This no-bake Black Forest cheesecake with an Oreo crust transforms the classic Black Forest gateau into a rich chocolate-cherry cheesecake that’s impossible to resist.
This chocolate-cherry cheesecake combines a buttery Oreo base with a velvety cocoa cheesecake filling, topped with tangy sour cherries and finished with swirls of kirsch-scented whipped cream for an indulgent finish.
Why you’ll love this recipe
- A perfect pairing of chocolate and cherry in a creamy cheesecake.
- No-bake method saves oven time and keeps the filling extra smooth.
- Great make-ahead dessert for entertaining.
- Uses canned sour cherries so you can enjoy it year-round.
Ingredients
Sour cherries: also called tart cherries (Morello is common). If unavailable, use regular cherries or canned cherry pie filling — the topping will be sweeter.
Dutch cocoa powder: preferred here for a smoother, less acidic chocolate flavor. Natural cocoa can be used but may need more effort to fully incorporate.
Cinnamon: a small pinch adds warmth and depth to the cherry topping.
Kirsch: a clear cherry brandy traditional in Black Forest desserts. Substitute cherry liqueur or cherry juice for an alcohol-free version.
Cornstarch: thickens the cherry sauce; be sure to cook it long enough to remove any raw starch taste.
Lemon juice: fresh lemon is best — you’ll need about the juice from half a lemon.
Granulated sugar: dissolves easily into the filling and sauce; caster sugar works too.
Powdered sugar: used to sweeten and stabilise the whipped cream topping.
Cream cheese: full-fat for the creamiest texture and best setting.
Thickened or heavy cream: to whip and fold into the filling and for piping the decoration.
Chocolate cookies: such as Oreos (filling removed) make a chocolatey base. You can use graham crackers or Digestives for a milder crust.
Unsalted butter: melts into the crumbs to bind the base.
How to make Black Forest cheesecake
See the recipe card below for exact amounts and full instructions.
To make the cheesecake base
Line a springform tin with parchment. Remove fillings from Oreos, break cookies into pieces and pulse in a food processor to fine crumbs. Melt the butter and mix with crumbs until evenly moistened.
Press the crumb mixture into the prepared tin with the back of a spoon or a cup, taking care not to over-compact. Chill the base for at least one hour or overnight.
Tip: chill the base thoroughly. If it’s warm when you add the filling, the filling can weep and make the base soggy. You can make the base the day before.
To make the cheesecake filling
Beat softened cream cheese briefly to loosen. Add granulated sugar and beat on low until dissolved. Sift in Dutch cocoa powder and mix on low, scraping the bowl as needed. Stir in kirsch if using.
Whip the cream to stiff peaks and gently fold it into the cream cheese mixture, preserving as much air as possible. Spoon the filling onto the chilled crust, smooth the surface and press the filling into the edges to remove air pockets. Chill for at least four hours, preferably overnight.
To make the cherry topping and decorate the cheesecake
Tip: the cherry topping can soften the cheesecake over time. Make the sauce ahead, but add it to the cake just before serving for the best texture.
Drain the sour cherries, reserving about 1/4 cup of the syrup. Combine that syrup, granulated sugar, lemon juice, cinnamon and cornstarch in a small pot and whisk smooth. Cook over medium for about five minutes, stirring, until the sauce bubbles, turns glossy and thickens. Remove from heat, cool completely, then fold in the drained cherries.
Whip the cream for decoration to medium peaks, sift in powdered sugar and add kirsch if using, then whip to firm peaks. Remove the chilled cheesecake from the tin, loosen the parchment with a knife and transfer to a serving plate. Pipe whipped cream around the edge and spoon the cherry topping into the center.
How to serve
To serve, place on a board or plate and slice. For clean slices, warm a large knife in hot water, dry it, and slice. Gently move cherries aside before slicing to prevent them from dragging through the cake.
Delicious on its own or paired with a small shot of kirsch for an extra nod to the classic gateau.
How to store
Store the cheesecake in the refrigerator for up to five days, best within three days. Note the cherry sauce will gradually soften the cake over time.
Recipe tips and frequently asked questions
Can I make this without alcohol?
Yes — omit the kirsch or substitute cherry juice for the same fruity flavor without alcohol.
Can I use regular canned cherries?
Yes, but the topping will be sweeter and less tart than sour cherries.
Can I make individual cheesecakes?
Absolutely. Use lined muffin tins or silicone molds. This recipe yields roughly 24 muffin-sized cheesecakes; halving the recipe will make about a dozen.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your creations!
Looking for more dessert ideas?
Try variations like cherry cheesecake, traditional Black Forest cake, Black Forest ice cream or cherry-pineapple popsicles for more fruity treats.
📋 Recipe
Black Forest Cheesecake
Equipment
- 7″ x 2.5″ (18cm x 6.5cm) springform tin
- Electric hand beaters or stand mixer
- Food processor or immersion blender with chopping bowl
Ingredients
For the cheesecake base
- 2½ packets (about 335 g total) Oreos, separated and filling removed
- 115 g (½ cup) unsalted butter
For the chocolate cheesecake filling
- 450 g (2 x 8 oz tubs) full-fat cream cheese
- 110 g (½ cup) granulated white sugar
- 25 g (¼ cup) Dutch cocoa powder
- 4 teaspoons kirsch (or cherry juice)
- 250 ml (1 cup) thickened cream
For the cherry sauce topping
- 340 g (½ jar) sour cherries, drained (reserve liquid)
- 3 teaspoons corn flour (cornstarch)
- 3 teaspoons granulated white sugar
- 2 teaspoons lemon juice
- ¼ teaspoon cinnamon
For the whipped cream topping
- 120 ml (½ cup) thickened cream
- 1 tablespoon powdered sugar
- 1 tablespoon kirsch (optional)
Instructions
Cheesecake base
- Line the base and sides of a springform tin with parchment paper.
- Pulse the cookies in a food processor to fine crumbs.
- Melt the butter and mix into the crumbs until evenly combined.
- Press the mixture into the tin to form an even base. Chill for at least one hour or overnight.
Cheesecake filling
- Beat softened cream cheese briefly, add granulated sugar and mix on low until smooth and sugar dissolves.
- Sift in cocoa powder, mix on low, then add kirsch if using.
- Whip the cream to stiff peaks and fold gently into the cream cheese mixture.
- Spread the filling over the chilled base, smooth the top and chill for at least four hours or overnight.
Cherry topping and decoration
- Combine 1/4 cup reserved cherry liquid with sugar, lemon juice, cinnamon and cornflour in a small pot; whisk smooth.
- Cook over medium heat for about five minutes until the sauce thickens and becomes glossy. Cool completely, then stir in drained cherries.
- Whip the decoration cream to medium peaks, sift in powdered sugar and add kirsch if using, then whip to firm peaks.
- Remove the cheesecake from the tin, transfer to a serving board, pipe whipped cream around the edge and spoon the cherry sauce into the center just before serving.
Notes
Cake tin size: A 7″ x 2.5″ tin makes a tall cheesecake. Using an 8″ or 9″ tin will yield a flatter cheesecake but still delicious.
Cookie base: Using Oreos with filling removed gives a balanced base. If you keep the filling, use slightly less cookies as the base will be sweeter.
Decorating: The cherry sauce softens the cheesecake over time, so add the sauce just before serving for the best texture.
Storage: Keep refrigerated up to five days; best within three days for freshness.
Nutrition
Carbohydrates: 37 g
Protein: 5 g
Fat: 14 g
Sugar: 19 g
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