Black Forest Cheesecake

This Black Forest Cheesecake recipe takes all the best parts of the classic 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!

Course Dessert

Cuisine American

Prep Time 25

Chilling time 4

Total Time 4 25

Servings

Calories 719kcal

Author Kylee Ayotte

Equipment

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

Instructions

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.

Notes

Store any leftover cheesecake in the refrigerator for up to 2 days, covered with plastic wrap.
For longer storage, freeze the cheesecake for up to 2 months without the cherries. Thaw overnight in the refrigerator before serving.

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