Black Forest Cheesecake Tart

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!

Course Dessert

Cuisine vegetarian

Prep Time 20

Cook Time 8

Cooling time 30

Total Time 58

Servings servings

Calories 315kcal

Author Monika Dabrowski

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 graham cracker crumbs or digestive biscuits
⅘ stick butter melted
1½ tablespoons cocoa powder

For the cheesecake filling

2 cups cream cheese
½ cup heavy whipping cream chilled
4 tablespoons cocoa powder
¾ cup confectioners' sugar/icing sugar

For the topping

¾ cup frozen cherries pitted
2 teaspoons honey

US Customary - Metric

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