Black Forest Cheesecake Bliss
A no-bake creamy chocolate cheesecake layered over an Oreo crust and topped with whipped cream, cherry pie filling, and chocolate shavings. Pure bliss in every bite!
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.
Notes
Store leftovers in the fridge for up to 4 days or freeze (without topping) for up to 2 months.