Black Forest cheesecake jars layer chocolate cookie crumbs, no-bake chocolate cheesecake, thick cherries, whipped cream and chocolate shavings in individual jars. These chocolate cherry cheesecake jars are a Black Forest-inspired cheesecake dessert with a creamy, spoonable center and clear bands of chocolate and fruit.
After cooking and cooling the cherry topping, combine the chocolate filling, put the layers together, and refrigerate. The homemade cherry topping requires stovetop cooking, but the cheesecake doesn’t. Alcohol-free vanilla and no kirsch are used in the primary version, which has no alcohol.
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Why You’ll Love These Black Forest Cheesecake Jars
Black Forest aromas come alive in this iced dessert of dark sweet cherries, zesty cream cheese and chocolate. Folded whipped cream lightens the filling, while a cooked cherry sauce gives the fruit its own defined layer.
No need to slice or unmould for individual portions. Each section is only one layer thick, so the assembly is easy to handle and a small spoon can reach the crumbs, creamy chocolate and cherries all together.
Black Forest Cheesecake Jars
Ingredients
Equipment
Method
- Cook the fruit. Put 300 g frozen pitted dark sweet cherries and 30 g granulated sugar in a small saucepan over medium-low heat. Stir as the fruit thaws and releases juice, then simmer gently until tender, about 5–7 minutes. Halve any large cherries with a spoon once softened. Do not drain away the released juice.
Thicken. Stir 8 g cornstarch with 1 tablespoon cold water until smooth. Stir the slurry again, pour into the bubbling cherries and cook at a gentle bubble, stirring, for about 1 minute, until glossy and thick. Allow about 10 minutes total stovetop time. Aim for roughly 300–320 g finished topping (about 1 cup); consistency matters more than the exact reduction.
Cool completely. Transfer to a shallow heatproof bowl. Let steam subside briefly, then refrigerate until cool throughout; allow about 45 minutes, longer if needed. The cold sauce should coat the fruit and sit on a spoon without leaving a puddle of thin juice. If watery, return it to the pan, simmer briefly, and cool again before assembly. - Crush and combine. Finely crush 120 g Original Oreo cookies, including their creme filling, to sandy crumbs. Stir in 24 g melted unsalted butter until evenly damp.
Portion lightly. Divide among eight wide-mouth 6-fluid-ounce (180 ml) jars: 18 g buttered crumbs each, roughly 2 level tablespoons. Level with the back of a teaspoon using only light pressure. Refrigerate while preparing the filling; do not pack into a hard crust. - Whip the filling cream. In a clean bowl, whip the separate 3/4 cup (180 ml) cold heavy cream to firm peaks that stand when the whisk lifts, while the cream still looks smooth. Keep cold.
Smooth the chocolate mixture. In another bowl, beat 8 ounces (226 g) softened block cream cheese until smooth, scraping the bowl. Add 60 g sifted powdered sugar, 20 g sifted Dutch-process cocoa and 1 teaspoon alcohol-free vanilla. Beat until uniform, scraping again so no cocoa pockets or cream-cheese lumps remain.
Fold. Fold in one third of the whipped cream to loosen the mixture, then fold in the remainder just until no pale streaks remain. The filling should hold a soft mound and broad spatula ridges. If too soft to support fruit, refrigerate briefly before layering; do not add milk. - Divide the filling. Spoon or pipe all the chocolate filling evenly over the eight crumb bases, about 60–62 g per jar (roughly 1/3 cup, depending on aeration). A piping bag with a plain 1/2-inch opening helps keep the walls clean; fill from the center and smooth gently.
Add cooled fruit. Divide all the completely cooled topping evenly, about 38–40 g or 2 tablespoons per jar, laying it gently on the filling rather than stirring it in. Use one layer each of crumbs, cheesecake and cherries. Leave at least 1/2 inch below the rim for a lid; save any excess separately rather than overfilling. Whipped cream goes on after chilling. - Chill the assembled jars. Cover and refrigerate for at least 4 hours, until the filling is cold throughout and a spoon leaves an indentation. It should remain creamy and spoonable. Keep the jars upright.
Make the finishing cream. Close to serving, whip the separate 1/2 cup (120 ml) cold heavy cream with 10 g powdered sugar and 1/2 teaspoon alcohol-free vanilla to medium-firm peaks. Divide over the jars, about 16 g or 2 tablespoons whipped cream each. Add the optional 12 g chocolate shavings across the batch, about 1.5 g per jar.
Serve cold. Add whipped cream and chocolate within about 2 hours of serving for the neatest finish and refrigerate until needed. If transporting under lids, keep the garnish separate and finish at the destination.
Notes
- Cover and refrigerate at 40°F (4°C) or colder. Plan ungarnished assembled jars up to 24 hours ahead and enjoy within 2 days for best layer quality. Crumbs soften over time. Add whipped cream and chocolate near serving.
- Refrigeration is preferred; freezing and thawing can alter the whipped filling and fruit sauce.
- Serve cold. Allow 30 minutes active prep, about 10 minutes stovetop cooking, about 45 minutes topping cooling, and at least 4 hours chilling: about 5 hours 25 minutes total, allowing cooling separately. For twelve smaller 4-fl-oz (120 ml) jars, use 12 g crumbs, 40–41 g filling, 25–27 g cherries, about 11 g whipped cream and optional 1 g chocolate per jar. Keep at least 1/2 inch below lids. Main recipe uses frozen fruit and alcohol-free vanilla.
Ingredients for Black Forest Cheesecake Jars
Chocolate Cookie Crumb Base
For cheesecake jars with chocolate cookie crust, fine crumbs and a little butter make a base that is easy to scoop after refrigeration. Use Original Oreo sandwich cookies with the creme filling included; a wafer-only cookie needs a separate butter adjustment.
- 120 g Original Oreo cookies: about 10–11 entire cookies, finely crushed; weigh because cookie sizes vary.
- 24 g unsalted butter: melted, about 1 tablespoon plus 2 teaspoons.
No-Bake Chocolate Cheesecake Filling
Choose full-fat block cream cheese softened until pliable and keep the cream cold. Dutch-process cocoa gives these chocolate cheesecake jars with cherry topping a smooth cocoa flavor without a melted-chocolate step. Sift cocoa and sugar before mixing.
- 8 ounces (226 g) cream cheese: full-fat block style, softened.
- 60 g powdered sugar: about 1/2 cup, sifted.
- 20 g unsweetened Dutch-process cocoa: about 1/4 cup, sifted; do not use sweetened drinking chocolate.
- 3/4 cup (180 ml) heavy whipping cream: cold, at least 35% fat; this portion goes inside the filling.
- 1 teaspoon alcohol-free vanilla flavoring: check the label for the alcohol-free version.
Thick Cherry Topping
Unsweetened frozen pitted dark sweet cherries are the main ingredient here. Cook them with their own released juice, then thicken it so fruit moisture stays in the cherry layer. The finished topping should be glossy and spoonable, never a thin pour.
- 300 g frozen pitted dark sweet cherries: use straight from frozen; halve large fruit after softening.
- 30 g granulated sugar: about 2 tablespoons plus 1 teaspoon.
- 8 g cornstarch: 1 level tablespoon.
- 1 tablespoon (15 ml) cold water: mix with the starch before adding.
Whipped Cream Finish
Measure this cream separately so the filling receives its full amount. Make the finish near serving; the jars chill without it.
- 1/2 cup (120 ml) heavy whipping cream: cold.
- 10 g powdered sugar: about 1 tablespoon plus 1 teaspoon, sifted.
- 1/2 teaspoon alcohol-free vanilla flavoring.
Chocolate Garnish
Use a vegetable peeler on a room-temperature chocolate bar to make shavings over a plate, then scatter them over the cream.
- 12 g dark chocolate, optional: about 1.5 g per jar; shavings or small curls.
How to Make No-Bake Black Forest Cheesecake Jars
Prepare no-bake Black Forest cheesecake jars in the order below. Keep the fruit fully cool, the crumb layer loose and the filling thick enough to hold a soft mound before assembling.
Total time: 5 hours and 25 minutes
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Cook and Cool the Cherries
Cook the fruit. Put 300 g frozen pitted dark sweet cherries and 30 g granulated sugar in a small saucepan over medium-low heat. Stir as the fruit thaws and releases juice, then simmer gently until tender, about 5–7 minutes. Halve any large cherries with a spoon once softened. Do not drain away the released juice.
Thicken. Stir 8 g cornstarch with 1 tablespoon cold water until smooth. Stir the slurry again, pour into the bubbling cherries and cook at a gentle bubble, stirring, for about 1 minute, until glossy and thick. Allow about 10 minutes total stovetop time. Aim for roughly 300–320 g finished topping (about 1 cup); consistency matters more than the exact reduction.
Cool completely. Transfer to a shallow heatproof bowl. Let steam subside briefly, then refrigerate until cool throughout; allow about 45 minutes, longer if needed. The cold sauce should coat the fruit and sit on a spoon without leaving a puddle of thin juice. If watery, return it to the pan, simmer briefly, and cool again before assembly.
-
Prepare the Chocolate Cookie Base
Crush and combine. Finely crush 120 g Original Oreo cookies, including their creme filling, to sandy crumbs. Stir in 24 g melted unsalted butter until evenly damp.
Portion lightly. Divide among eight wide-mouth 6-fluid-ounce (180 ml) jars: 18 g buttered crumbs each, roughly 2 level tablespoons. Level with the back of a teaspoon using only light pressure. Refrigerate while preparing the filling; do not pack into a hard crust.
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Mix the Chocolate Cheesecake Filling
Whip the filling cream. In a clean bowl, whip the separate 3/4 cup (180 ml) cold heavy cream to firm peaks that stand when the whisk lifts, while the cream still looks smooth. Keep cold.
Smooth the chocolate mixture. In another bowl, beat 8 ounces (226 g) softened block cream cheese until smooth, scraping the bowl. Add 60 g sifted powdered sugar, 20 g sifted Dutch-process cocoa and 1 teaspoon alcohol-free vanilla. Beat until uniform, scraping again so no cocoa pockets or cream-cheese lumps remain.
Fold. Fold in one third of the whipped cream to loosen the mixture, then fold in the remainder just until no pale streaks remain. The filling should hold a soft mound and broad spatula ridges. If too soft to support fruit, refrigerate briefly before layering; do not add milk.
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Layer the Cheesecake and Cherries
Divide the filling. Spoon or pipe all the chocolate filling evenly over the eight crumb bases, about 60–62 g per jar (roughly 1/3 cup, depending on aeration). A piping bag with a plain 1/2-inch opening helps keep the walls clean; fill from the center and smooth gently.
Add cooled fruit. Divide all the completely cooled topping evenly, about 38–40 g or 2 tablespoons per jar, laying it gently on the filling rather than stirring it in. Use one layer each of crumbs, cheesecake and cherries. Leave at least 1/2 inch below the rim for a lid; save any excess separately rather than overfilling. Whipped cream goes on after chilling.
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Chill and Finish with Whipped Cream
Chill the assembled jars. Cover and refrigerate for at least 4 hours, until the filling is cold throughout and a spoon leaves an indentation. It should remain creamy and spoonable. Keep the jars upright.
Make the finishing cream. Close to serving, whip the separate 1/2 cup (120 ml) cold heavy cream with 10 g powdered sugar and 1/2 teaspoon alcohol-free vanilla to medium-firm peaks. Divide over the jars, about 16 g or 2 tablespoons whipped cream each. Add the optional 12 g chocolate shavings across the batch, about 1.5 g per jar.
Serve cold. Add whipped cream and chocolate within about 2 hours of serving for the neatest finish and refrigerate until needed. If transporting under lids, keep the garnish separate and finish at the destination.
The cherry technique has a useful parallel in Oregon Fruit’s Black Forest cherry filling method, which thickens reserved cherry liquid, adds the fruit and cools the filling before assembly. Here, the frozen cherries supply their own liquid; the quantities above are specific to these jars.
Fresh, Frozen, or Canned Cherries?
You can make these black forest cheesecake jars with frozen, fresh, or canned cherries. Each option needs slightly different preparation to keep the topping thick and flavorful.
Frozen Cherries (Recommended)
- 300 g unsweetened frozen dark sweet cherries, pitted – The main choice for this recipe.
- Cook directly from frozen without thawing.
- Keep all the juices released during cooking to make the sauce.
- Simmer until thickened, then cool completely before layering.
Tip: For Black Forest cheesecake jars with frozen cherries, don’t drain the fruit. Its natural juices help create the rich cherry topping.
Fresh Sweet Cherries
- Use 300 g fresh cherries, pitted and weighed after removing the pits.
- Add a splash of water if the cherries start sticking to the pan.
- Adjust cooking time based on the amount of juice released.
- Taste before adding extra sugar, especially if using sour cherries.
Tip: Fresh cherries may release less liquid than frozen ones, so watch the sauce as it thickens.
Canned Cherries
- Choose pitted dark sweet cherries packed in juice or syrup.
- Drain the cherries and measure 300 g of fruit, excluding the liquid.
- Reserve some packing liquid to make the sauce.
- Thicken the reserved liquid separately, then gently fold in the cherries.
- Adjust the sugar depending on whether the cherries are packed in juice or syrup.
Tip: Avoid adding all the packing liquid, which can make the topping too runny. Prepared cherry pie filling is already thickened and sweetened, so it isn’t a direct substitute.
Make-Ahead and Storage Tips
These make-ahead Black Forest cheesecake jars are easy to prepare in advance. Keep the components chilled and add the final garnish just before serving.
- Cherry topping: Prepare up to 1 day ahead. Cool completely, cover, and refrigerate separately.
- Cookie crumbs: Store dry in an airtight container until assembly.
- Cheesecake filling: Prepare when assembling the jars for easier portioning.
- Chilling time: Refrigerate assembled jars for at least 4 hours before serving.
- Make ahead: Assemble the cookie, cheesecake, and cherry layers up to 24 hours in advance.
- Storage: Keep covered at 40°F (4°C) or colder and enjoy within 2 days for the best texture.
- Whipped cream: Prepare and add shortly before serving.
- Avoid freezing: Thawing can affect the creamy filling and cherry sauce.
Tip: The cookie base gradually softens overnight. For the cleanest layers, make sure the cherry sauce is completely cool and thick before assembling.
Serving Individual Black Forest Cheesecakes
These Black Forest cheesecake dessert jars are perfect for parties, holidays, and family gatherings. Serve them chilled in clear, wide-mouth jars with small dessert spoons.
Standard 6-Ounce Jars
For 8 servings, use 6-ounce (180 ml) jars. Each jar gets approximately:
- Cookie base: 18 g.
- Chocolate cheesecake filling: 60–62 g.
- Cherry topping: 38–40 g.
- Whipped cream: 16 g.
- Chocolate garnish (optional): 1.5 g.
Each jar holds approximately 150–170 ml of dessert, depending on the filling’s texture. Leave at least ½ inch of space below the lid.
Mini 4-Ounce Jars
For 12 smaller servings, use 4-ounce (120 ml) jars. Each jar gets approximately:
- Cookie base: 12 g.
- Chocolate cheesecake filling: 40–41 g.
- Cherry topping: 25–27 g.
- Whipped cream: 11 g.
- Chocolate garnish (optional): 1 g.
Serving tip: These individual Black Forest cheesecakes stay in their jars, making them easy to serve and transport. Keep the jars refrigerated and add whipped cream and chocolate garnish just before serving for the freshest presentation.
Frequently Asked Questions
Save This Recipe
Save this layered chocolate and cherry dessert for a gathering when you want the jars assembled ahead and the finishing cream freshly added.
