prep time: 1 hr | bake time: 45 min | rest time: 5-7 hrs
This cake goes down in history as one of the best! It is so unique, delicious and beautiful that everyone will instantly fall in love with it and be asking for it all the time! My eggless Black Forest Cheesecake is inspired by the classic black forest cake. This is where childhood nostalgia meets a decadent dessert as it features an Oreo cookie crust, a rich baked cheesecake layer with homemade cherry filling, and is topped with whipped cream and chocolate shavings.
I wanted to make a recipe that was inclusive which is why it can easily be made vegan, gluten free, dairy free and it’s already naturally nut free. While the recipe may seem intimidating at first, fear not because my step by step instructions will guide you through the cheesecake process simply! Your cake will turn out beautifully and you’ll want to make another cheesecake in no time. This Black Forest Cheesecake is a decadent dessert that brings together the rich flavors of chocolate and cherries with the smoothness of cheesecake. Whether you’re making it for a special occasion or simply because you crave a little indulgence, this recipe is sure to be a hit!
Black Forest Cheesecake is inspired by the classic Black Forest cake. Black Forest cake typically combines the rich flavors of chocolate, cherries, and cream. This cheesecake version takes things up a notch and features an Oreo cookie crust; along with a chocolate cheesecake filling, and layers of homemade cherry filling! It’s topped with whipped cream and chocolate shavings, making it a luxurious dessert with a blend of textures and flavors.
Preheating an oven for baking a cheesecake is important to ensure that it is even baking and has the right texture. Depending on the type of oven you have, here’s how you can preheat for each:
Preheat your oven to 325°F (160°C) and wrap the outside of an 8-inch springform pan in aluminum foil to prevent leaks. Finely crush the Oreo cookies (or digestive biscuits) using a food processor, then mix the crumbs with melted butter until the mixture resembles wet sand. Press the mixture into the bottom and sides of the springform pan, creating an even layer about 1/4-inch thick. Chill the base in the fridge while you prepare the filling.
In a pot, combine half of the cherries, cranberry juice, sugar, and cornstarch. Bring the mixture to a boil over medium heat, stirring constantly. Let it bubble for about 30 seconds to cook the cornstarch, then remove from heat. Add the kirsch and stir. Transfer the filling to a bowl, cover with plastic wrap touching the surface, and chill in the fridge until ready to use.
Place a tray with boiling water on the bottom rack of the oven to create steam, which helps the cheesecake bake evenly. Heat the whipping cream until simmering, then pour it over chopped dark chocolate. Stir until smooth. In a separate bowl, beat the cream cheese until soft and creamy, then add the sugars, cornstarch, cocoa powder, vanilla, and salt. Mix until well combined, then slowly fold in the chocolate-cream mixture.
Pour half of the chocolate cheesecake filling into the prepared crust. Spread an even layer of the chilled cherry filling on top, reserving ¼ cup for decoration. Pour the remaining cheesecake filling over the cherries and smooth the surface. Place the pan on a baking tray and bake in the water bath for 40-45 minutes, or until the edges are set and slightly risen. Let the cheesecake cool in the oven with the door slightly open, then transfer to the fridge to chill for 5-6 hours.
Your cheesecake is done when the edges are set, but the center still has a slight wobble. Overbaking can cause cracks. Once done, allow it to cool gradually by leaving the oven door slightly open to prevent sudden temperature changes.
Cheesecakes often crack due to overbaking, rapid temperature changes, or insufficient moisture during baking. Cracks can also form if the cheesecake batter is overmixed, incorporating too much air.
To avoid cracks, always bake your cheesecake in a water bath or with steam in the oven to create a humid environment. Cool the cheesecake slowly by leaving it in the oven with the door slightly open, and avoid overmixing the batter.
Store the cheesecake in an airtight container in the fridge for 3-4 days. The flavors actually improve as the cheesecake sits, making it a great make-ahead dessert.
To freeze the cheesecake, let it cool completely and then wrap it tightly in plastic wrap and aluminum foil. Store it in an airtight container or freezer bag. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight before serving.
No, this black forest cheesecake is completely eggless, making it suitable for those avoiding eggs while still delivering a rich and creamy texture.
Yes! You can easily make this cheesecake dairy-free by using dairy-free cream cheese like tofutti or vio life and dairy-free whipping cream such as country crock or califia farms plant cream.
Although I have not tested this recipe with canned cherry filling. It’s a convenient option and it might work for layering in the cheesecake.
This Black Forest Cheesecake combines the nostalgic flavors of Black Forest cake with the rich, creamy texture of a classic cheesecake. The tart cherry filling perfectly complements the decadent chocolate layers, while the whipped cream topping adds a light, airy finish. Being eggless, it’s ideal for those with dietary restrictions, and it can easily be adapted to be dairy-free or gluten-free. With its creamy texture and impressive presentation of whipped cream and chocolate shavings, this cheesecake is perfect for any occasion!
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4 Responses
Excellent! The taste reminds me something between a brownie and a cheesecake actually. So easy and soooo delicious!
Hi Athina
Thank you for the feedback. I am happy to know that you enjoyed this recipe.
Just wow
Hi Preeti
Thank you so much!