Inspired by the flavours of my vegan classic black forest cake, this no-bake chocolate cherry cheesecake is laced with Kirsch, layered with silky chocolate cream cheese, and topped with whipped coconut cream and dark chocolate curls.
🧾 Ingredients
Here's everything you need to make this black forest cheesecake recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
- Frozen Dark or Sour Cherries: If possible, choose frozen over fresh cherries as they release their juices as they cook, helping to create a naturally sweet and tangy cherry sauce that pairs perfectly with the rich chocolate.
- Dark Chocolate: Use a good quality dark chocolate for a rich chocolate cheesecake filling. The higher the cocoa content, the more intense and less sweet the final result will be. I typically use 70% dark chocolate for a rich, balanced flavor.
- Silken Tofu: This sneaky ingredient blends seamlessly into the cheesecake - you won't taste it at all, but it creates an unbelievably smooth, creamy texture that's perfect for vegan cheesecakes. Swap for vegan Greek-style yogurt or sour cream if needed, like in my chocolate orange cheesecake recipe.
- Kirschwasser: You can also use brandy or Amaretto here, or cherry juice for a child-friendly version.
- Vegan Cream Cheese: I like to use Violife, which gives a rich and creamy texture that's perfect for no-bake cheesecakes (closest thing to regular full-fat cream cheese I've found). You can also try my homemade cream cheese for a delicious alternative.
- Oreo-Style Cookies: The biscuit forms the base of the crust while the cream centers help to bind everything together. You can also use homemade vegan oreo cookies.
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🔪 Instructions
Here's a visual overview showing how to make this decadent cheesecake. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
To make the chocolate oreo crust, blend the cookies and salt in a food processor until crumbly, then add vegan butter and blend again until the mixture holds together like dough when pressed.
Press the dough firmly into the base of a parchment-lined cake pan. Be sure to line both the base and sides, since the cheesecake won't be frozen, making it easier to lift out cleanly once set.
For the cherry chocolate vegan cheesecake, reduce the cherries with Kirsch until syrupy to concentrate the flavor and remove excess moisture. Blend the reduced cherries with the other filling ingredients (apart from the chocolate) until you have a smooth cream cheese mixture.
Melt the chocolate separately, then mix it into the filling. Melted chocolate can seize or harden if mixed into a cold mixture too early. Adding it separately ensures it's smooth and fully melted before combining. Pour the creamy chocolate cheesecake filling into a lined pan and refrigerate until fully set. The edges and top of the cheesecake should feel firm to the touch when ready.
You're making a thickened cherry topping (sort of like homemade cherry pie filling) by creating a smooth cornstarch slurry (cornstarch mixed with maple syrup and Kirsch). This slurry is added to the hot cherry liquid to thicken it without lumps.
When you gently fold the reserved cooked cherries back into the thickened cherry sauce, the cherries absorb some of the flavorful liquid, causing them to plump up and become juicier. Allowing the cherry sauce to cool completely before spreading it on top of the cake is important because a warm sauce could melt or soften the cheesecake's surface.
How to make chocolate curls (tips)
Making big beautiful chocolate shavings might seem tricky, but it's actually pretty simple with the right tools: a small container, a potato peeler, parchment paper, and gloves to keep things tidy since chocolate melts easily from hand warmth.
- Melt the chocolate and pour it onto parchment. This creates a smooth, even layer that's easier to shape.
- Let the chocolate set slightly (not fully hard): The chocolate needs to be firm enough to hold its shape but still soft enough to scrape off easily. If it's too soft, it'll melt or smudge; too hard, it'll crack.
- Use a potato peeler or knife at a 45° angle: This angle lets you "shave" the chocolate off in curls instead of chunks.
- Scrape away from you: Helps control the shape and size of the curls.
- Wear gloves: Keeps your hands from warming the chocolate too much and helps avoid fingerprints or smudges.
💬 FAQs
Yes, it's best to freeze individual cheesecake slices. First, chill the cake until firm, then cut it into slices and wrap each slice tightly in plastic wrap or parchment paper to prevent freezer burn. For extra protection, place the wrapped slices in a sealed freezer-safe bag or an airtight container. When ready to serve, thaw slices overnight in the fridge for the best texture and flavor.
Yes, simply swap the cookies in the crust for vegan, gluten-free cookies of your choice.
Yes, this cheesecake is nut-free. Just double-check the labels on all your ingredients, especially the vegan cream cheese. I use Violife, which is free from nuts.
🍒 More Black Forest Desserts
📖 Recipe
No Bake Black Forest Cheesecake (Vegan)
Ingredients
Crust
- 14 (140g) original oreos or oreo style cookies
- 3 tablespoons vegan butter
- ¼ tsp sea salt
Filling
- 250 g (8.8 oz) frozen sour cherries or frozen sweet cherries
- 350 g (12.3 oz) silken tofu *note 1
- 200 g (7 oz) vegan cream cheese *note 2
- 90 ml (6 tablespoons) Kirsch or cherry brandy/brandy/Amaretto or cherry juice for alcohol free *note 3
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 300 g (10.5 oz) dark chocolate
- 2 tablespoons unsweetened cocoa powder optional
Cherry topping
- 400 g (3 cups) frozen sour cherries or frozen sweet cherries
- 4 tablespoons water
- 4 tablespoons pure maple syrup
- 4 tablespoons Kirsch or cherry brandy/brandy/Amaretto or cherry juice for alcohol free
- 1 ½ tablespoons cornstarch
Optional garnish
- 200 g (7 oz) vegan chocolate
- 240 g (1 cup) vegan whipped cream
Instructions
- Crust: Blend cookies and sea salt in a food processor until finely ground, then add vegan butter and blend again until the mixture holds together. Press into a lined 7" or 8" cake tin and smooth with a spatula or glass until compact. Set aside in the fridge.
- Cook cherries for filling: Add the cherries and Kirsch to a saucepan and bring to a simmer over medium heat. Continue to simmer gently for about 15 minutes, stirring frequently. Add the cooked cherries to a high-speed blender or food processor along with the silken tofu, vegan cream cheese, maple syrup, lemon juice, and vanilla extract, and blend until smooth and creamy.
- Melt and add chocolate: Melt the chocolate over a bain-marie (double boiler). Add it to the filling mixture and blend again until evenly mixed. Taste the mixture, and if you want a deeper chocolate flavor, add the cocoa powder and blend again.
- Chill: Transfer the filling into the cake tin using a spatula to smooth it out. Place in the fridge to set for 3-4 hours (or overnight if preferred).
- Cherry topping: Simmer frozen cherries and water for 10 minutes, then strain and set the cherries aside. Return the liquid to the pan. In a small bowl, whisk together the maple syrup, Kirsch, and cornstarch into a paste until smooth. Add the cornstarch paste to the saucepan with the cherry liquid and simmer for 5 minutes until thickened. Cool slightly, stir in the cherries, and set aside at room temperature until ready to top the cheesecake.
- Chocolate topping: To make chocolate curls, pour melted chocolate into a parchment-lined container and freeze until firm. Once set, use a potato peeler to shave curls from the block, wearing gloves to prevent melting. If the chocolate softens too much, re-freeze briefly before continuing.
- Assembly: Once set, remove the cake from the tin. Spoon the cherry mixture on top of the cake and top with whipped coconut cream and chocolate curls.
Notes
- Silken Tofu: Swap for vegan Greek-style yogurt or sour cream.
- Vegan Cream Cheese: Use this homemade recipe for cream cheese if you don't have access to store-bought.
- Kirsch: Swap with cherry brandy, brandy, or Amaretto. If you want to make this cheesecake kid-friendly, swap for unsweetened cherry juice.
- Coconut cream: For the topping, you can use an alternative plant-based cream such as soy, oat, or rice whipping cream, but you need to make sure they are suitable for whipping.
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Hi Christina, I just made this recipe and have placed it in the fridge to set to serve for Christmas day. I'm a little concerned it won't set because it seemed a little too liquidy. Reading the recipe, it mentions smoothing it with a spatula but mine didn't need it at all! I made the 'cream cheese' and followed the cashew based recipe.
How liquidy is it meant to be?
Fingers crossed 🤞
Rose
Hi Rosita,
I haven't made this one with cashew-based cream cheese before, but there is quite a lot of dark chocolate in the filling, which is what makes it set. So it shouldn't be an issue as long as all the measurements were correct. Don't worry, sometimes cheesecakes can seem like they won't set but after 4-6 hours in the fridge it should firm up. If you feel at that stage it isn't setting and something may have been off, you can melt more dark chocolate and reblend the filling. Let me know how it goes and if you need more help x
Before I shop for the ingredients, what type of silken tofu would you recommend? Soft, firm or extra firm?
Hi Audrey,
I use soft silken, but firm will be fine too! Hope you enjoy the recipe 🙂
it's awesome recipe... thank you so much 🙏
So happy you enjoyed, thank you for your feedback!
Hey Christina,
Before I will start to try out your fantastic receipt I want to ask if I can change the frozen cherrys with final cherrys from a glas so that I don't have to cook them. Do you see what I mean?
I'm looking forward to hearing from you 🙂 Kind regards!
Hi Monique,
Yes I think so! And you could use the juices from the jar in place of water in the filling.
Great recipe! My husband is German, loves black forest cake, and he enjoyed the cheesecake very much. Thank you for another fantastic vegan dessert!
If I may, I agree with Kaitlyn: the crust could be a bit thicker. But it's a matter of personal taste, and the recipe is already wonderful as is. Thanks again!
Hi Marie,
I'm so happy you and your husband enjoyed the recipe - thank you so much for sharing your feedback! Noted about the crust, I will bear this in mind the next time I update the recipe 🙂
Wow. This was surprisingly easy and the filling is insanely creamy. I had my doubts it would set, but it did no problem! Only two bits of feedback on my end, but these are more personal preference than anything else: I think the filling needs to be much sweeter, and I would prefer a thicker crust with the amount of filling there is in the actual cheesecake. Which I guess would make it a bit more decadent, but I'm reminded of how thick some of the crusts on vegan cheesecake recipes are and I think the ratio is a bit more balanced... Anyway! Thank you for the amazing recipe, it was my birthday "cake" this year and it was amazing!
Hi Kaitlyn,
Happy belated Birthday! I'm happy you loved the recipe, and thanks so much for your feedback. Next time, you could add a little sugar to the cherries as they're cooking down to make it a little sweeter, and you could definitely times and a half the crust to make it thicker.
Any substitute fir Tofu
Hi Alka,
You could try thick Greek-style vegan yogurt