No-Bake Black Forest Cheesecake
Chocolate and cherries together with the goodness of Canadian dairy — a trifecta of delectability.
- Prep: 25 minutes
- Refrigeration: Overnight
Ingredients
- Crust
- 1 ½ cups (375 ml) chocolate graham cracker crumbs
- 2 tbsp (30 ml) packed brown sugar
- 1/3 cup (80 ml) Canadian butter, melted
- 1/8 tsp (0.5 ml) salt (optional)
- Cheesecake Filling
- 2 pkgs (each 8 oz/250 g) brick-style Canadian cream cheese, softened
- 1/2 cup (125 ml) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp (2 ml) salt
- 1/3 cup (75 ml) unsweetened cocoa powder, sifted
- 1 1/4 cups (310 ml) Canadian whipping (35%) cream, whipped
- 1 can (19 oz/540 ml) cherry pie filling
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Preparation
Crust
In medium bowl, stir together graham cracker crumbs, brown sugar, melted butter and salt (if using) until thoroughly blended. Press evenly into bottom of 9-inch (23 cm) springform pan. Refrigerate until ready to use.
Cheesecake Filling
In medium bowl, using handheld electric mixer, beat cream cheese until smooth. Add sugar, vanilla and salt; beat until very smooth, scraping down sides as needed. Add cocoa powder and beat on medium speed until fully incorporated. A half cup (125 ml) at a time, fold in whipped cream until incorporated. Transfer to chilled crust and smooth top.
Pour cherry pie filling over cheesecake and smooth top. Cover and freeze for 3 hours or refrigerate overnight until set.
