The Ultimate No-Bake Chocolate Orange Cheesecake: A Zesty Symphony of Flavor

There are flavor pairings that are merely pleasant, and then there are those that feel like they were destined by the culinary gods. Chocolate and orange belong firmly in the latter category. It’s a combination that sings with complexity: the deep, resonant, almost bitter notes of high-quality cocoa dancing effortlessly with the bright, sunny, and aromatic zest of citrus. While you might know this duo from a certain brand of foil-wrapped balls, we’re here to elevate that classic taste into a show-stopping, utterly decadent dessert: the No-Bake Chocolate Orange Cheesecake.

This recipe is a testament to elegance through simplicity. It requires no oven, no water bath, and no fear of cracking. What it does require is a little patience while it sets to a perfect, sliceable creaminess in the fridge. The result is a dessert that is impossibly luxurious, surprisingly light, and guaranteed to draw gasps of admiration from anyone lucky enough to get a slice. The base is a crisp, buttery biscuit crumb infused with a hint of orange. The filling is a cloud-like fusion of rich cream cheese, dark chocolate, and the vibrant essence of fresh oranges. And the crowning glory? A mirror-smooth, dark chocolate ganache that seals the deal on this masterpiece.

Whether you’re a seasoned baker looking for a stress-free showpiece or a kitchen novice ready to impress, this Chocolate Orange Cheesecake is your new secret weapon. Let’s create some magic.

The Cultural Charm of Chocolate and Orange

The marriage of chocolate and orange isn’t just a modern invention; it has roots that dig deep into history. Chocolate originated in the Americas, while oranges are believed to have come from Southeast Asia. Their paths converged in Europe, where both were considered exotic and luxurious commodities. In the 19th and 20th centuries, the combination became a staple in European confectionery, most famously in the UK with the introduction of the Terry’s Chocolate Orange in 1932. This clever confection, designed to be “whacked and unwrapped,” brought the joy of the flavor pairing into millions of homes.

This cheesecake pays homage to that tradition while taking it to a new level of sophistication. It captures the nostalgic, comforting joy of that classic treat but presents it in a form that is undeniably elegant and perfect for a contemporary dinner party, holiday table, or a special weekend treat. It’s a dessert that feels both familiar and excitingly new.

Ingredients

For the Biscuit Base:

• 200g (about 7 oz) digestive biscuits or graham crackers
• 75g (1/3 cup) unsalted butter, melted
• 1 tablespoon finely grated orange zest

For the Chocolate Orange Filling:

• 500g (about 17.5 oz) full-fat cream cheese, at room temperature
• 100g (1/2 cup) granulated sugar
• 60g (1/2 cup) powdered sugar
• 2 tablespoons finely grated orange zest
• 3 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 200g (7 oz) good-quality dark chocolate (50-70% cocoa), melted and slightly cooled
• 300ml (1 1/4 cups) heavy cream (double cream), cold

For the Chocolate Ganache Topping:

• 150g (5 oz) good-quality dark chocolate, finely chopped
• 150ml (2/3 cup) heavy cream (double cream)
• Optional garnish: Candied orange zest, orange segments, or whipped cream

Instructions

1. Prepare the Springform Pan: Lightly grease an 8-inch (20cm) springform pan. For extra assurance against crumbs, you can line the bottom with a circle of parchment paper.
2. Make the Biscuit Base: Place the digestive biscuits in a food processor and pulse until you have fine crumbs. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin. Transfer the crumbs to a medium bowl and stir in the finely grated orange zest. Pour in the melted butter and mix until all the crumbs are evenly moistened and resemble wet sand.
3. Form the Base: Tip the crumb mixture into the prepared springform pan. Use the bottom of a glass or a flat-bottomed measuring cup to press the crumbs firmly and evenly into the base. Make sure to press them up the sides just slightly to create a small lip. Place the pan in the refrigerator to chill while you make the filling.
4. Start the Filling: In a large mixing bowl, beat the room-temperature cream cheese with an electric hand mixer (or in a stand mixer with the paddle attachment) until it is completely smooth and free of lumps. This is a crucial step for a silky filling.
5. Add Sugars and Flavor: Add the granulated sugar, powdered sugar, 2 tablespoons of orange zest, fresh orange juice, and vanilla extract to the cream cheese. Beat again on medium speed until everything is perfectly combined and the mixture is smooth. Scrape down the sides of the bowl as needed.
6. Incorporate the Chocolate: Pour the slightly cooled, melted dark chocolate into the cream cheese mixture. Beat on low speed initially to incorporate, then increase to medium until the chocolate is fully blended and the mixture is a uniform, rich brown color.
7. Whip the Cream: In a separate, clean, cold bowl, whip the 300ml of heavy cream until it holds stiff peaks. Be careful not to overwhip it into butter.
8. Fold it All Together: Using a large spatula, add about one-third of the whipped cream to the chocolate-cheese mixture. Gently fold it in to lighten the base. Once incorporated, carefully fold in the remaining whipped cream until no white streaks remain. The goal is to maintain as much air as possible for a light, mousse-like texture.
9. Assemble the Cheesecake: Remove the chilled base from the refrigerator. Pour the filling over the biscuit base and spread it out evenly with a spatula, making sure it reaches the edges. Gently tap the pan on the counter a few times to release any large air bubbles.
10. Chill to Set: Cover the pan with plastic wrap and place it in the refrigerator to set for a minimum of 6 hours, but ideally overnight. This patience is non-negotiable for the perfect, clean slice.
11. Make the Ganache Topping: About an hour before you plan to serve the cheesecake, make the ganache. Place the finely chopped chocolate in a heatproof bowl. Heat the 150ml of heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles around the edges). Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Then, starting in the center, whisk gently until the chocolate is completely melted and the ganache is smooth and glossy. Allow it to cool for 10-15 minutes until it is still pourable but not hot.
12. Final Decoration: Remove the set cheesecake from the fridge. Carefully run a thin, warm knife around the edge of the pan before releasing the springform clamp. Pour the slightly cooled ganache over the center of the cheesecake, using an offset spatula to gently guide it to the edges and let it drip down slightly. Immediately add your garnishes, such as candied orange zest. Return the cheesecake to the fridge for at least 30 minutes for the ganache to set.
13. Serve: To slice, use a sharp knife that you’ve dipped in hot water and wiped clean between each cut. This will give you pristine, professional-looking slices.

Tips for the Perfect No-Bake Cheesecake

• Room Temperature is Key: Ensuring your cream cheese is truly at room temperature is the single most important step to avoid a lumpy filling. Take it out at least an hour before you start.
• Don’t Overwhip the Cream: Whip the cream until it holds a firm peak, but stop before it becomes grainy or looks curdled. Overwhipped cream is difficult to fold in and can make the filling heavy.
• Zest First, Juice Second: Always zest your oranges before you juice them. It’s infinitely easier.
• Chocolate Quality Matters: Since chocolate is a star ingredient, use a brand you enjoy eating on its own. A 50-70% cocoa solid chocolate provides the best balance of bitterness and sweetness to complement the orange.
• The Long Chill: Do not be tempted to shorten the chilling time. The cheesecake needs this time to fully hydrate the sugars and set the structure. Overnight is always best.

Creative Variations

• Grand Marnier Twist: For an adult version, replace one tablespoon of the orange juice in the filling with Grand Marnier or Cointreau.
• Milk Chocolate Version: For a sweeter, milder cheesecake, swap the dark chocolate in the filling for good-quality milk chocolate. Keep the ganache dark for a beautiful contrast.
• Jaffa Cake Cheesecake: Add a layer of orange marmalade or a thin layer of set orange jelly on top of the biscuit base before adding the filling to mimic the classic Jaffa Cake.
• Mini Cheesecakes: Instead of one large pan, make individual servings in a muffin tin lined with paper liners. The chilling time will be reduced to about 3-4 hours.

Serving Suggestions

This cheesecake is a star on its own, but a few accompaniments can elevate it further. A dollop of lightly sweetened whipped cream is a classic choice. For a fresh contrast, serve with a few segments of fresh orange or a handful of raspberries, whose tartness pairs wonderfully. A small glass of dessert wine, like a Muscat or a rich Port, makes for a truly celebratory end to a meal.

This No-Bake Chocolate Orange Cheesecake is more than just a dessert; it’s an experience. It’s the perfect project for a leisurely afternoon, a guaranteed crowd-pleaser, and a beautiful testament to one of the world’s greatest flavor partnerships. Enjoy the process, and savor every last bite.

No-Bake Chocolate Orange Cheesecake

A stunning, no-bake dessert featuring a creamy chocolate orange filling on a zesty biscuit base, topped with a glossy dark chocolate ganache.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Total Time 8 hours hrs

Servings: 10 slices

Course: Dessert

Cuisine: American, British

Calories: 580

Ingredients

  

Biscuit Base

• 200 g digestive biscuits or graham crackers
• 75 g unsalted butter melted
• 1 tbsp orange zest finely grated

Chocolate Orange Filling

• 500 g full-fat cream cheese at room temperature
• 100 g granulated sugar
• 60 g powdered sugar
• 2 tbsp orange zest finely grated
• 3 tbsp fresh orange juice
• 1 tsp vanilla extract
• 200 g dark chocolate melted and slightly cooled
• 300 ml heavy cream cold

Chocolate Ganache Topping

• 150 g dark chocolate finely chopped
• 150 ml heavy cream

Equipment

• 8-inch Springform Pan
• Food Processor or Zip-Top Bag
• Mixing bowls
• Electric hand mixer or stand mixer
• Spatula

Method

 

1. Grease an 8-inch springform pan. Crush biscuits into fine crumbs and mix with orange zest and melted butter. Press firmly into the pan base and chill.
2. Beat room-temperature cream cheese until smooth. Add both sugars, orange zest, orange juice, and vanilla extract. Beat until combined and smooth.
3. Beat in the slightly cooled, melted dark chocolate until fully incorporated.
4. In a separate bowl, whip the cold heavy cream until it holds stiff peaks.
5. Gently fold the whipped cream into the chocolate-cheese mixture in two additions until no white streaks remain.
6. Pour the filling over the chilled base, spread evenly, and tap to remove air bubbles. Cover and refrigerate for at least 6 hours, preferably overnight.
7. For the ganache, pour hot (simmering) cream over finely chopped chocolate. Let sit for 2-3 mins, then whisk until smooth. Let cool slightly until pourable.
8. Release the cheesecake from the pan. Pour the ganache over the top, spreading to the edges. Garnish and return to fridge for 30 mins to set. Use a hot knife to slice.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not skip the long chilling time, as it is essential for the cheesecake to set properly.