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Black forest cheesecake pie is no bake and can be made in just minutes! Ready-to-use chocolate cookie crust with two layers of smooth cream pie filling. Top with a spoonful of canned cherry pie filling and you have a seriously amazingly delicious dessert loaded with chocolate, cherry, and cheesecake flavors.
- 1 ready-to-use chocolate crumb crust (Oreo or chocolate graham cracker)
- 1 package (8 oz) cream cheese, softened
- 1/3 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 carton (8 oz) Cool Whip, thawed
- 1/4 cup cocoa powder
- 2 tablespoon powdered sugar
- 1 can (21 oz) cherry pie filling
- In a mixing bowl, beat cream cheese and sugar until smooth and combined.
- Add in sour cream and vanilla extract. Beat together until combined.
- Fold in Cool Whip with a spatula.
- Spread half of the mixture into the pie crust.
- Add cocoa powder and powdered sugar to the remaining cream filling and beat together until combined.
- Spread evenly over the cream cheese layer.
- Cover and let refrigerate for at least 6 hours or overnight works really good too.
- Cut into slices and serve each slice with some cherry pie filling.
You want to make sure your cream cheese is really soft so you avoid lumps. I like to put mine in a bowl and microwave it for about 30-45 seconds to make sure it’s nice and soft.
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