No Bake Chocolate Orange Cheesecake Recipe
This No Bake Chocolate Orange Cheesecake brings together the perfect pairing of rich chocolate and bright citrus. With a creamy cheesecake filling, a crunchy Oreo crust, and a velvety chocolate topping, this dessert is guaranteed to be a crowd-pleaser. The best part? You don’t need to turn on the oven!
Ingredients
For the Crust:
2 ½ cups Oreo cookie crumbs (about 26 Oreo cookies)
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
2 cups heavy cream
1 cup powdered sugar
Zest of one orange
½ teaspoon orange extract
Orange food coloring (optional)
10 ounces bittersweet chocolate, chopped
For the Chocolate Topping:
½ cup heavy cream
6 oz bittersweet chocolate, finely chopped
For Garnish (Optional):
Chocolate sprinkles
Additional orange zest
Instructions
1. Prepare the Crust
In a food processor, pulse the Oreo cookies into fine crumbs.
In a bowl, combine the Oreo crumbs with the melted butter, mixing until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Use the back of a spoon to pack it down.
Refrigerate the crust while you make the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the orange zest and orange extract, mixing well to combine.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
Melt the chopped bittersweet chocolate in the microwave in 20-second intervals, stirring in between, until smooth and fully melted. Let it cool slightly.
Gently fold the melted chocolate into the cheesecake mixture, ensuring a smooth and well-blended filling. If desired, add a few drops of orange food coloring to enhance the color.
3. Assemble the Cheesecake
Spoon the cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
4. Prepare the Chocolate Topping
In a small saucepan, heat ½ cup of heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the finely chopped bittersweet chocolate, stirring until smooth and fully melted.
Let the chocolate ganache cool slightly before pouring it over the chilled cheesecake. Spread it evenly over the top.
5. Garnish and Serve
For an optional garnish, sprinkle chocolate sprinkles and additional orange zest over the chocolate topping.
Carefully remove the cheesecake from the springform pan, slice, and serve!