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!

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.
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.
5. Remove the tart crust from the freezer and fill with the cheesecake mixture.
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.
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.
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
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
*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.
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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Kat says
This looks absolutey gorgeous, I love chocolate and cherry together!
Monika says
Thank you! Me too:)
DeeDee says
This looks fabulous Monika!! Happy New Year💕
Monika says
Thank you Dee Dee, Happy New Year!
nicole (thespicetrain.com) says
Love those swirls, so beautiful! 🙂
Monika says
Thank you!
dave g says
I love that it's cheesecake in tart form! looks delicious!!
Monika says
Thank you! It's a little smaller that way:)
JBS says
Absolutely yummy - and so little;e sugar
Monika says
Thank you!