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
Scale
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.
