Description

This luscious Chocolate Orange Cheesecake is a delightful no-bake dessert combining a crunchy digestive biscuit base with a rich, creamy orange-flavored chocolate cheesecake filling. Topped with fresh orange segments and grated chocolate, it offers a perfect balance of citrus brightness and indulgent chocolate richness that’s ideal for any occasion.

Ingredients

Scale

Base

100g butter
200g digestive biscuits

Filling

275g orange flavoured chocolate, broken into pieces
400g cream cheese
300ml double cream
75g icing sugar

Topping

2 oranges
Remaining 25g orange flavoured chocolate (for grating)

Instructions

Prepare the Base: Line the base and sides of a 20cm loose-bottom cake tin with baking parchment. Crush the digestive biscuits by pulsing them in a food processor or placing them in a food bag and crushing with a rolling pin until finely crumbled. Melt the butter in a pan or microwave, then stir it into the crushed biscuits. Press this mixture evenly into the base of the tin, ensuring a firm, compact layer. Chill in the fridge for 30 minutes to set.
Melt the Chocolate: Place 275g of the orange flavoured chocolate in a microwave-safe bowl and melt in short bursts, stirring frequently, or melt in a heatproof bowl set over a pan of barely simmering water until smooth. Remove from heat and set aside.
Make the Cheesecake Filling: Whip the double cream until it forms soft peaks. In a separate bowl, beat the cream cheese until smooth. Gently fold the whipped cream into the cream cheese. Sift in the icing sugar and mix thoroughly. Pour in the melted chocolate and fold it carefully into the mixture until fully combined with a smooth, glossy texture.
Assemble and Chill: Spoon the cheesecake filling over the chilled biscuit base in the cake tin. Smooth the top evenly using the back of a spoon. Cover and refrigerate for at least 4 hours or ideally overnight to allow the cheesecake to set properly.
Prepare the Orange Topping: When ready to serve, use a small sharp knife to cut off the tops and bottoms of the oranges. Slice off the peel and pith by following the curve of the fruit. Hold the orange over a bowl and carefully cut out each segment between the membranes to release the juicy pieces, letting the juices drain through a sieve.
Serve: Remove the cheesecake from the tin and place on a serving plate. Arrange the orange segments evenly over the top of the cheesecake. Finally, grate the remaining 25g of orange flavoured chocolate over the orange topping to finish. Serve chilled and enjoy!

Notes

For best results, chill the cheesecake overnight to ensure it is fully set.
You can substitute orange flavoured chocolate with standard milk or dark chocolate plus orange zest if preferred.
If you don’t have a food processor, crushing biscuits in a sealed bag with a rolling pin works effectively.
Use a 20cm loose-bottom tin for easier removal of the cheesecake.
Ensure the cream is whipped to soft peaks to achieve the ideal creamy texture.
To keep the topping fresh, add the orange segments just before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: British

Keywords: chocolate orange cheesecake, no bake cheesecake, orange chocolate dessert, creamy cheesecake recipe, festive cheesecake, easy cheesecake