and it needs to be made the day before so it can be made ahead of time which will save you time!
I love a homemade, from scratch dessert recipe as much as anyone but sometimes you just need something that is so quick & simple to make.
A chocolate cookie crust filled with a vanilla cheesecake, chocolate cheesecake, and then topped with canned cherry pie filling.
INGREDIENTS NEEDED TO MAKE BLACK FOREST PIE WITH CANNED CHERRY PIE FILLING
Chocolate Cookie Crust – A chocolate graham cracker crust or an Oreo cookie crust both work well in this recipe.
Cream Cheese – For best results use the real stuff! Full- fat cream cheese none of the low-fat stuff.
Granulated Sugar – This is the sweetener for the cream cheese
Sour Cream – Again, use the real stuff. Full-fat sour cream.
Vanilla Extract
Cool Whip – I normally like to make my own whipped cream in recipes that call for Cool Whip but in this recipe I don’t! The Cool Whip is actually good in this recipe and you can’t even tell. So I always go the easy way and use the Cool Whip when I make this.
Cocoa Powder
Powdered Sugar
Canned Cherry Pie Filling
MY TIPS AND HELPFUL HINTS
- For best taste and texture use full-fat, real sour cream and cream cheese.
- To avoid a lumpy texture in the cheesecake, make sure that the cream cheese is softened well before using. I place the unwrapped cream cheese on a microwave-safe plate and microwave for 25-30 seconds. This will ensure that the cream cheese is softened enough so it won’t leave lumps in the mixture.
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What is a black forest dessert?
- Black forest is a combination of chocolate and cherry flavors. This pie recipe has a chocolate crust, a creamy chocolate cheesecake middle, and it’s topped off with cherry pie filling.
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How long will leftovers last?
- The longer the pie sits in the fridge then the soggier the crust can get. But, this pie will still last 3-4 days in the fridge. I actually think it tastes best as it sits in the fridge. The flavors come together and it’s delicious. I normally make this about 24 hours ahead of time of when I need it, and it does just fine sitting in the fridge that long before serving.
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Can I make my own cherry pie filling or switch it out with something else?
- You sure can! I have no experience making my own cherry pie filling because I actually think the canned stuff tastes just fine. I am all about shortcuts where it makes sense and still tastes good. You could top this pie with strawberry pie filling or even a berry pie filling if you don’t like cherries.
TRY THESE OTHER BLACK FOREST DESSERT RECIPES
Black Forest Lush – A layered dessert of Oreo cookie crumbs, instant pudding, and cherry pie filling all layered in a 9×13 baking dish.
Black Forest Cake – An easy layered chocolate cake that starts with a cake mix! Layered with cherry pie filling and whipped cream.
Easy Chocolate Cherry Cake – A 9×13 cake that combined a chocolate cake mix and canned cherry pie filling. This cake is super moist! Topped with chocolate curls, whipped cream, and a cherry.
No Bake Black Forest Pie
Ingredients
- 1 (6 oz) ready-to-use chocolate crust Oreo or chocolate graham cracker crust
- 1 bar (8 oz) cream cheese softened
- 1/3 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 carton (8 oz) Cool Whip thawed
- 1/4 cup cocoa powder
- 2 tablespoons powdered sugar
- 1 can (21 oz) cherry pie filling
Instructions
- In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
- Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
- Spread half of the mixture into the ready-to-use pie crust.
- Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
- Spread evenly over the cream cheese layer.
- Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
recipe adapted from Taste of Home
Hello, can this be frozen?
Hi Lisa. It probably could. Milk usually separates when you freeze it so not sure if the texture would hold up once frozen. You could always try it but I would suggest not freezing it.
I can’t you sugar because of diabetes what could I use to substitute.
There really is no substitute for sugar. You could try one of those sugar blends. Not sure of the name but apparently it is a different kind of sugar (?). I’ve seen them in the baking aisle by the sugars. If you can have one of those that would be a good substitute or just don’t add it….. but that would probably not taste very good 🙂
I’m diabetic and use splenda all the time in no bake cheesecake pies. Just use splenda for baking,in the bag,and measure it like you would sugar. It tastes great with splenda. My family and I love it!
Thank for the info Karen 🙂 Good to hear that substitute works.
Can homemade whipped cream be used instead of cool whip?
Sure! There is about 2 cups inside the Cool Whip tub, so you would need 1 cup heavy whipping cream + a bit of sweetener (optional). Whip that up until thick and then just add it in (whipping cream doubles once whipped which why you only need the 1 cup). I love homemade whipped cream so I am sure it would be amazing in this pie.
Hi Jessica. I made this today with my 5 year old son and we absolutely love it! Plus, it was also our bonding time.. “together as family” . Thank you for the recipe. I would love to write about it on my own website just to share our fabulous experience, if you don’t mind.
I love this! Nothing better than food bringing families together. Of course you can share it on your blog. I love sharing recipes and I want others to enjoy them too. Thanks so much for your sweet comment ☺️
Can you substitute the sour cream for something different?
The only thing I would use in place of the sour cream is plain yogurt. I have never tried it so I can’t say how the final taste would be. But, it’s certainly worth trying if you want to 🙂
Great thank you 🙂
Would it be ok to add the cherry pie filling after it sets. I am taking to a church gathering.
You could. I’ve only ever served the pie filling on the side, then when people get a slice they too it themselves. I’m worried that if you let the pie filling sit on top of the pie that it might bleed the red color into the pie??? But again, I’ve never done it so I’m not sure. As long as you add the filling after it’s set in the fridge for a few hours it would probably be ok. Hope that helps. Enjoy!
I don’t like Pumpkin or Pecan pie so I made this pie to take to my in-laws for Thanksgiving. Everyone loved it!! What’s not to like about chocolate and cherries 🙂
Yay!! So glad it was a hit. I made this for thanksgiving as well 🙂 I love this pie. SO happy to hear others love it too. Thanks for coming back to let me know!
This looks so good! Did you use a deep dish pie crust?
I just use the regular size premade store-bought crust from the store. So no, I don’t believe it’s deep dish. Just the standard graham crusts from the store. Hope you enjoy this, it’s one of my favorites!
I’m making this tonight for our Valentine’s day supper/husband’s birthday. He was a Valentine’s day birthday. We aren’t big fans of cherry so we are going to serve it with Strawberry pie filling. =)
Do you think it would work to make this a few days ahead or would the crust get soggy?
I made this for Sunday dinner which my roommate and I host. Good friends good food and an amazing dessert always make for a great time. This was super easy to make, the most difficult thing to do is keep him out of it! Thanks for the great recipe!
It sounds like a great time with a great dessert. So glad you loved this pie. It is one of my all-time favorite desserts.
Do you think it would work to make this a few days ahead or would the crust get soggy?
I actually prefer this pie on day 2 and 3. I would not make it more than 3 days in advanced, that’s just my guess though. I always make it at least a day ahead of time. The flavor develops and it’s so yummy!
This is my favorite no bake pie! I love the combination of flavors…it’s easy to make….and any time I bring it to someone’s house…they love it! I’ve also made it into individual desserts by using crushed chocolate cookies in the bottom and continuing with the rest of the recipe. I put a small dollop of cherry pie filling on top! They look so cute in individual servings. 😀
I love your idea of individual desserts. That would be super cute!
How big of a pie does this make? If I doubled the filling recipe what size springform pan would it fill?
The pie makes enough for 8 slices. The recipe calls for a store-bought Oreo pie crust, so the pie is that size. If you want to double the recipe then I would just make the recipe twice. Buy double of all the ingredients and make one pie at a time. I hope that helps. Let me know how it goes 🙂
Black Forrest cheesecake was easy to make and delicious! This is definitely a new family favorite. Thank you.
Awesome! This is one pie that I crave all the time! So happy to hear your family loved it.
I would like to make my own oreo crust and use a springform pan. I’m thinking of swapping out the sour cream for another package of cream cheese to make it a stiffer consistency so it holds its form better. Do you think that would work okay?
I am sure that would work fine. But the recipe as written holds up very well. Just make sure that you give it time to refrigerate and it will be great.
Is the cocoa powder the hot chocolate kind or the unsweetened kind.
unsweetened cocoa powder found in the baking aisle
Can I use 8oz crust ?
Yes that would work. The pie does make a taller/fuller pie so using a 2 oz larger crust will work fine, the pie won’t be as thick and tall but it will still be amazingly delicious 🙂
Hello! Would hot chocolate powder work in place of the cocoa powder?
I don’t think so. Hot chocolate powder has lots of sugar in it. You just want the unsweetened cocoa powder for this recipe.
I made this last nite and it was super easy. It’s so delicious
I’m diabetic and use splenda all the time in no bake cheesecake pies. Just use splenda for baking,in the bag,and measure it like you would sugar. It tastes great with splenda. https://greensowing.com My family and I love it!
I made this today for our Sunday lunch with all of kids. Everyone loved it!! Thank you so much for the amazing recipe 🥰
Thank you for sharing this recipe. It is delicious, easy and quick to prepare. I have made it a few times as instructed as a pie, but since COVID, I now make it in individual plastic dishes (the recipe makes 12, so I usually double it). The only adjustment I make is, I make my own Oreo cookie crust. Using the plastic individual containers allows you to see the two layers. I have made it this way numerous times and was asked to make to make it again for Easter. Thanks again for sharing.
I love the idea of making it in individual dishes! A great way to serve it at a gathering and fun to see the layers!
Made this pie an office luncheon. Everyone LOVED it! So easy to make and tasted so good! Will definitely make this again. I used the chocolate graham cracker crust as I couldn’t find the Oreo crust. I followed the recipe exactly and it’s so very, very good!
Thank you Linda! Always a joy to read a comment when a recipe is loved 😊