No Bake Black Forest Cheesecake Recipe

Name: No Bake Black Forest Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the base; 250 g plain chocolate biscuits; 125 g butter, melted; For the filling; 250 g cream cheese, softened; 165 g caster sugar; 1 tablespoon lemon juice; 3 teaspoons gelatin, powder; 125 ml water; 300 ml heavy cream; 1 (425 g) can pitted black cherries; For the topping; 1 tablespoon cornflour; 1 tablespoon caster sugar; 1 tablespoon dark rum

Servings: persons

For the base
250 g plain chocolate biscuits
125 g butter, melted
For the filling
250 g cream cheese, softened
165 g caster sugar
1 tablespoon lemon juice
3 teaspoons gelatin, powder
125 ml water
300 ml heavy cream
1 (425 g) can pitted black cherries
For the topping
1 tablespoon cornflour
1 tablespoon caster sugar
1 tablespoon dark rum

1
Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.
2
Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.
3
Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. Sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
4
Drain cherries, reserve 180ml of the syrup for topping.
5
Spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
6
Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.
7
For the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.

1227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the base, 250 g plain chocolate biscuits, 125 g butter, melted, For the filling, and more.

Yes, No Bake Black Forest Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No Bake Black Forest Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions