This no-bake Chocolate Orange cheesecake is the BEST cheesecake you’ll ever make! With a chocolate cream cookie crust and a rich chocolate orange filling, it’s absolutely irresistible! You’ll be making it again and again. Quick to make and using just a few ingredients it is the perfect easy dessert.
Calling all Chocolate Orange Lovers!
Another cheesecake has landed!
You guys already can’t get enough of my no-bake Malteser cheesecake and my absolute favourite Biscoff cheesecake. I am literally swamped with requests for this beauty… no-bake Chocolate Orange cheesecake.
This cheesecake is seriously one for all you who can’t get enough of chocolate orange, including my brother who requested this for dessert last Christmas.
This easy dessert should not just be kept for Christmas! No, quite the opposite. The creamy, rich chocolatey orangey filling on a chocolate biscuit base is pure dessert heaven and should be indulged in at any time of the year.
Do I have to use a chocolate orange?
Let’s be honest for a moment, there’s only one kind of orange flavoured chocolate, and it’s Terry’s Chocolate Orange!
That staple Christmas stocking gift, the classic ball of chocolate, that with just a gentle tap and the segments perfectly fall away ready for eating.
Side note: does that really work? I’ve never managed to get it too.
Terry’s Chocolate Orange has evolved over the years and you can get dark chocolate and white chocolate variations, but for this cheesecake, we’re sticking with the classic milk chocolate version. But, I’m pretty certain the others would taste just as amazing.
If you can’t get your hands on a Terry’s chocolate orange or 3, and there’s none leftover from Christmas, you can use a bar of regular orange-flavoured chocolate. It works just as well.
What you’ll need to make this cheesecake
Six ingredients, 1 bowl, a hand mixer and a tin to put it all in, is all that’s needed to make the best chocolate orange cheesecake you’ll ever make!
And there’s nothing fancy here either, just simple store/fridge ingredients and once you’ve got the recipe nailed you can switch the filling flavours and the biscuit base around to get your favourite flavor combination.
Get ready and grab yourself…
- Bourbon Biscuits or Chocolate Cream Cookies – I go with a chocolate biscuit base for as much chocolate as I can get
- Butter – To bind the biscuit crumb together
- Full-Fat Cream Cheese – Either block or something similar to Philadelphia and remember to go full-fat to give a smooth, creamy texture
- Double or Heavy Cream – This will help the filling set without any gelatine
- Icing or Powdered Sugar – To add a little sweetness; powdered is best as it combines into the filling without causing a gritty or grainy texture that granulated sugar would do.
- Terry’s Chocolate Orange – Ideally Terry’s milk chocolate gives a lovely orangey flavour, but you can use either a bar of orange chocolate, or milk chocolate and orange extract.
Not only are the ingredients simple, so is the equipment – all you need is a large mixing bowl and a hand mixer, or a stand mixer, and a springform cake pan to help get the cheesecake out easily.
And I highly recommend an offset spatula for smoothing the cheesecake filling over. You won’t believe how much easier it is to level off with one!
View my Amazon shopping list with equipment and ingredients.
How to make the best chocolate orange cheesecake
Full measurements and instructions can be found on the printable recipe card
I’m hoping that you really need no persuasion to give this chocolate orange cheesecake a try. But if you needed a little extra nudge, just think about that creamy chocolatey orangey filling, the buttery biscuit base, and the fact that it is super simple to make!
Ready? Let’s go…
The Chocolate Cream Biscuit Base
First, you’ll need your biscuit of choice. For this, I’m going for a chocolate cream biscuit for that extra chocolate hit. Using either a food processor or a Ziploc bag and rolling pin, crush the biscuits as fine as you can.
Then in a large mixing bowl, combine the melted butter and the biscuit crumbs to form a sort of dough. Press the mixture into the bottom of a spring form cake pan and smooth to the edges with a spoon. Then pop it in the fridge for an hour.
The Decadent Filling
While the base is chilling, get ready to make the easiest cheesecake filling ever!
With a stand mixer or hand mixer and large mixing bowl, gently beat together the full-fat cream cheese and icing sugar. Then add the double/heavy cream and beat again until it’s thick and creamy; you’ll looking for smooth and easy to spread.
Fold in the melted chocolate orange, then pour over the top of the chilled base and pop it back in the fridge to set for at least 6 hours!
Easy right? Seriously that’s all you need to do to make this cheesecake. And you don’t even need to turn the oven on!
Frequently asked questions
A 6-inch round pan will make about 8-10 slices.
An 8-inch round pan will make about 10-12 slices.
Once set store your cheesecake in the fridge covered loosely with either plastic wrap/cling film or foil.
The cheesecake will keep up to 3 days in the fridge.
The cheesecake can be frozen for up to 3 months. If you do, make sure you wrap up with cling film or plastic wrap, followed by a layer of aluminium foil. The layers should help protect the cheesecake and prevent ice crystals from forming. Remember to allow the cheesecake time to thaw before serving.
No, the recipe uses only full-fat cream cheese and double/heavy cream to set the filling. You might find no-bake cheesecake recipes that do contain gelatine as a setting agent, and some say it gives a more mousse-like texture. Instead, this recipe is smooth and creamy as a cheesecake should be.
There could be a number of reasons ranging from the ingredients to the weather but the most common reason is that the filling hasn’t been whipped enough. Check out my top tips for how to fix this.
Top tips for the best cheesecake
- Use full-fat cream cheese – As the recipe does not contain gelatine to help the filling set, it’s important to make sure that you use full-fat cream cheese. The fat content will help the filling set and will give you the smooth, creamy texture you’re looking for.
- Start with room temperature cream cheese – Before you start making the cheesecake, take your cream cheese out of the fridge 5-10 minutes before. Cold cream cheese can be prone to lumps and you’ll want to avoid those; also, it whips to a creamier texture.
- Whip the cream to soft peaks – To help the filling set, you need to whip the cream up so that it forms thick, soft peaks; but b careful not to overwhip it. Double cream is quite stable when whipped but it can vary depending on the type of cream available in your country.
- Too runny? – If your cream is not whipping up or the filling seems too runny, try adding more cream cheese. Just remember to not overwhip it, as the cream cheese will slacken and the filling will not set fully.
- Invest in a springform cake pan – Have you ever tried to get a cheesecake out of a normal cake pan? What a mess! I can’t live without my springform cake pan for making no-bake cheesecakes. The outer ring unclips and lets you release the cheesecake without having to turn it out.
- Make sure to set the cheesecake for at least 6 hours – As there is no setting agent like gelatine in the recipe, you really do need to let the filling set properly in the fridge for 6 hours, or preferably overnight if you can.
Chocolate Orange Cheesecake
- 12 Chocolate Orange Segments
- 50 ml Double Cream or Heavy Cream
- Make the biscuit base – Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base and smooth out to the edges. Chill in the fridge for at least 1 hour.
- Make the cheesecake filling – Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- Using a stand mixer with the paddle attachment, beat the icing sugar, cream cheese and double cream together. Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk.
- Pour the melted chocolate into the cheesecake filling, and gently fold together, using a spoon or spatula, until well combined.
- Assemble the cheesecake – Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hour or overnight.
- Decorate the cheesecake – When ready to serve, whip up some double/ heavy cream and pipe on top of the cheesecake. Decorate with chocolate orange segments.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Your cheesecake will keep for up to 3 days in the fridge, and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminum foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.