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No Bake Black Forest Cheesecake

A delightful dessert that combines chocolate, cream, and cherries in a luscious, no-bake form, perfect for gatherings and special occasions.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 32 cookies Oreo cookies These chocolatey, crisp cookies will serve as the base of your cheesecake.
  • 4 tablespoons salted butter (melted) This will help bind the cookie crumbs together for a perfect crust.
For the filling
  • 16 oz cream cheese (softened to room temperature) Cream cheese provides that essential creamy texture.
  • 3/4 cup granulated sugar This sweetens the filling and balances the flavors.
  • 1/2 cup unsweetened cocoa powder Cocoa adds a rich chocolatey depth.
  • 1 cup full-fat sour cream Introduces tangy flavor that complements the richness.
  • 1 cup cherry pie filling Adds a juicy sweetness and burst of color.
  • 8 oz Cool Whip (thawed) Perfect for folding into the filling for an airy texture.
For the topping
  • 3/4 cup heavy whipping cream Whipped cream is essential for a light topping.
  • 2 tablespoons powdered sugar This will sweeten the whipped cream.
  • Chocolate shavings To garnish the cheesecake, adding elegance.

Method
 

Preparation
  1. Blend 32 Oreo cookies in a food processor until you achieve fine crumbs, or crush them in a Ziploc bag with a rolling pin.
  2. Combine cookie crumbs with 4 tablespoons of melted butter in a mixing bowl until the texture resembles wet sand.
  3. Press the cookie mixture into the bottom of a 9-inch springform pan. Cover with plastic wrap and freeze while preparing the filling.
Filling
  1. In a large mixing bowl, beat together 16 oz softened cream cheese, 3/4 cup granulated sugar, and 1/2 cup cocoa powder until fluffy and lightened in color (about 3-4 minutes).
  2. Add 1 cup of sour cream and beat until fully combined.
  3. Stir in 1 cup of cherry pie filling gently with a wooden spoon, being careful not to crush the cherries.
  4. Fold in 8 oz of Cool Whip until fully incorporated.
  5. Pour the filling over the chilled cookie crust, cover, and refrigerate for at least 8 hours, preferably overnight.
Topping
  1. Whip 3/4 cup heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form (about 3-4 minutes).
  2. Pipe whipped cream around the edges of the cheesecake.
  3. Layer the remaining cherry pie filling in the center of the cheesecake.
  4. Garnish with shaved chocolate curls.

Notes

Ensure cream cheese is at room temperature for a smooth filling. For extra chocolate, consider folding in mini chocolate chips.