Introduction

This No Bake Black Forest Cheesecake combines rich dark chocolate with tart cherries for a decadent treat that requires no oven time. It’s creamy, fruity, and perfect for when you want an impressive dessert without the fuss.

A three-layer dessert sits on a white plate on a white marbled surface: the bottom layer is a dark brown cookie crumb base, the middle layer is a thick, smooth milk chocolate mousse in light brown, the third layer on top is a chunky bright red cherry sauce with whole cherries, over which there is a thick dollop of white whipped cream, crowned by a pile of dark brown curly chocolate shavings spread across the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 (140g) original Oreos or Oreo-style cookies
3 tablespoons vegan butter
¼ teaspoon sea salt
250 g frozen sour cherries (or frozen sweet cherries)
350 g silken tofu
200 g vegan cream cheese
90 ml Kirsch (or cherry brandy, brandy, Amaretto, or cherry juice for alcohol-free)
2 tablespoons pure maple syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
300 g dark chocolate
2 tablespoons unsweetened cocoa powder (optional)
400 g frozen sour cherries (or frozen sweet cherries)
4 tablespoons water
4 tablespoons pure maple syrup
4 tablespoons Kirsch (or cherry brandy, brandy, Amaretto, or cherry juice for alcohol-free)
1 ½ tablespoons cornstarch
200 g vegan chocolate
240 g vegan whipped cream

Instructions

Step 1: Prepare the crust by blending the Oreos and sea salt in a food processor until finely ground. Add the vegan butter and blend again until the mixture sticks together. Press this mixture firmly into a lined 7″ or 8″ cake tin and smooth the top with a spatula or the bottom of a glass. Chill in the fridge while preparing the filling.
Step 2: For the filling, place 250 g of frozen cherries and the Kirsch in a saucepan. Bring to a gentle simmer over medium heat and cook for about 15 minutes, stirring often. Transfer the cooked cherries to a blender or food processor along with the silken tofu, vegan cream cheese, maple syrup, lemon juice, and vanilla extract. Blend until the mixture is smooth and creamy.
Step 3: Melt the 300 g dark chocolate using a bain-marie (double boiler). Add the melted chocolate to the filling and blend again until evenly combined. For a richer chocolate flavor, add the cocoa powder and blend once more.
Step 4: Pour the filling into the prepared crust and smooth the surface with a spatula. Refrigerate for 3 to 4 hours or overnight to set fully.
Step 5: To make the cherry topping, simmer 400 g frozen cherries with 4 tablespoons water for 10 minutes. Strain the cherries and set them aside. Return the strained liquid to the pan. In a small bowl, mix the maple syrup, Kirsch, and cornstarch until smooth. Stir this mixture into the cherry liquid and simmer for 5 minutes until thickened. Let cool slightly, then stir in the reserved cherries. Keep at room temperature until ready to use.
Step 6: For chocolate curls, melt the vegan chocolate and pour it into a parchment-lined container. Freeze until firm. Use a potato peeler to shave curls from the chilled chocolate block. If the chocolate softens too much, re-freeze briefly before continuing.
Step 7: Remove the cheesecake from the tin once set. Spoon the cherry topping over the cake, add dollops of vegan whipped cream, and decorate with the chocolate curls before serving.

Tips & Variations

Use cherry juice instead of alcohol for a family-friendly version.
Frozen cherries can be replaced with fresh when in season for a brighter flavor.
Try adding a layer of crushed almonds or hazelnuts under the crust for extra texture.
Ensure the silken tofu is well blended for the creamiest filling.

Storage

Keep the cheesecake refrigerated in an airtight container for up to 3 days. For best texture, consume within this time. If you need to store longer, freeze the cheesecake for up to 1 month and thaw overnight in the fridge before serving. Reheat or freeze the cherry topping separately if preferred, adding it fresh when serving.

How to Serve

A rich chocolate cheesecake sits on a white marble surface, showing one large slice missing to reveal its smooth, dark brown filling with a thick, dense texture. The base is made of a dark, crumbly crust, almost black in color, contrasting with the creamy chocolate layer above. On top, a glossy red cherry sauce spreads unevenly around the edges, containing chunks of whole cherries and a syrupy look. Above the cherry sauce, a generous layer of fluffy white whipped cream is piled in the center, covered with many curls of dark chocolate shavings scattered generously over the whipped cream. The whole dessert sits on a simple, round white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan cream cheese?

Yes, you can substitute with regular cream cheese if you are not avoiding dairy. The cheesecake will lose its vegan status but remain delicious.

Do I have to use Kirsch or can I skip the alcohol?

Kirsch adds authentic cherry flavor but is not essential. You can substitute with cherry juice or omit the alcohol altogether if preferred, keeping the flavor sweet and cherry-forward.