No Bake Black Forest Cheesecake
Velvety, rich and deliciously easy, this no bake Black Forest cheesecake is an absolutely show-stopping dessert. Cheesecake doesn't get any better than this!
Ingredients
- 250 g Dark Chocolate Digestive Biscuits or Oreos
- 75 g Butter Unsalted, Melted
- 500 g Cream Cheese Full Fat
- 75 g Icing Sugar or Powdered Sugar
- 300 ml Double Cream or Heavy Cream
- 150 g Dark Chocolate Melted
- 300 g Black Cherry Pie Filling
- 2 tablespoon Kirsch Liqueur
For Decoration
- 100 ml Double Cream or Heavy Cream
- 25 g Icing Sugar or Powdered Sugar
Instructions
- Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base with a spoon and smooth out to the edges. Chill in the fridge for at least 30 minutes to 1 hour.
- Make the cheesecake filling - Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- Using a stand mixer with the balloon whisk attachment, gently combine the icing sugar and cream cheese.
- Add the double cream and whisk together until the cream thickens and the filling is smooth and thick.
- Add the melted chocolate and Kirsch liqueur, then gently beat into the filling until well combined.
- Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk.
- Drain the cherries from the cherry pie filling, reserving the cherry syrup. Gently fold in one third (⅓) of the cherries into the cheesecake filling with a spatula. Keep the remaining cherries to decorate the top of the cheesecake later.
- Assemble the cheesecake - Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hours or overnight.
- Decorate the cheesecake - When ready to serve, whip up the remaining double/ heavy cream with the icing sugar and pipe on top of the cheesecake. Add the remaining cherries into the centre of the cheesecake and pour over the reserved cherry syrup.
- Decorate with grated dark chocolate if you prefer.
Notes
Read my Top Tips in the post above for some really helpful hints and tips to make this recipe successfully.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Your cheesecake will keep for up to 3 days in the fridge, and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminum foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
Nutrition
Serving: 1sliceCalories: 547kcalCarbohydrates: 39gProtein: 5gFat: 42gSaturated Fat: 25gCholesterol: 105mgSodium: 261mgPotassium: 242mgFiber: 2gSugar: 23gVitamin A: 1262IUVitamin C: 1mgCalcium: 88mgIron: 2mg
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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