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No-Bake Black Forest Chocolate Cherry Pie Recipe

This No-Bake Black Forest Pie features a chocolate cookie crust, a thick layer of silky chocolate mousse, a boozy cherry sauce, and a generous cloud of fresh whipped cream on top. It’s an impressive, no-bake dessert that’s perfect for warm weather and special occasions alike.

A slice of Black Forest Pie on a plate, with a fork and fresh cherries scattered around

This is my go-to summer showstopper. While fresh cherries are ideal, frozen cherries work well if fresh aren’t available. Because there’s no oven required, it’s especially welcome during hot months — and it also makes a lovely holiday dessert.

No Bake Black Forest Pie on a vintage wooden surface, with a few slices cut out

Here’s a clear walkthrough of each component so you can assemble this pie with confidence.

First, the Crust

The crust is just crushed Oreo cookies combined with melted butter. Pulse the cookies in a food processor, mix in the butter, press into a 9-inch pie plate, and chill in the refrigerator while you prepare the filling.

Chocolate mousse filling in a chocolate crust in a metal pie plate on a wooden surface

Next, the Chocolate Mousse Filling

The mousse is a simple chocolate ganache folded into whipped cream for a light yet rich filling. Follow these tips for a smooth result:

  • Chop the chocolate finely so it melts evenly when hot cream is added.
  • Combine the hot cream and chopped chocolate, let sit a few minutes, then stir until smooth — work with the ganache before it cools too much.
  • Whip the cream only until stiff peaks form; overbeating will make folding in the ganache difficult.

Spoon the mousse into the chilled crust and refrigerate while you make the cherry sauce.

A jar of homemade cherry sauce on a wooden surface, surrounded by fresh cherries

The Boozy Cherry Sauce

This stovetop cherry sauce is the highlight of the pie. It’s made with cherries, a little sugar, and a splash of kirsch (traditional for Black Forest desserts). The sauce also pairs beautifully with ice cream or pancakes — keep a jar in the fridge for easy use.

Make the sauce ahead if you like, but only spoon it over the pie just before serving so the whipped cream stays fresh. The filled pie (without topping) can be prepared a day ahead and kept refrigerated.

Chocolate mousse filling in a chocolate pie crust, topped with cherry sauce, on a wooden surface dotted with fresh cherries

Finally, the Whipped Cream

Top the pie with a generous, freshly whipped cream. For best results:

  • Stabilize the whipped cream with gelatin if you need it to hold shape longer — this helps in warm or humid conditions.
  • Do not overbeat; stop as soon as stiff peaks form.
  • Make the whipped cream shortly before serving; it’s not recommended as a long-term make-ahead item unless stabilized.

Black Forest Pie topped with swoops of whipped cream, but not decorated yet

When ready to serve, spread the chilled cherry sauce over the chocolate mousse, then pile on the whipped cream. Finish with fresh cherries and chocolate shavings for a beautiful presentation. One bite and this will likely become your favorite no-bake dessert.

A Black Forest Pie, topped with a pile of whipped cream and fresh cherries, on a vintage wooden surface

Enjoy!

Did you make this recipe? Snap a photo and leave a comment!

A slice of Black Forest Pie on a plate, with a fork and fresh cherries scattered around
5 from 8 votes

No Bake Black Forest Pie

Stephanie Simmons
A chocolate crust, creamy chocolate mousse, boozy cherry sauce, and fresh whipped cream make this a standout no-bake pie.
6 hrs chill
8 slices

Ingredients

For the Crust

  • 23 Oreo cookies
  • 3 1/2 TBSP salted butter, melted

For the Chocolate Filling

  • 1/2 cup heavy cream, cold (for ganache)
  • 6 ounces semisweet chocolate, finely chopped
  • 1 cup heavy cream, cold (for whipping)
  • 1/2 tsp vanilla
  • 2 TBSP powdered sugar

For the Boozy Cherry Sauce

  • 2 cups fresh cherries, pitted (or frozen, unthawed)
  • 3 TBSP water
  • 1 1/2 TBSP cornstarch
  • 2 TBSP kirsch
  • 3 TBSP granulated sugar

For the Whipped Cream

  • 1 1/2 cups heavy cream, cold
  • 1/4 cup + 2 TBSP powdered sugar
  • 1 TBSP vanilla extract

For Topping

  • Fresh cherries
  • Chocolate shavings

Instructions

  1. Make the crust: Finely crush the Oreos in a food processor, stir in melted butter, press into a 9-inch pie plate, and chill while you make the filling.
  2. Make the chocolate filling: Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream until just simmering, pour over the chocolate, and let sit 5 minutes. Stir until smooth to form ganache. In a separate bowl, whip 1 cup cold heavy cream with vanilla and powdered sugar until stiff peaks form. Gently fold the ganache into the whipped cream until uniform. Spread into the chilled crust and refrigerate, covered, at least 6 hours or overnight.
  3. Make the boozy cherry sauce: Dissolve cornstarch in water, then combine with cherries, sugar, and kirsch in a medium pot. Bring to a gentle simmer over medium-high heat, stirring constantly, and cook 2 minutes until thickened. Chill until cold, at least 1 hour.
  4. Make the whipped cream: Just before serving, whip the cream with powdered sugar and vanilla until stiff peaks form. If stabilizing, soften 1/2 tsp powdered gelatin in 2 tsp cold water, microwave briefly to liquefy, and stream half into the cream as it thickens.
  5. Assemble and serve: Spoon cherry sauce over the chilled chocolate filling just before serving, top with whipped cream, fresh cherries, and chocolate shavings. Store leftovers covered in the fridge for 3–4 days.

Yield: 8 generous servings (can be sliced smaller to serve more).

Notes

Stabilize whipped cream: To stabilize, sprinkle 1/2 tsp unflavored gelatin over 2 tsp cold water and let sit 5 minutes. Microwave about 6 seconds to re-liquefy, then add slowly to the cream as it thickens. Stop whipping when stiff peaks form.