Decadent Chocolate Orange No-Bake Cheesecake Recipe

This Chocolate Orange No-Bake Cheesecake is rich, creamy and indulgent!

This cheesecake disappeared in record time with our little family of four. It’s decadently rich, so you can easily stretch it to 12 slices if needed. I made it on a Friday and by Saturday night there was hardly any left: a slice after dinner, a slice with a cup of tea, and another later in front of the TV.

It’s no surprise I spend half the month adding a few pounds and the other half trying to lose them again.

To balance things out I often make lighter recipes too — stir-fries with cauliflower rice and one‑pot meals that keep the family happy without feeling deprived. I know my posts vary a lot: one week gooey cookies, the next a lighter curry. Some experts say you should pick a niche, but I love experimenting and sharing a wide range of recipes.

Is that okay with you? Will you still peek in even though I alternate between gluten-free bakes and homemade brioche? I hope so — I can’t help being indecisive in the kitchen!

So it’s May!

Gracey starts her SATs next week and she’s not stressed yet — fingers crossed it stays that way. Chris has five weeks left at his current job before we try to turn this site into a full-time business that can cover the mortgage — exciting and a bit scary. And Lewis? He’s celebrating a wobbly tooth, which is a huge deal in our house.

My usual routine of sweet treats and exercise continues. Today I baked an orange and almond cake, went for a power walk with a friend, and played a quick game of footy with Lewis. Hopefully the orange and almond cake will last longer than the cheesecake!

The Chocolate Orange No-Bake Cheesecake Recipe:

Chocolate Orange No-Bake Cheesecake

By Nicky Corbishley

This Chocolate Orange No-Bake Cheesecake is rich, creamy and delicious! Made with an Oreo crust, and topped with chocolate ganache!

Prep Time:
30

Total Time:
30

Servings: 12 servings

Course: Dessert

Cuisine: American, British

Ingredients

Base:

28 (2 packs) Oreo cookies, including the filling, broken into rough pieces
100 g (1/2 cup minus 1 tbsp) unsalted butter, melted

Cheesecake Filling:

210 ml (1 cup minus 2 tbsp) double (heavy) cream
350 g (1 1/2 cups) full-fat cream cheese
115 g (1 cup) confectioners’ sugar
1 tsp orange extract or the zest of two oranges
1/4 tsp orange food colouring gel (optional)

Chocolate Ganache:

160 ml (2/3 cup) double (heavy) cream
100 g (3.5 oz) milk chocolate, chopped
75 g (2.6 oz) dark (semi-sweet) chocolate, chopped

Topping:

4 heaped tbsp candied citrus peel, chopped if large

Instructions

Place the Oreos in a food processor and pulse to coarse crumbs. Stir in the melted butter, press the mixture firmly into the base and up the sides of a 20cm/8-inch spring-form tin, and level the top. Chill in the fridge for 30 minutes.
Whisk the cream in a large bowl until soft peaks form. Add the cream cheese, confectioners’ sugar, orange extract (or zest) and colouring if using. Whisk until smooth.
Spoon the cheesecake filling into the chilled base and return to the fridge while you make the ganache.
Heat the cream until just simmering (don’t boil). Remove from the heat, add the chopped milk and dark chocolate, cover and leave for 10 minutes. Uncover and stir until smooth. Cool for 10–15 minutes and stir again.
Pour or spoon the ganache over the cheesecake, chill in the fridge for 10 minutes, then remove from the tin and transfer to a plate.
Arrange the candied citrus peel on top. Serve immediately or refrigerate until ready to serve.

Notes

Nutritional information is per serving and should be used as an approximation.

Nutrition

Nutrition information is automatically calculated and is approximate.