Black Forest Cheesecake
A creamy, chocolate no bake cheesecake topped with cherries and whipped cream! This Black Forest Cheesecake is impossible to resist.
Ingredients
Crust
32 Oreo cookies wafers and filling
1/3 cup unsalted butter melted
Cheesecake Filling
8 oz semi-sweet chocolate finely chopped
24 oz cream cheese* full-fat, brick style
1 1/4 cup powdered sugar
2 tablespoons cocoa powder
1 1/4 cup whipping cream
Topping
1 can cherry pie topping you likely won't need it all
1/2 cup whipping cream
chocolate shavings
INSTRUCTIONS
Crust
Lightly spray a 9-inch springform pan with non-stick cooking spray.
Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs.
Mix with the melted butter.
Press the mixture into the bottom and up the sides (about 1/2 way) of the springform pan. Place in the freezer as you make the filling.
Filling
Chop the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave on medium power for 45-seconds, then remove from the microwave and stir. Repeat the process until melted and smooth.
In a very large bowl, beat the cream cheese until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.
In a separate large bowl, beat the whipping cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky.
Spoon the filling into the crust and smooth the top. Cover the pan, and place in the fridge for at least 6 hours to set.
Topping
Beat the whipping cream until stiff peaks form.
When ready to serve, gently trace around the edges of the pan with a thin knife. Then unclamp the outer ring of the pan.
Transfer the whipping cream to a piping bag (I used a 1M tip) and pipe around the edges of the cheesecake.
Spoon cherry pie filling into the middle of the cheesecake.
Slice the cheesecake using a thin, sharp knife (not a table knife) being sure to slice through the crust. Use a pie lifter to lift out each piece.
NOTES
Cream cheese should be softened to room temperature before getting started
Whipping cream can be substituted with one 8-oz package of thawed Cool Whip.
Store leftovers covered in the fridge for up to 5 days.
NUTRITION
Calories: 726kcal
Carbohydrates: 63g
Protein: 7g
Fat: 51g
Saturated Fat: 28g
Cholesterol: 125mg
Sodium: 354mg
Potassium: 345mg
Fiber: 3g
Sugar: 34g
Vitamin A: 1540IU
Vitamin C: 2mg
Calcium: 105mg
Iron: 4mg
Source: Yellow Bliss Road
A creamy, chocolate no bake cheesecake topped with cherries and whipped cream! This Black Forest Cheesecake is impossible to resist.
Ingredients
Crust
32 Oreo cookies wafers and filling
1/3 cup unsalted butter melted
Cheesecake Filling
8 oz semi-sweet chocolate finely chopped
24 oz cream cheese* full-fat, brick style
1 1/4 cup powdered sugar
2 tablespoons cocoa powder
1 1/4 cup whipping cream
Topping
1 can cherry pie topping you likely won't need it all
1/2 cup whipping cream
chocolate shavings
INSTRUCTIONS
Crust
Lightly spray a 9-inch springform pan with non-stick cooking spray.
Pulse the cookies (wafers and filling) in a food processor until they're fine crumbs.
Mix with the melted butter.
Press the mixture into the bottom and up the sides (about 1/2 way) of the springform pan. Place in the freezer as you make the filling.
Filling
Chop the chocolate into small pieces and place in a heat-proof bowl. Melt in the microwave on medium power for 45-seconds, then remove from the microwave and stir. Repeat the process until melted and smooth.
In a very large bowl, beat the cream cheese until smooth. Turn off the mixer and scrape down the sides of the bowl as needed.
Beat in the melted chocolate, followed by the powdered sugar and cocoa powder.
In a separate large bowl, beat the whipping cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture, until the mixture is smooth and even and no longer streaky.
Spoon the filling into the crust and smooth the top. Cover the pan, and place in the fridge for at least 6 hours to set.
Topping
Beat the whipping cream until stiff peaks form.
When ready to serve, gently trace around the edges of the pan with a thin knife. Then unclamp the outer ring of the pan.
Transfer the whipping cream to a piping bag (I used a 1M tip) and pipe around the edges of the cheesecake.
Spoon cherry pie filling into the middle of the cheesecake.
Slice the cheesecake using a thin, sharp knife (not a table knife) being sure to slice through the crust. Use a pie lifter to lift out each piece.
NOTES
Cream cheese should be softened to room temperature before getting started
Whipping cream can be substituted with one 8-oz package of thawed Cool Whip.
Store leftovers covered in the fridge for up to 5 days.
NUTRITION
Calories: 726kcal
Carbohydrates: 63g
Protein: 7g
Fat: 51g
Saturated Fat: 28g
Cholesterol: 125mg
Sodium: 354mg
Potassium: 345mg
Fiber: 3g
Sugar: 34g
Vitamin A: 1540IU
Vitamin C: 2mg
Calcium: 105mg
Iron: 4mg
Source: Yellow Bliss Road
