Chocolate Orange Cheesecake (no-bake)
Indulge in this chocolate orange cheesecake, a no-bake dessert with a creamy texture and rich chocolate layers, complemented by a zesty orange twist reminiscent of Christmas's classic Terry's Chocolate Orange Wedges.
Servings: 12
Calories: 738kcal
Equipment
- Food processor or blender
- Mixing bowls
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Rubber spatula
Ingredients
Oreo Crust
- ¼ cup granulated sugar
- 1 orange zested
- 2 ½ cups Oreo crumbs
- ½ cup unsalted butter melted
- ¼ teaspoon kosher salt
Cheesecake Filling
- 1 cup heavy whipping cream
- 24 oz cream cheese softened to room temperature (use full-fat brick style)
- 1 orange zested & juiced
- ⅔ cup dutch processed cocoa powder
- 1 ¾ cups powdered sugar
- 1 tablespoon vanilla paste or extract
- 1 teaspoon orange extract
Chocolate Ganache
- ¼ cup heavy whipping cream
- ⅔ cup semi-sweet chocolate chips
Chocolate Whipped Cream
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons dutch processed cocoa powder
- 2 teaspoons vanilla paste or extract
- Terry’s chocolate orange optional, for decoration
Instructions
Oreo Crust
- Rub together the sugar and orange zest with your fingers until very fragrant and orange. Stir the crust ingredients together in a bowl with a fork until completely moistened.¼ cup granulated sugar, 1 orange, 2 ½ cups Oreo crumbs, ½ cup unsalted butter, ¼ teaspoon kosher salt
- Pour into a 9-inch springform pan and pack in very tightly, going halfway up the sides. Freeze while you make the filling.
Cheesecake Filling
- In the bowl of a stand mixer fitted with the whisk attachment (or with a handheld mixer), whip the heavy whipping cream to stiff peaks so it stands on the tip of the whisk without falling. Set aside (or transfer to a large mixing bowl)1 cup heavy whipping cream
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer), and mix on low speed until the cream cheese is broken down. Scrape down the sides, then add the orange zest and orange juice and mix to combine.24 oz cream cheese, 1 orange
- Sift in the cocoa powder and powdered sugar. Mix on low speed (add a kitchen towel over top so it doesn’t mix out!) until combined, then increase the speed to medium and mix for 30 seconds.⅔ cup dutch processed cocoa powder, 1 ¾ cups powdered sugar
- Scrape down the sides, then add the vanilla and orange extracts and mix on low speed to combine. Remove the bowl from the stand mixer and fold the whipped cream into the cheesecake batter in two batches by hand until no white streaks remain (careful not to deflate the batter).1 tablespoon vanilla paste or extract, 1 teaspoon orange extract
- Spread the cheesecake into the prepared crust and refrigerate uncovered for at least 4 hours or overnight.
Chocolate Ganache
- Add the chocolate chips to a heat safe bowl.⅔ cup semi-sweet chocolate chips
- Heat the heavy cream in the microwave for 30-45 seconds until very hot and just barely bubbling. Pour over the chocolate chips and allow it to sit for one minute.¼ cup heavy whipping cream
- Stir the mixture together starting from the center and slowly working outwards until it becomes a glossy chocolate mixture.
- Cool the mixture for 10 minutes, then pour over the top of the cheesecake, spreading it to the edges.
Chocolate Whipped Cream
- Add the heavy whipping cream, powdered sugar, dutch processed cocoa powder and vanilla to the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer) and whip on medium high speed until stiff peaks form and hold on the tip of the whisk.¾ cup heavy whipping cream, 2 tablespoons powdered sugar, 2 tablespoons dutch processed cocoa powder, 2 teaspoons vanilla paste or extract
- Spread or pipe the whipped cream on top of the ganache. Garnish the top of the cheesecake with slices of a Terry’s Chocolate Orange, if desired.Terry’s chocolate orange
Video
Notes
Store the cheesecake lightly covered in the fridge for up to one week. Enjoy straight from the fridge or at room temperature.
Tips:
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- Get the cream cheese out of the refrigerator nice and early (6-8 hours) - it must be fully room temperature to properly incorporate into the batter.
- To ensure the crust sets up properly, press the Oreo crust up the sides and corners first, then press it into the bottom.
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- When slicing the chocolate orange cheesecake, take the time to fully clean off the knife between each cut to avoid pulling chunks off of the cake.
Nutrition
Calories: 738kcal | Carbohydrates: 63g | Protein: 8g | Fat: 53g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 372mg | Potassium: 381mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1648IU | Vitamin C: 12mg | Calcium: 114mg | Iron: 6mg
