No Bake Black Forest Cheesecake

A slice of cheese cake with garnishes on top and sitting on a white plate.

This easy to make No Bake Black Forest Cheesecake is the ultimate rich & decadent dessert with layers of an Oreo cookie crust, no bake cheesecake filling, no bake chocolate cheesecake filling, and topped with canned cherry pie filling.

Course Cheesecake, Dessert

Cuisine American

Keyword black forest cheesecake recipe, no bake black forest cheesecake

Prep Time 25

Chill Time 8

Total Time 8 25

Servings

Calories 538kcal

Author Jessica

Equipment

Ingredients

Oreo Crust

32 Oreo cookies
4 tablespoons salted butter melted

Black Forest Cheesecake

2 bars (8 oz each) cream cheese (softened to room temperature)
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 cup full-fat sour cream
1 cup cherry pie filling
8 ounces Cool Whip thawed

Toppings

1 cup cherry pie filling
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
chocolate shavings

Instructions

Make Oreo Crust

Add the Oreo cookies (regular Oreos and not double stuf) into a food processor and blend until fine crumbs.
^{* If you don't have a food processor, use a food chopper or place the cookies inside a Ziploc bag and use a rolling pin or meat pounder, to crush item into fine crumbs. Add them to a mixing bowl along with the melted butter to combine.}
32 Oreo cookies
Slowly pour in the melted butter and blend again until combined and it's the consistency of wet sand.
4 tablespoons salted butter
Press the crust mixture into the bottom of a 9-inch springform pan (no need to spray it with cooking spray) and cover the pan with plastic wrap. Place it in the freezer while you make the cheesecake filling.

Make The Black Forest Cheesecake

In a large mixing using an electric hand mixer, or use a stand mixer, beat together the cream cheese, sugar, and cocoa powder until lighter in color and fluffy. About 3-4 minutes.
2 bars (8 oz each) cream cheese, 3/4 cup granulated sugar, 1/2 cup unsweetened cocoa powder
Add in the sour cream and beat until combined.
1 cup full-fat sour cream
Stir in the cherry pie filling with a wooden spoon just until combined. Stir softly as not to crush the cherries.
1 cup cherry pie filling
Stir in the Cool Whip until incorporated evenly.
8 ounces Cool Whip
Evenly spread the back forest cheesecake mixture into the prepared springform pan over top the crust. Cover with plastic wrap and let it refrigerate for at least 8 hours, or up to overnight is better.

When Ready To Serve

Beat the heavy whipping cream and powdered sugar in a mixing bowl, start at low speed and increase as needed, until stiff peaks form. This will take about 3-4 minutes.
3/4 cup heavy whipping cream, 2 tablespoons powdered sugar
Place the whipped cream into a piping bag with a large 1A tip or into a sandwich bag and snip the corner off. Pipe the whipped cream onto the outer edges of the cheesecake.
Place the remaining cherry pie filling onto the middle of the cheesecake, inside the whipped topping.
1 cup cherry pie filling
Use a vegetable peeler + milk chocolate candy bar to shave chocolate shavings onto the cheesecake.

Notes

Cherry Pie Filling : One can (21 oz) is just right for the 2 cups of cherry pie filling called for in the recipe. Scoop out 1 cup for the cheesecake mixture and the remaining 1 cup for the toppings for serving.

Whipped Topping Garnish : If you don't want to make your own then simply buy another container of Cool Whip and use about half of it to pipe it or spread it around the outer edges of the cheesecake.

Chocolate Shavings : Grab a milk chocolate candy bar (Hershey's brand) at the checkout stand and use a vegetable peeler to peel along the longer edge of the candy bar. Allow the shavings to fall on top of the cheesecake.

Dairy Products : For the best taste and texture use full fat sour cream and cream cheese.

Serving Size : This dessert is rich so I find that cutting it into 12 slices is the perfect serving size. If you want larger pieces then slice the cheesecake into 8-10 larger pieces. The nutrition information listed is for 12 slices of cheesecake + the toppings for serving.

Nutrition