Chocolate Orange Cheesecake

Chocolate Orange Cheesecake – A delicious and easy to make no-bake dessert. A smooth chocolate orange flavoured cheesecake topped with swirls of white chocolate orange cheesecake and slices of Chocolate Orange. A dessert lover’s dream.

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At the start of each recipe post I write I like to share a bit of background about how the recipe came about, but there’s no real story behind this one. It’s very simple – Chocolate Orange is delicious and cheesecake is delicious and so sticking the two together makes something extra delicious 🙂

This cheesecake has a crunchy digestive biscuit base and a smooth chocolate orange flavour cheesecake filling. It’s then topped with swirls of white chocolate orange flavour cheesecake and slices of Chocolate Orange. If you don’t have a piping bag to pipe the white chocolate swirls then you could simply leave this out or spread it evenly over the top as an extra layer.

As with my Chocolate Orange Cupcakes, I created the chocolate orange flavour by using milk chocolate and orange extract rather than melting an actual Chocolate Orange. The main reason for this is that Chocolate Orange doesn’t melt all that brilliantly and seizes quite easily compared to chocolate bought from the baking aisle, so when I melt chocolate I tend to stick with that to help ensure I get fantastic results every time.

I’ve decorated my cheesecake with a few orange coloured sprinkles. They’re not the easiest to find in the shops (except perhaps around Halloween) and after lots of searching in all my local stores, I eventually bought mine in bulk on eBay. I’m a bit of a Chocolate Orange fan (I’m sure you’ve guessed that by now) so I know they’ll get used up in all my bakes.

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Chocolate Orange Cheesecake

Chocolate Orange Cheesecake – A delicious and easy to make no-bake dessert. A smooth chocolate orange flavoured cheesecake topped with swirls of white chocolate orange cheesecake and slices of Chocolate Orange. A dessert lover’s dream.

Active Time 30 minutes

Total Time 30 minutes

PLUS Chilling 2 hours

Servings 8

Ingredients

Metric - Convert to US Cups/Ounces

For the biscuit base

• 100 g digestive biscuits - 6-7 biscuits
• 40 g butter

For the chocolate orange cheesecake

• 250 g cream cheese
• 120 g caster sugar
• 175 g milk chocolate - choose something from the baking aisle rather than the sweet aisle in the supermarket as this is easier to melt
• 20 g cocoa powder
• 150 ml (159g) double cream
• 1 tsp orange extract

For the white chocolate orange cheesecake

• 50 g cream cheese
• 25 g caster sugar
• 35 g white chocolate
• 30 ml (32g) double cream
• ¼ tsp orange extract

To decorate

• 8 slices Chocolate Orange
• Orange sprinkles

Instructions

Make the biscuit base

• Line the base of an 18cm round loose-bottomed tin with greaseproof paper or a reusable baking liner.
• Crush the digestive biscuits (100g). Melt your butter (40g) and mix it with the crushed biscuits. Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.

Make the chocolate orange cheesecake mixture

• Melt the milk chocolate (175g). I melt mine in a saucepan over a very low heat, but you can also use a bain marie or the microwave in 20-second bursts if you prefer. Set aside to cool.
• Beat together the cream cheese (250g) and caster sugar (120g).
• In a different bowl whisk the double cream (150ml) until it forms soft peaks. Slowly add the melted chocolate and beat in. Sift in the cocoa powder (20g) and mix well until combined. Add the cream cheese mixture and orange extract (1 tsp) and fold together until everything is fully combined.
• Remove the tin from the fridge and add the cheesecake mixture. Use a small palette knife or the back of a spoon to smooth the top (you'll need to push it down to avoid air bubbles before smoothing).
• Refrigerate the cheesecake.

Make the white chocolate cheesecake mixture

• Melt the white chocolate (35g). Set aside to cool.
  
• Beat together the cream cheese (50g) and caster sugar (25g).
• In a different bowl whisk the double cream (30ml) until it forms soft peaks. Slowly add the melted white chocolate and beat in. Add the cream cheese mixture and orange extract (¼ tsp) and fold together until everything is fully combined.

Decorate the cheesecake

• Remove the cheesecake from the fridge. Fit a piping bag with a large star nozzle. Add the white chocolate orange cheesecake mixture into the piping bag. Pipe 8 swirls around the edge of the cheesecake.
• Refrigerate to allow the cheesecake to set (I allow at least 2 hours, but it can be refrigerated for longer).
• Just before serving, add a slice of chocolate orange on top of each swirl of white chocolate cheesecake. Then add some orange sprinkles.

Notes

In the instructions above I've completely split the making of the milk chocolate and white chocolate cheesecake fillings. However, to save time (and washing up), you can whip all of the cream and beat together all of the cream cheese and sugar needed for both parts and then split them into separate bowls to add the chocolate.

If you would like to do it like this instead then 159g of your whipped cream goes with the milk chocolate and 32g goes with the white chocolate. 185g of the cream cheese and sugar mixture goes with the milk chocolate and 75g goes with the white chocolate.

 

Author: Charlotte Oates

Recipe Type: Dessert

Cuisine: American

Keyword: No-Bake

Nutritional Information

Calories: 561kcal | Carbohydrates: 46.4g | Protein: 6.1g | Fat: 39.2g | Saturated Fat: 23.7g | Sodium: 193.1mg | Fiber: 1.3g | Sugar: 39.9g

Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.