Black Forest Cheesecake
This easy no-bake Black Forest Cheesecake combines dark chocolate, cherries, and cream cheese for a rich, creamy treat perfect for any celebration.
Ingredients
For the fruit topping
- 410 g Black cherry fruit filling tin
- 150 g Blackberries
- 125 g Blueberries (optional) Optional ingredient for topping.
- 1 unit Lime Juice for adding flavor.
- 2 tablespoons Kirsch (optional) Optional liqueur for flavor.
For the cheesecake base
- 45 g Unsalted butter Melted for base.
- 150 g Bourbon biscuits Crushed for the base.
For the cheesecake filling
- 300 g Soft cream cheese Use soft for better texture.
- 60 g Caster sugar Adjust based on preference.
- 150 ml Double cream / heavy cream For whipping.
For topping
- 60 g Dark chocolate Grated for topping.
Instructions
Preparing the fruit topping
- In a bowl, mix the black cherry filling, blackberries, and blueberries (if using).
- Squeeze the juice of the lime over the fruit and stir gently.
- If you'd like, add the Kirsch for an extra kick of flavor.
Creating the cheesecake base
- Crush the Bourbon biscuits in a bowl until they turn into fine crumbs.
- Melt the unsalted butter and mix it with the biscuit crumbs.
- Press this mixture into the bottom of a springform pan to create a solid base.
Making the cheesecake filling
- In another bowl, beat the soft cream cheese with the caster sugar until smooth.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour this cheesecake filling over the biscuit base in the pan, spreading it evenly.
Chilling the cheesecake
- Refrigerate it for at least 4 hours or overnight until it sets properly.
Final assembly
- Once set, carefully remove the cheesecake from the springform pan.
- Top with the prepared black forest topping and grate the dark chocolate over the top.
Notes
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or store it in an airtight container to keep it fresh. It will last for about 3-4 days in the fridge. Make sure to use soft cream cheese for a smoother texture and don't skip chilling long enough.