Description

This irresistible no-bake Black Forest cheesecake combines the rich chocolate flavor of a pre-made Oreo crust with a creamy, fluffy chocolate and vanilla cream cheese filling, topped with classic cherry pie filling and elegant chocolate curls. This easy-to-make dessert requires minimal preparation and refrigeration, making it perfect for effortless indulgence.

Ingredients

Scale

Crust

6 ounces pre-made Oreo pie crust

Cream Cheese Mixture

12 ounces cream cheese, room temperature
½ cup granulated sugar
¾ cup full-fat sour cream
1½ teaspoons vanilla extract

Chocolate Layer

3 ounces semi-sweet baking bar, chopped

Whipped Topping

8 ounces tub whipped topping, thawed

Toppings

1 cup canned cherry pie filling
4 ounces semi-sweet chocolate baking bar
1 tablespoon vegetable shortening

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Instructions

Preparation: Remove the plastic cover from the pre-made Oreo pie crust and set it aside to prepare for filling.
Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar with a handheld mixer on medium speed for 1 minute until the mixture is light and fluffy.
Add Sour Cream and Vanilla: Add sour cream and vanilla extract, then continue beating for 30 seconds until fully incorporated and smooth.
Divide Mixture: Transfer half of the cream cheese mixture into a separate bowl.
Melt Chocolate: In a small microwave-safe bowl, add the chopped semi-sweet baking bar. Microwave at 60% power for 1 minute, stir, then continue microwaving in 30-second increments until smooth.
Combine Chocolate with Cream Cheese: Gently fold the melted semi-sweet chocolate into one bowl of the cream cheese mixture until creamy and well blended.
Incorporate Whipped Topping: Divide the thawed whipped topping equally between both bowls of cream cheese mixture. Fold the whipped topping gently into each bowl to maintain a fluffy texture.
Assemble Layers: Spread the chocolate cream cheese mixture evenly onto the bottom of the Oreo pie crust. Then, layer the plain cream cheese mixture evenly on top.
Refrigerate: Cover the pie with the plastic piece from the crust and refrigerate for at least 8 hours or overnight to set.
Add Cherry Pie Filling: After chilling, spread the canned cherry pie filling evenly over the top of the cheesecake.
Melt Chocolate for Garnish: In a small microwave-safe bowl, combine the semi-sweet chocolate pieces with vegetable shortening. Microwave until melted and smooth.
Create Chocolate Curls: Pour the melted chocolate onto an upside-down rimmed baking tray and spread into a thin, even layer. Freeze for 3 to 5 minutes until set.
Lift and Store Curls: Using a sharp spatula, lift sections of the hardened chocolate from the tray to form curls. Place curls on a freezer-safe plate and keep frozen until ready to garnish the cheesecake.

Notes

Ensure the cream cheese is at room temperature to achieve a smooth, lump-free mixture.
Gently folding whipped topping retains the airy, fluffy texture essential for a light cheesecake.
Chilling the filled cheesecake overnight improves firmness and flavor melding.
Freeze the chocolate layer briefly to make lifting curls easier and prevent breakage.
Use high-quality semi-sweet chocolate baking bars for the best taste and texture.
If you prefer, homemade Oreo crust can be used instead of pre-made for a personalized touch.