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.
Chocolate Orange Cheesecake FAQs
If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.
- Can I use Terry’s Chocolate Orange or another orange flavoured chocolate to make this chocolate orange cheesecake?
- How do I decorate a chocolate orange cheesecake?
- Why is my cheesecake base crumbly?
- How can I make sure my cheesecake sets and is perfectly smooth?
- Can I use dark chocolate instead of milk chocolate?
- How can I make a a different sized chocolate orange cheesecake?
- What equipment is needed to make this cheesecake?
- How long will this cheesecake keep for? How should it be stored?
- Can chocolate orange cheesecake be frozen?
- What is this chocolate orange cheesecake free from? Who is it suitable for?
- Other chocolate orange recipes you might enjoy
Can I use Terry’s Chocolate Orange or another orange flavoured chocolate to make this chocolate orange cheesecake?
As with my Chocolate Orange Cupcakes, I have 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 Terry’s Chocolate Orange doesn’t melt all that brilliantly and seizes quite easily. There are other varieties available now like Cadbury’s Dairy Milk Orange which I also find don’t melt very well.
When I melt chocolate I tend to stick chocolate bought from the baking aisle to help ensure I get fantastic results every time.
If you are unable to get hold of orange extract (most supermarkets do stock it), you can melt orange chocolate. You should do it slowly in a bowl over simmering water. make sure the bowl and your spatula are bone dry and really clean as this will help minimise the chances of it seizing.
How do I decorate a chocolate orange cheesecake?
Rather than just using whipped cream, the swirls on top of the chocolate orange layer are made from white chocolate cheesecake. This adds extra luxury to the cheesecake.
They’re topped with slices of Terry’s Chocolate Orange. You can either use slices from a regular chocolate orange or the mini bites that you can buy individually.
I’ve also decorated 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.
Why is my cheesecake base crumbly?
The base in this recipe is intentionally not too hard because that’s how I like to eat my cheesecakes, but it should hold together.
There are lots of things that can affect the consistency of the base including the age of the biscuits used and how small or large the biscuit crumbs are. It is best to make sure that the crumbs are nice and small. If you prefer an even firmer base, you can add a little more melted butter.
How can I make sure my cheesecake sets and is perfectly smooth?
If you ever find yourself Googling things like “Why didn’t my cheesecake set?” or “Why is my cheesecake grainy?” then make sure you follow the recipe carefully. There are a few things to avoid to make sure you get the perfect cheesecake.
- You used a reduced fat cream cheese.
- You over-whipped the cream.
- You over-whipped the cream cheese (this wouldn’t cause the graininess, but over whipping it can lead to it becoming softer and wetter which may explain the setting issue).
- You added the chocolate to the cream when it was too hot (the hot chocolate hitting the cold cream could cause it to seize and taste grainy).
- You didn’t combine the cream cheese and sugar separately to the cream and chocolate and then mix together (if you put them all in one bowl straight off, the moisture in the cream cheese can cause the chocolate to seize).
Can I use dark chocolate instead of milk chocolate?
Yes! You’ll end up with a deeper and richer, more adult cheesecake that is a little less sweet.
How can I make a a different sized chocolate orange cheesecake?
This recipe is written to be made in an 18cm (7 inch) round tin.
You can make a smaller 15cm (6 inch) cheesecake using the same quantities – each layer will be a little thicker. Or you can reduce the ingredient quantities by 25% (one quarter) for an overall smaller cheesecake.
To make a larger 20cm (8 inch) cheesecake, you will need to increase the ingredient quantities by 25% (one quarter). If you don’t do this, you will end up with very thin layers and not enough decorations.
For an even larger 23cm (9 inch) cheesecake, you will need to increase the ingredient quantities by 66% (two-thirds).
What equipment is needed to make this cheesecake?
Before you start, make sure you have all of the equipment needed.
NOTE – These are affiliate links which means that if you make a purchase after clicking on one of the product links below I may earn a small commission. All of the products linked are ones I use in my kitchen and would recommend.
- Weighing Scales
- Measuring Spoons
- 18cm/7inch 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.
To decorate
- A piping bag fitted with a star nozzle. I use a JEM 1B nozzle
How long will this cheesecake keep for? How should it be stored?
The cheesecake should be stored in the fridge and will last up to 3 or 4 days. (I say this although I’ve never seen one last anywhere near that long).
Make sure to cover it well with clingfilm or even better, store it in an airtight container as cheesecake can easily absorb other flavour and odours from the fridge?
Can chocolate orange cheesecake be frozen?
Yes! The great thing about this cheesecake is that it can be made in advance and frozen. I would recommend adding the decorative chocolate orange pieces just before serving rather than freezing then defrosting them.
How to store the cheesecake for freezing
You have three different options to store your cheesecake ready for freezing.
- If you don’t need the tin between making the cheesecake and serving it, you can leave the cheesecake in the tin (if it’s freezer safe). Simply cover the top with clingfilm and freeze.
- If you do need the tin, you can simply pop it into an airtight container once it’s chilled or
- If you are tight on freezer space, you can pop it into the freezer on a dish to freeze for a couple of hours. Once it’s completely firm you can remove it from the plate and wrap it with cling film. As it’s already frozen, it’ll hold its shape.
Don’t worry if you get a few clingfilm marks on the cheesecake when you wrap it as these can easily be smoothed away with a palette knife once it’s defrosted.
How to defrost the cheesecake
When you want to defrost it, remove it from the freezer and remove the clingfilm when it’s still frozen and move it to your serving dish. You can then loosely cover it again to protect it if you want.
What is this chocolate orange cheesecake free from? Who is it 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
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
This recipe contains gluten but can be made gluten-free by switching the digestive biscuits for a gluten-free version.
Other chocolate orange recipes you might enjoy
If you’re a fan of Chocolate Orange then you should also take a look at my chocolate orange recipes –
If you love chocolate cheesecake then you might also enjoy my No-Bake Chocolate Cheesecake.
Chocolate Orange Cheesecake
INGREDIENTS
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
NUTRITIONAL INFORMATION
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.
Clair says
I made this cheesecake yesterday. It was all very nice but was disappointed with the base it was very crumbly. I used exactly as per the recipe. Will def make again but need to look at bases to get it right.
Charlotte Oates says
There are lots of things that can affect the consistency of the base including the age of the biscuits used and how small or large the biscuit crumbs are. It is best to make sure that the crumbs are nice and small. If you prefer an even firmer base, you can add a little more melted butter.
Suzy Kelsey says
Made this for our girly night, went down a storm. Another great recipe from Charlotte lively
Amelia says
Hi! I was wondering if there was a substitute instead of using orange extract? I can’t seem to find any in the supermarket. Could I use the zest of an orange instead? Very keen to try this recipe!
Charlotte Oates says
If you really can’t get any orange extract then I’d probably switch to melting actual Chocolate Orange (I’d do it in a Bain Marie as gently as possible). You could try orange zest, but it wouldn’t have the same flavour.
I’ve found orange extract available online from both Lakeland and Amazon so you could try those.
Ann Watson says
Instead of using milk chocolate, can I use dark chocolate?
Charlotte Oates says
Yes, that’ll work just as well.
Kayleigh says
What size is the chocolate orange cheesecake please. Would this ingredients be enough for an 8 inch tin please?
Charlotte Oates says
This is for a 7″ tin. You’d need to increase the quantities by 25% for an 8″ tin.
Rebekah says
Was very easy to make and very tasty
Crysta wood says
Made this delicious cheesecake today and it tastes phenomenal!
It turned out perfectly and set beautifully after 2 hours. So smooth!
Thank you for a super easy recipe! I can’t wait to make more.
Janice Young says
Can you make this recipe with a lower sugar content by using a sugar alternative for all or part of the cake?
Charlotte Oates says
I haven’t tried it, but I would expect it to be absolutely fine.
Kevin says
Made this last night. The flavour is delicious, but something has made the texture really grainy, and although it has set, it does seem a bit soft, verging on runny. It was chilled for almost 24 hours before eating. Any idea what I did wrong? I followed the recipe by the letter. Did I maybe over-whip the cream?
Thanks
Charlotte Oates says
I’m not too sure what it could be. Thoughts that spring to mind are:
* You over-whipped the cream.
* You over-whipped the cream cheese (this wouldn’t cause the graininess, but over whipping it can lead to it becoming softer and wetter which may explain the setting issue).
* You added the chocolate to the cream when it was too hot (the hot chocolate hitting the cold cream could cause it to seize and taste grainy).
* You didn’t combine the cream cheese and sugar separately to the cream and chocolate and then mix together (if you put them all in one bowl straight off, the moisture in the cream cheese can cause the chocolate to seize).
Ann Mooney says
Once made how long does it last in fridge please
Charlotte Oates says
It’s fine for a few days (assuming the cream, cream cheese, etc. had use by dates past when you want to eat it).
Wanda says
Just made the chocolate orange cheesecake and WOW it was fabulous! Great recipe and am working through all the cheesecake recipes.
Brilliant recipe!
Lorraine says
Can you freeze this cheesecake?
Charlotte Oates says
Yes, although I’ve add the decorative chocolate orange pieces just before serving.
For freezing instructions have a look at my white chocolate cheesecake. The instructions for this cheesecake are the same.
Soraya says
First cheesecake I’ve ever made and what a success.. absolutely delicious and tasty! Will definitely recommend x
Reshma Karia says
I have a 23cm tin how do I work out the amount and quantity of ingredients i would need to make this cheesecake?
Charlotte Oates says
Increase the ingredients by 1/3 and you should have the right quantities for a 23cm tin.
Carl says
Does it have to be full fat cheese or can it be reduced fat cheese?
Charlotte Oates says
It really does need to be full fat as reduced fat cheeses don’t set as well.
Shelby says
I would like to add orange baileys into this cheesecake for something a bit different. Will I be ok to just add this in or should I substitute a different ingredient?
Charlotte Oates says
Unfortunately adding Baileys to the cheesecake makes the mixture too runny and it won’t set. I’m currently working on a Baileys cheesecake recipe to work out the quantities to ensure it does set while having a decent Baileys flavour, but it’s not quite right yet. If you wanted to incorporate Baileys you could replace the white chocolate orange blobs on top with some Baileys whipped cream, or you could make some baileys ganache to drizzle onto the top.
Elizabeth Flavell says
I have to make this for a friend for Christmas so need to make in advance. Can I freeze the whole thing until I give it to her?
Charlotte Oates says
Yes, you can freeze this cheesecake. If you take a look at my recipe for white chocolate cheesecake I’ve included some details about freezing in there which would be the same for this recipe. I would leave off any decoration (chocolate orange slices and sprinkles) until just before you’re ready to serve.
judy bullen says
How long do I need to leave the cheesecake in the fridge before decorating with the white chocolate?
Charlotte Oates says
It should be set after a couple of hours.
Suzy Kelsey says
If I wanted to make this cheesecake as a white choc cheesecake, can I simply replace the same amount of milk for white? I ask because white choc tends to be sweeter?
Charlotte Oates says
The best thing to do would be to make my white chocolate cheesecake and add the amount of orange extract suggested in the chocolate orange cheesecake recipe.
Tracy says
Made this last night but doesn’t seem to have set. Any advice?
Charlotte Oates says
You could try putting it into the freezer for a couple of hours. That should help it to set.
Philippa Adams says
My partner loves chocolate orange so I made this for him as a surprise for his birthday. He absolutely loved it and couldn’t stop eating it. Easy to make for someone like me with little culinary skills yet looks impressive. Will definitely be making it again.
Patricia Birkens says
Will this keep over night in the fridge
Charlotte Oates says
Yes it will.