Best No Bake Black Forest Cheesecake Recipes

NO BAKE BLACK FOREST PIE

Steps:

• In a mixing bowl, beat cream cheese and granulated sugar until smooth and combined. Add in sour cream and vanilla extract. Beat until combined.
• Stir in the Cool Whip with a spatula or wooden spoon until it's mixed well.
• Spread half of the mixture into the ready-to-use pie crust.
• Add cocoa powder and powdered sugar to the remaining cream cheese mixture and beat together until combined.
• Spread evenly over the cream cheese layer.
• Cover and let refrigerate for at least 8 hours or overnight. Cut into slices and serve each slice topped with some cherry pie filling.

NO BAKE BLACK FOREST CHEESECAKE

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.

BLACK FOREST NO-BAKE CHEESECAKE

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.

BLACK FOREST CHEESECAKE

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.

NO BAKE BLACK FOREST CHEESECAKE

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.