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.
Keyword black forest dessert recipe, black forest pie, no bake pie
Prep Time 10minutes
Fridge Time 8hours
Total Time 8hours10minutes
1(6 oz)ready-to-use chocolate crustOreo or chocolate graham cracker crust
1bar (8 oz)cream cheesesoftened
1carton (8 oz)Cool Whipthawed
1can (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 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.
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.