The base

  • 330 grams (11.6 ounces) chocolate cookies
  • 100 grams (3.5 ounces) butter
  • 50 grams (1.75 ounces) chocolate

Creamy layer

  • 300 milliliters (1.25 cups) whipping cream
  • 100 milliliters (0.42 cups) milk
  • 8 grams (0.28 ounces) gelatin
  • 100 grams (3.5 ounces) cream cheese
  • 60 grams (2.12 ounces) powdered sugar

Cherry layer

  • 30 grams (1.06 ounces) sugar
  • 300 grams (10.6 ounces) frozen cherries
  • 50 milliliters (0.21 cups) water
  • 5 grams (0.18 ounces) agar


  • 16cm (6.30 inch) Mold

    This specific size allows for the perfect layering and even cooking of your cheesecake. Ensure it’s non-stick for easy removal.

  • Mixing Bowls

    Having separate bowls will help you keep the ingredients organized without making a mess.

  • Hand Mixer or Whisk

    A hand mixer helps achieve a thicker, smoother creamy layer, while a whisk can also get the job done with a little extra arm work!

  • Spatula

    Perfect for scraping down the sides of the bowls to ensure every bit of your delicious mix is used.

  • Saucepan

    Use it for preparing the cherry topping, ensuring it's deep enough to prevent spills.

  • Freezer & Fridge

    Make sure you have enough space as the base and creamy layer need time to set in the freezer, followed by the final stabilizing in the fridge.


Step 1

The recipe calculations are for a 16cm (6.3-inch) mold.

Step 2

1. **Chop the cookies.** Combine the butter with chocolate, and melt in a water bath. Then mix this with the cookie crumbs until smooth. Using a food processor helps to get fine crumbs.

Step 3

2. **Form the base.** Press the mixture into the mold, forming sides with your hands and tamping the mass down with a spoon or a smooth glass. Place the mold with the base in the freezer. Chilling the base helps it to set properly.

Step 4

3. **Prepare the creamy layer.** Pour the gelatin into the milk. Mix the cream, powdered sugar, and cream cheese in a bowl, and whip until thick. Dissolve the gelatin (do not overheat), and add it to the mixture. Pour the mixture into the chocolate base (keep the mold on). Return it to the freezer. Ensure the gelatin is fully dissolved to avoid lumps.

Step 5

4. **Make the cherry layer.** Put the cherries and sugar in a saucepan. Mix the agar with water. Bring the cherries to a boil, stirring gently. Add the water with agar, and cook for 2-3 minutes. Remove from heat. Let the berries cool slightly before spreading it over the creamy layer. Spread the cherry layer only when the creamy layer is completely frozen.

Step 6

5. **Stabilize and serve.** Put the cheesecake in the fridge until completely stabilized. Remove the mold, decorate the finished cheesecake with chocolate, and serve. Chill the cheesecake in the fridge for at least 3 hours for best results.


**Serving Suggestions and Ideas**

This Cherry Cheesecake is a showstopper! But why stop there? Dress it up with an additional drizzle of homemade chocolate syrup for that extra layer of indulgence. 🍫

Having a party? Cut the cheesecake into neat squares and serve them as bite-sized delights on a colorful tray—perfect for mingling! 🎉

Feeling fancy? Add a small dollop of real whipped cream to each slice before serving. Garnish with a mint leaf for that restaurant-quality finish! 🌿

If you’re enjoying this cheesecake on a cozy evening, pair it with a hot cup of coffee or tea. The contrasting temperatures will make every bite a burst of flavor and joy. ☕🍰

For a twist, consider adding a splash of maraschino cherries around the edges as a bright and sweet enhancement to the overall presentation! 🍒


**Gluten-Free and Vegan Variations** 🌾🌱

Going gluten-free? No problem! Swap out the chocolate cookies for a crushed blend of gluten-free graham crackers or oats to keep the crunch without the gluten. Don’t forget to check the labels to ensure they are certified gluten-free! 🍪

Veganizing this delight is easier than you think! Use dairy-free butter and vegan chocolate for the base. For the creamy layer, replace the whipping cream with coconut cream and the cream cheese with cashew cream or vegan cream cheese. Opt for agar-agar instead of gelatin for the perfect vegan gel! 🥥🧀

And for the cherry layer, make sure your agar and other ingredients are plant-based. Enjoy all the taste without any compromise! 🍒🌱


  • How do I know when my creamy layer is thick enough?

    The creamy layer should hold peaks and have a smooth, thick consistency. If you’re using a hand mixer, this usually takes 4-5 minutes of mixing.

  • What should I do if my gelatin clumps together?

    If gelatin clumps, gently reheat it while stirring to dissolve the clumps before adding it to the creamy layer. Be careful not to overheat it!

  • Can I use fresh cherries instead of frozen?

    Absolutely! Fresh cherries can be used, but make sure to pit them first. You might need to adjust the sugar amount based on their sweetness.

  • Can I make the cheesecake in advance?

    Yes, this cheesecake actually tastes better after sitting in the fridge for at least a day, as the flavors meld together beautifully.

  • What’s the best way to remove the mold?

    Run a warm knife around the edges before attempting to remove the mold. This will help release the cheesecake without any tears.

  • How can I add a twist to the cherry layer?

    Adding a splash of kirsch (cherry liqueur) can elevate the cherry layer with an adult twist. Just ensure all added liquid is cooked down properly to maintain the texture.

Nutrition facts

Black forest no-bake cheesecake
Recipe Yield:8 servings
Calories:370-430 calories per serving
Calories (Min - Max):370 - 430
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:35g
Total Sugars:20g