Name: No Bake Black Forest Cheesecake (Vegan) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 5 h 30 min
Cuisine: Vegan
Ingredients: 14 (140g) original Oreos or Oreo-style cookies; 3 tablespoons vegan butter; ¼ tsp sea salt; 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); 2 tablespoons pure maple syrup; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 300 g dark chocolate; 2 tablespoons unsweetened cocoa powder (optional); 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); 1 ½ tablespoons cornstarch; 200 g vegan chocolate (for curls); 240 g vegan whipped cream

Jump to Recipe· 4.2 from 7 reviews

If you have a sweet tooth and want to indulge without turning on the oven, this No Bake Black Forest Cheesecake (Vegan) Recipe is exactly what you need. Imagine a luscious, creamy vegan cheesecake layered with rich dark chocolate, tart cherries, and a crumbly Oreo crust, all without any baking. It’s a celebration of flavors and textures that’s perfect for sharing with friends or treating yourself on any occasion. This recipe blends the classic charm of Black Forest cake with the creamy goodness of vegan cheesecake, delivering a dessert that’s both comforting and delightfully refreshing.

Ingredients You'll Need

The image shows a shiny stainless steel pot filled with a deep red mixture of cooked berries. The berries are slightly broken down, dark red to almost black in some places, sitting in a thick, rich red syrup that shines under the light. The pot is placed on a white marbled surface, which contrasts with the dark, glossy look of the berries and syrup inside. Photo taken with an iphone --ar 4:5 --v 7

The magic of this No Bake Black Forest Cheesecake (Vegan) Recipe lies in its simple but essential ingredients. Each ingredient plays a special role, from creating the perfect crunchy base to building the silky filling and that irresistible cherry topping.

14 original Oreos or Oreo-style cookies (140g): These create a deliciously crunchy, chocolatey crust that holds the cheesecake together.
3 tablespoons vegan butter: Binds the cookie crumbs and adds a rich creamy texture to the base.
¼ teaspoon sea salt: Enhances the flavors and balances the sweetness beautifully.
250 g frozen sour cherries: Adds the iconic tartness that makes the Black Forest flavor unforgettable.
350 g silken tofu: Provides a creamy, smooth base for the cheesecake filling without dairy.
200 g vegan cream cheese: Key for that classic cheesecake tang and luscious texture.
90 ml Kirsch (or cherry brandy/brandy/Amaretto or cherry juice for alcohol free): Infuses the cheesecake with authentic Black Forest warmth and depth.
2 tablespoons pure maple syrup: Natural sweetness that complements the cherries and chocolate.
1 teaspoon lemon juice: Adds brightness to balance the richness.
1 teaspoon vanilla extract: Brings out the warmth and depth in the filling.
300 g dark chocolate: Provides rich, bittersweet decadence.
2 tablespoons unsweetened cocoa powder (optional): For those who want to deepen the chocolate flavor further.
400 g frozen sour cherries (for topping): Keeps the topping tart, juicy, and fresh.
4 tablespoons water: Helps create the cherry topping sauce.
4 tablespoons pure maple syrup (for topping): Adds natural sweetness to the cherry topping.
4 tablespoons Kirsch (or cherry brandy/brandy/Amaretto or cherry juice for alcohol free, for topping): Enhances the cherry sauce with a fruity kick.
1 ½ tablespoons cornstarch: Thickens the cherry topping sauce to perfection.
200 g vegan chocolate (for curls): To create elegant chocolate curls as a finishing touch.
240 g vegan whipped cream: Adds a light, fluffy element on top, perfectly balancing the rich cheesecake.

How to Make No Bake Black Forest Cheesecake (Vegan) Recipe

Step 1: Crafting the Perfect Crust

Start by blending your Oreos and sea salt in a food processor until they become fine crumbs that smell heavenly. Next, add the vegan butter and pulse again until your mixture holds together when pressed between your fingers. Press this mixture firmly into a lined 7" or 8" cake tin, smoothing it out with a spatula or the bottom of a glass. This crust is the foundation of your dessert, so be sure it’s packed tight and even. Pop it into the fridge to set while you prepare the filling.

Step 2: Simmer the Cherries for the Filling

Bring the frozen cherries and Kirsch to a gentle simmer on medium heat, stirring often so they don’t stick. This cooks down the cherries, intensifying their flavor and softening their texture. After about 15 minutes, transfer these sweet and tart cherries to a blender along with silken tofu, vegan cream cheese, pure maple syrup, lemon juice, and vanilla extract. Blend everything into a smooth, dreamy cream — this will be the luscious cheesecake layer that steals the show.

Step 3: Melt and Blend the Chocolate

Next, melt the dark chocolate carefully over a bain-marie to avoid burning, stirring until glossy and smooth. Pour this warm chocolate into your filling mixture and blend once more to fully incorporate it. Taste your creation now, and if you want a chocolate punch, sprinkle in the cocoa powder for that extra richness. Your cheesecake filling should be silky, rich, and perfectly balanced between chocolate and cherry tang.

Step 4: Chill the Cheesecake

Pour the filling into your prepared crust, using a spatula to smooth the surface evenly. Place the cake in the fridge to set — patience will reward you here, as 3 to 4 hours (or even overnight) allows the cheesecake to firm up and the flavors to meld beautifully.

Step 5: Prepare the Cherry Topping

Simmer the frozen cherries with water for about 10 minutes to soften them up, then drain the cherries and set them aside. Return the liquid to the saucepan and whisk together maple syrup, Kirsch, and cornstarch in a small bowl until smooth. Add this cornstarch mixture to the cherry liquid and cook over medium heat for about 5 minutes until it thickens nicely. Let it cool, stir in the cherries, and leave it at room temperature ready to crown your cheesecake.

Step 6: Make Elegant Chocolate Curls

To craft those stunning chocolate curls, pour your melted vegan chocolate on a parchment-lined tray and freeze until solid. Wearing gloves to keep your hands from melting the chocolate, use a potato peeler to shave curls from the block. If they get too soft, a brief freeze will firm them up again. These curls add a classy, indulgent flair to your final presentation.

Step 7: Assemble Your No Bake Black Forest Cheesecake (Vegan) Recipe

With your cheesecake fully set, gently remove it from the tin and place it on your serving platter. Spoon the cherry topping over the surface generously, then dollop or pipe the vegan whipped cream on top. Finish by scattering the delicate chocolate curls over everything, creating a dessert that looks as amazing as it tastes.

How to Serve No Bake Black Forest Cheesecake (Vegan) Recipe

The image shows a round chocolate mousse cake on a white ceramic plate over a white marbled surface. The cake has four distinct layers: a dark, crumbly base at the bottom, a thick and smooth milk chocolate mousse layer above it, topped by a bright red mixed berry compote dripping slightly down the sides, and a fluffy white whipped cream layer on top. The whipped cream is generously covered with a pile of dark chocolate curls. A slice is missing from the cake, revealing the clean layers inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your No Bake Black Forest Cheesecake (Vegan) Recipe even more spectacular, keep it simple with fresh cherries, a sprinkle of cocoa powder, or a few mint leaves. These bright accents enhance the dessert’s vibrant colors and add a fresh aroma that awakens your senses before the very first bite.

Side Dishes

Pair this cheesecake with a cup of strong espresso or a hot herbal tea to balance the rich and sweet flavors. For a fruity counterpoint, a simple mixed berry salad works perfectly, keeping the dessert experience light and refreshing without overpowering the cake.

Creative Ways to Present

Consider serving this cheesecake in individual glasses layered with extra cherry sauce and whipped cream for a stunning parfait presentation. Alternatively, a rustic serving on a wooden board with chocolate shavings scattered around creates an inviting, warm atmosphere that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

You can keep leftover No Bake Black Forest Cheesecake (Vegan) Recipe covered in the fridge for up to 3 days. Be sure to store it tightly wrapped or in an airtight container to maintain moisture and prevent it from absorbing other fridge odors.

Freezing

This cheesecake freezes well, making it a wonderful make-ahead dessert. Wrap it thoroughly in plastic wrap and foil, then freeze for up to 1 month. Thaw it overnight in the refrigerator before serving for the best texture and flavor.

Reheating

Since this is a no-bake cheesecake, reheating isn’t necessary or recommended. Serve it chilled or at room temperature to enjoy the perfect creaminess every time.

FAQs

Can I make this No Bake Black Forest Cheesecake (Vegan) Recipe nut-free?

Absolutely! The current recipe uses Oreos for the crust, which are typically nut-free—but always check the packaging. Also, ensure your vegan cream cheese and toppings are nut-free to keep the whole dessert safe.

Can I use fresh cherries instead of frozen?

Definitely! Fresh cherries during the cherry season make this cheesecake even more vibrant. Just pit and halve them before cooking as instructed. If fresh cherries are very juicy, you might need to reduce the added water to avoid a runny topping.

What can I substitute for Kirsch to make this alcohol-free?

If you’d prefer to skip the alcohol, cherry juice or a splash of almond extract works beautifully without compromising the cherry flavor profile of the cheesecake.

Is silken tofu necessary, or can I substitute it?

Silken tofu is key for the creamy, smooth filling in this vegan cheesecake. If you want to experiment, blended soaked cashews can be a great alternative, but the texture and taste might vary slightly.

How long does it take for the cheesecake to set completely?

The cheesecake should ideally chill for at least 3-4 hours, but for best results and easier slicing, overnight chilling is perfect. This allows all the flavors to meld and the texture to firm fully.

Final Thoughts

This No Bake Black Forest Cheesecake (Vegan) Recipe is a dream come true for anyone craving a decadent yet dairy-free dessert that’s effortless to make. It’s vibrant, creamy, and beautifully balanced with sweet and tart elements, plus a rich chocolatey finish. Whether it’s a special occasion or just a cozy night in, this cheesecake will make you feel seriously proud and delighted. Give it a try, and prepare to have a new favorite dessert in your repertoire!

No Bake Black Forest Cheesecake (Vegan) Recipe

Ingredients You'll Need