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    Home » Recipes » Sweet Things/Desserts

    Black Forest Cheesecake Tart

    December 18, 2020 By Monika Last Updated April 23, 2025 10 Comments

    Jump to Recipe

    This black forest cheesecake tart is a luxurious no-bake dessert, perfect for any occasion. It has a cocoa flavoured crust, light and creamy chocolate cheesecake filling and a topping consisting of sweet-and-tangy cherry puree. Simple to make and absolutely delicious!

    Side view of black forest cheesecake tart on white plate with fork.

    This black forest cheesecake tart is a twist on the classic black forest dessert. It doesn't require baking, contains a handful of ingredients and comes together in under 30 minutes. Perfect for any occasion!

    This easy black forest tart consist of 3 layers: a graham cracker crust with added cocoa, a 4-ingredient creamy chocolate cheesecake filling and a refreshing cherry compote topping instead of traditional Kirsch soaked cherries.

    Black forest cheesecake tart ingredients and substitutions

    Crust

    • Graham crackers: or digestive biscuits (UK).
    • Butter.
    • Cocoa powder: or cacao.

    Filling

    • Cream cheese.
    • Heavy whipping cream: between 36-40% fat content.
    • Cocoa powder: or cacao.
    • Confectioners' sugar/icing sugar.

    Topping

    • Cherries: use either frozen or fresh. I used frozen (pitted) cherries for convenience.
    • Honey: adjust the amount to your taste.

    I also used these topping ingredients in my cherry compote overnight oats.

    Step-by-step recipe instructions

    1.To make the crust process the crackers until they form a crumb then add the cocoa powder and melted butter and stir until thoroughly mixed. 

    Biscuit crumb, cocoa and melted butter in bowl with spoon.

    2. Pour the mixture into a 9.5'' (23 cm) loose bottom non-stick tart pan and press firmly into the base and sides. Freeze for 30 minutes.

    Chocolate tart base in round pan.

    3. After placing the crust in the freezer make the cherry puree. Cook the cherries with the honey in a small shallow pan (squashing with a fork) for 7-8 minutes until the juice is reduced by about half and becomes syrupy. Puree the entire mixture and set aside to cool completely. 

    Cooked cherries in cast iron pan.

    4. About 5 minutes before removing the crust from the freezer prepare the cheesecake filling. Beat together the cream cheese, cocoa powder and confectioners' sugar until thoroughly incorporated. Gradually beat in the cream.

    Yogurt, cocoa and icing sugar in mixing bowl.
    Chocolate cheesecake filling mixture in bowl.

    5. Remove the tart crust from the freezer and fill with the cheesecake mixture.

    Tart with chocolate filling in round pan.

    6. Drop spoonfuls of the cherry puree over the top and make swirls using a knife or spoon. Decorate your black forest cheesecake tart with chocolate shavings (I used a vegetable peeler to make the shavings) and refrigerate for at least 30 minutes before serving.  

    Black forest cheesecake tart in round tin.

    Top tips

    • Use either a food processor to crush the graham crackers/biscuits (quicker) or place in a food grade plastic bag and crush with a rolling pin until they form a crumb.
    • Make sure your whipping cream is chilled before using.
    • You can top your black forest cheesecake tart with the cherry mixture as soon as it's cooled.
    • I used a vegetable peeler to make the chocolate shavings but a box grater will work too.
    • Refrigerate, covered, for up to 3 days.
    • Freeze for up to 3 months.
    Side view of chocolate tart with cherry mixture topping.

    More no bake cheesecake desserts to try next

    • No-Bake Blueberry Cheesecake
    • Coffee Cheesecake
    • Kahlua Cheesecake Pots (No Bake)
    • Stracciatella Cheesecake Cups (Gluten Free)

    See also these other easy dessert recipes!

    Recipe

    Black forest cheesecake tart in round tin.

    Black Forest Cheesecake Tart

    This black forest cheesecake tart is a luxurious no-bake dessert, perfect for any occasion.  It has a cocoa flavoured crust, light and creamy chocolate cheesecake filling and a topping consisting of sweet-and-tangy cherry puree. Simple to make and absolutely delicious!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 8 minutes minutes
    Cooling time: 30 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 10 servings
    Calories: 315kcal
    Author: Monika Dabrowski

    Equipment

    • Small pan for cooking the cherries
    • Electric mixer
    • Food processor or rolling pin
    • 23 cm/9.5'' loose base non-stick tart pan

    Ingredients

    For the crust

    • 2 cups (240 g) graham cracker crumbs or digestive biscuits
    • ⅘ stick (90 g) butter melted
    • 1½ tablespoons cocoa powder

    For the cheesecake filling

    • 2 cups (450 g) cream cheese
    • ½ cup (120 ml) heavy whipping cream chilled
    • 4 tablespoons (30 g) cocoa powder
    • ¾ cup (90 g) confectioners' sugar/icing sugar

    For the topping

    • ¾ cup (130 g) frozen cherries pitted
    • 2 teaspoons honey

    Instructions

    • Prepare crust mixture: To make the crust process the graham crackers until they form a crumb then add the cocoa powder and melted butter and stir until thoroughly mixed. 
    • Make crust: Pour the mixture into a 9.5'' (23 cm) loose bottom non-stick tart pan and press firmly into the base and sides. Freeze for 30 minutes.
    • Prepare cherry topping: After placing the crust in the freezer make the cherry puree. Cook the cherries with the honey in a small shallow pan (squashing with a fork) for 7-8 minutes until the juice is reduced by about half and becomes syrupy.  Puree the entire mixture and set aside to cool completely. 
    • Make cheesecake filling: About 5 minutes before removing the crust from the freezer prepare the cheesecake filling. Beat together the cream cheese, cocoa powder and confectioners' sugar until thoroughly incorporated and creamy. Beat in the whipping cream.
    • Assemble: Remove the cheesecake crust from the freezer and fill with the cheesecake mixture.
    • Add topping: Drop spoonfuls of the cherry puree over the top and make swirls using a knife or spoon. Decorate your black forest cheesecake tart with chocolate shavings (I used a vegetable peeler to make the shavings) and refrigerate for at least 30 minutes before serving. 

    Nutrition

    Serving: 1serving | Calories: 315kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 345mg | Potassium: 227mg | Fiber: 2g | Sugar: 18g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this black forest cheesecake tart I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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    Comments

      5 from 2 votes (1 rating without comment)

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    1. Kat says

      January 11, 2019 at 11:16 am

      5 stars
      This looks absolutey gorgeous, I love chocolate and cherry together!

      Reply
      • Monika says

        January 12, 2019 at 9:07 am

        Thank you! Me too:)

        Reply
    2. DeeDee says

      January 05, 2019 at 2:18 am

      This looks fabulous Monika!! Happy New Year💕

      Reply
      • Monika says

        January 05, 2019 at 8:18 am

        Thank you Dee Dee, Happy New Year!

        Reply
    3. nicole (thespicetrain.com) says

      January 03, 2019 at 2:26 pm

      Love those swirls, so beautiful! 🙂

      Reply
      • Monika says

        January 03, 2019 at 11:13 pm

        Thank you!

        Reply
    4. dave g says

      January 01, 2019 at 3:52 pm

      I love that it's cheesecake in tart form! looks delicious!!

      Reply
      • Monika says

        January 01, 2019 at 4:46 pm

        Thank you! It's a little smaller that way:)

        Reply
    5. JBS says

      December 31, 2018 at 7:19 pm

      Absolutely yummy - and so little;e sugar

      Reply
      • Monika says

        December 31, 2018 at 7:43 pm

        Thank you!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

    Find out more about me →

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