Indulge your senses this holiday season with the ultimate dessert that combines two beloved flavors: chocolate and orange. This no-bake chocolate orange cheesecake is a truly luxurious treat, featuring a decadent Oreo cookie crust, a rich dark chocolate filling infused with vibrant orange, and crowned with a silky chocolate ganache and fluffy whipped cream. It’s an effortlessly impressive dessert that captures the festive spirit, reminiscent of the classic Terry’s Chocolate Orange wedges often enjoyed during Christmas.
The magic of this easy cheesecake recipe lies in its contrasting yet harmonious flavors. The deep, intense notes of dark chocolate are beautifully balanced by the bright, zesty essence of fresh orange juice and orange zest. This creates a symphony of taste that is both comforting and refreshing, making it a perfect grand finale for any festive meal or special occasion. Forget the fuss of traditional baking; this no-bake wonder delivers gourmet results with minimal effort.
One of the many benefits of this Terry’s chocolate orange cheesecake is its fantastic make-ahead potential. You can prepare it a day or two in advance, allowing the flavors to meld beautifully and saving you precious time when entertaining. Stored properly in the refrigerator, this cheesecake remains fresh and delicious for up to one week. The texture can be enjoyed in two delightful ways: directly from the refrigerator, it will be slightly firm and dense, offering a satisfying bite. For an ultra-creamy, melt-in-your-mouth experience, simply let the orange cheesecake come to room temperature for about an hour before serving. Both options are absolutely phenomenal, catering to your preferred cheesecake consistency.
No-bake cheesecakes are truly a game-changer for dessert enthusiasts, offering all the rich flavor and smooth texture of a baked cheesecake without the complexities of oven time or a water bath. If you love the simplicity and deliciousness of no-bake desserts, you might also enjoy exploring other delightful creations. Expand your repertoire with recipes like a festive Halloween Cheesecake, a rich No Bake Baileys Irish Cream Cheesecake, a tropical No Bake Mango Cheesecake, a decadent Oreo Peanut Butter Pie, a fruity No Bake Cherry Cheesecake Pie, or a light and airy No-Bake Mascarpone Cheesecake.
The captivating blend of chocolate and orange is a classic for a reason, offering a sophisticated and universally loved flavor profile. If you find yourself enchanted by this delightful pairing, you’re in for a treat! Be sure to explore other recipes that celebrate this iconic duo, such as the elegant Terry’s Chocolate Orange Cake or the intensely flavored Dark Chocolate Orange Cookies. These recipes are designed to satisfy every chocolate orange craving, bringing a touch of gourmet sweetness to your home.
Why You’ll Love This Recipe
This no-bake chocolate orange cheesecake isn’t just a dessert; it’s an experience. Here’s why it’s destined to become a staple in your recipe collection:
Easy yet Impressive: While this chocolate orange cheesecake boasts multiple delicious components – from the crust to the filling, ganache, and whipped cream – each step is surprisingly simple to execute. As a no-bake dessert, you can skip the common cheesecake challenges like water baths and lengthy baking times. This recipe allows you to create a stunning, multi-layered dessert that will undoubtedly impress your friends and family, showcasing your culinary prowess without the usual stress.
Classic Flavor: The pairing of chocolate and orange is a timeless classic, especially cherished during the festive holiday season. For many, it evokes fond memories of childhood, perhaps finding a Terry’s Chocolate Orange in the toe of a Christmas stocking. This cheesecake perfectly encapsulates that nostalgic flavor, delivering a vibrant orange burst against a rich chocolate backdrop. For an extra touch of authenticity and charm, garnish the top with segments of a real Terry’s Chocolate Orange to truly bring the festive spirit home.
Chocolate on Chocolate Decadence: If you consider yourself a true chocolate lover, this cheesecake is your dream come true. It begins with a deeply flavorful Oreo cookie crust, providing a crunchy, chocolatey base. The star of the show is the dark chocolate cheesecake filling, rich and smooth, with hints of orange. It’s then crowned with a luscious, glossy chocolate ganache layer, adding another dimension of chocolatey bliss. Finally, a delicate chocolate whipped cream provides a light, airy finish, ensuring every bite is a celebration of chocolate in its finest forms.
Ingredients
- Cream cheese: Always opt for full-fat, brick-style cream cheese. This is crucial for achieving the desired rich flavor and firm, smooth texture in a no-bake cheesecake. The Philadelphia brand is highly recommended for its consistent quality.
- Cocoa powder: For a deep, rich chocolate color and a less acidic flavor that pairs wonderfully with orange, Dutch-processed cocoa powder is the best choice over natural cocoa.
- Oreos: Standard Oreo sandwich cookies are essential for crafting the classic, crumbly, and wonderfully chocolatey base for this no-bake cheesecake crust.
- Oranges: Fresh oranges provide both vibrant orange zest, which adds intense aroma and flavor to both the crust and the filling, and fresh orange juice, which contributes a tangy brightness to the filling.
- Orange Extract: A small amount of orange extract significantly enhances and intensifies the natural orange flavor, ensuring a pronounced and delightful citrus note that perfectly complements the chocolate.
- Heavy whipping cream: This versatile ingredient is used in three key components: it’s whipped to create a light and airy base for the chocolate cheesecake filling, provides the rich creaminess for the chocolate ganache, and forms the delightful chocolate whipped cream topping.
- Semi-sweet chocolate: Indispensable for creating the luscious chocolate ganache topping. You can use either high-quality semi-sweet chocolate chips or finely chopped semi-sweet chocolate with 60-70% cacao content for the best results.
- Terry’s Chocolate Orange: While optional, using segments of a Terry’s Chocolate Orange as a garnish is a wonderful way to complete this dessert, visually and thematically embracing the iconic chocolate-orange pairing, especially during the festive season. They are readily available at most grocery stores during the holidays or can be ordered online.
For precise measurements and quantities, please refer to the comprehensive recipe card below.
Substitutions and Variations
- Mini Cheesecakes: This recipe is incredibly versatile and can easily be adapted into adorable mini cheesecakes. Simply prepare the crust and filling as directed, then evenly distribute each component into a greased muffin tin lined with paper liners. This creates perfect individual portions, ideal for parties or a delightful single-serving treat.
- Crust Alternatives: If Oreos aren’t available or you’re looking for a different flavor profile, don’t fret! The crust can be made with any other chocolate sandwich cookie brand, classic chocolate wafer cookies, or even chocolate graham crackers. Simply crush them finely and combine with melted butter as per the recipe instructions.
- Boozy Kick: For an adult-friendly twist, consider adding a subtle boozy note to your cheesecake. Incorporate ½ ounce (about 1 tablespoon) of orange liqueur, such as Grand Marnier or Cointreau, directly into the cheesecake batter. This will elevate the orange flavor and add a sophisticated warmth to the dessert.
- White Chocolate Orange: For a lighter, sweeter take, substitute the dark chocolate in the filling and ganache with high-quality white chocolate. This creates a beautiful contrast and a sweeter, creamy orange flavor.
- Toasted Coconut Crust: Add 1/2 cup of toasted shredded coconut to your Oreo crust for an added layer of texture and a subtle tropical hint that complements the orange.
How to Make This Recipe
One: Begin by rubbing the zest of one fresh orange into the granulated sugar with your fingertips. This crucial step releases the essential oils from the zest, infusing the sugar with an incredibly fragrant and vibrant orange aroma and flavor. Continue until the sugar is visibly orange and wonderfully aromatic.
Two: In a mixing bowl, combine the orange-infused sugar with the crushed Oreo crumbs, melted unsalted butter, and a pinch of kosher salt. Stir these crust ingredients together thoroughly with a fork until all the crumbs are evenly moistened and cohesive. This ensures a firm and flavorful crust.
Three: Transfer the moistened Oreo mixture into a 9-inch springform pan. Press the crumbs very firmly and evenly into the bottom of the pan and at least halfway up the sides. This tight compaction is key to preventing the crust from crumbling when sliced. Once pressed, place the pan in the freezer while you prepare the filling.
Four: In a large mixing bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese on low speed until it is smooth and completely broken down. Next, add the fresh orange zest and orange juice, mixing until just combined. Scrape down the sides of the bowl to ensure thorough incorporation.
Hot tip! For a perfectly smooth and sturdy crumb crust, use the flat bottom of a ⅓ cup measuring cup with straight sides to press the Oreo crumbs firmly into the springform pan. This method helps create a uniform and well-packed base that will hold its shape beautifully.
Five: Over the cream cheese mixture, carefully sift in the Dutch-processed cocoa powder and powdered sugar. Sifting is important to prevent lumps and ensure a silky-smooth cheesecake batter. This step adds the essential chocolatey goodness and sweetness.
Six: Mix the sifted powders into the cream cheese mixture on the very lowest speed to prevent them from flying out of the bowl. Once mostly combined, add the vanilla extract and orange extract. Increase the speed to medium and mix for about 30 seconds until everything is thoroughly incorporated and smooth.
Seven: Gently add the stiffly whipped heavy cream to the chocolate cream cheese batter. It’s best to do this in two separate batches to make the folding process easier and prevent deflating the airy whipped cream. This step is crucial for the light and creamy texture of the cheesecake.
Eight: With a rubber spatula, carefully fold the whipped cream into the cheesecake batter by hand. Use a gentle motion, lifting from the bottom of the bowl and folding over, until no white streaks of cream remain. Be very careful not to overmix or deflate the batter, as this will affect the final texture of your cheesecake.
Nine: Pour the finished chocolate orange cheesecake batter into the chilled Oreo crust in the springform pan. Use an offset spatula or the back of a spoon to spread the batter evenly across the crust, creating a smooth top surface. Refrigerate the cheesecake, uncovered, for a minimum of 4 hours, or ideally, overnight, to allow it to fully set.
Ten: To make the ganache, combine hot heavy cream and semi-sweet chocolate chips in a heat-safe bowl. Let it sit for one minute, then stir from the center outwards until smooth and glossy. Allow it to cool slightly (about 10 minutes) before gently spreading it over the top of the fully chilled cheesecake, extending to the edges for a beautiful finish.
Eleven: For the chocolate whipped cream topping, whisk together heavy cream, powdered sugar, Dutch-processed cocoa powder, and vanilla extract until light, fluffy, and stiff peaks form. Once ready, you can either gracefully spread the whipped cream over the ganache or pipe it decoratively onto the cheesecake for an elegant touch.
Twelve: To complete your masterpiece, artistically top the cheesecake with segments of a Terry’s Chocolate Orange. Alternatively, for a truly stunning presentation, consider making and adding candied orange slices. These garnishes not only add visual appeal but also reinforce the delightful chocolate and orange theme.
Expert Tips for No-Bake Cheesecake Success
- Crust Formation: To achieve a perfectly firm and stable crust that won’t fall apart, always press the Oreo crust mixture up the sides of the springform pan first, then firmly press it into the bottom. This method creates a strong foundation.
- Cream Cheese Quality: The quality of your cream cheese significantly impacts the final texture and flavor. It is imperative to use full-fat, brick-style cream cheese for this recipe, as low-fat versions contain too much water and can prevent the cheesecake from setting properly. Philadelphia brand cream cheese is consistently recommended for its superior results.
- Room Temperature Cream Cheese: Plan ahead and take your cream cheese out of the refrigerator well in advance—ideally 6-8 hours before you start mixing. It must be fully softened to room temperature. This ensures it breaks down smoothly and incorporates seamlessly into the batter, preventing any lumps and resulting in a wonderfully creamy cheesecake.
- Scrape the Bowl: After each mixing step, take a moment to thoroughly scrape down the sides and bottom of your mixing bowl with a rubber spatula. This ensures all ingredients are fully incorporated, preventing pockets of unmixed cream cheese or sugar.
- Adequate Chilling Time: Patience is paramount for no-bake cheesecakes! It’s crucial to chill the cheesecake fully for at least 4 hours, or preferably overnight. If the cheesecake isn’t completely chilled and set, it risks collapsing when removed from the pan or sliced.
- Clean Slices: For beautifully clean and sharp slices, always take the time to wipe and clean your knife thoroughly between each cut. This simple step prevents chocolate chunks and crumbs from transferring, ensuring every slice looks as perfect as it tastes. For even better results, you can dip your knife in hot water and dry it before each cut.
Recipe FAQs
Yes, this chocolate orange cheesecake freezes exceptionally well! Before adding the chocolate whipped cream topping, wrap the entire cake or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. Place it into a freezer-safe zip-top bag and freeze for up to 3 months. To thaw, simply unwrap the frozen cheesecake and place it in the refrigerator overnight until fully defrosted.
There are a couple of common reasons why a no-bake cheesecake might not set correctly. One possibility is that the batter was overmixed, causing the whipped cream to deflate, which is essential for the cheesecake’s structure. Another frequent issue is insufficient chilling time; the cheesecake needs a minimum of 4 hours (and preferably overnight) in the refrigerator to firm up properly.
It is strongly recommended against using low-fat cream cheese, especially for no-bake cheesecake recipes. Low-fat cream cheese contains a significantly higher water content compared to full-fat versions, which makes the cheesecake much more susceptible to remaining soft or even collapsing, rather than setting into a firm, creamy dessert.
Cheesecake batter can become lumpy if the cream cheese or other dairy ingredients were not fully at room temperature before you began mixing. For the smoothest possible cheesecake batter, ensure your cream cheese is exceptionally soft and pliable, allowing it to blend seamlessly without forming small, firm lumps.
Storage
Store any leftover chocolate orange cheesecake lightly covered with plastic wrap or in an airtight container in the refrigerator for up to one week. It can be enjoyed straight from the fridge for a firmer texture, or allowed to sit at room temperature for about an hour for a softer, creamier consistency.
To freeze the cheesecake, it’s best to do so before adding the chocolate whipped cream topping. Wrap the entire cheesecake or individual slices tightly first in plastic wrap, then in aluminum foil, and place into a freezer-safe zip-top bag. It will keep well in the freezer for up to three months without any loss of quality.
When you’re ready to enjoy a frozen cheesecake, simply unwrap it completely and place it in the refrigerator to thaw slowly, typically overnight. Once thawed, you can add fresh chocolate whipped cream and any desired garnishes before serving.
Baked Cheesecake Recipes You’ll Love
While this article focuses on the convenience and delight of a no-bake cheesecake, sometimes the classic baked varieties are just what you crave. If you’re in the mood for a traditional, oven-baked cheesecake, explore these equally tempting recipes that are sure to satisfy.
- Apple Crumble Cheesecake
- Mini Biscoff Cheesecake
- Chocolate Marble Cheesecake
- Caramel Pecan Cheesecake
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📖 Recipe
Chocolate Orange Cheesecake (No-Bake)
Callan Wenner
Pin Recipe
Equipment
- Food processor or blender
- 9″ springform pan
- Mixing bowls
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Rubber spatula
U.S. Cups vs Metric
Use the metric toggle to convert the measurements
Ingredients
Oreo Crust
- ¼ cup granulated sugar
- 1 orange zested
- 2 ½ cups Oreo crumbs
- ½ cup unsalted butter melted
- ¼ teaspoon kosher salt
Cheesecake Filling
- 1 cup heavy whipping cream
- 24 oz cream cheese softened to room temperature (use full-fat brick style)
- 1 orange zested & juiced
- ⅔ cup dutch processed cocoa powder
- 1 ¾ cups powdered sugar
- 1 tablespoon vanilla paste or extract
- 1 teaspoon orange extract
Chocolate Ganache
- ¼ cup heavy whipping cream
- ⅔ cup semi-sweet chocolate chips
Chocolate Whipped Cream
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons dutch processed cocoa powder
- 2 teaspoons vanilla paste or extract
- Terry’s chocolate orange optional, for decoration
Instructions
Oreo Crust
- Rub together the granulated sugar and orange zest with your fingers until the sugar is very fragrant and orange. In a bowl, stir the Oreo crumbs, melted unsalted butter, and kosher salt with the orange-infused sugar until completely moistened.¼ cup granulated sugar, 1 orange, 2 ½ cups Oreo crumbs, ½ cup unsalted butter, ¼ teaspoon kosher salt
- Pour the mixture into a 9-inch springform pan and pack it in very tightly, extending at least halfway up the sides. Place in the freezer to chill while you prepare the filling.
Cheesecake Filling
- In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), whip the heavy whipping cream until stiff peaks form, holding their shape on the tip of the whisk. Carefully set this aside (or transfer to a large mixing bowl).1 cup heavy whipping cream
- Add the softened cream cheese to the bowl of a stand mixer with the paddle attachment (or use a handheld mixer), and mix on low speed until the cream cheese is fully broken down and smooth. Scrape down the sides of the bowl, then add the orange zest and orange juice and mix until just combined.24 oz cream cheese, 1 orange
- Sift the Dutch-processed cocoa powder and powdered sugar directly into the cream cheese mixture. Mix on the lowest speed (you might want to cover the bowl with a kitchen towel to prevent powders from spreading) until fully combined. Increase the speed to medium and mix for another 30 seconds to ensure everything is smooth.⅔ cup dutch processed cocoa powder, 1 ¾ cups powdered sugar
- Scrape down the sides of the bowl, then add the vanilla extract and orange extract. Mix briefly on low speed to combine. Remove the bowl from the stand mixer. Gently fold the reserved whipped cream into the cheesecake batter by hand in two batches using a rubber spatula until no white streaks remain. Be careful not to deflate the airy batter.1 tablespoon vanilla paste or extract, 1 teaspoon orange extract
- Evenly spread the finished cheesecake batter into the prepared Oreo crust in the springform pan. Refrigerate the cheesecake, uncovered, for a minimum of 4 hours, or ideally, overnight, to allow it to set completely.
Chocolate Ganache
- Place the semi-sweet chocolate chips into a heat-safe bowl.⅔ cup semi-sweet chocolate chips
- In a separate microwave-safe bowl, heat the heavy cream for 30-45 seconds, or until it is very hot and just barely bubbling around the edges. Pour the hot cream directly over the chocolate chips and let it sit undisturbed for one minute.¼ cup heavy whipping cream
- Begin stirring the mixture gently from the center of the bowl, slowly working your way outwards. Continue stirring until all the chocolate has melted and the mixture transforms into a perfectly smooth and glossy ganache.
- Allow the ganache to cool at room temperature for about 10 minutes until it slightly thickens but is still pourable. Then, carefully pour it over the top of the chilled cheesecake, gently spreading it to the edges with an offset spatula.
Chocolate Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the heavy whipping cream, powdered sugar, Dutch-processed cocoa powder, and vanilla extract. Whip on medium-high speed until stiff peaks form and hold their shape on the tip of the whisk.¾ cup heavy whipping cream, 2 tablespoons powdered sugar, 2 tablespoons dutch processed cocoa powder, 2 teaspoons vanilla paste or extract
- Spread or pipe the luscious chocolate whipped cream on top of the ganache layer. For a final flourish, garnish the top of the cheesecake with individual segments of a Terry’s Chocolate Orange, if desired, adding both visual appeal and an extra burst of classic flavor.Terry’s chocolate orange
Video
Notes
Tips:
- Ensure your cream cheese is at full room temperature (take it out 6-8 hours in advance) for a lump-free and smooth batter.
- For a sturdy crust, press the Oreo crumbs up the sides and into the corners first, then firmly into the bottom of the springform pan.
- For clean slices, wipe your knife clean between each cut to prevent dragging and tearing the cake.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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