You’re gonna wanna make this no-bake Chocolate Orange Cheesecake. A crunchy cookie crust, rich and creamy chocolate cheesecake filling topped with a chocolate orange ganache. YUM. It’s easy to make and it’s made with just 8 simple, nourishing ingredients.
This is a marriage of two of my favourite things: the combination of chocolate and orange, and cheesecake. It’s such an easy dessert but it looks and tastes so impressive, it’s perfect for a dinner party or even a meal-prep dessert for yourself (yes, that’s a thing).
This cheesecake is made using just eight simple, healthy ingredients that are easily adjustable to suit dietary preferences. This cheesecake is gluten-free, nut-free, egg-free, refined sugar-free and can be easily made dairy-free and vegan by using dairy-free alternatives.
I can’t wait for you to try this recipe – I hope you love it as much as I do!
why you’ll love this chocolate orange cheesecake
- No-bake cheesecake – no need to turn your oven on!
- It’s really easy to make, you don’t need any fancy equipment or skills.
- Made with eight simple, healthy ingredients.
- Allergen-friendly: gluten-free, nut-free, egg-free and can be easily made dairy-free and vegan.
- It can be made refined sugar-free.
- It’s incredibly delicious.
- It’s good for your soul and your body.
I’ve listed the eight ingredients below, as well as some substitutions just below this section. To see the measurements and full recipe, scroll to the recipe card at the bottom of this page!
Cookies of choice: To make the crust for this no-bake cheesecake, you will need some cookies. I use my Healthy Oat Flour Cookies (they’re chocolate chip!) and they work really well. You can use whatever biscuits you have.
Butter: To bring the cookie crust together and add a delicious buttery flavour. I recommend using grass-fed butter as it contains a lot more nutrients and is actually good for you!
Yogurt: As part of the chocolate orange cheesecake filling, yogurt adds volume, creaminess and goodness. You will need to use a thick yogurt like Greek yoghurt or a thick plain yogurt. Try to use one that is made with just milk and no extra additives, gums or sweeteners. My favourite is Greek yogurt because it’s high in protein and probiotics.
Cream Cheese: You cannot make cheesecake without cream cheese! Again, I recommend using a cream cheese that is made with just milk and no extra additives, gums or sweeteners.
Maple Syrup: Instead of powdered sugar, which is typically used in cheesecake, this recipe calls for a liquid sweetener like maple syrup, agave or honey. These are refined sugar-free and better for you than processed sugar.
Cocoa Powder: To help thicken the cheesecake filling and add a rich chocolaty flavor. Cocoa powder also contains antioxidants that help to improve cholesterol and blood sugar levels and reduce the risk of heart disease. It also helps to reduce inflammation and can protect you from diseases such as heart disease, cancer, and diabetes.
Dark Chocolate: This helps the chocolate cheesecake to set into a thick and creamy consistency and obviously adds a decadent flavor. Like cocoa powder, dark chocolate is a great antioxidant and anti-inflammatory ingredient; and YES – it is healthy! Try to use a refined sugar-free dark chocolate like this one.
Orange: You will need the zest and juice of an orange to add a delicious zesty flavor that works like a dream! It also adds extra vitamins and minerals!
Yogurt: To make this chocolate cheesecake vegan or dairy-free you can use coconut yogurt, soy yogurt or any other plant-based alternative but try to use a thick yogurt if possible. Alternatively, you can substitute this with extra cream cheese or smooth cottage cheese.
Cream Cheese: You can use a dairy-free alternative to make a vegan chocolate cheesecake. You can also substitute this with smooth (or blended) plain cottage cheese. You can use yogurt instead, but you won’t have that classic cheesecake flavor.
- Digital Food Scale: To accurately measure your ingredients.
- Food Processor: To pulse the cookies into crumbs. You can use a rolling pin to crush them if you prefer.
- 1 x Mixing Bowl: To make the cheesecake filling
- 1 x small Bowl or Ramekin: To make the chocolate ganache topping.
- Loose-bottom Cake Tin: I used a 20cm tin, but the size doesn’t really matter. If you use a smaller tin your cheesecake will be thicker and will need more time to set. If you use a bigger tin your cheesecake will be flatter and will set quicker..
- Zester or Grater: To zest the oranges.
how to make chocolate orange cheesecake
Here is a detailed summary of how to make this chocolate orange cheesecake, I’ve also included some photos and you can watch the recipe video here. At the bottom of this page is a summarised version that can be printed.
the no-bake cookie crust
Start by crushing your cookies. You can do this by placing them in a food processor and pulsing them until they turn into crumbs. Alternatively, you can place the cookies in a ziplock bag and crush them with a rolling pin. There should be no chunks of cookie, it should be almost like bread crumbs.
Next, melt your butter in a small bowl or ramekin in short bursts in the microwave. Once melted, add it to the cookie crumbs (either in the food processor or in a bowl) and mix to combine.
Transfer into your cake tin and press it down tightly. I use a measuring cup to do this. Press it down into a flat layer and then place it in the fridge.
the chocolate orange cheesecake filling
Add your yogurt, cream cheese, liquid sweetener and cocoa powder to a mixing bowl. Whisk until smooth.
Now, melt the dark chocolate using a double boiler or in the microwave, avoiding burning by using 30-second increments. Add the melted chocolate and orange zest to the bowl, whisking until smooth. Transfer the filling onto the chilled crust, spread it out evenly and then refrigerate.
chocolate orange ganache topping
NOTE: The chocolate ganache topping is optional, but it adds an extra dose of orange flavor.
Add the remaining chocolate to a small bowl or ramekin and melt using a double boiler or in the microwave (30-second increments to avoid burning). Add orange juice to the melted chocolate and whisk until smooth. Pour the ganache over the cheesecake, spreading it out evenly, and refrigerate for at least 30 minutes or until set.
You can add some extra orange zest on top.
extra tips & tricks
Choose Quality Ingredients: Opt for high-quality chocolate, cream cheese, and other ingredients. The better the quality, the richer the flavor of your cheesecake.
Crust Consistency: Ensure the crust is well-combined and evenly pressed into the base of your cake tin. This provides a sturdy foundation for the cheesecake.
Melt Chocolate Carefully: When melting chocolate, use a double boiler or microwave in short intervals to avoid burning.
Allow Adequate Chilling Time: Refrigerate the cheesecake for the recommended time to ensure it sets properly. Note that you may need to refrigerate it for longer if your fridge isn’t as cold. If you find it’s taking too long to set, you can put it in the freezer for 30 minutes.
Garnish Creatively: Get creative with toppings. Sprinkle on grated chocolate, orange zest, or even candied orange slices on top for added flavor and visual appeal.
Keep it Cold Until Serving: Keep the cheesecake refrigerated until you’re ready to serve. A chilled cheesecake is not only delicious but also easier to cut into neat slices.
how to store a no-bake chocolate cheesecake
Room Temperature: This cheesecake is best served cold, but can remain at room temperature for 3 hours max if needed. No-bake chocolate cheesecakes are not suitable for long-term storage at room temperature. The filling contains dairy and yogurt, which can spoil if left at room temperature for an extended period.
Refrigeration: Cover the cheesecake with plastic wrap or foil, or slice the cheesecake and place it in an airtight container for up to 4 days.
Freezing: Wrap the no-bake chocolate cheesecake tightly in plastic wrap. Alternatively, place it in a freezer-safe, airtight container for up to 3 months. To thaw, transfer the cheesecake from the freezer to the refrigerator. Allow it to thaw slowly for several hours or overnight.
Can I make this cheesecake vegan?
Yes! Simply use dairy-free butter, yogurt and cream cheese and make sure your cookies and dark chocolate are vegan-friendly, too.
Do I have to use a round springform cake tin or can I use a different mold?
No, you don’t have to use a springform tin for the no-bake chocolate orange cheesecake. Alternatives include a regular cake pan lined with parchment paper for easy removal, a pie dish that’s well-greased or lined, individual servings in ramekins or silicone molds, or mini cheesecakes in a muffin tin with liners. Each option provides a unique presentation, so choose based on your preference and the serving style you desire. Adjust chilling times as needed for different container sizes.
Do I have to use orange juice in the chocolate ganache?
The orange adds to the flavour of this chocolate orange ganache. If you don’t want to use orange juice you can use milk or some cream instead. Alternatively, you can just add the melted chocolate on top of the cheesecake, however, it will have a different consistency.
How can I tell if the cheesecake is set and ready to be served?
Check for a firm texture in the center when gently pressed. The edges should be well-defined and pulled away from the sides of the tin, and the cheesecake should feel cold to the touch, indicating proper chilling. Conduct a knife test by inserting a thin, sharp knife into the center; it should come out clean or with minimal residue. If uncertain, allow additional chilling time.
Are there any tips for cutting neat slices of the cheesecake?
Use a sharp knife warmed in hot water and wipe clean between cuts. Opt for a single, confident cutting motion to avoid sawing. Ensure the cheesecake is well-chilled for a firmer texture, and reshape the crust edges if needed.
more healthy no-bake dessert recipes
- Easy and Healthy No-Bake Carrot Cake Bars Recipe
- Mini No-Bake Peanut Butter Cup Cheesecakes (easy & healthy)
- No-Bake Cheesecake Brownies
- No-Bake Ferrero Rocher Brownies (healthy!)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
No-bake Chocolate Orange Cheesecake
- food processor or rolling pin
for the crust
- 150 g cookies I used my oat flour cookies
- 40 g grass-fed butter melted, 3 tbsp
for the filling
chocolate orange ganache topping (optional)
- 50 g dark chocolate
- 3 tbsp orange juice
make the crust
- Add cookies to your blender and pulse into crumbs. Alternatively you can crush them with a rolling pin.
- Add to a bowl along with the melted butter and mix to combine.
- Press the mixture into the bottom of your cake tin and refrigerate.
make the filling
- Add yoghurt, cream cheese, liquid sweetener and cocoa powder to a mixing bowl. Whisk till smooth.
- Melt chocolate using a double boiler or in the microwave in 30 second increments to avoid burning.
- Add melted chocolate and orange zest to the bowl and whisk until smooth. Transfer the filling mixture onto your crust and refrigerate.
make the ganache (optional)
- Melt chocolate using a double boiler or in the microwave in 30-second increments to avoid burning.
- Add in the orange juice and whisk until smooth. Pour on top of the cheesecake, spread it out and refrigerate for at least 30 minutes.
- Once cheesecake has set, carefully remove from the tin and slice into 10 pieces.