No-Bake Black Forest Upside Down Cheesecake is a fun and irresistible twist on a classic dessert. If you love the rich combo of cherries, chocolate, and cream, this no-bake cheesecake is about to become your new favourite. It starts with lining a cake loaf tin with a digestive biscuit shell. Inside layers of creamy vanilla cheesecake filling and a hidden Black Forest pie filling centre. Topped (or bottomed?) with a chocolate ganache drizzle and fresh cherries every spoonful is decadent, fruity, and incredibly easy to make—no oven required! Perfect for summer nights, dinner parties, or when you just need a chilled dessert that wows.
One of the best parts about this No-Bake Black Forest Upside Down Cheesecake? Smashing into it with your spoon. There’s something so satisfying about cracking through the digestive biscuit shell to reveal the creamy cheesecake and Black Forest pie filling inside.
Whether you’ve had a long day or just want to make dessert a little more fun, this cheesecake is perfect for getting rid of a bit of frustration (in the most delicious way possible). Go on, give it a good bash—you’ve earned it.
Ingredients
Digestive biscuit shell
- 330g digestive biscuits
- 200g butter
Vanilla cheesecake
- 400g cream cheese (full fat)
- 350ml double /heavy cream
- 120g icing sugar
- 1tsp vanilla extract
Chocolate ganache drizzle
- 70g dark chocolate
- 130g double/heavy cream
Other items needed
- 1 tin Cherry pie filling
- 6 Fresh cherries
Instructions
Digestive biscuit shell
- Spray a 9x5" cake loaf tin with spray oil then line with baking paper.
- Blitz the digestive biscuits in a food processor until you have fine crumbs.
- Melt the butter in the microwave, pour over the biscuit crumb, mix until combined.
- Push the biscuit crumbs into the cake loaf tin, start at the bottom, then the sides. Put in the freezer whilst you make the cheesecake.
Vanilla cheesecake
- In a bowl, mix the cream cheese with electric beaters until smooth and creamy.
- Add the sifted icing sugar and vanilla extract. Mix until combined.
- In a separate bowl whip the cream until soft peaks appear, do not over mix.
- Fold the cream into the cream cheese mix until combined.
Assemble
- Push half the cheesecake mix into the cake loaf tin, make sure there aren't any gaps.
- Make a little well and add 3/4 of the Black Forest pie filling.
- Cover with the remaining cheesecake mix, smooth the top so it is flat.
- Cover with the remaining biscuit crumbs. Make sure it nice and flat and refrigerate over night.
- To make the chocolate ganache drizzle, heat the cream in the microwave for 50 seconds, then pour on top of the chopped dark chocolate. Let it sit for 1 minute, then mix to combine. If the chocolate has not melted completely heat in the microwave for 5-10 seconds at a time.
- The next day gently pull the baking paper hanging out the sides of the loaf tin until you feel the cheesecake release from the tin.
- Place a wooden board on top and flip upside down.
- Remove the cake loaf tin from the cheesecake.
- Drizzle the cooled chocolate ganache on top and top with fresh cherries.
- Dig in with a spoon, this cheesecake is not meant to be sliced and served. Enjoy!
