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Black forest cheesecake pie is no bake and can be made in just minutes! Ready-to-use chocolate cookie crust with two layers of smooth cream pie filling. Top with a spoonful of canned cherry pie filling and you have a seriously amazingly delicious dessert loaded with chocolate, cherry, and cheesecake flavors.

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 10 minutes
Servings 8 slices
Calories 425kcal
Author Jessica


  • 1 ready-to-use chocolate crust (Oreo or chocolate graham cracker crust)
  • 1 package (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


  • In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined.
  • Add in sour cream and vanilla extract. Beat together until combined. Fold in Cool Whip with a spatula and stir 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.


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 1/3 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. 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. 


Calories: 425kcal