This fluffy white chocolate orange no bake cheesecake is simple to make and tastes divine! It’s soft and creamy with a crisp and buttery biscuit or cracker base.
The combination of white chocolate and orange is just a match made in heaven. I'm pretty obsessed with this. It's also a super easy cheesecake recipe because it doesn't need baking. Simply mix together your ingredients and let the fridge do the work.
A white chocolate orange cheesecake is the perfect dessert for entertaining, or to just snaffle whenever you fancy a tasty treat! I even brought one out at a birthday party.
I’m a huge fan of a big cheesecake filling to base ratio, so this easy no-bake cheesecake is super thick. You’ll get lovely tall slices of white chocolate orange joy.
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✏️ Making a tasty and easy recipe
I love white chocolate, and I love orange, so why not combine the two? I wanted a creamy cheesecake recipe that was simple but with the delicious flavour combination of white chocolate and orange. That’s why I created this easy no-bake cheesecake!
The white chocolate and orange flavours are exactly like a Terry’s white chocolate orange. It’s divine! I like to use pieces of Terry’s white chocolate orange for decoration, but they’re usually limited edition and mainly available around Christmas time.
Instead, if it’s not in the festive season, I like to decorate my orange white chocolate cheesecake with whipped cream swirls, grated white chocolate, or even a white chocolate orange ganache layer.
🥘 Ingredients notes
It’s important to use full-fat cream cheese, or your cheesecake may not set. I usually go for Philadelphia cream cheese for this cheesecake, but any good brand will give you a delicious cheesecake.
Using high-quality ingredients will make your white chocolate orange cheesecake taste better. For the white chocolate in the creamy cheesecake layer, I like to use fancy Belgian white chocolate by Callebaut - it's delicious and melts like a dream!
When measuring your ingredients, I always recommend using weights rather than cups where possible for greater accuracy.
🔪 Equipment notes
A Springform tin can be more confusing than you'd expect. Which way up does the base go?! I turn mine upside-down so that the flat part is higher than the lip.
I also line the base with greaseproof paper before closing the Springform tin sides over the lined lip, letting the paper overhang outside the bottom of the tin. This makes it a lot easier to remove once you're done.
To remove your cheesecake from the tin, run a knife under warm water briefly before drying it off and running it around the edge of your cheesecake. This will give you nice smooth cheesecake edges when you then undo the springform release mechanism.
🍱 Storage
Once you've made your tasty white chocolate orange cheesecake, you should keep it stored in the fridge.
I usually keep mine in the cake pan / springform tin with cling film / plastic wrap over the top, but you can also transfer it to an airtight container instead.
Your cheesecake should last up to 4 days in the fridge, depending on how fresh your ingredients used are.
💭 Top tips for success
- I usually use heavy cream straight from the fridge for this recipe. But if yours isn’t chilled and doesn’t whip up into nice soft peaks, pop it in the fridge for 30mins and try again. It holds its shape better when it’s cold.
- By contrast, it’s important to use room temperature cream cheese, or your melted white chocolate will solidify when you mix the two. Take your cream cheese out of the fridge roughly 1hr before you begin making your white chocolate orange cheesecake.
- Be sure to fold in the whipped cream and cream cheese mixture gently so you don’t knock out too much of the stiffness in the whipped cream. These are what give your cheesecake a lot of the structure when it sets.
- Sometimes, your cheesecake may leak a bit of liquid as it sets. That’s ok! It doesn’t mean it won’t still set beautifully. I recommend putting down some kitchen roll beneath your cheesecake when popping it into the fridge, just in case.
- Where possible, make the white chocolate orange no bake cheesecake at least a day before serving. This way you can let the cheesecake set overnight to be sure it’s nice and firm.
Troubleshooting help:
If you’ve got any specific questions on making your white chocolate orange no bake cheesecake, please feel free to leave a comment below and I’ll try my best to help out!
Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!
♻️ Alternatives and substitutions
Flavours and ingredients:
As Terry’s white chocolate orange is not always available, you can instead use other things to decorate. For example, you pipe whipped cream in little swirls on top in a ring and sprinkle on some grated orange zest or grated white chocolate. Alternatively, leave the top free for a simple naked cheesecake look.
I’m based in the UK, so I tend to use digestive biscuits for the base, but you can also use different biscuits or cookies such as graham crackers.
If you fancy mixing up the flavours, you can try a flavoured biscuit or cookie, like Oreos (I'm a bit obsessed with them) or ginger snaps.
Gluten-free option:
To make your white chocolate orange cheesecake gluten-free, you can swap the cookies in the base for a gluten-free variety of your choice.
Additionally, the Terry's white chocolate orange slices or pieces aren't strictly gluten-free, as there's a cross-contamination warning. So if you're preparing this for a coeliac, be sure not to use these for decorating.
Instead you can melt roughly 50g white chocolate and mix in ¼ teaspoon of orange extract, then drizzle this over the top. Or simply use some orange zest and whipped cream swirls.
Cake pans:
For the white chocolate orange filling, I wanted a nice thick layer. That’s why I recommend making this is an 8 inch Springform tin.
However you can also make this in a 9inch springform tin if you like thinner layers. Alternatively, you can scale up your recipe by ½ and have a bigger cheesecake in the 9inch cake pan.
I prefer using Springform pans for cheesecakes, as it's easier to remove them from the tin. You can instead use a loose base cake tin or even a standard fixed cake tin.
Make sure to line your pans with parchment or greaseproof paper if using a fixed cake pan. Leave an overhang on two sides so you can pull out your cheesecake once it's ready.
🧁 Other goodies
I definitely recommend that you whip up a delicious Terry's white chocolate orange no-bake cheesecake! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Well, if you love cheesecake as much as I do, then check out my recipe for a baked white mocha cheesecake – the heavenly combination of white chocolate and coffee, made with sweetened condensed milk for that extra dreamy flavour.
Or how about my Baileys Irish cream chocolate cheesecake? It’s got an Oreo base and so much boozy goodness.
If you’re a big fan of chocolate orange, why not check out my easy recipe for Terry’s chocolate orange cupcakes or spiced orange rum brownie cookies. They’re both quick and easy to bake and make amazing treats to gift and share!
Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration! Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
📋 Recipe
White Chocolate Orange No-Bake Cheesecake
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Ingredients
Base:
- ¾ cups (180 g) biscuits (Digestives or Graham crackers)
- ⅓ cups (80 g) butter
Cheesecake Filling:
- 3 cups (400 g) white chocolate
- 2 ⅓ cups (540 g) full-fat cream cheese (room temp.)
- 1 ¼ cups (300 ml) heavy cream (e.g. double cream)
- 3 ½ teaspoon orange extract
Decorations:
- Terry’s white chocolate orange pieces (optional)
Instructions
Base:
- Place the biscuits into a food processor or blender and whizz until you get small crumbs. Or you can put the biscuits in a freezer bag and bash them till you get crumbs. Tip these into a mixing bowl.
- Melt the butter in a microwave and pour this over the crushed biscuits. Mix these together until combined.
- Press the biscuit mix into a greased and lined tin (see tips), using the back of a spoon or measuring cup to help firmly press down. Put this in the freezer while making the cheesecake filling.
Cheesecake Filling:
- In a microwave (20 secs at a time) or over a double-boiler, gently melt the white chocolate, stirring until smooth. Set this to one side, allowing it to cool.
- Whip the cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.
- In a separate bowl, beat the cream cheese until smooth and fluffy, then slowly stir in the melted cooled white chocolate until just combined.
- Gently fold the whipped cream into the white chocolate mix until smooth.
- Spread the filling evenly over the biscuit base, then cover the tin with cling film and refrigerate for at least 2hrs or overnight. After this has set and is firm to touch, you can decorate your cheesecake with pieces of Terry’s white chocolate orange or whipped cream.
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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