Introduction

This Easy No-Bake Chocolate Orange Cheesecake is the ultimate five-ingredient indulgence. It delivers a rich, creamy texture and a perfect balance of zesty orange and deep chocolate flavors without ever turning on the oven. For another simple, crowd-pleasing dessert, try this Super Easy Pear Almond Cake Recipe. Let’s make a decadent treat that comes together in minutes.

Ingredients

This decadent Chocolate Orange Cheesecake combines a buttery, crumbly base with a luxuriously smooth and rich filling, perfectly balanced by the bright, zesty aroma of fresh oranges.

• 24 oz cream cheese (full-fat)
• 1 cup granulated sugar
• 1 cup heavy whipping cream
• 8 oz dark chocolate (60-70% cocoa)
• Zest and juice of 2 large fresh oranges
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted

Timing

Prep Time	30 minutes
Cook Time	1 hour (plus 4+ hours chilling)
Total Time	5 hours 30 minutes (including chilling)

Context: This Chocolate Orange Cheesecake recipe is about ~20% faster than similar recipes, thanks to a simplified no-bake filling method that skips the water bath.

Step-by-Step Instructions

Step 1 — Prepare the Chocolate Biscuit Base

Combine crushed digestive biscuits with melted butter and a tablespoon of cocoa powder. Press the mixture firmly and evenly into the bottom of a lined 20cm springform tin. Chill in the refrigerator for at least 30 minutes to set firmly.

Step 2 — Make the Cheesecake Filling

Using an electric mixer, beat full-fat cream cheese, caster sugar, and vanilla extract until completely smooth and lump-free. This is crucial for a silky texture. Scrape down the bowl several times to ensure even mixing.

Step 3 — Incorporate Chocolate & Orange

Melt dark chocolate (70% works well) and allow it to cool slightly. Gradually beat it into the cream cheese mixture. Then, fold in the finely grated zest of two large oranges and two tablespoons of fresh orange juice until just combined.

Tip: Ensure the melted chocolate is cool to the touch but still fluid to prevent it from seizing or causing the filling to split.

Step 4 — Add the Cream & Set

In a separate bowl, whip double cream to soft peaks. Gently fold the whipped cream into the chocolate-orange cheesecake filling using a large metal spoon or spatula, being careful not to knock out the air.

Pour the filling onto the chilled biscuit base and smooth the top. Tap the tin gently on the counter to release any large air bubbles.

Step 5 — Chill to Set

Cover the tin with cling film and refrigerate the cheesecake for a minimum of 6 hours, but ideally overnight. This slow setting is essential for the perfect, sliceable texture.

Step 6 — Prepare the Chocolate Ganache Topping

Gently heat double cream until just simmering, then pour it over finely chopped dark chocolate. Let it sit for 2 minutes before stirring until smooth and glossy. Allow the ganache to cool and thicken slightly for about 15 minutes.

Step 7 — Decorate & Serve

Carefully run a warm knife around the edge of the tin before releasing the springform. Pour the cooled ganache over the set cheesecake, allowing it to drip slightly down the sides. Garnish with curls of orange zest or chocolate shavings before slicing and serving.

Serving Tip: For clean slices, dip your knife in hot water and wipe it dry between each cut.

Nutritional Information

Calories	Approx. 480 kcal
Protein	7g
Carbohydrates	42g
Fat	32g
Fiber	2g
Sodium	220mg

Note: Estimates are per serving for this Chocolate Orange Cheesecake and are based on typical ingredients and serving size. Actual values may vary depending on specific brands and measurements used.

Healthier Alternatives

This Chocolate Orange Cheesecake is wonderfully adaptable. Here are some practical ingredient swaps to tailor it to different dietary needs without sacrificing its rich and zesty character.

• Greek Yogurt for Cream Cheese — Use full-fat Greek yogurt for a high-protein alternative. The result is a tangier, slightly lighter texture while keeping the dessert creamy.
• Almond or Coconut Flour for Digestive Biscuits — A perfect gluten-free and lower-carb base. Almond flour offers a nutty flavor, while coconut flour is more absorbent and subtly sweet.
• Dark Chocolate (85%+) for Milk Chocolate — Opt for high-cocoa dark chocolate to significantly reduce sugar content and boost antioxidants, intensifying the chocolate flavor.
• Coconut Cream for Heavy Cream — An excellent dairy-free swap that adds a hint of tropical richness. Ensure you use the solid part from a chilled can for best results.
• Monk Fruit or Erythritol for Granulated Sugar — These natural, zero-calorie sweeteners are ideal for a lower-carb or diabetic-friendly version, dissolving well in the filling.
• Sea Salt Flakes for Table Salt — Using a flaky finishing salt on top allows you to use less for a more impactful flavor, creating a low-sodium option with a delightful crunch.
• Silken Tofu for Part of the Cream Cheese — Blending in silken tofu creates a dairy-free, higher-protein filling with a remarkably smooth and silky texture.
• Orange Zest & Extract for Marmalade — For a sugar-conscious option, amplify the orange flavor with extra zest and a drop of pure extract instead of using sweetened marmalade in the swirl.

Serving Suggestions

• Pair with a glass of ruby port or a cup of strong, dark roast coffee to complement the rich chocolate and bright citrus notes of this Chocolate Orange Cheesecake.
• Serve as a stunning centerpiece for festive occasions like Christmas, Thanksgiving, or a dinner party where a rich & zesty indulgence is called for.
• For an elegant plating tip, garnish each slice with a twist of candied orange peel and a delicate dusting of cocoa powder or dark chocolate shavings.
• Offer a side of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the decadent density of the cheesecake.
• Transform leftovers into a decadent dessert parfait by layering crumbled cheesecake with fresh berries and whipped cream in a glass.
• For a casual yet delightful presentation, cut the Chocolate Orange Cheesecake into small squares and serve as a finger-food dessert at a buffet.

This Chocolate Orange Cheesecake is versatile enough for both grand celebrations and cozy nights in, its rich and zesty profile promising a memorable finish to any meal.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to a lumpy, un-smooth batter. Fix: Ensure all dairy ingredients are at true room temperature for at least an hour before mixing.
• Mistake: Over-mixing the batter after adding eggs, which incorporates too much air. Fix: Mix on low speed just until combined to prevent cracks and a puffy texture.
• Mistake: A soggy biscuit base from not properly binding the crumbs. Fix: Use enough melted butter (a 2:1 crumb-to-butter ratio by weight) and press it firmly into the tin.
• Mistake: Weak orange flavor from zest alone. Fix: Use the zest of two whole oranges and a tablespoon of high-quality orange liqueur or extract for a vibrant, zesty kick.
• Mistake: Baking in a pan with a loose bottom without wrapping it, causing a water bath leak. Fix: Double-wrap the outside of the springform tin with heavy-duty foil before placing it in the water bath.
• Mistake: Opening the oven door during baking, causing a sudden temperature drop and cracks. Fix: Resist peeking! Let the cheesecake cool gradually in the turned-off oven with the door slightly ajar.
• Mistake: Adding chocolate that is too hot to the filling, which can cook the eggs. Fix: Let melted chocolate cool to just warm before gently folding it into the cheesecake mixture.
• Mistake: Skipping the essential chilling time and serving too soon. Fix: Chill the fully cooled cheesecake for a minimum of 8 hours, preferably overnight, for perfect sliceable texture.
• Mistake: Using a blunt knife to slice, which ruins the beautiful layers. Fix: Dip a sharp knife in hot water and wipe it clean between each cut for impeccably clean slices.

Storing Tips

• Fridge: Cover the Chocolate Orange Cheesecake tightly with plastic wrap or store in an airtight container. It will keep for up to 5 days in the refrigerator.
• Freezer: For longer storage, wrap individual slices or the whole cheesecake securely in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This Chocolate Orange Cheesecake is best served chilled. For a slightly softer texture, let it sit at room temperature for 15-20 minutes before serving. Do not microwave or heat above 40°F (4°C) as this can compromise the texture and food safety of the dairy-based filling.

Always store your rich and zesty indulgence away from strong-smelling foods to preserve its vibrant chocolate orange flavor.

Conclusion

This Chocolate Orange Cheesecake is the ultimate rich and zesty indulgence, perfect for any special occasion. If you love this flavor combination, you might also enjoy our No-Bake Orange Creamsicle Cheesecake Recipe or try making Candied Orange Slices Recipe for a beautiful garnish. We hope you love this dessert—please leave a comment with your thoughts!

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FAQs

Can I make this Chocolate Orange Cheesecake ahead of time?

Yes, this Chocolate Orange Cheesecake is an excellent make-ahead dessert. For best results, chill it in the refrigerator for at least 8 hours or overnight to allow the flavors to fully develop and the texture to set perfectly.

What is the best way to get a smooth cheesecake filling?

Ensure all your ingredients, especially the cream cheese, are at room temperature before mixing. Beat the filling slowly and scrape the bowl often to avoid lumps, creating the luxurious texture essential for this rich and zesty indulgence.

Can I use a different type of chocolate for the topping?

You can use dark, milk, or semi-sweet chocolate based on your preference. For the most balanced flavor that complements the orange, we recommend a good quality dark chocolate, which enhances the classic Chocolate Orange Cheesecake profile.