Name: Black Forest Cheesecake Tart
Prep time: 20 min
Cook time: 8 min
Total time: 58 min
Ingredients: 2 cups graham cracker crumbs (or digestive biscuits); ⅘ stick butter (melted); 1½ tablespoons cocoa powder; 2 cups cream cheese; ½ cup heavy whipping cream (chilled); 4 tablespoons cocoa powder; ¾ cup confectioners' sugar/icing sugar; ¾ cup frozen cherries (pitted); 2 teaspoons honey

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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.

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.

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

See also these other easy dessert recipes!

Recipe

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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