Description
Silky smooth No Bake Chocolate Orange Cheesecake combines rich chocolate and zesty orange for an irresistible dessert that whispers pure indulgence. Creamy layers of tangy citrus and deep cocoa create a luxurious experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 2.5 cups oreo cookie crumbs
- 16 ounces (454 grams) cream cheese
- 2 cups heavy cream
- 10 ounces (284 grams) bittersweet chocolate
- 6 ounces (170 grams) bittersweet chocolate
Crust Binding and Flavoring Ingredients:
- 6 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 zest of orange
- 0.5 teaspoon orange extract
- Orange food coloring (optional)
Topping and Garnish Ingredients:
- 0.5 cup heavy cream
- Chocolate sprinkles (optional)
- Orange zest (optional)
Instructions
- Pulverize Oreo cookies thoroughly in a food processor, then incorporate melted butter until the mixture becomes uniformly moist and cohesive.
- Transfer the crumb mixture into a lightly greased 9-inch (23 centimeters) springform pan, pressing firmly to create an even base layer.
- Chill the crust in the freezer while preparing the subsequent components.
- Gently melt the bittersweet chocolate in a double boiler or microwave, then allow to cool to room temperature.
- In a mixing bowl, cream together cream cheese and powdered sugar until achieving a smooth, lump-free consistency.
- In a separate bowl, whip heavy cream until soft, billowy peaks develop.
- Delicately fold the whipped cream into the cream cheese mixture using low-speed mixing.
- Divide the combined mixture evenly into two separate bowls.
- Enhance one portion with orange zest, orange extract, and a touch of food coloring to create a vibrant orange-hued filling.
- Incorporate the melted chocolate into the second portion, blending until uniformly integrated.
- Carefully spread the orange-infused layer across the chilled crust, ensuring an even distribution.
- Gently cascade the chocolate layer atop the orange layer, creating a marbled appearance.
- Refrigerate the cheesecake for 3-4 hours, or until completely set and firm.
- For the chocolate topping, heat heavy cream until it reaches a gentle simmer.
- Pour the hot cream over finely chopped chocolate, stirring until a glossy, smooth ganache forms.
- Once the cheesecake has set, carefully pour the chocolate ganache over the top, allowing it to flow and cover the surface evenly.
- Return the cheesecake to the refrigerator to allow the chocolate topping to set completely.
- Carefully release the springform pan and transfer the cheesecake to a serving plate.
- Optional: Garnish with chocolate shavings and fresh orange zest for an elegant finishing touch.
- Slice and serve chilled for maximum enjoyment.
Notes
- Prepare this no-bake dessert ahead of time, as it requires at least 3-4 hours of chilling to set properly.
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends easily with other ingredients.
- Choose high-quality bittersweet chocolate for a rich, intense chocolate flavor that complements the bright orange notes.
- Crush Oreo cookies finely in a food processor to create a uniform, compact crust that holds together perfectly.
- Whip heavy cream to soft peaks carefully to maintain the light, airy texture of the cheesecake filling.
- Gently layer orange and chocolate mixtures to create a beautiful, marbled effect without overmixing.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 625 kcal
- Sugar: 42 g
- Sodium: 280 mg
- Fat: 52 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg