Description
This No-Bake Black Forest Cheesecake is the ultimate indulgent dessert, featuring layers of velvety cream cheese, whipped cream, sweet cherry pie filling, and decadent chocolate curls. The perfect treat for any occasion, this rich and creamy cheesecake is sure to satisfy your sweet tooth without the hassle of baking.
Ingredients
- For the Cheesecake:
- 6 ounces pre-made Oreo pie crust
- 12 ounces cream cheese, room temperature
- ½ cup granulated sugar
- ¾ cup full-fat sour cream
- 1½ teaspoons vanilla extract
- 3 ounces semi-sweet baking bar, chopped (Ghirardelli brand)
- 8 ounces tub whipped topping, thawed
- 1 cup canned cherry pie filling (Duncan Hines/Comstock more fruit)
- For the Chocolate Curls:
- 4 ounces semi-sweet chocolate baking bar, broken into small pieces (Ghirardelli brand)
- 1 tablespoon vegetable shortening (Crisco)
Instructions
- Prepare the Pie Crust:
- Remove the plastic cover from the pre-made Oreo pie crust and set it aside.
- Make the Cheesecake Base:
- In a large mixing bowl, beat the cream cheese and granulated sugar with a handheld mixer on medium speed for 1 minute until light and fluffy.
- Add the sour cream and vanilla extract, and beat for another 30 seconds until well incorporated.
- Divide the mixture evenly into two bowls.
- Add Chocolate to One Bowl:
- In a microwave-safe bowl, melt the chopped semi-sweet baking bar by heating for 1 minute at 60% power, stirring, and then heating for another 30 seconds to 1 minute. Stir until smooth.
- Fold the melted chocolate into one of the bowls with the cream cheese mixture until fully incorporated.
- Fold in Whipped Topping:
- Divide the thawed whipped topping equally between the two bowls with the cream cheese mixtures. Gently fold in the whipped topping into each bowl. These will form your black and white layers.
- Assemble the Cheesecake:
- Spread the chocolate cream cheese mixture evenly into the bottom of the Oreo pie crust.
- Top with the plain cream cheese mixture, spreading into an even layer.
- Cover with the plastic cover that came with the pie crust and refrigerate for 8 hours or overnight to set.
- Top with Cherry Pie Filling:
- Once chilled, top the cheesecake with the cherry pie filling, mounding it in the center, leaving a 1-2 inch border around the edge for the optional chocolate curls.
- Make Chocolate Curls:
- In a microwave-safe bowl, melt the semi-sweet chocolate and vegetable shortening by microwaving for 45 seconds to 1 minute. Stir until smooth.
- Pour the melted chocolate onto a rimmed baking tray flipped upside down and spread it into a very thin layer with an offset spatula.
- Freeze for 3-5 minutes until the chocolate is firm enough to leave a fingerprint when touched.
- Use a sharp, straight-edged spatula to push up small sections of the chocolate to create curls. If the chocolate is too hard, let it soften for a minute at room temperature.
- Once you have made the curls, place them on a freezer-safe plate and freeze until ready to garnish the cheesecake.
- Garnish and Serve:
- Top the chilled cheesecake with the chocolate curls just before serving. Enjoy your indulgent no-bake dessert!
Notes
- For an extra touch of sweetness, you can drizzle some chocolate syrup over the top before serving.
- If you prefer a firmer cheesecake, you can add a small amount of unflavored gelatin to the cream cheese mixture.
- For a gluten-free version, make sure to use a gluten-free Oreo crust.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
