Black Forest Cheesecake Recipe

Introduction

This Ultimate Black Forest Cheesecake is an easy, no-bake dessert that combines rich chocolate and cherry flavors in a creamy, decadent treat. Perfect for any occasion, it requires no oven time and sets beautifully in the fridge. For more chocolate indulgence, try this Chocolate Cloud Cake Recipe or this Mississippi Mud Cake Recipe.

Ingredients

This decadent Black Forest Cheesecake combines rich chocolate, creamy cheesecake, and tart cherries for an unforgettable dessert experience that balances sweetness with deep, complex flavors.

• 24 Oreo cookies, whole
• 1 tablespoon granulated sugar
• 1/4 cup unsalted butter, melted
• 10 ounces bittersweet chocolate, finely chopped
• 32 ounces cream cheese, at room temperature
• 1 1/4 cups + 2 tablespoons granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 eggs, at room temperature
• 24 ounces frozen dark sweet cherries, thawed
• 1/4 cup granulated sugar
• Pinch of salt
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 4 ounces cream cheese, at room temperature
• 1/4 cup granulated sugar
• 3/4 teaspoon vanilla extract
• 1 cup heavy cream

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Black Forest Cheesecake recipe is about 20% faster than similar recipes thanks to its simplified crust and filling method.

Step-by-Step Instructions

Step 1 — Prepare the Chocolate Crust

Combine crushed chocolate cookies with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the bottom of a glass or measuring cup to create an even, compact layer.

Bake the crust at 350°F (175°C) for 8–10 minutes until fragrant and slightly firm. Let it cool completely on a wire rack before adding the filling to prevent a soggy base.

Step 2 — Make the Cherry Compote Filling

In a saucepan, combine pitted cherries, sugar, and a splash of kirsch or cherry juice. Simmer over medium heat, stirring occasionally, until the cherries soften and the liquid thickens into a syrupy consistency.

Remove from heat and stir in cornstarch slurry if needed for additional thickening. Cool the compote completely; a warm compote will thin the cheesecake batter and affect the final texture.

Step 3 — Prepare the Cheesecake Batter

Beat room-temperature cream cheese with sugar until smooth and lump-free. Scrape the bowl often to ensure no unmixed bits remain. Add eggs one at a time, mixing just until incorporated after each addition.

Stir in sour cream, vanilla extract, and melted, cooled chocolate until the batter is uniform. Avoid overmixing to keep the Black Forest Cheesecake light and creamy.

Step 4 — Layer the Cheesecake

Pour half of the cheesecake batter over the cooled crust. Dollop spoonfuls of the cherry compote over the batter, then swirl gently with a knife. Top with the remaining batter, smoothing the surface with an offset spatula.

Tap the pan lightly on the counter to release any large air bubbles, which helps prevent cracks during baking.

Step 5 — Bake in a Water Bath

Wrap the bottom of the springform pan tightly with foil to prevent water seepage. Place the pan in a roasting tray and pour hot water into the tray until it reaches halfway up the sides of the pan.

Bake at 325°F (160°C) for 55–65 minutes. The edges should look set, but the center will still have a slight jiggle when gently shaken—this is key for a creamy texture.

Step 6 — Cool Gradually

Turn off the oven and crack the door open, letting the Black Forest Cheesecake cool inside for 1 hour. This slow cooling helps prevent surface cracks from forming due to sudden temperature changes.

Remove from the oven and water bath, then cool completely at room temperature before refrigerating.

Step 7 — Chill Thoroughly

Refrigerate the cheesecake for at least 6 hours, or preferably overnight. A well-chilled Black Forest Cheesecake slices cleanly and allows the flavors to fully develop.

For best results, cover the pan with plastic wrap once it reaches room temperature to avoid absorbing other refrigerator odors.

Step 8 — Garnish and Serve

Release the springform pan sides and transfer the cheesecake to a serving plate. Top with whipped cream, fresh cherries, and chocolate shavings for a classic Black Forest presentation.

Use a hot, dry knife to slice—dipping the blade in hot water and wiping it clean between cuts ensures neat, professional-looking slices.

Nutritional Information

Calories	480
Protein	8g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of cream cheese — Adds protein while maintaining creamy texture with a tangy flavor that complements the chocolate.
• Almond flour crust instead of traditional graham crackers — Creates a gluten-free, lower-carb base with nutty notes that pair well with cherry flavors.
• Coconut cream instead of heavy cream — Provides a rich dairy-free alternative that adds subtle tropical undertones to your Black Forest Cheesecake.
• Monk fruit sweetener instead of sugar — Reduces carbohydrates while maintaining sweetness without the glycemic impact of traditional sugar.
• Dark chocolate (85% cacao) instead of milk chocolate — Lowers sugar content and provides antioxidant benefits while intensifying the chocolate flavor.
• Fresh cherries instead of canned cherry pie filling — Reduces added sugars and sodium while providing natural fruit sweetness and vibrant flavor.
• Low-sodium cocoa powder instead of regular — Maintains the deep chocolate flavor while reducing sodium content for a heart-healthier option.
• Silken tofu instead of some cream cheese — Increases protein content while creating a smooth texture that works well in no-bake Black Forest Cheesecake variations.

Serving Suggestions

• Pair with a bold coffee or espresso to complement the rich chocolate notes of this Black Forest Cheesecake
• Serve alongside a glass of cherry-infused dessert wine or a dark cherry port
• Accompany with fresh whipped cream and extra chocolate shavings for an elegant presentation
• Perfect for holiday gatherings, birthday celebrations, or romantic dinners
• Garnish with whole cherries and mint sprigs for a colorful, festive look
• Create individual mini Black Forest Cheesecakes for parties and events
• Drizzle with chocolate sauce and cherry syrup for a restaurant-quality finish

This Black Forest Cheesecake makes a stunning centerpiece for special occasions, with its beautiful layers and classic flavor combination that appeals to both chocolate and cherry lovers.

Common Mistakes to Avoid

• Mistake: Using room temperature cherries, which can cause the Black Forest Cheesecake filling to curdle. Fix: Always chill cherries thoroughly and pat dry before folding into the batter.
• Mistake: Overmixing the cream cheese, leading to a dense, cracked texture. Fix: Mix on low speed just until ingredients are combined and smooth.
• Mistake: Skipping the water bath, resulting in uneven baking and a rubbery crust. Fix: Wrap the springform pan in foil and place it in a roasting pan with hot water.
• Mistake: Not cooling the cheesecake gradually, which encourages surface cracks. Fix: Turn off the oven and let the Black Forest Cheesecake cool inside with the door slightly ajar for an hour.
• Mistake: Adding cherry juice directly to the batter, making it too wet. Fix: Drain cherries well and reduce juice into a thick syrup for topping instead.
• Mistake: Using a thin crust that gets soggy under the moist filling. Fix: Press the chocolate crust firmly up the sides and pre-bake for 10 minutes.
• Mistake: Cutting the cheesecake before it’s fully chilled, causing it to fall apart. Fix: Refrigerate for at least 8 hours, or overnight, for clean slices.
• Mistake: Overbaking until the center is firm, which dries out the dessert. Fix: Bake until the edges are set but the center still jiggles slightly when shaken.
• Mistake: Using low-fat cream cheese, which lacks the structure for a creamy Black Forest Cheesecake. Fix: Stick with full-fat cream cheese for the best texture and stability.

Storing Tips

• Fridge: Refrigerate your Black Forest Cheesecake in an airtight container for up to 5 days. Keep it at or below 40°F (4°C) for food safety.
• Freezer: Wrap the Black Forest Cheesecake tightly in plastic wrap and foil, then freeze in a freezer-safe container for up to 2 months.
• Reheat: Thaw frozen Black Forest Cheesecake overnight in the refrigerator. Serve chilled; do not heat cheesecake as it can compromise texture and safety.

Always store your Black Forest Cheesecake properly to maintain its rich flavor and creamy consistency. For best results, avoid leaving it at room temperature for more than 2 hours.

Conclusion

This decadent Black Forest Cheesecake combines rich chocolate and tart cherries for an unforgettable dessert. If you love this flavor combination, try our Christmas No Bake Chocolate Cherry Pie Recipe too! We’d love to hear how your cheesecake turned out—leave a comment and subscribe for more delicious recipes!

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FAQs

Can I make this Black Forest Cheesecake ahead of time?

Yes, you can prepare this Black Forest Cheesecake in advance. It needs to chill for at least 8 hours to set properly, so making it the day before serving is ideal. The flavors develop even more after resting overnight.

What can I use if I don’t have fresh cherries?

You can substitute canned cherry pie filling or frozen cherries that have been thawed and drained. Using high-quality canned cherries ensures your Black Forest Cheesecake still has that classic, rich fruit flavor.

How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overmixing the batter and bake the Black Forest Cheesecake in a water bath. Let it cool gradually in the turned-off oven with the door slightly ajar to minimize sudden temperature changes.