Black Forest Cheesecake Bliss, Black Forest Cheesecake Bliss, Black Forest Cheesecake Bliss, Black Forest Cheesecake Bliss, Black Forest Cheesecake Bliss – yes, we said it five times because that’s how much we love this dessert! If you’re craving a vegan treat that’s indulgent, chocolatey, fruity, and smooth all at once, you’ve landed on the right recipe.
This isn’t just any cheesecake. It’s a show-stopping, mouthwatering, dairy-free dessert inspired by the classic Black Forest cake – and yes, it’s 100% vegan! Imagine layers of crushed cookie crust, silky dark chocolate cheesecake, cherry compote, and fluffy whipped topping… Are you drooling yet?
Whether you’re baking for a special celebration or just treating yourself (because, why not?), this vegan Black Forest cheesecake will win hearts at first bite.
Why You’ll Love This Black Forest Cheesecake Bliss
Let’s talk about the magic of this dessert:
- 🍫 Chocolate lovers, rejoice – rich cocoa and melted dark chocolate infuse every bite.
- 🍒 Cherry fans, celebrate – the tart compote balances the sweetness like a dream.
- 🧁 Totally dairy-free – made with vegan cream cheese, whipped cream, and butter.
- ❄️ Perfect make-ahead dessert – stores beautifully for up to 4 days.
- 🌱 Plant-based joy – no eggs, no dairy, no compromises!
Black Forest Cheesecake Bliss Ingredients You’ll Need
For the Cherry Compote
This vibrant layer adds a sweet-tart punch to cut through the rich chocolate.
- 2 cups cherries (fresh or frozen)
- ¼ cup cherry juice or water
- 2–3 tbsp sugar (adjust based on cherry sweetness)
- 1 tbsp cornstarch
- 1 tsp lemon juice or kirsch for that traditional Black Forest flavor
For the Biscuit Base
A crunchy, chocolaty foundation for your cheesecake.
- 2 cups crushed Oreo cookies (or digestive biscuits for a classic touch)
- ¼ cup melted vegan butter
For the Cheesecake Filling
Creamy, rich, and deeply chocolaty.
- 200g dark vegan chocolate, melted
- 2 cups vegan cream cheese
- 1 cup vegan whipped cream
- ¼ cup cocoa powder
- ½ cup sugar
- 2 tbsp cornstarch
For the Topping
Light and luscious – the final touch that brings it all together.
- 1 cup vegan whipped cream
- 1 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: extra cherries and chocolate shavings for garnish
How to Make Black Forest Cheesecake Bliss
Step 1: Cook the Cherry Compote
In a small saucepan, combine cherries, juice, and sugar. Simmer over medium heat for 5–7 minutes until the cherries soften and release their juices. Stir in cornstarch and cook until the mixture thickens into a glossy compote. Add lemon juice or Kirsch for extra depth. Let it cool completely, then chill.
Step 2: Prepare the Biscuit Base
Crush the cookies (or biscuits) into fine crumbs. Mix with melted vegan butter until it resembles wet sand. Press the mixture firmly into the bottom of a springform pan lined with parchment paper. Refrigerate while preparing the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat vegan cream cheese with sugar, cocoa powder, and cornstarch until smooth. Gently fold in melted dark chocolate, then fold in the whipped cream. Be careful not to overmix – we want it light and airy.
Pour the filling over the chilled base and smooth the top. Bake in a preheated oven at 160°C (320°F) for 40–45 minutes. The center should be slightly wobbly. Cool completely, then refrigerate for at least 4 hours, preferably overnight.
Step 4: Whip the Topping
Whip together vegan whipped cream, powdered sugar, and vanilla until fluffy. This topping will add a dreamy, creamy layer on top of the cheesecake.
Step 5: Assemble Your Masterpiece
Spread or pipe the whipped topping over the chilled cheesecake. Spoon over the cherry compote, letting some juice drip down the sides for drama. Garnish with fresh cherries, dark chocolate curls, or a dusting of cocoa powder.
Tips for the Perfect Black Forest Cheesecake Bliss
- Use good-quality dark chocolate – this makes a huge difference in flavor.
- Let the cheesecake chill completely before adding toppings – patience pays off.
- For a nutty twist, add crushed almonds or hazelnuts to the base.
- To slice cleanly, dip your knife in hot water and wipe between cuts.
Storage & Serving Suggestions
Store this cheesecake covered in the fridge for 3–4 days. It tastes even better the next day as the flavors deepen. You can also freeze slices individually for up to a month – just thaw overnight in the fridge.
Serve with:
- A strong espresso ☕
- A scoop of vegan vanilla ice cream 🍨
- A celebratory glass of Prosecco 🥂
Frequently Asked Questions About Black Forest Cheesecake Bliss
Can I make this gluten-free?
Absolutely! Just swap the Oreos or biscuits for your favorite gluten-free cookies.
Is there a substitute for vegan cream cheese?
You can try a blend of silken tofu and a bit of lemon juice for tang. It won’t be quite the same, but it’ll still be delicious!
Can I use canned cherries?
Yes! Just drain them and reduce the sugar in the compote if they’re packed in syrup.
Do I have to bake the cheesecake?
Baking helps the filling set better, but if you’d like a no-bake version, skip the cornstarch and set the cake with 1 tbsp of agar-agar or vegan gelatin.
Final Thoughts from the Chef
This Black Forest Cheesecake Bliss is one of those desserts that makes even non-vegans say, “Wait, this is vegan?!” It’s rich, smooth, and packed with chocolate-cherry joy in every bite. Whether you’re a seasoned baker or trying out plant-based treats for the first time, this recipe will quickly become a favorite.
So go on – whip up this heavenly cheesecake and treat yourself. You deserve it.
