Cannabis-Infused Black Forest Cheesecake Tarts

Black Forest Cheesecake Tarts

Makes 6 tarts with 2 Tbsp cannabutter (about 6 mg THC per piece)

Prepare to embark on a sensational journey with our captivating Cannabis-Infused Black Forest Cheesecake Tarts. This decadent dessert combines the rich, indulgent flavours of a classic Black Forest cake with the soothing, mood-enhancing properties of cannabis, creating a truly elevated cannabis cheesecake recipe. Enjoy responsibly!

Black Cherry OG is an indica descendant of Granddaddy Purple that combats insomnia and pain.


Cooking spray
¼ cup (57 g) unsalted butter
2 Tbsp (29 g) cannabutter
20 Oreo-type cookies, pulsed in a food processor (or smashed in a zipper bag with a rolling pin) to make 1½ cups cookie crumbs, packed

Cherry Topping
1 jar (796 mL, 28 oz) sour cherries in light syrup—you’ll use 2 cups of the cherries and 1 cup of the liquid
1 cup (200 g) granulated sugar
3 Tbsp cornstarch

Cheesecake Filling
About 1½ small containers (340 g) whipped cream cheese
½ cup (57 g) icing (powdered) sugar


To prep the shells and crust:

  1. Preheat oven to 350°F and apply cooking spray to 6 fluted 4-inch tart pans with removable bottoms.
  2. Melt together the butters in a double boiler or in a heat-proof bowl over a pot of simmering water. Combine with the cookie crumbs.
  3. Press the crumbs firmly into the tart pans and up the sides. Bake for about 6 minutes. Set the shells aside to cool completely.

To make the cherry topping and cheesecake filling:

  1. Meanwhile, in a small saucepan, heat 1 cup of the cherry syrup with 1 cup of sugar until it dissolves and begins to bubble. In a teeny dish, whisk the cornstarch with a little more syrup (or water). Pour this into the syrup and sugar mixture, and simmer until it bubbles and thickens. Add 2 cups of cherries. Allow filling to cool completely.
  2. Meanwhile (again), with your favourite mixer, combine the whipped cream cheese with the powdered sugar. If you’ll be piping the filling, set up the piping bag and a medium-sized round tip, facing it down into a glass and inside out.* Fill it with the sweetened cream cheese.
  3. Carefully remove the shells from the little fluted pans by pushing the bottoms up. Jimmy (props to my Uncle Jimmy) a thin knife between each bottom plate and tart shell to remove. Pipe filling by starting around the perimeter of the crust, circling through to the middle. Or just use your icing spreader to fill each shell with a jaunty flourish of cream cheese.
  4. Serve smothered in your beautiful cherry topping.

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Recipe by Ann Allchin from Butter & Flower: Cannabis-Infused Recipes and Stories for the Cannacurious, text copyright © 2022 by Ann Allchin.