This easy no-bake Black Forest cheesecake combines a crisp chocolate cookie crust, a silky chocolate cheesecake layer, light whipped cream and a homemade cherry compote for a classic, irresistible dessert.
If you’re looking for a new favorite dessert, this no-bake Black Forest cheesecake is a must-try. It delivers: a crunchy chocolate cookie base, the creamiest chocolate cheesecake filling, fluffy whipped cream and a vibrant cherry compote made from scratch.
How to make this recipe
Make the cookie crust.
Pulse chocolate cookies to fine crumbs in a food processor, or place cookies in a sealed bag and crush with a rolling pin. For 1 ½ cups of crumbs, use about 5 ounces of cookies (roughly 30 Oreo halves with the filling removed). Mix the crumbs with the melted butter until evenly coated. Press the mixture into the bottom of an 8″x8″ square pan lined with parchment paper using the back of a measuring cup or a fork. Chill while you prepare the filling.
Prepare the chocolate filling.
Beat room-temperature cream cheese on high until smooth and lump-free. Add powdered sugar and beat again until fully incorporated. Add melted semi-sweet chocolate and mix on low until just combined, scraping the bowl as needed. Pour the filling over the chilled crust and refrigerate for at least 4–5 hours or overnight for best texture.
Make the cherry compote.
Pit about ½ pound of fresh cherries. In a small saucepan combine the cherries and 1 tablespoon granulated sugar. Simmer gently for about 10 minutes, until the juices thicken. Let the compote cool to room temperature before using. If fresh cherries aren’t available, use about ¾ cup store-bought cherry compote as a substitute.
Whip the cream and assemble.
Whip 1 ½ cups heavy whipping cream with 2 teaspoons vanilla extract on high until stiff peaks form—watch closely to avoid overwhipping. Fold the cooled cherry compote gently into the whipped cream, creating a marbled effect, then spread the mixture over the chilled cheesecake. Smooth with an offset spatula and serve immediately.
Expert tips
- Crumb estimate: About 5 ounces of chocolate cookies yield 1 ½ cups of crumbs.
- No food processor: Place cookies in a zipper bag and crush with a rolling pin to make crumbs.
- Soften cream cheese: If not softened, cut into cubes and microwave in 15-second intervals until near room temperature.
- Cherry substitute: Use ¾ cup store-bought cherry compote if fresh cherries aren’t available.
- Make ahead: The unfrosted cheesecake keeps up to a week in the fridge or 1–2 months in the freezer. Add whipped cream and cherries right before serving.
- Scale up: Double the recipe and bake in a 9″x13″ dish to serve a crowd.
Frequently asked questions
Use full-fat cream cheese unless a recipe specifies otherwise. Full-fat gives the creamiest texture and best flavor for no-bake cheesecakes.
Yes. Wrap the cheesecake tightly in plastic wrap or store in an airtight container. It will keep 1–2 months in the freezer.
Cheesecake stays good up to a week in the refrigerator, though it’s freshest within 2–3 days.
Recipe
No Bake Black Forest Cheesecake
This no-bake Black Forest cheesecake layers a chocolate cookie crust, silky chocolate filling, whipped cream and cherry compote for an elegant, easy dessert.
- Author: Claire | The Simple, Sweet Life
- Prep Time: 20 minutes
- Chill Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
For the crust:
- 1 ½ cups chocolate cookies, crushed (about 5 oz)
- 6 tbsp unsalted butter, melted
For the filling:
- 3 (8 oz) packs cream cheese (24 oz total), room temperature
- ¾ cup powdered sugar
- 1 cup semi-sweet chocolate chips, melted
For the topping:
- ½ lb fresh cherries, plus extra for garnish
- 1 tbsp granulated sugar
- 1 ½ cups heavy whipping cream
- 2 tsp vanilla extract
Instructions
- Line an 8″x8″ square pan with parchment paper.
- Combine chocolate cookie crumbs and melted butter in a bowl.
- Press the crumb mixture into the bottom of the prepared pan. Refrigerate.
- Beat the cream cheese on high until smooth.
- Add powdered sugar and beat until lump-free.
- Stir in melted chocolate on low until just combined.
- Pour the filling over the crust and refrigerate at least 4–5 hours or overnight.
- Pit the cherries.
- In a small saucepan, combine pitted cherries and sugar.
- Simmer about 10 minutes until the juices thicken. Cool to room temperature.
- Whip the heavy cream and vanilla on high until stiff peaks form.
- Fold the cooled cherries into the whipped cream gently.
- Spread the whipped cream and cherries over the cheesecake and serve.
Notes
- About 5 ounces of chocolate cookies yields 1 ½ cups crumbs.
- Make crumbs without a food processor by crushing cookies in a sealed bag with a rolling pin.
- To soften cream cheese quickly, cut into cubes and microwave in 15-second increments until near room temperature.
- If fresh cherries aren’t available, substitute ¾ cup store-bought cherry compote.
- Unfrosted cheesecake can be refrigerated up to a week or frozen 1–2 months; add whipped topping before serving.
- To serve more people, double the recipe and use a 9″x13″ dish.
Nutrition
- Serving Size: 1 slice
- Calories: 526
- Sugar: 24.1 g
- Sodium: 284 mg
- Fat: 39.2 g
- Saturated Fat: 23.6 g
- Carbohydrates: 38.1 g
- Fiber: 0.8 g
- Protein: 6.8 g
- Cholesterol: 98 mg
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- Chocolate cherry cupcakes
- Black forest cake with brandied cherries
- No-bake strawberry margarita cheesecake