White Chocolate Orange No-Bake Cheesecake

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4.41 from 10 votes

White Chocolate Orange No-Bake Cheesecake

Creamy white chocolate and zesty orange filling on a crisp biscuit base - an easy no bake cheesecake!

Prep Time30

Chill Time2

Total Time2 30

Course: Dessert, Snack

Cuisine: Fusion

Diet: Vegetarian

Servings: slices

Calories: 534kcal

Author: Kachina

Equipment

8inch (20cm) round tin (preferably springform)

Ingredients

Base:

¾ cups graham crackers or digestive biscuits
⅓ cups unsalted butter

Cheesecake Filling:

3 cups white chocolate
2 ⅓ cups full-fat cream cheese room temp.
1 ¼ cups heavy cream e.g. double cream
3 ½ teaspoon orange extract

Decorations:

Terry’s white chocolate orange pieces optional

Metric - US Customary

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 and orange extract 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.

Notes

Storage: Keep cheesecake in an airtight container (or use cling film) in the fridge. It should keep for up to 4 days.

Freezing: You can cut your cheesecake into pieces and freeze it for up to 3 months. Wrap in cling film and foil first!

Pan size: You can swap the 8-inch tin for a 9-inch tin and keep the recipe the same. You'll have thinner layers but it will still taste delicious! Alternatively, you can scale up by ¼.

Top tips:

Use full-fat cream cheese and let it come to room temperature before use.
Use white chocolate from the baking aisle for ease of melting.
Use cold heavy cream so it whips easier.

Substitutions:

Use graham crackers or digestive biscuits for your cheesecake base. Alternatively, pick your favourite cookie instead!
You can swap the white chocolate in this recipe for Terry's white chocolate orange and exclude the orange extract. Melt slowly to avoid issues though!

Nutrition