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
