Chocolate Orange No-Bake Cheesecake
A deliciously creamy chocolate orange cheesecake on an easy cookie base. It's also no-bake!
Servings: 12 servings
Calories: 444kcal
Ingredients
Base
- 200 g graham crackers or digestive biscuits
- 75 g unsalted butter
Cheesecake filling
- 225 g dark chocolate semi-sweet
- 250 ml heavy cream e.g. double cream
- 450 g full-fat cream cheese room temp.
- 80 g white sugar caster or finely ground
- 2 ½ teaspoon orange extract
- 1 orange’s zest
Instructions
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!
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 dark chocolate (semi-sweet) from the baking aisle for ease of melting.
- Use cold heavy cream so it whips easier.
- 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.
Nutrition
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