NO BAKE BLACK FOREST CHEESECAKE
An easy no-bake cheesecake with a chocolate crumb crust, vanilla and chocolate cheesecake layers, topped with cherry pie filling.
Provided by Danelle
Time 30m
Number Of Ingredients 11
Steps:
- To prepare the crust, combine cookie crumbs, butter and sugar in a medium bowl. Press into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- In a separate bowl, beat the cream cheese and 1/3 cup sugar until smooth. Mix in sour cream and vanilla. Fold in the Cool Whip.
- Spread half of the cream cheese mixture over the prepared crust. Freeze while you prepare the chocolate layer.
- In a microwave safe bowl, melt the chocolate with the milk at 50% power until smooth. Cool to lukewarm. Stir the chocolate into the remaining cheesecake filling.
- Spread the chocolate filling over the vanilla filling. Cover and refrigerate for 4-6 hours, or until firm. Before serving, top with cherry pie filling.
NO BAKE BLACK FOREST CHEESECAKE
Make and share this No Bake Black Forest Cheesecake recipe from Food.com.
Provided by Flowerfairy
Categories Cheesecake
Time P1D
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.
- Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.
- Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. Sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
- Drain cherries, reserve 180ml of the syrup for topping.
- Spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
- Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.
- For the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.
BLACK FOREST CHEESECAKES
A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries.
Provided by smbassref
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
- Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
- Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
- Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
- Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 36.3 g, Cholesterol 74 mg, Fat 16.7 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 9.4 g, Sodium 183.2 mg, Sugar 17 g
BLACK FOREST CHEESECAKE
I have taken this popular cheesecake to every gathering since I created the recipe about 15 years ago. My family asks for the dessert all the time, and I'm happy to make it. -Christine Ooyen, Winnebago, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.
Nutrition Facts : Calories 469 calories, Fat 24g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 213mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
BLACK FOREST NO-BAKE CHEESECAKE
Enjoy everything the cake is famous for in our Black Forest No-Bake Cheesecake! This oh so delicious Black Forest No-Bake Cheesecake is sure to be a hit at your next party.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Using a food processor finely crush the cookies. Add the melted butter, and press evenly onto the bottom of a 9-inch springform pan. Refrigerate.
- Melt the chocolate slowly in a double boiler. Or microwave according to package directions.
- In a large bowl, beat together cream cheese, sugar, milk and vanilla, for 3 minutes at high speed. Add the melted chocolate and continue beating for 2 minutes on medium speed. Make sure everything is well blended.
- Place the chocolate mixture over the cookie base and refrigerate for at least 2 hours.
- In a small saucepan place the frozen cherries with sugar. Cook over medium heat for 10 minutes, stirring occasionally as to ensure that the sugar dissolves completely. Dissolve the cornstarch in cold water. Add to the cherries and cook, stirring until it boils gently for 1 minute and thickens. Let cool completely.
- Place the COOL WHIP into a pastry bag and decorate the edge of the cold cheesecake, pour the cherry sauce in the center and keep refrigerated until ready to serve.
Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 45 g, Protein 4 g
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