BLACK FOREST CHEESECAKE
What’s the only thing better than a slice of black forest cake? Black forest cheesecake! This easy recipe starts with a crunchy Oreo crust and has a deliciously creamy, chocolate cheesecake filling. It’s then topped with cherry pie filling and tons of whipped cream for a dessert that looks impressive and tastes even better. It’s 100% no-bake, so it’s a lot easier to make than you might think.
HOW TO MAKE BLACK FOREST CHEESECAKE
As much as I love classic New York Cheesecake – sometimes I don’t feel like putting in that much effort. And this easy, no-bake black forest recipe is to die for.
INGREDIENTS
Crust
32 Oreo cookies wafers and filling
1/3 cup unsalted butter melted
Cheesecake Filling
8 oz semi-sweet chocolate finely chopped
24 oz cream cheese* full-fat, brick style
1 1/4 cup powdered sugar
2 tablespoons cocoa powder
1 1/4 cup whipping cream
Topping
1 can cherry pie topping you likely won't need it all
1/2 cup whipping cream
chocolate shavings
INSTRUCTIONS
Crust
Lightly spray a 9-inch springform pan with non-stick cooking spray.
Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs.
Mix with the melted butter.
Press the mixture into the bottom and up the sides (about 1/2 way) of the springform pan. Place in the freezer as you make the filling.
Filling
Chop the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave on medium power for 45-seconds, then remove from the microwave and stir. Repeat the process until melted and smooth.
In a very large bowl, beat the cream cheese until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.
In a separate large bowl, beat the whipping cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky.
Spoon the filling into the crust and smooth the top. Cover the pan, and place in the fridge for at least 6 hours to set.
Topping
Beat the whipping cream until stiff peaks form.
When ready to serve, gently trace around the edges of the pan with a thin knife. Then unclamp the outer ring of the pan.
Transfer the whipping cream to a piping bag (I used a 1M tip) and pipe around the edges of the cheesecake.
Spoon cherry pie filling into the middle of the cheesecake.
Slice the cheesecake using a thin, sharp knife (not a table knife) being sure to slice through the crust. Use a pie lifter to lift out each piece.
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