No Bake Black Forest Cheesecake (Vegan) Recipe
Introduction
This No Bake Black Forest Cheesecake is a luscious vegan dessert that combines rich chocolate, tangy cherries, and creamy filling without any oven time. Perfect for cherry lovers and those seeking a delicious plant-based treat. It’s impressive, indulgent, and easy to prepare ahead of time.
Ingredients
- 14 (140g) original Oreos or Oreo-style cookies
- 3 tablespoons vegan butter
- ¼ teaspoon sea salt
- 250 g frozen sour cherries (or frozen sweet cherries)
- 350 g silken tofu
- 200 g vegan cream cheese
- 90 ml Kirsch (or cherry brandy/brandy/Amaretto, or cherry juice for alcohol-free)
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 300 g dark chocolate
- 2 tablespoons unsweetened cocoa powder (optional)
- 400 g 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
- 200 g vegan chocolate
- 240 g vegan whipped cream
Instructions
- Step 1: Prepare the crust by blending the cookies and sea salt in a food processor until finely ground. Add vegan butter and blend again until the mixture holds together. Press this mixture firmly into a lined 7″ or 8″ cake tin. Smooth the surface with a spatula or the bottom of a glass, then refrigerate.
- Step 2: For the filling, place the 250 g of cherries and 90 ml of Kirsch in a saucepan. Simmer gently over medium heat for about 15 minutes, stirring often. Transfer the cooked cherries to a high-speed blender along with silken tofu, vegan cream cheese, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Step 3: Melt 300 g of dark chocolate in a bain-marie (double boiler). Add the melted chocolate to the filling and blend again for an even mix. For a stronger chocolate flavor, add cocoa powder and blend once more.
- Step 4: Pour the filling into the prepared cake tin and smooth the surface with a spatula. Chill in the refrigerator for 3-4 hours or overnight until firm.
- Step 5: For the cherry topping, simmer the remaining 400 g frozen cherries with water for 10 minutes, then strain to separate cherries and liquid. Keep cherries aside. Return the liquid to the pan. In a small bowl, whisk maple syrup, Kirsch, and cornstarch into a smooth paste and add it to the pan. Simmer for 5 minutes until thickened. Let cool slightly, then stir the cherries back in. Leave at room temperature until ready to garnish.
- Step 6: To create chocolate curls, pour the 200 g vegan chocolate melted into a parchment-lined container and freeze until firm. Use a potato peeler to shave curls from the block while wearing gloves to prevent melting. Re-freeze briefly if the chocolate softens during the process.
- Step 7: Remove the set cheesecake from the tin. Spoon the cherry topping evenly over the cake. Garnish with vegan whipped cream and chocolate curls. Serve chilled and enjoy!
Tips & Variations
- Use cherry juice instead of alcohol to keep this recipe completely alcohol-free without losing cherry flavor.
- For added texture, sprinkle chopped nuts or shaved dark chocolate over the whipped cream topping.
- Make the cake a day ahead to let flavors meld and the texture firm up perfectly.
- Substitute frozen cherries with fresh ones during cherry season for a fresher taste.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep the chocolate curls separate until serving to avoid melting. Reheat the cherry topping gently on the stove if it thickens too much before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream cheese instead of vegan cream cheese?
Yes, you can substitute regular cream cheese if you are not vegan. It will change the recipe from vegan to vegetarian but will work well for texture and taste.
How do I ensure the cheesecake sets properly without baking?
Make sure to use silken tofu and vegan cream cheese, and chill the cake for at least 3-4 hours or overnight. The blend of these ingredients and chilling will create a firm, sliceable cheesecake texture.
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No Bake Black Forest Cheesecake (Vegan) Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This No Bake Black Forest Cheesecake is a decadent vegan dessert that combines a crunchy Oreo cookie crust with a creamy chocolate and sour cherry filling. Enhanced with a splash of Kirsch or cherry brandy, this indulgent cheesecake features a luscious cherry topping and decorative vegan chocolate curls, making it a perfect treat for any special occasion without the need for baking.
Ingredients
Scale
Crust
- 14 (140g) original Oreos or Oreo style cookies
- 3 tablespoons vegan butter
- ¼ tsp sea salt
Filling
- 250 g frozen sour cherries (or frozen sweet cherries)
- 350 g silken tofu
- 200 g vegan cream cheese
- 90 ml Kirsch (or cherry brandy/brandy/Amaretto or cherry juice for alcohol free)
- 2 tablespoons pure maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 300 g dark chocolate
- 2 tablespoons unsweetened cocoa powder (optional)
Cherry Topping
- 400 g 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
Decoration
- 200 g vegan chocolate (for curls)
- 240 g vegan whipped cream (such as coconut whipped cream)
Instructions
- Prepare the Crust: Blend the Oreos and sea salt in a food processor until finely ground. Add vegan butter and blend again until the mixture holds together. Press this mixture firmly into a lined 7″ or 8″ cake tin and smooth the surface with a spatula or glass. Refrigerate to set.
- Cook Cherries for Filling: Place 250g frozen cherries and Kirsch into a saucepan and bring to a gentle simmer over medium heat. Cook for about 15 minutes, stirring frequently. Remove from heat and transfer cherry mixture to a high-speed blender or food processor.
- Prepare the Filling: To the blender with cherries, add silken tofu, vegan cream cheese, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Melt and Incorporate Chocolate: Melt 300g dark chocolate in a bain-marie (double boiler). Pour the melted chocolate into the filling mixture and blend until fully combined. Taste the filling and if desired, blend in 2 tablespoons of unsweetened cocoa powder for deeper chocolate flavor.
- Chill the Filling: Pour the filling into the prepared cake crust and smooth out with a spatula. Refrigerate for 3-4 hours or overnight to allow the cheesecake to set firmly.
- Make Cherry Topping: Simmer 400g frozen cherries with water for 10 minutes. Strain to separate cherries and liquid. Set cherries aside. Return the liquid to the pan and in a small bowl, whisk together maple syrup, Kirsch, and cornstarch into a smooth paste. Stir this paste into the pan and simmer for 5 minutes until thickened. Remove from heat, fold in the reserved cherries, and let cool to room temperature.
- Create Chocolate Curls: Melt 200g vegan chocolate and pour it into a parchment-lined container. Freeze until firm. Use a potato peeler while wearing gloves to shave off chocolate curls. If chocolate softens, re-freeze briefly and continue.
- Assemble the Cheesecake: Once the cheesecake is set, remove it from the tin and place on a serving plate. Spoon the cherry topping evenly over the surface. Add dollops of vegan whipped cream on top, then garnish with the prepared chocolate curls for an elegant finish.
Notes
- Silken tofu provides a creamy texture and protein without dairy.
- Vegan cream cheese can be store-bought or homemade for best results.
- Alcohol substitutions are possible to keep this recipe alcohol-free.
- Chilling time is crucial for setting the cheesecake properly.
- Use gloves when making chocolate curls to prevent melting from hand warmth.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Keywords: No Bake Vegan Cheesecake, Black Forest Cheesecake, Vegan Dessert, Cherry Cheesecake, Dairy-Free Cheesecake, Vegan Chocolate Cheesecake
