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No-Bake Black Forest Cheesecake

A rich and creamy dessert featuring layers of cream cheese and whipped cream, topped with chocolate ganache and cherries, all without the need for baking.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups chocolate cookie crumbs
  • 0.5 cups unsalted butter, melted
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 0.5 cups granulated sugar
  • 1 tsp vanilla extract
  • 2 cups heavy whipping cream
For the Toppings
  • 1 cup chocolate ganache (store-bought or homemade)
  • 1 cup cherries, pitted and sliced
  • Chocolate shavings or cocoa powder for garnish

Method
 

Preparation
  1. In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure an even layer for a sturdy crust.
Make the Cheesecake Filling
  1. In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.
Assemble the Cheesecake
  1. Pour the cheesecake filling over the crust in the springform pan and smooth the top with a spatula.
  2. Cover and refrigerate for at least 4 hours or until set (overnight is best).
Add the Toppings
  1. Once set, drizzle the chocolate ganache over the top and add the sliced cherries.
  2. Finish with chocolate shavings or a dusting of cocoa powder for an elegant touch.
Serve and Enjoy
  1. Carefully remove the sides of the springform pan and slice your cheesecake. Enjoy every creamy, chocolatey bite!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can be made in advance and stored in the fridge for up to a week before serving. For long-term storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for 1 to 2 months.