Description
This No-Bake Black Forest Berry Cheesecake is a luscious dessert combining a rich chocolate cookie crust with a creamy, smooth cheesecake filling topped with a vibrant mixed berry compote. Perfect for summer gatherings or any occasion where you want a decadent treat without baking.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted unsalted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
Berry Topping
- 1 cup cherry pie filling
- 1/2 cup fresh blackberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening berry topping)
Garnish
- Shaved dark chocolate (optional)
Instructions
- Prepare the Crust: In a medium bowl, mix the chocolate cookie crumbs with the melted unsalted butter until fully combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, taking care not to deflate the air whipped into the cream.
- Assemble the Cheesecake: Spread the creamy filling evenly over the chilled crust and smooth the surface with a spatula. Place it back in the fridge to keep chilled while you make the berry topping.
- Cook the Berry Topping: In a small saucepan over medium heat, combine the cherry pie filling, fresh blackberries, raspberries, blueberries, lemon juice, and cornstarch if using. Simmer gently for 5 to 7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool completely.
- Add Berry Topping and Chill: Once the berry topping is cooled, spoon it evenly over the cheesecake filling and spread gently to cover. Refrigerate the entire cheesecake for at least 6 hours or ideally overnight to set properly.
- Garnish and Serve: Just before serving, optionally garnish the top with shaved dark chocolate for an elegant finishing touch. Slice and enjoy your no-bake Black Forest berry cheesecake.
Notes
- For a gluten-free option, use gluten-free chocolate cookies for the crust.
- You can prepare the berry topping up to a day in advance and store it refrigerated.
- For an intensified chocolate flavor, add a layer of chocolate ganache between the cookie crust and the cheesecake filling.
