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.
ingredients needed for chocolate orange cheesecake recipe
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 granulated 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!
substitutions
Cookies: As mentioned above, you can use any cookies you like, from chocolate chip cookies to shortbread cookies – the choice is yours. You can also use granola.
Butter: If you would prefer not to use butter or if you want to make this cheesecake vegan or dairy-free, you can use melted coconut oil or olive oil. You can also use plant-based butter.
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 cream cheese 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.
Maple Syrup: Any liquid sweetener will work well here, agave, honey, date syrup etc.
equipment needed
- 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 cream cheese mixture 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.
FAQs
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.
Can I use chocolate chips in the no-bake cookie crust of the chocolate orange cheesecake?
Absolutely! You can incorporate chocolate chips into the crust for an extra chocolatey flavor. Simply mix in a handful of chocolate chips with the cookie crumbs and melted butter before pressing the mixture into your cake tin.
How do I ensure a smooth and rich cream cheese mixture for my orange chocolate cheesecake?
For a smooth and rich cream cheese mixture, make sure your full fat cream cheese is at room temperature before mixing. Blend it thoroughly with the other filling ingredients until the mixture is completely smooth. This helps avoid lumps and ensures a velvety texture for your cheesecake.
What are some creative ways to garnish my chocolate orange cheesecake?
Consider adding grated orange zest, a drizzle of melted chocolate, or a sprinkle of finely chopped candied orange slices on top of the cheesecake. These garnishes will enhance the visual appeal and add an extra layer of flavor to your chocolate orange cheesecake.
In the chocolate orange cheesecake recipe, can I substitute melted butter with another ingredient?
Yes, you can substitute melted butter with melted coconut oil or a plant-based butter to suit dietary preferences or to make a vegan version of the cheesecake. The key is to use a fat that solidifies when chilled to help the crust set properly.
Is it possible to add sour cream or vanilla extract to the chocolate orange cheesecake for extra flavor?
While the original recipe doesn’t call for sour cream or vanilla extract, you can certainly add them to the cream cheese mixture. Sour cream will add a subtle tang and creaminess, while a teaspoon of vanilla extract will enhance the overall flavor profile of your cheesecake. Just remember to adjust the quantities to maintain the balance of flavors.
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!)
view all of my no-bake desserts here
Hey! If you make this orange chocolate cheesecake 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
Equipment
- food processor or rolling pin
Ingredients
for the crust
- 150 g cookies I used my oat flour cookies
- 40 g grass-fed butter melted, 3 tbsp
for the filling
- 240 g greek yoghurt 1 cup
- 150 g cream cheese 2/3 cup
- 60 g liquid sweetener 3 tbsp
- 30 g cocoa powder 1/3 cup
- 100 g dark chocolate
- zest of 2 oranges
chocolate orange ganache topping (optional)
- 50 g dark chocolate
- 3 tbsp orange juice
Instructions
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 cream cheese 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.
Video
Notes
Nutrition
I hope you love this chocolate orange cheesecake recipe!
Looks amazing, can’t wait to make this