This Black Forest Cheesecake recipe takes all the best parts of the classic Black Forest cake!
Rich chocolate, a chocolate graham cracker crust, and tart cherries—and brings it together in a creamy, no-bake dessert.
Topped with whipped cream and chocolate shavings, it’s perfect for any occasion!
Try my Cherries in the Snow, Apple Crisp Cheesecake, or my Triple Chocolate Cheesecake too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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If you’d told me I could make a decadent Chocolate Cheesecake with with very little effort, I wouldn’t have believed you!
Black Forest Cheesecake is a rich, decadent cheesecake that looks way more complicated than it is. It is actually one of the easiest cheesecakes to make because it’s just a few steps!
We start by making a simple chocolate crust, add a quick to whip up chocolate cheesecake filling, refrigerate it and then top with cherries, whipped cream and chocolate shavings. SO easy!
What occasion are you baking this for? (It can be “Tuesday” if you want!!)
Why you’ll love this recipe:
- No-Bake. This cheesecake is easy to make without turning on the oven. You don’t need to use a water bath, which makes this even less complicated!
- Rich flavor. The chocolatey cheesecake pairs perfectly with tart cherries.
- Pretty presentation. A showstopper for any special occasion or holiday.
Frequently Asked Questions
Can I substitute Oreos for the graham cracker crust?
Absolutely! Use about 22 whole Oreos crushed into fine crumbs. You can skip adding the brown sugar if are making an Oreo cookie crust.
Can I freeze the cheesecake?
Yes, you can freeze it for up to 2 months. I recommend freezing it before adding the cherries on top, then thawing overnight in the refrigerator and adding the cherries before serving.
What is Kirsch, and can I add it to this recipe?
Kirsch is a cherry brandy traditionally used in Black Forest desserts. You can add 1 tablespoon to the cheesecake filling for a more authentic Black Forest flavor.
Can I use cherry pie filling on top instead of the tart cherries?
Sure! It’s your cheesecake. You get to do whatever you want. Homemade cherry pie filling or canned pie filling will work just the same. You can also use sweet cherries if you wish.
What to serve with Cheesecake
Serve chilled with extra whipped cream on the side. It pairs well with coffee or a glass of dessert wine.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Chocolate graham cracker crumbs. Made by crushing about 12 graham crackers in a food processor until fine. You can substitute with an oreo crust.
- Light brown sugar. Helps bind the crust and adds a touch of sweetness.
- Butter. Hardens the crust when frozen.
- Cream cheese. Make sure it is softened for easier mixing. Do not leave at room temperature for longer than 2 hours for food safety.
- Cocoa powder. Dutch Processed cocoa powder is preferred as it gives a smooth flavor and won’t dry out the cheesecake like Natural cocoa powder can.
- Sour cherries. Sour or tart cherries are traditionally used for a Black Forest Gateau. Drained well to avoid a soggy topping.
- Whipped topping. I used Cool Whip, but any whipped topping will work.
Recommended Equipment/Tools
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- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer with paddle attachment
How to make Black Forest Cheesecake
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Grease a 9-inch springform pan with butter or and set it aside. Crush the graham crackers into fine crumbs if not already prepared.
Make the crust
In a small bowl, combine the chocolate graham cracker crumbs, brown sugar, and melted butter, using your fingertips to ensure all the crumbs are coated in butter.
Firmly press the crumbs into the greased springform pan. Place the crust in the freezer for 20 minutes or until it is firm.
Make the cheesecake batter
While the crust is freezing, use an electric mixer to beat the cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth. Scrape down the sides to ensure you get it all!
Add the melted chocolate and salt and continue mixing.
Gently fold in the thawed whipped topping until thoroughly combined.
Assemble the cheesecake
Spoon the cheesecake filling over the frozen crust and spread it out evenly.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Serve
Remove the cheesecake from the fridge, run a thin knife around the edge to help release it from the pan, then carefully remove the outer ring. Transfer the cheesecake to a cake platter or a large plate.
Place the sour cherries (or cherry topping) evenly on top of the chilled cheesecake and garnish with whipped cream and chocolate shavings if desired.
Kylee’s Notes
Ensure the cream cheese is room temperature so it can be mixed to be smooth and lump-free before adding the melted chocolate.
Add 1 tablespoon of cherry brandy (Kirsch) to the filling for a more authentic Black Forest Gateau flavor.
For a crunchier crust, use Oreos instead of chocolate graham crackers. Crush 22 whole Oreos into fine crumbs and omit the brown sugar.
Adding whipped cream on top will make this more like a Black Forest Gateau, and the sweetness will pair well with the rich chocolate and tart cherries.
What to do with leftovers
Store any leftover cheesecake in the refrigerator for up to 2 days, covered with plastic wrap, or in an airtight container.
Freezing instructions
For longer storage, freeze the cheesecake for up to 2 months without the cherries. Thaw overnight in the refrigerator before serving.
More delicious
- No Bake Blueberry Cheesecake. This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!
- Caramel Pecan Cheesecake (No Bake!). Impress your holiday crowd or your weekend guests with this spectacular no-bake caramel pecan cheesecake! It’s made with a buttery crumbly crust and a creamy smooth cheesecake filling topped with a gooey crunchy topping made from pecans and caramel sauce!
- Tiramisu Cheesecake. This is what you make when you can’t decide between two classic desserts! Layered with a cream cheese and mascarpone filling, espresso-soaked ladyfingers, and topped with even more filling and a dusting of cocoa powder, this easy, no-bake dessert is sure to impress!
- Dulce de Leche Cheesecake. recipe requires just 7 ingredients to create an impressive creamy dessert bursting with rich caramel flavor!
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Black Forest Cheesecake
Recommended Equipment
- Stand Mixer ( with paddle attachment)
Ingredients
Crust
- 2 cups chocolate graham cracker crumbs
- 2 tablespoons light brown sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 24 ounces softened cream cheese (softened)
- 1 cup powdered sugar
- 1/4 cup cocoa powder (Dutch Processed)
- 1 teaspoon vanilla extract
- 1/2 cup melted and cooled semi-sweet chocolate chips
- 1/4 teaspoon salt
- 8 ounces whipped topping (thawed (such as Cool Whip))
Toppings
- 24 oz jarred sour cherries (drained well)
- whipped cream (optional)
- chocolate shavings (optional)
Directions
Get prepped
- Grease a 9-inch springform pan with butter or and set it aside. Crush the graham crackers into fine crumbs if not already prepared.
Make the crust
- In a small bowl, combine the 2 cups chocolate graham cracker crumbs, 2 tablespoons light brown sugar, and 6 tablespoons melted butter, using your fingertips to ensure all the crumbs are coated in butter.
- Firmly press the crumbs into the greased springform pan. Place the crust in the freezer for 20 minutes or until it is firm.
Make the cheesecake filling
- While the crust is freezing, use an electric mixer to mix 24 ounces softened cream cheese, 1 cup powdered sugar,1/4 cup cocoa powder, and 1 teaspoon vanilla extract until smooth.
- Add the1/2 cup melted and cooled semi-sweet chocolate chips and 1/4 teaspoon salt and continue mixing. Gently fold in the 8 ounces whipped topping until thoroughly combined.
Assemble the cheesecake
- Spoon the cheesecake filling over the frozen crust and spread it out evenly.
- Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, or until the cheesecake is fully set.
Serve
- Run a thin knife around the edge of the cheesecake to help release it from the pan, then carefully remove the outer ring. Transfer the cheesecake to a cake platter or a large plate.
- Place the 24 oz jarred sour cherries evenly on top of the cheesecake and garnish with whipped cream and chocolate shavings if desired. Serve chilled.
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Notes
For longer storage, freeze the cheesecake for up to 2 months without the cherries. Thaw overnight in the refrigerator before serving.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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