If you’re craving a luscious dessert that brings together rich chocolate, tart cherries, and creamy texture without turning on the oven, you’re going to adore this No Bake Vegan Black Forest Cheesecake Recipe. It’s a dreamy treat that perfectly captures the classic flavors of Black Forest cake but in a dairy-free, vegan-friendly cheesecake form. The combination of a crunchy Oreo crust, smooth cherry-infused filling, and delightful toppings makes every bite a celebration. Whether you’re a longtime vegan or simply looking for an impressive plant-based dessert, this recipe is a keeper that will wow everyone at your table.
Ingredients You’ll Need
This recipe uses simple, vibrant ingredients that each play a crucial role in delivering taste, texture, and that beautiful Black Forest character. From the crunchy crust to the silky smooth filling and fruity topping, every element comes together effortlessly.
- Original Oreos or Oreo style cookies (14 cookies/140g): These create a perfectly crumbly and flavorful base for the crust.
- Vegan butter (3 tablespoons): Binds the crust crumbs together, adding richness without dairy.
- Sea salt (¼ teaspoon): Balances sweetness and enhances all other flavors subtly.
- Frozen sour cherries (250g + 400g): Provide that signature tartness and vibrant color critical to Black Forest.
- Silken tofu (350g): Adds creamy, smooth texture to the filling while keeping it vegan.
- Vegan cream cheese (200g): Gives the cheesecake its characteristic tangy depth and luxurious mouthfeel.
- Kirsch or cherry brandy (90 ml + 4 tablespoons): Infuses authentic Black Forest flavor, though alcohol-free options work beautifully too.
- Pure maple syrup (2 + 4 tablespoons): Provides natural sweetness with a subtle complexity.
- Lemon juice (1 teaspoon): Brightens the filling’s flavor, balancing sweetness and richness.
- Vanilla extract (1 teaspoon): Adds warmth and aromatic depth to the mix.
- Dark chocolate (300g + 200g vegan chocolate for curls): Essential for that indulgent chocolate presence in filling and topping.
- Unsweetened cocoa powder (2 tablespoons, optional): Intensifies chocolate flavor if desired.
- Water (4 tablespoons): Used to simmer cherries for the topping.
- Cornstarch (1 ½ tablespoons): Thickens the cherry topping beautifully without altering flavor.
- Vegan whipped cream (240g): For the crowning touch of lightness and creaminess on top.
How to Make No Bake Vegan Black Forest Cheesecake Recipe
Step 1: Prepare the Crust
Start by blending the Oreos and sea salt in a food processor until you get fine crumbs. Add the melted vegan butter and blend again until it holds together when pressed with your fingers. Press this mixture firmly into a lined 7″ or 8″ cake tin and smooth the surface with a spatula or the bottom of a glass. This crunchy crust sets the perfect foundation for your cheesecake filling. Pop it in the fridge to chill while you work on the filling.
Step 2: Cook Cherries for Filling
In a saucepan, combine 250 grams of frozen sour cherries with 90 ml of Kirsch (or your preferred cherry-flavored substitute). Bring to a gentle simmer over medium heat, stirring often, until the cherries soften and start releasing their juices—about 15 minutes. This simmering step deepens the cherry flavor and softens them for a luscious filling.
Step 3: Blend the Filling
Transfer the cooked cherries along with their juices to a high-speed blender. Add the silken tofu, vegan cream cheese, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy. This mixture is the heart of your vegan cheesecake, capturing that complex Black Forest essence in a silky texture.
Step 4: Melt and Incorporate Chocolate
Using a bain-marie, gently melt 300 grams of dark chocolate. Pour the melted chocolate into your filling mixture and blend again until perfectly incorporated. Give it a taste and if you want a bolder chocolate experience, add the unsweetened cocoa powder and blend one more time. This step injects the rich chocolate flavor that makes this cheesecake truly decadent.
Step 5: Chill the Filling
Pour your luscious filling over the chilled crust, spreading it evenly with a spatula. Place the cake tin in the fridge and let it set for 3 to 4 hours, or even overnight if you can wait. This chilling step firms up the cheesecake into that satisfying sliceable form.
Step 6: Prepare Cherry Topping
Simmer the remaining 400 grams of frozen cherries with 4 tablespoons of water for about 10 minutes, then strain the cherries and set them aside. Return the strained liquid to the heat. In a small bowl, whisk the maple syrup, Kirsch, and cornstarch into a smooth paste. Stir this into the cherry liquid and simmer until thickened, around 5 minutes. Stir the cherries back into the thickened sauce and let it cool slightly before topping your cheesecake.
Step 7: Make Chocolate Curls for Garnish
Melt 200 grams of vegan chocolate and pour it into a parchment-lined container. Freeze until completely firm. Using a potato peeler, shave curls from the frozen chocolate to create elegant, decorative curls. If the chocolate warms too much and becomes soft, pop it back into the freezer briefly to firm up again. These delicate curls add stunning visual appeal and extra chocolate indulgence.
Step 8: Assemble Your No Bake Vegan Black Forest Cheesecake Recipe
Remove the cheesecake from the tin and place it on your serving plate. Spoon the cooled cherry topping evenly over the top, add generous dollops of vegan whipped cream, and sprinkle with those gorgeous chocolate curls. Voilà — your No Bake Vegan Black Forest Cheesecake Recipe masterpiece is ready to enjoy!
How to Serve No Bake Vegan Black Forest Cheesecake Recipe
Garnishes
Fresh cherries, a sprinkle of grated vegan chocolate, or even a light dusting of cocoa powder can elevate the presentation and flavor. A few mint leaves add a pop of color and a fresh contrast to the rich chocolate and cherry notes.
Side Dishes
This cheesecake pairs beautifully with a cup of rich coffee, robust black tea, or chilled cherry soda for an extra fruity complement. Serve with a scoop of vegan vanilla ice cream for an extra layer of creamy indulgence.
Creative Ways to Present
Try serving individual portions in clear jars or dessert glasses layered with cherry compote and whipped cream for a modern twist. For special occasions, add a drizzle of vegan chocolate sauce or a sprinkle of edible rose petals to impress your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days, making it a perfect make-ahead treat for busy schedules.
Freezing
This cheesecake freezes well for up to 2 months. Wrap it securely in plastic wrap and place it inside a freezer-safe container. Thaw overnight in the fridge before serving to preserve that wonderful creamy texture.
Reheating
No reheating needed for this cheesecake—chilled is the way to go for optimal flavor and texture. Serve directly from the fridge and enjoy every decadent bite cold and refreshing.
FAQs
Can I use fresh cherries instead of frozen?
Absolutely! Fresh cherries work wonderfully when they are in season. Just pit them and follow the same simmering process. Frozen cherries are convenient year-round and provide consistent tartness.
Is Kirsch essential for this cheesecake?
Kirsch enhances the authentic Black Forest flavor, but you can easily substitute with cherry juice or another cherry-flavored brandy for a non-alcoholic version. The key is to get that bright, fruity kick.
Can I make this cheesecake gluten-free?
Yes! Simply swap the Oreos for gluten-free vegan cookies. Make sure your chocolate and other ingredients are gluten-free as well. The crust will be just as delicious and firm.
What if I don’t have a food processor?
You can crush the Oreo cookies by placing them in a sealed plastic bag and rolling a rolling pin over them until finely ground. A blender might also work for blending the filling ingredients if it can handle liquids effectively.
How do I prevent the chocolate curls from melting when handling?
Wear gloves or ensure your hands are cool to minimize melting. If the curls soften, simply pop them back into the freezer for a few minutes before proceeding. This keeps them neat and beautiful for garnishing.
Final Thoughts
This No Bake Vegan Black Forest Cheesecake Recipe is truly a standout dessert that brings joy to every occasion. It’s creamy, rich, and bursting with the perfect balance of tart cherries and deep chocolate, all without any baking or animal products. I can’t wait for you to make it and share it with loved ones—once you taste it, this recipe will definitely become a new favorite in your vegan dessert repertoire!
Print
No Bake Vegan Black Forest Cheesecake Recipe
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes (plus chilling time overnight recommended)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This No Bake Black Forest Cheesecake is a luscious vegan dessert combining a crunchy Oreo cookie crust with a smooth, chocolate cherry tofu cream filling. Enhanced by rich dark chocolate and topped with a homemade cherry glaze, whipped vegan cream, and elegant chocolate curls, this cake is a sophisticated and indulgent treat perfect for gatherings or special occasions. The recipe uses simple plant-based ingredients and requires no baking, making it accessible and delicious.
Ingredients
Crust
- 14 (140g) original Oreos or Oreo-style cookies
- 3 tablespoons vegan butter
- ¼ teaspoon 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 option)
- 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 option)
- 1 ½ tablespoons cornstarch
Chocolate Topping & Decoration
- 200 g vegan chocolate (for melting and curls)
- 240 g vegan whipped cream
Instructions
- Prepare the crust: Blend the Oreo cookies and sea salt in a food processor until they become finely ground crumbs. Add the vegan butter and blend again until the mixture holds together like wet sand. Press this mixture firmly into a lined 7″ or 8″ cake tin, smoothing the surface with a spatula or the bottom of a glass to create a compact crust. Place the crust in the fridge to chill while preparing the filling.
- Cook cherries for filling: Place the 250 g frozen sour or sweet cherries and Kirsch into a saucepan and bring to a gentle simmer over medium heat. Allow to simmer softly for about 15 minutes, stirring frequently to prevent sticking and enhance flavor.
- Blend filling mixture: Transfer the cooked cherries to a high-speed blender or food processor. Add silken tofu, vegan cream cheese, maple syrup, lemon juice, and vanilla extract. Blend the mixture until smooth and creamy with no visible lumps.
- Melt and add chocolate: Melt the 300 g dark chocolate in a bain-marie (double boiler) to avoid burning. Pour the melted chocolate into the filling mixture and blend again until evenly incorporated. For a deeper chocolate flavor, optionally add 2 tablespoons of unsweetened cocoa powder and blend once more.
- Chill the cheesecake: Pour the chocolate cherry filling into the cake tin over the chilled crust. Use a spatula to smooth out the surface evenly. Place the tin in the refrigerator and allow the cheesecake to set for at least 3-4 hours, or preferably overnight for best texture.
- Prepare cherry topping: Simmer 400 g frozen cherries with 4 tablespoons water in a saucepan for about 10 minutes until soft. Strain the cherries from the liquid and set them aside. Return the liquid to the pan. In a small bowl, whisk together maple syrup, Kirsch, and cornstarch until smooth to create a slurry. Add this slurry to the simmering liquid and cook for another 5 minutes until the mixture thickens. Remove from heat, stir the reserved cherries back in, and allow to cool to room temperature.
- Create chocolate curls: Melt the 200 g vegan chocolate and pour it into a parchment-lined container. Freeze until firm but not brittle. Wearing gloves to prevent melting, use a potato peeler to shave chocolate curls off the block. If the chocolate softens too much, briefly re-freeze before continuing.
- Assemble the cheesecake: Once the cheesecake has set, carefully remove it from the tin. Spoon the cooled cherry topping evenly over the surface. Dollop or pipe the vegan whipped cream over the top, then decorate with chocolate curls for an elegant finish.
Notes
- Silken tofu and vegan cream cheese provide a creamy texture while keeping the cheesecake completely plant-based.
- Kirsch can be substituted with cherry juice or other brandy alternatives for an alcohol-free version.
- Using a high-speed blender ensures the filling is very smooth and creamy.
- Allow adequate chilling time for the best set and texture—overnight is ideal.
- Chocolate curls require careful temperature control to prevent melting; handling with gloves helps.
- The recipe yields 12 servings, making it perfect for parties or festive occasions.
