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.
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.
Other Chocolate Orange recipes you might enjoy
If you love chocolate cheesecake then you might also enjoy my No-Bake Chocolate Cheesecake.
What You’ll Need
Before you start, make sure you have all of the equipment needed.
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- Weighing Scales
- Measuring Spoons
- 18cm round loose-bottomed cake tin
- Reusable cake tin liner or greaseproof paper
- Bowls or small saucepans – to melt the butter and chocolate
- A few spoons – just normal dessert spoons are fine
- Electric Mixer with both a whisk and beater attachment (or a bowl and hand mixer (with whisk and beater attachments) or wooden spoon and hand whisk)
- Pestle and Mortar – to crush the biscuits. Alternatively, you could use a food processor (especially if you want the biscuits to be finely ground), or a small food bag and rolling pin.
- A small palette knife – to smooth the top of the cheesecake – you can also use the back of a spoon, but you’ll get a neater finish with the palette knife.
- A piping bag fitted with a star nozzle. I use a JEM 1B nozzle
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Chocolate Orange Cheesecake
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
- 8 slices Chocolate Orange
- Orange sprinkles
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.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Sulphur Dioxide & Sulphite-Free
This recipe contains gluten but can be made gluten-free by switching the digestive biscuits for a gluten-free version.