Black Forest Cheesecake
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Black Forest Cheesecake
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This Black Forest Cheesecake recipe takes all the best parts of the classic cake—rich chocolate, a chocolate graham cracker crust, and tart cherries—and brings it together in a creamy, no-bake dessert. Topped with whipped cream and chocolate shavings, it’s perfect for any occasion!
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Ingredients
Crust
- 2 cups chocolate graham cracker crumbs
- 2 tablespoons light brown sugar
- 6 tablespoons butter melted
Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup powdered sugar
- 1/4 cup cocoa powder Dutch Processed
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips melted and cooled
- 1/4 teaspoon salt
- 8 ounces whipped topping thawed (such as Cool Whip)
Toppings
- 1 24-ounce jar sour cherries, drained well
- Whipped Cream optional
- chocolate shavings optional
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Instructions
Get prepped
- Grease a 9-inch springform pan with butter or and set it aside. Crush the graham crackers into fine crumbs if not already prepared.
Make the crust
- In a small bowl, combine the chocolate graham cracker crumbs, brown sugar, and melted butter, using your fingertips to ensure all the crumbs are coated in butter.
- Firmly press the crumbs into the greased springform pan. Place the crust in the freezer for 20 minutes or until it is firm.
Make the cheesecake filling
- While the crust is freezing, use an electric mixer to mix the cream cheese, powdered sugar, cocoa powder, and vanilla extract until smooth.
- Add the melted chocolate and salt and continue mixing. Gently fold in the thawed whipped topping until thoroughly combined.
Assemble the cheesecake
- Spoon the cheesecake filling over the frozen crust and spread it out evenly.
- Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, or until the cheesecake is fully set.
Serve
- Run a thin knife around the edge of the cheesecake to help release it from the pan, then carefully remove the outer ring. Transfer the cheesecake to a cake platter or a large plate.
- Place the sour cherries evenly on top of the cheesecake and garnish with whipped cream and chocolate shavings if desired. Serve chilled.
Equipments used:
Notes
- Store any leftover cheesecake in the refrigerator for up to 2 days, covered with plastic wrap. For longer storage, freeze the cheesecake for up to 2 months without the cherries. Thaw overnight in the refrigerator before serving.
Nutrition Information
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Calories
719kcal
(36%)
Carbohydrates
69g
(23%)
Protein
10g
(20%)
Fat
47g
(72%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.4g
Cholesterol
114mg
(38%)
Sodium
511mg
(21%)
Potassium
336mg
(10%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
2077IU
(42%)
Vitamin C
2mg
(2%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Calories | 719kcal | 36% |
| Carbohydrates | 69g | 23% |
| Protein | 10g | 20% |
| Fat | 47g | 72% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 114mg | 38% |
| Sodium | 511mg | 21% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 2077IU | 42% |
| Vitamin C | 2mg | 2% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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