Black Forest Cheesecake Recipe

Known worldwide for its richness and moisture, black forest cheesecake is a decadent treat that is not to be missed. With rich chocolate and boozy cherry filling, black forest cheesecake is incredibly flavorful, and once you try the dessert, it's pretty hard to crave anything else. If you thought this dessert couldn't get any more creamy and delicious, prepare to be proven wrong! Recipe developer Jennine Bryant brings us this genius recipe for no-bake black forest cheesecake. It's got all the whipped cream, chocolate, and kirsch-y cherries we know and love, with the addition of cream cheese and an Oreo cookie base for an extra kick.

Bryant explains why she created this recipe, and she has two simple and very relatable reasons. "I adore cheesecake, and I adore chocolate, so it's a match made in heaven," she raves. As for the flavor profile, Bryant says that "the sweetness and boozy undertones of the hidden cherries complement the rich, smooth chocolate so well." Read on to make this fruity, boozy, chocolatey masterpiece in your own kitchen.

Gather ingredients to make black forest cheesecake

Before you can begin making your black forest cheesecake, you'll need to gather all the necessary ingredients. For this recipe, you will need cherry pie filling, kirschwasser (which is a type of brandy), Oreo cookie crumbs, melted butter, both dark and milk chocolate, cream cheese, whipping cream, vanilla extract, plus fresh dark cherries and whipped cream for decorating. "Cherry wine could be an option for replacing the kirsch, or cherry brandy could work too," Bryant notes of a potential ingredient swap. To make traditional black forest cheesecake, however, you'll want to stick with the kirsch.

Steep the cherry pie filling in kirsch

Now that you've gathered your ingredients, you can start making the cheesecake. In a bowl, combine together the cherry pie filling and the kirsch. It's important that you do this step first so the two ingredients can soak together for a while, allowing the flavor of the kirsch to fully incorporate into the cherries. For the cherry pie filling, be sure to look for one on the thicker side. "Make sure the liquid containing the cherries is thick, as it needs to be able to stay together and not make the cheesecake base soggy or seep through the cheesecake," Bryant explains.

Assemble the Oreo cookie base

Next, you'll need to make and form the crust of the cheesecake. To do this, mix the melted butter with the Oreo crumbs in a clean bowl until well combined. Pour the crumbs into a 7-inch cake pan and, using the back of a spoon, press the crumbs down to form the cheesecake base. You will want to put this in the fridge to harden while making the cheesecake mixture. Not every recipe calls for using Oreo cookies as the base for the crust, but it really adds a perfect, chocolatey touch to the entire cheesecake.

Prep the chocolate for the cheesecake mixture

It wouldn't be a black forest cheesecake without a whole load of chocolate! Combine 1 cup of the dark chocolate and all the milk chocolate together in a heatproof bowl, then melt in the microwave. When microwaving, it is important to regularly check and stir the chocolate every 15 to 20 seconds. Not only will this help it melt more evenly, but it will prevent it from burning. Once the chocolate is fully melted, set it aside to cool.

Make the cheesecake mixture, then add the chocolate

While the chocolate is cooling, prepare the cheesecake filling. Using a stand mixer, whisk together the cream cheese, ¾ cup of the whipping cream, and the vanilla extract until the mixture is evenly combined and stiff. Then, keeping the stand mixer running, slowly pour in the melted, cooled chocolate, and keep mixing until the chocolate is fully incorporated into the cheesecake filling. "The chocolate needs to be melted but cooled," Bryant explains of this crucial step. "You don't want to add hot chocolate to the mixture as it may cause the mixture to curdle or separate."

Assemble the cheesecake

Now that you have all your cheesecake components, it's time to put them all together. To begin, fill a piping bag with roughly ¼ of the chocolate cheesecake mixture. Use it to pipe a circle all the way around the edge of the cheesecake base, forming a wall for the cherry kirsch mixture to sit inside. Next, scoop the cherry pie filling and kirsch mixture into the center of the Oreo base, spreading it out until it meets the cheesecake edges.

Once you've added all the cherries, gently spoon or pipe the rest of the cheesecake mixture on top, making sure to fully cover the cherry filling. Smooth the top off using a palette knife or the back of a spoon. Lastly, refrigerate the cheesecake for 6 to 8 hours, or overnight.

Top with ganache, decorate, and serve

At the end of the refrigeration time, make a ganache using the remaining ½ cup of dark chocolate and ¼ cup of cream. "The best way to do this is to warm the cream in a heatproof bowl in the microwave for 45 seconds to 1 minute," Bryant explains. "Then, when it is hot (but not boiling) add the chocolate and keep stirring until it has melted." Wait for the ganache to cool slightly before pouring it on top of the cooled cheesecake. You want it to be cooled enough to not melt the cheesecake, but warm enough that it is still easily moldable. Rotate the cheesecake in gentle circular motions as you pour to make sure the chocolate covers the cheesecake evenly. Let the poured chocolate top set for 10 minutes before you continue decorating.

Lastly, whip up the remaining ½ cup of cream for the top of the cake. Decorate with cream, cherries, and grated chocolate before serving, and there you have it. You don't need to splurge at a bakery to enjoy a black forest cheesecake — just follow this recipe and you can easily make one right at home!

Black Forest Cheesecake Recipe
4.9 from 15 ratings
With rich chocolate and boozy cherry filling, black forest cheesecake is incredibly flavorful, and once you try the dessert, it's hard to crave anything else.
Prep Time
1
hour
Cook Time
0
minutes
Servings
10
Servings
slice of black forest cheesecake
Total time: 1 hour
Ingredients
  • ¾ cup cherry pie filling
  • 1 teaspoon kirschwasser
  • 1 ½ cups Oreo cookie crumbs
  • 2 tablespoons butter, melted
  • 1 ½ cups dark chocolate, divided
  • 1 cup milk chocolate
  • 1 ¾ cups cream cheese
  • 1 ½ cups whipping cream, divided
  • 1 teaspoon vanilla extract
Optional Ingredients
  • fresh cherries for garnish
  • whipped cream for garnish
Directions
  1. In a bowl, combine together the cherry pie filling and the kirsch, allowing the flavor of the kirsch to soak into the cherries as you make the rest of the cheesecake components.
  2. In a clean bowl, mix the melted butter with the Oreo crumbs until well combined.
  3. Pour the crumbs into a 7-inch cake pan and, using the back of a spoon, press the crumbs down to form the cheesecake base. Put this in the fridge to harden while making the cheesecake mixture.
  4. Combine 1 cup of dark chocolate and all the milk chocolate together in a heatproof bowl, then melt using a microwave. Make sure to regularly check and stir the chocolate every 15 to 20 seconds so that it doesn't burn. Once the chocolate is fully melted, set it aside to cool.
  5. In a stand mixer, whisk together the cream cheese, ¾ cup of whipping cream and vanilla extract until the mixture is well combined and stiff.
  6. Keeping the stand mixer running, slowly pour in the melted, cooled chocolate and mix it until well combined.
  7. Using a piping bag filled with roughly ¼ of the chocolate cheesecake mixture, pipe a circle all the way around the edge of the cheesecake base, forming a wall.
  8. Scoop the cherry pie kirsch mixture into the center of the Oreo base and spread it out until it meets the cheesecake edges.
  9. Gently spoon or pipe the rest of the cheesecake mixture on top, making sure to fully cover the cherry filling, then smooth the top off using a palette knife or the back of a spoon.
  10. Refrigerate the cheesecake for 6 to 8 hours, or overnight.
  11. At the end of the refrigeration time, make a ganache using the remaining ½ cup of dark chocolate and ¼ cup of cream. The best way to do this is to warm the cream in a heatproof bowl in the microwave for 45 seconds to 1 minute. Then, when it is hot (but not boiling), add the chocolate and keep stirring until it has melted.
  12. Wait for the ganache to cool slightly before pouring it on top of the cooled cheesecake. Move the cheesecake in gentle circular motions to make sure the chocolate covers the cheesecake evenly, then let it set for 10 minutes.
  13. Whip up the remaining ½ cup of cream for the top of the cake, and decorate with cherries and grated chocolate before serving.
Nutrition
Calories per Serving 700
Total Fat 51.2 g
Saturated Fat 27.4 g
Trans Fat 0.1 g
Cholesterol 95.2 mg
Total Carbohydrates 54.1 g
Dietary Fiber 4.7 g
Total Sugars 29.8 g
Sodium 361.7 mg
Protein 8.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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