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No Bake Black Forest Pie has a chocolate cookie crust with two layers of smooth cheesecake. Top with a spoonful of canned cherry pie filling.
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No Bake Black Forest Pie

No Bake Black Forest Pie has a chocolate cookie crust with two layers of smooth cheesecake. Top with a spoonful of canned cherry pie filling.
Course Dessert
Cuisine American
Keyword black forest dessert recipe, black forest pie, no bake pie
Prep Time 10 minutes
Fridge Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 slices
Calories 433kcal
Author Jessica

Ingredients

  • 1 (6 oz) ready-to-use chocolate crust Oreo or chocolate graham cracker crust
  • 1 bar (8 oz) cream cheese softened
  • cup granulated sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 carton (8 oz) Cool Whip thawed
  • ¼ 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

I prefer to use full fat dairy products when baking. I always use full-fat sour cream and full-fat cream cheese, as well as the regular Cool Whip. You can use the ⅓ fat reduced cream cheese, lite Cool Whip, and even light sour cream. I know it will still turn out a beautiful pie, but you won't get that richness and creaminess you would when using full-fat dairy products. 
You want to make sure your cream cheese is really soft so you avoid lumps. I like to put mine in a bowl and microwave it for about 30-45 seconds to make sure it's nice and soft.
This pie gets better and better as it sits in the fridge. I love making this the day before and letting it sit in the fridge for overnight (24 hours of refrigeration before I serve it). The flavors have more time to develop! You need minimum of 8 hours in the fridge so plan for that when making this pie. This pie will last 3-4 days in the fridge. 
If wanted you can make some whipped cream to garnish the top of the pie with. Which is what I did in the pictures above. Beat ¾ cup heavy whipping cream + 3 tablespoons powdered sugar until stiff peaks form. Garnish the top of the pie with that along with the cherry pie filling. 

Nutrition

Calories: 433kcal | Carbohydrates: 56g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 256mg | Potassium: 256mg | Fiber: 2g | Sugar: 23g | Vitamin A: 762IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1mg