Why You’ll Love This Recipe
I love how this cheesecake blends the deep richness of chocolate with the fresh brightness of orange. It’s decadent yet refreshing, and since it’s no-bake, it’s incredibly simple to put together. The biscuit base is buttery and crisp, and the creamy filling melts in my mouth with every bite. Perfect for entertaining or when I want a luxurious treat without turning on the oven.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
300 g digestive (or Hobnob) biscuits, finely crushed
150 g unsalted butter, melted
Zest of 1 orange
360 g cream cheese, softened
150 g icing (powdered) sugar
300 ml double (heavy) cream
300 g chocolate orange (e.g., Terry’s) broken into pieces, melted, plus extra for garnish
directions
I begin by mixing the crushed biscuits with orange zest and melted butter until the crumbs are fully coated. I press this mixture firmly into the bottom of a 20–23 cm springform pan and let it chill in the fridge for about 20 minutes.
While the crust chills, I melt the chocolate orange pieces gently over a simmering pan of water, stirring until smooth, then setting it aside to cool slightly.
In a mixing bowl, I beat the cream cheese and icing sugar together until smooth. In a separate bowl, I whip the double cream until soft peaks form. I fold the whipped cream into the cream cheese mixture until fully incorporated.
Next, I gently fold in the cooled melted chocolate, being careful not to overmix so the mixture stays airy and creamy.
I pour the cheesecake filling over the chilled base, smoothing the top with a spatula. Then I refrigerate the cheesecake for at least 5 hours, preferably overnight, until fully set.
Before serving, I garnish with extra grated chocolate orange and a little more orange zest for a beautiful, fragrant finish.
Servings and timing
Prep Time: 20 minutes
Cooking Time: –
Total Time: 5 hours 20 minutes
Servings: 12 servings
Calories: Approximately 490 kcal per slice
Variations
Sometimes I add a splash of orange liqueur to the filling for an adult twist, or I use dark chocolate orange for a richer, slightly bitter flavor. If I want extra texture, I fold in finely chopped candied orange peel or use a chocolate biscuit for the base.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 4 days. It’s best served chilled straight from the fridge. I don’t recommend reheating since it’s a no-bake dessert, but it does freeze well if wrapped tightly. I just thaw it overnight in the fridge before serving.
FAQs
Can I use regular chocolate with orange zest instead of chocolate orange?
Yes, I sometimes melt semi-sweet chocolate and stir in a generous amount of fresh orange zest. It works beautifully if chocolate orange isn’t available.
How do I make the cheesecake filling firmer?
I increase the amount of cream cheese slightly or chill it longer to help the texture firm up more.
Can I make this cheesecake ahead of time?
Definitely. I usually prepare it the night before, so it has plenty of time to set and develop flavor.
What’s the best way to melt chocolate for this recipe?
I prefer using a double boiler method to gently melt the chocolate and avoid burning. A microwave in short bursts also works if I stir frequently.
Can I use whipped topping instead of whipping cream?
Yes, I’ve used whipped topping when I need a shortcut. It makes the filling a bit lighter and fluffier.
Conclusion
This No-Bake Chocolate Orange Cheesecake is a rich, zesty dessert that feels both luxurious and easy. Whether I’m hosting a dinner or treating myself, it delivers indulgent flavor with minimal effort. Each slice is creamy, chocolatey, and beautifully spiced with orange—a true delight for any cheesecake lover.
Print
No-Bake Chocolate Orange Cheesecake
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This no-bake chocolate orange cheesecake blends zesty citrus with creamy chocolate for a show-stopping dessert. Made with digestive biscuits and Terry’s chocolate orange, it’s rich, smooth, and unforgettable.
Ingredients
300 g digestive (or Hobnob) biscuits, finely crushed
150 g unsalted butter, melted
Zest of 1 orange
360 g cream cheese, softened
150 g icing (powdered) sugar
300 ml double (heavy) cream
300 g chocolate orange (e.g., Terry’s), melted, plus extra for garnish
Instructions
Combine crushed biscuits, orange zest, and melted butter. Press into a 20–23 cm springform pan. Chill for 20 minutes.
Gently melt chocolate orange over a double boiler. Set aside to cool.
Beat cream cheese and powdered sugar until smooth.
Whip cream to soft peaks and fold into cream cheese mixture.
Fold in cooled melted chocolate gently.
Pour mixture over crust and smooth the top. Chill for at least 5 hours or overnight.
Garnish with extra chocolate orange shavings and orange zest before serving.
Notes
Add orange liqueur for an adult twist.
Swap in dark chocolate orange for deeper flavor.
Use chocolate biscuits for a richer crust.
Can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: British
