Description
This vegan No Bake Black Forest Cheesecake combines a rich, chocolatey filling made from silken tofu and vegan cream cheese with a crunchy Oreo crust and a luscious cherry topping. It's a decadent yet dairy-free dessert that sets in the fridge, perfect for a summer treat or any occasion where you want an impressive, no-bake vegan dessert.
Ingredients
Crust
- 14 (140g) original Oreos or Oreo-style cookies
- 3 tablespoons vegan butter
- ¼ tsp 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)
- 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)
- 1 ½ tablespoons cornstarch
Chocolate Topping and Garnish
- 200 g vegan chocolate (for curls)
- 240 g vegan whipped cream
Instructions
- Prepare the crust: Blend the Oreos and sea salt in a food processor until finely ground. Add the vegan butter and blend again until the mixture holds together. Press this mixture firmly into a lined 7" or 8" cake tin and smooth with a spatula or the bottom of a glass to compact it. Place the crust in the fridge to set.
- Cook cherries for filling: Add 250 g frozen cherries and 90 ml Kirsch to a saucepan and bring to a simmer over medium heat. Let it simmer gently for about 15 minutes, stirring frequently to prevent sticking. Once cooked, transfer the cherries with the liquid to a high-speed blender or food processor.
- Blend the filling: To the cherries in the blender, add 350 g silken tofu, 200 g vegan cream cheese, 2 tablespoons maple syrup, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract. Blend until smooth and creamy.
- Melt and add chocolate: Melt 300 g dark chocolate using a bain-marie (double boiler). Add the melted chocolate to the blender and blend again until fully incorporated. For a more intense chocolate flavor, add 2 tablespoons unsweetened cocoa powder and blend once more.
- Chill the filling: Pour the filling into the prepared crust, smoothing the top with a spatula. Refrigerate for 3-4 hours or overnight to allow the cheesecake to set firmly.
- Prepare cherry topping: In a saucepan, simmer 400 g frozen cherries with 4 tablespoons water for 10 minutes. Strain the cherries and set aside. Return the liquid to the pan. In a small bowl, whisk together 4 tablespoons maple syrup, 4 tablespoons Kirsch, and 1 ½ tablespoons cornstarch to form a smooth paste. Add this paste to the cherry liquid in the pan and simmer for 5 minutes until thickened. Allow to cool slightly, then stir in the reserved cherries and leave at room temperature until ready to use.
- Make chocolate curls: Melt 200 g vegan chocolate and pour into a parchment-lined container. Freeze until firm. Wearing gloves to avoid melting from heat, use a potato peeler to shave curls from the chocolate block. If the chocolate softens too much during this process, refreeze briefly before continuing.
- Assemble the cheesecake: Remove the set cheesecake from the tin. Spoon the cherry topping evenly over it. Finish by dolloping or piping 240 g vegan whipped cream on top and sprinkling with the chocolate curls for an elegant finish.
Notes
- Silken tofu provides the creamy texture in place of traditional cream cheese or heavy cream.
- Kirsch or cherry brandy adds authentic flavor; substitute cherry juice for an alcohol-free version.
- The cheesecake requires chilling time of at least 3-4 hours for the filling to set properly.
- Chocolate curls add a beautiful decorative touch but can be replaced with grated chocolate or shavings.
- Using frozen cherries helps intensify the black forest cherry flavor and works well for the no-bake process.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
