Chocolate Orange No-Bake Cheesecake
A deliciously creamy chocolate orange cheesecake on an easy cookie base. It's also no-bake!
Prep Time35 minutes mins
Chill Time3 hours hrs
Total Time3 hours hrs 35 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Low Salt, Vegetarian
Servings: 12 servings
Calories: 444kcal
Base
- 200 g graham crackers or digestive biscuits
- 75 g unsalted butter
Base
Place the cookies/biscuits into a food processor or blender and whizz until you get fine crumbs.
In a medium heatproof bowl, melt the butter in a microwave. Stir the crushed cookies into the melted butter until combined.
Press the cookie mix into a 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 chocolate, stirring until smooth. Set this to one side to allow it to cool to room temperature.
Whip the cold cream for several minutes, using an electric mixer or stand mixer, until it forms soft peaks.
In a separate bowl, beat the cream cheese, sugar, orange extract and orange zest until smooth and fluffy.
Beat the melted chocolate in to cream cheese mix until combined.
Gently fold the whipped cream into the chocolate mix until smooth (i.e. white streaks have disappeared).
Spread the filling evenly over the chilled base, smoothing gently, then cover with cling film and refrigerate for at least 3hrs or overnight to set.
Once set (firm to the touch), remove your cheesecake from the tin, decorate and then enjoy!
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 dark chocolate (semi-sweet) 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!
- If you don’t have an orange, you can swap the orange zest for another 1 teaspoon of orange extract.
Calories: 444kcal | Carbohydrates: 31g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 235mg | Potassium: 103mg | Fiber: 3g | Sugar: 19g | Vitamin A: 972IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg