Let’s talk cravings specifically that undeniable pull toward something rich, chocolatey, and just a little indulgent. Enter: Black Forest Cheesecake Bliss. It’s everything you love about a classic black forest cake cheesecake but with a creamy twist that lands somewhere between comfort food and dessert heaven.
Whether you’re balancing work calls and carpools, or just need a show-stopping dessert to wow your girlfriends at book club (we see you, multitaskers!), this black forest cheesecake has your back. It’s simple enough to make ahead and fancy enough to make you feel like a baking queen without breaking a sweat.
Why You’ll Love This Black Forest Cheesecake Bliss
Think of this as the grown-up version of your childhood birthday cake, all dolled up with velvety cream cheese, decadent chocolate, and juicy cherries on top. This isn’t just another black forest cheesecake cake it’s your secret weapon for those “I need something amazing, fast” moments. Plus, no water bath or baking drama here. Just rich, luscious layers that practically melt in your mouth.
What You’ll Need (Ingredient Notes)
Here’s a peek at what makes this dark forest cheesecake the ultimate dessert win:
- Oreo Cookies – Crushed cookies make the dreamiest, no-fuss crust. Keep the filling in yes, really!
- Butter – Melted to bind the cookie crumbs into that perfect base.
- Cream Cheese – Full-fat, brick-style is a must for that creamy, dense texture. Don’t use the spreadable kind!
- Semi-Sweet Chocolate – Finely chopped so it melts like a dream into your filling.
- Powdered Sugar + Cocoa Powder – For sweetening and deepening that chocolate flavor.
- Whipping Cream – Adds fluffiness and lightness to the decadent filling and the topping.
- Cherry Pie Filling – Spoon it on with love but don’t overdo it. A little goes a long way!
- Chocolate Shavings – Optional, but so worth it for the pretty finish.
📝 Exact measurements and step-by-step instructions are waiting for you below in the recipe card!
How to Make Black Forest Cheesecake Bliss
Step 1: Make the Oreo Crust
Start by blitzing your Oreo cookies (filling included!) in a food processor until they’re finely crushed. Stir in your melted butter until everything’s evenly moistened. Press the mixture into a springform pan, firmly but gently. Pop it in the fridge while you work on the filling.
Step 2: Whip Up the Chocolate Cheesecake Filling
Melt the chopped semi-sweet chocolate and let it cool slightly. Meanwhile, beat the cream cheese until smooth and creamy no lumps allowed. Mix in the powdered sugar and cocoa powder. Once blended, pour in the cooled chocolate and keep beating until it’s all silky goodness.
In a separate bowl, whip the cream until soft peaks form (you’ve got this!). Fold the whipped cream into the chocolate-cheese mixture gently now! until well combined. Spoon it into your chilled crust, smoothing the top. Refrigerate at least 6 hours or overnight if you can wait.
Step 3: Add the Topping
Before serving, whip up the remaining cream and spread or pipe it around the edges. Top with spoonful of cherry pie filling (not the whole can you want cherries, not soup!), and finish with chocolate shavings. Take a moment to admire your masterpiece.
Nutrition Facts (per slice – approximately)
- Calories: 475
- Total Fat: 34g
- Saturated Fat: 19g
- Carbs: 38g
- Sugar: 28g
- Protein: 5g
Prep & Chill Time
- Prep Time: 25 minutes
- Chill Time: 6+ hours
- Total Time: About 6.5 hours (mostly hands-off!)
Tips for Black Forest Cheesecakes Success
- Room Temp Cream Cheese: This avoids lumps and makes your filling smoother.
- Don’t skip the chill time: The longer it chills, the firmer and easier it is to slice.
- Customize your topping: Try fresh cherries when in season, or add a drizzle of cherry liqueur for an adults-only vibe.
Oh, and don’t panic if your whipped cream swirls look more “abstract art” than bakery-perfect. That’s called personality.
Serving It Up
This black forest cheesecake bliss slices like a dream if you use a hot knife just run it under warm water and wipe between slices. Serve chilled with a mug of coffee, or if you’re feeling extra fancy a glass of red wine. Perfect for celebrations or just surviving a long week.
Make-Ahead & Storing
This beauty keeps well in the fridge for up to 4 days just cover it loosely with foil or plastic wrap. Want to freeze it? Go for it! Wrap it tightly and freeze up to 2 months. Thaw overnight in the fridge, and don’t top with cherries until you’re ready to serve for the best texture and look.
A Little Story Behind This Bliss
The first time I served this at a family BBQ, I didn’t even get a slice that’s how fast it disappeared. My daughter called it “fancy ice cream cake,” and my husband asked if I had ordered it. (Thanks, babe?) Now, it’s the one dessert everyone requests by name: “That Black Forest Cheesecake Bliss thing you making it again?”
Frequently Asked Questions
Is this black forest cheesecake baked or no-bake?
It’s a no-bake cheesecake, which means no fussing with water baths or cracked tops. Just chill and serve!
Can I use fresh cherries instead of pie filling?
Absolutely! Pit and simmer them with a little sugar and cornstarch for a homemade touch.
What’s the difference between black forest cake cheesecake and black forest cheesecake cake?
A black forest cheesecake cake often layers chocolate cake with cheesecake. This version skips the cake and goes full cheesecake bliss because why not?
Can I use milk chocolate instead of semi-sweet?
Yes, but it will be sweeter. If you love a milkier chocolate, go for it!
Is dark forest cheesecake the same as black forest cheesecake?
They’re often used interchangeably! “Dark forest” just emphasizes the rich chocolate flavor even more.
What if I don’t have a springform pan?
You can try a deep pie dish, but slicing might be tricky. A springform really helps with presentation.
Can I make mini black forest cheesecakes?
Yes! Use muffin tins with liners for bite-sized treats. Chill time will be shorter, around 3–4 hours.
How do I keep the crust from sticking?
Line the bottom of your pan with parchment or give it a light spray of non-stick before pressing in the crust.
Final Bites
Whether you’re new to cheesecake or a seasoned pro, this Black Forest Cheesecake Bliss is the kind of dessert that brings people together and makes you look like you’ve got it all figured out (even if you made it in yoga pants with one eye on the clock). Rich, dreamy, and downright irresistible, it hits all the right notes of the classic black forest cheese cake and then some.
Go ahead, bookmark it now. You’ll be back for this one.
📝 Ingredients and quantities are listed just below in the recipe card scroll down to get baking!
Black Forest Cheesecake Bliss
Equipment
- Springform Pan
- Electric mixer
- Mixing bowls
Ingredients
Crust
- 32 Oreo cookies wafers and filling
- 1/3 cup unsalted butter melted
Cheesecake Filling
- 8 oz semi-sweet chocolate finely chopped
- 24 oz cream cheese full-fat, brick style
- 1 1/4 cup powdered sugar
- 2 tbsp cocoa powder
- 1 1/4 cup whipping cream
Topping
- 1 can cherry pie filling you likely won’t need it all
- 1/2 cup whipping cream
- chocolate shavings
Instructions
- Crush the Oreo cookies (with filling) in a food processor until fine crumbs form.
- Mix the melted butter into the cookie crumbs until evenly moistened. Press the mixture into the bottom of a springform pan and chill in the fridge while preparing the filling.
- Melt the chopped chocolate and set aside to cool slightly.
- Beat the cream cheese until smooth. Add powdered sugar and cocoa powder; mix until combined.
- Mix the cooled chocolate into the cream cheese mixture until silky and well blended.
- In a separate bowl, whip 1 1/4 cups of whipping cream until soft peaks form. Gently fold it into the chocolate mixture until fully combined.
- Spread the cheesecake mixture into the chilled crust. Smooth the top with a spatula. Cover and chill for at least 6 hours or overnight.
- Before serving, whip 1/2 cup of cream and decorate the edges. Spoon cherry pie filling over the center and sprinkle with chocolate shavings.