Black Forest Cheesecake

This is an EASY, no bake cheescake…. “semi homemade”, if you will…..I entered it in the Country Fair under “Doctored Mix Recipes”, and WON a BLUE RIBBON ! I found a recipe on the internet,and it reminded me of one of my Mom’s cheesecake, so I looked her’s up, and combind the two, and came up with this……

Black Forest Cheesecake


  • 2 (11 ounce) pkg. plain No Bake cheesecake mixes
  • 2/3 C.melted butter
  • 1/4 C. white sugar
  • 1 (3 0z.) pkg. Ladyfingrs
  • 1 8oz. pkg. cream cheese, softened
  • 3 C. cold milk,divided
  • 1 (10 or 12 oz.) container whipped topping, thawed
  • 1 (21 oz. )can cherry pir filling (or filling of your choice)
  • 1 (12 oz.) pkg. semi-sweet chocolate chips
  • 1 C. heavy whipping cream
  • 1 Tablespoon butter


  1. 1. In a bowl, combine contents of crust mix packages ( I don’t like the crust that thick, so I only use one) melted butter, and sugar. Press mixture on to the bottom of 10 inch spring form pan, sprayed LIGHTLY with cooking spray. Line edge of pan with Lady fingers.
  2. 2. In mixing bowl, beat cream cheese with 1/2 cup cold milk until SMOOTH. Gradually beat in remaining milk. Add contents of filling mix pkgs;beat until smooth… about three minutes. Fold in thawed whip topping. Pour over crust. Allow to cool and set up in refridgerator while preparing ganache layer.
  3. 3.Heat cream over medium heat until just barley come to a boil. Remove from heat immediately. Do not over-heat ! Pour hot cream over chocolate chips, and allow to set a minute or so. Gently stir mixture until chocolate is melted and blended with cream. Add butter and combine. DO NOT beat mixture ! Let cool slightly… it must be pourable, but not hot.
  4. Pour chocolate ganache mixture over set up cheesecake, and return to refridgerator until set…… about an hour. Por cherry pie filling over ganache layer and return to refridgerator until ready to serve….. It is VERY rich, so I slice small pieces..
  5. ENJOY !!!

    eat at your own risk !

Comments (1)


Do you have any pictures of this cake? What about using it as a 3 tiered cake? I would use cake plates of course to help support the weight, but do you think it would hold up?