No-Bake Black Forest Cheesecake!
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With a chocolate biscuit base, chocolate cherry kirsch cheesecake filling, whipped cream and more, this is the BEST black forest cheesecake
Soooo Christmas 2016 is upon us… its less than two weeks away. TWO WEEKS. And I am buzzing. I adore Christmas; the lights, the food, the television, the food, the family get togethers, the food, and the all round general happiness. But yeah, as you can tell, I LOVE the food so much more than normal food…
As you guys have already seen, I have posted a few already for this year, and I have many for last year such as my No-Bake Terry’s Chocolate Orange Cheesecake and Christmas Tree Brownies, so you aren’t short of Christmas inspiration on my blog.
Biscuit Base
For a standard biscuit base, I usually work with a ratio of 300g biscuits to around 150g melted butter. I tend to use digestive biscuits because I prefer the flavour they give, but any similar biscuit will work. If you use a chocolate coated or filled biscuit however, you need to use 50g less butter. Also, on this occasion, I decided to add cocoa powder to make the base chocolatey.
I blitz the biscuits into a very fine crumb using a food processor or blender, then stir through the cocoa powder. After that, you stir through the melted butter. A finer crumb helps the base hold together more firmly and prevents it from becoming too crumbly. If you don’t have a food processor, you can crush the biscuits in a bowl or a food bag using a rolling pin. Mix the butter in until the mixture resembles wet sand, then press it into an 8-inch (20cm) springform cake tin, which I find gives the ideal depth and size for a cheesecake.
I did decide, for decoration, to press the biscuit mix into the sides of the cheesecake tin as well as the base because I love this look, but it’s optional. I start by pressing it into the sides first, in a relatively thin but consistent depth, with enough left for the base.
Cherries in Kirsch
As this recipe is Black Forest inspired, we are going to be using cherries, and also kirsch. Your version of what ‘Black Forest’ may be different to mine, but mine involves chocolate, cherry and kirsch – with whipped cream of course.
I used some fresh cherries in this dessert because I love them, but I wanted to give them a kick. Because buying cherries already in kirsch is quite expensive, I made them myself. You can of course buy a jar of ready made cherries in kirsch though if you wish. I destoned and halved my cherries, and then soaked them in 200ml of kirsch. This is best when you do it the night before, or at least a few hours before, to allow the kirsch some time to soak in.
If you don’t want to use alcohol, you can use a tin of cherry pudding mix, as it’s delicious. You can also just use cherries, but I find the pudding mix has more of a kick.
A no-bake cheesecake mix
Once the cherries are prepped, you can make the incredibly easy to make no-bake cheesecake filling. This mixture uses four simple ingredients, of full-fat soft cheese, icing sugar, double cream and dark chocolate. I find simple is best sometimes and it’s utterly perfect.
I always start by melting my dark chocolate until smooth – I do this in the microwave, as I have one and I find it easiest, but you can use a double boiler if you don’t have one. Let your chocolate cool for at least 5 minutes. It’s also best to bring the cream cheese to room temperature at this point so that it’s not fridge cold if you ever struggle with cheesecake mixtures.
I find it easiest, personally, to use a bowl with an electric hand whisk to make a cheesecake filling. Add the soft cheese and icing sugar and whisk to combine. Add the dark chocolate and whisk, and then add the double cream (in liquid form) and whisk. You can whisk the cream separately, but I never personally struggle with this order and process and it ends up lovely and thick. Fold through the cherries that have been soaked and the spare kirsch, and then tip into the tin.
Gradually add the cheesecake mix onto the biscuit base, making sure to press the mix into the sides and smooth over to till the tin fully and evenly, and smooth over the top. Set the cheesecake for a minimum of 5-6 hours, but preferably overnight.
Decorating a cheesecake
Once the cheesecake is set, you can remove it from the tin. The handy part about using the sides and base of the tin for the biscuits, it’s much easier to remove from the tin. I created a sweetened vanilla whipped cream for the decoration, because it’s simple, but looks great, and tastes great.
I used a 2d closed star piping tip with a large piping bag for the swirls of decoration, which I tend to do often as I love how it looks. Grating over some more chocolate looks pretty and it’s super easy, as well as adding on some cherries.
Tips & Tricks
- I use this tin for my cheesecakes
- I used a 2d closed star piping tip with a large piping bag for the swirls of decoration
- This cheesecake will last for 3-4+ days in the fridge
- You can freeze the cheesecake for 3+ months
- Recipe updated November 2025
- I changed the base to a chocolate mix by adding 25g cocoa powder, and adapted the design to include the sides of the tin.
- I used to use a mix of 100g milk chocolate and 100g dark chocolate but I prefer the depth of the 200g dark chocolate.
- I replaced a vanilla cheesecake mix (180g cream cheese, 100ml double cream, 75g icing sugar and 1 tsp vanilla extract) with the whipped double cream.
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
- 25 g cocoa powder
Cheesecake Filling
- 200 g fresh cherries (soaked in 100-200ml kirsch)
- 500 g full-fat soft cream cheese
- 100 g icing sugar
- 300 ml double cream
- 200 g dark chocolate
Decoration
- 200 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- fresh cherries
- grated chocolate
Instructions
For the Base
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat until smooth.
- Blitz the biscuits to a fine crumb, and then mix through the cocoa powder
- Add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm deep springform tin and press into the sides and base of the tin
For the Filling
- Make sure the cherries have been soaked in kirsch for at least a few hours, but preferably overnight
- Melt the dark chocolate, until smooth. Leave to cool for 5 minutes
- Add the soft cheese and icing sugar to a new bowl, and then whisk until combined
- Add the cooled and melted dark chocolate, and stir to combine
- Pour in the liquid double cream and continue to whip the cheesecake until it is starting to thicken. Alternatively, whip the cream separately and fold through
- Add the soaked cherries to the mixture, along with the kirsch, and fold together.
- Pour the mix on to the biscuit base and smooth over, making sure to pack it into the sides and smooth over properly
- Set in the fridge for at least 5-6 hours or preferably overnight.
For the Decoration
- Remove the cheesecake from the tin, and prep the decoration.
- Whip the double cream, icing sugar, and vanilla in a bowl to soft-medium peaks. Pipe rosettes around the edge of the cheesecake
- Add some fresh cherries to the top of the cream swirls, and grate over some chocolate
Notes
- I use this tin for my cheesecakes
- I used a 2d closed star piping tip with a large piping bag for the swirls of decoration
- This cheesecake will last for 3-4+ days in the fridge
- You can freeze the cheesecake for 3+ months
- Recipe updated November 2025
- I changed the base to a chocolate mix by adding 25g cocoa powder, and adapted the design to include the sides of the tin.
- I used to use a mix of 100g milk chocolate and 100g dark chocolate but I prefer the depth of the 200g dark chocolate.
- I replaced a vanilla cheesecake mix (180g cream cheese, 100ml double cream, 75g icing sugar and 1 tsp vanilla extract) with the whipped double cream.
ENJOY!
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J x
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Hi
I’d love to make this but would need a gluten free biscuit base.What would you suggest?
Thanks
I made Jane’s Black Forest cheesecake for Christmas day dessert & it didn’t disappoint.
I followed the recipe to the tee & it did turned out amazing – everyone said it was not only the best cheesecake they’d tasted but the best dessert a lot of them had eaten – high praise indeed for the dessert lovers that my family are.
I have bought a bottle of Limoncello for my NY day cheesecake so here’s hoping it turns out as well.
Jane’s website is my first stop when wanting to bake – I have tried lots of her recipes & they never fail.
Thinking of making this for Christmas Day dessert.
Can you freeze the undeclared cake. I’m going to use Black Forest Shortbread (Morrisons), instead of digestives for the bas e.
Never had one of your recipes disappoint.
Yes, you can!! x
Hi Jane,
I’ve made this before and it was delicious. I’m thinking of making it again for Boxing Day but going vegan, I have the vegan cream cheese and double cream, will it still work out the same do you think? I love your recipes they are so easy and never fail.
Sounds delicious! Will be truing this over Xmas!
Hi Jane, would this work with mascarpone instead of philadelphia?
Hiya! Yes absolutely! Enjoy! x
We had this for Sunday lunch today with friends, and it was delicious! I made it with an oreo biscuit base and mascarpone instead of philadelphia. Can’t stop eating it! 🤤 I’ll definitely be making it again and again! x
[…] 4. Black Forest Cheesecake […]
Hi I was wondering if I could substitute the digestives for shortbread? Thank you! I normally always follow your recipes exactly but most recently I have been just trying out different things x
Yes for sure – you just need to reduce the butter content by about 1/3! x
How long in minutes should the soft cheese/chocolate/icing sugar and cream cheese mixture be whisked for as I matched your kitchenaid setting detail and mine turned out really wet. It got worse when adding the kirsch. I’m sure it will taste nice as many of your recipes do! Just don’t think my version of this will look that nice or cut well.
Thank you for the recipe
The setting is no guarantee as it can depend on many factors such as the cream cheese, or even temp of the chocolate! Sounds like something has been over whisked if it was really runny xx
Thank you for the reply, ah well will have to make it again! What a shame! Haha tasted really yummy though!
Could this recipe work with individual portions rather than one big cheesecake? I’m looking to make this for my husband’s birthday but we are both on diets and just planning to splurge on his birthday. I don’t want any temptation left in the fridge afterwards!!!
Yes so if you have a look at my mini chocolate orange cheesecake recipe as a guide, that makes 12 small ones – or you can half this recipe for a 6″ tin!
Hi I really admire your cooking especially your cheese
Cake they are amazing I made some of your cheesecake they came out really good taste amazing I made your
Your black forest cheese cake it looks and taste
Amazing can u make red velvet cheese cake now would be nice if u did
Awwww thank you so much! So glad to hear that! Yes – there’s a recipe for this in my book! Its available in all large retailers and places like amazon! Enjoy! x
I made a square one because it was the only tin I could find and why not be unconventional 😉 I didn’t do any of the toppings just left it plain because I didn’t have a piping bag, super good, thank you! Will tag you on insta 🙂
Hi Jane
I love the flavour of cherry but I dont like eating them. What can I use in the cheesecake mixture instead of
real cherries pls. Should I add a black forest flavouring to the cream cheese or can you suggest something else please?
Thank you for the escape during lockdown and enjoy making your wonderful desserts.
Love it – though mine doesn’t look quite as good as yours does in the photos. I’ve also made a cheat’s version with St Dalfour fruit spread as a topping. Your website is fab!
I made this recently with the cherry filling rather than the cherries in Kirsch and unfortunately the flavours didn’t work for me.
I did put the whole tin in and maybe should have washed the syrup off first as it didn’t go with the tang of the cream cheese.
Just advice for other people who may be thinking of doing it this way.
Hello, What size jar of cherries did you use?
The jars change size depending on where you buy them from, but you want about 200-300g worth!
Hi Jane, I am going to be making this cheesecake next week and I can’t wait! I have managed to get the cherries in Kirsch but haven’t been able to get a bottle of Kirsch. What can I use as an alternative to the kirsch in the cheesecake mixture? Can I just use the Kirsch the cherries were in? Thanks!
Hey! Oh yes you use the kirsch the cherries have been in!!
Delicious. Will be making again at Christmas time!!
Hi Jane! Your recipes are amazing I have made quite a few of them and they have turned out great! My husband loves them! Not great for the waist line but so delicious! 😅
I want to try your Black Forest cheesecake but wanted to make it non alcoholic. So I was wondering how much of the cherry filling I should use in the cheesecake mix? Would it be better to use the jam or the filling any idea which might set better?
Thanks xx
Both would set about the same – it shouldn’t be much difference to the recipe with the kirsch in, but maybe add either slowly so you don’t add too much! x
I’ve made a couple of your cheesecakes and have a 20cm tin as stated but when I put the biscuit base in, it takes up 3/4 of the tin. Both times, I’ve had to split it into 2 separate tins as there would be no way that the filling would fit in the tin. Are you using a deep tin to make these? Also, if I were to use a deep tin, I think the base would be really thick. How many cm/ inches is the base meant to be? Not sure if I’m the only one with this problem. Ps this cheesecake and the biscoff one are delish!!
The tins I use are 2.5″ deep, and I use that all for all of my cheesecake recipes with no problems. How are you making the biscuit base? It has to be a fine crumb before mixing the butter in or it will naturally take up more room. The base is only about 1.5cm when I have pushed it down and I do mention in the recipe to use a deep tin! x
It could be because I have been breaking the biscuits in a bag with a rolling pin. Maybe I’ll try to do it in a blender next time! I have the same size tin, so maybe that’s the reason. Thanks!
Ahh yes definitely – it really does need to be a fine crumb!! X
Last week I made the milky bar so thought we’d try something a little different. Not at all disappointed with the taste but it hasn’t set the same as before. However we don’t care. It’s delicious!
I made it with cherries in syrup and followed the same steps. Seems to have worked well and tastes fab. Thank you!
Hi Jane,
I really want to make any of these Cheesecakes,
but am concerned that my tin is a 9in loose bottom.
Will this affect my recipe.
Thank you
It will just make the cheesecake thinner, as a 9″ is roughly 1/3 bigger in volume (Depending on depth) x
Pretty pleased with how it looks. About to take it to a family dinner. Can’t add a pic??
I made this and it went down really well however despite being left overnight in the fridge it was very soft making it a bit messy to cut. I’m wondering if I needed more chocolate to help it set.
The mixture appeared to become looser when I folded in the cherries even though they had been drained well.
It can naturally get a little looser, but it probably just needed to be firmer before mixing in the cherries and it would have been fine! (Or add in more chocolate, yes)
Hi Jane
Im planing on making this for christmas but how much cherries do I need (in grams) can’t find opies black cherries?? Thanks Cat
If you can’t source the cherries in kirsch, use 500-600g of fresh cherries, halve them and de stone them, and soak them in Kirsch over night instead. x
Hi Jane! What do you think may be the reason of the mixture splitting? It did so at the stage of adding the chocolate (properly cooled) to Philadelphia (straight from the fridge). I proceded with the double cream and it nicely thickened as in all other recepies I’ve tried. I must say it doesn’t bother me that much here because it all still tastes amazing, doesn’t even look bad – one could be forgiven thinking I was going for a Stracciatella look. However I’d like to avoid it in your other recepies I intent to try.
Are you sure it split or did it seize? If the chocolate went slightly lumpy but the cheesecake set well then it’s seized, try using slightly more room temperature cream cheese as your chocolate might have been too cooled. If it’s split, it’s over mixing. Try whipping the cream separately and fold it in if you have problems on where to stop whisking.
Thank you so much. It didn’t split, you’re right, it seized. Next time I’ll cool the chocolate slightly (as it states in the recipe) not completely and perhaps take Philadelphia from the fridge a little earlier, but will it whip then? I’ve made many of your cheesecakes always using very chilled dB cream and fridge cold Philadelphia. The mix always whips up and sets well so I don’t want to start messing up with it.
To be fair it should be fine if the chocolate is just slightly less cool, and warmer as I use fridge cold stuff as well. ?
Some of these ingredients are foreign to me….what is digestives and double cream? Would that be similar to Graham crackers and heavy whipping cream? Also can I soak fresh cherries in kirsch and user that in the cheesecake? I have never heard of opies black cherries in kirsch.
I made this for my boyfriend’s birthday and it was a massive success!!! And soooo easy to make!!
I added cocoa powder to the biscuit base to make it darker, like the sponge in the gateau. I also couldn’t find kirsch in my local shops, so I used cherry brandy instead and it was delicious!!! I also couldn’t find cherries in kirsch so I used cherries in syrup and soaked them in the cherry brandy for 30mins or so until I prepared everything else.
Thank you so much for this recipe!!! I will definitely be making this again and again!!!!!
How long do your cheesecakes last on average?
As they all say, 3 days once set! (As long as the fresh cream has a long enough date for that!) x
If you cant get cherries in kirsh can you use cherries in syrup? Thanks
Yes for sure!
Hi Jane, I have been looking for a Black Forest cheesecake everywhere and now I’ve found this, I am going to have to try and make it!
Quick question, do you think that instead of Kirch, I could use cherry brandy? I have a bottle of that, which I only use when making Black Forest Gateau and just thought it’d be a shame to waste it. Thank you.
Umm I guess you could? Obviously I’ve never tried it, and put very small amounts in at a time maybe just in case?! Sounds delicious though! xx
I’m making this for Christmas! Looks amazing as do all your creations! Merry Christmas! X
Oooh yay!! Merry Christmas to you too! x
Hi,
I’ve looked but can’t see anything about if you use low fat philadelphia. Does it make a difference to the consistency at all?
Thanks
You need to use full-fat cream cheese as listed in the recipe and as you need the fat percentage to make it set!