This creamy no-bake Chocolate Orange Cheesecake with an Oreo crumb crust is topped with a decadent orange spiced rum milk chocolate ganache!
Chocolate and orange is a flavour combo that you don't see super often but it sure is a delicious one. I think it's a perfect Christmas flavor!
My first encounter with this combination was a Terry's Chocolate Orange. Those magical orange-shaped chocolate treats have always been a favorite in my family at Christmas and this indulgent cheesecake is definitely reminiscent of one!
Try my Triple Chocolate No Bake Cheesecake or Andes Chocolate Mint Cheesecake next for decadent cheesecakes that are incredibly easy to make. If you are a huge cheesecake fan, I think you should also visit my recipes for Baked Eggnog Cheesecake Bars, Mini New York Cheesecakes, and Pumpkin Gingersnap Cheesecake Bars sometime soon! 😉
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⭐️ Why You Need to Make This Recipe
- Texture - The smooth and fluffy no-bake cheesecake layer and silky ganache are the perfect contrast to the slightly crunchy Oreo crumb crust.
- Flavor - Deep chocolate and just the right amount of real orange flavor come together with a tiny kiss of spiced rum!
- Method - Cheesecakes may seem fancy but this no-bake cheesecake is so simple for any level of baker to nail!
🧈 Ingredients
Here are the ingredients needed to make this decadent orange chocolate cheesecake.
Ingredient Notes
- Cream Cheese - I always use and recommend Philadelphia brand cream cheese for the best texture and flavor in recipes.
- Pure Orange Extract - Nothing artificial here! Be sure to get a "pure" extract. (The ingredients should simply be orange oil and alcohol in a pure extract.)
- Orange Zest - Lots of fresh orange zest gives a vibrant orange flavor! Just make sure you don't zest into the orange pith, as it will be bitter. Only zest the very outside orange-colored area.
- Orange Juice - Now this one isn't super significant in achieving the orange flavor. I use orange juice in this recipe where I would typically use a little bit of lemon juice. It is mostly to add a tangy flavor to cut the sweetness!
- Chocolate - Some semisweet chocolate is used inside the cheesecake filling and milk chocolate is used for the spiced rum orange zest ganache on top!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir together the chocolate cookie crumbs and melted butter. Press firmly into the bottom of a springform pan that has been lined with wax paper.
Step 2: Combine the softened cream cheese, powdered sugar, vanilla, orange extract, orange juice, and orange zest.
Step 3: Cream at high speed until smooth.
Step 4: Heat ½ cup of heavy cream until scalding before immediately pouring over the semisweet chocolate chips. Let sit for 2 minutes for the chocolate to melt before whisking until fully incorporated and smooth.
Step 5: Add the still-warm chocolate mixture into the cream cheese mixture and mix until smooth. Add the remaining ¼ cup of heavy cream and whip at high speed until stiff peaks form.
Step 6: Spread the filling over the prepared crust, smoothing out the top as best as possible.
Step 7: To make the ganache topping, heat ½ cup of heavy cream until scalding before pouring over the milk chocolate and orange zest. Let sit for 2 minutes before whisking until smooth. Lastly, whisk in the spiced rum, if using.
Step 8: Pour the ganache over the cheesecake and gently smooth out the top.
Chill the assembled cheesecake in the refrigerator for at least 5-6 hours or overnight before removing from the springform pan and slicing to serve. Garnish with slices of oranges, orange peel, or orange zest.
🧀 More Decadent Cheesecake Recipes
Looking for other recipes like this? Try these:
If you tried this Orange Chocolate Cheesecake or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Chocolate Orange Cheesecake
Equipment
- 9-inch springform pan
- Wax paper
- mixing bowls
- measuring cups & spoons
- electric handheld mixer
- whisk
Ingredients
For the Crust:
- ½ cup salted butter * melted
- 2 cups Oreo baking crumbs (without the filling)
For the Filling:
- 16 ounces full-fat cream cheese (softened to room temperature)
- ¾ cup powdered sugar (confectioners sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon pure orange extract
- 2 teaspoons orange zest
- 1 tablespoon orange juice
- ¾ cup whipping cream divided
- ½ cup semisweet chocolate chips
For the Ganache Topping:
- ½ cup whipping cream
- 2 teaspoons orange zest
- ¾ cup milk chocolate chips
- 1 tablespoon spiced rum (optional)
Instructions
- Line the bottom and sides of a 9-inch springform pan with wax paper (or grease with non-stick spray). Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
- Place the softened cream cheese, powdered sugar, vanilla, orange extract, orange zest, and orange juice in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.
- Heat ½ cup of whipping cream in the microwave in 20-second increments until scalding. Add the semisweet chocolate chips and let sit for 2 minutes. Whisk until smooth and fully incorporated. Add the still-warm mixture to the cheesecake batter and beat on low until combined. Add the remaining ¼ cup of whipping cream and beat on high until fluffy and smooth. Pour over the prepared crust and smooth out the top.
- While the cheesecake is chilling, make the ganache topping. Heat the ½ cup of whipping cream in the microwave in 20-second increments until scalding. Add the orange zest to the hot cream followed by the milk chocolate chips and let sit for 2 minutes. Whisk until fully incorporated. Lastly, add the spiced rum (if using) and whisk until combined. Let cool to room temperature before pouring it on top of the slightly chilled cheesecake. Smooth out the top and refrigerate for at least 5-6 hours or until fully set. Serve with whipped cream and garnish with orange slices and chocolate shavings, if desired. Enjoy!
Notes
- Or use usalted butter with ⅛ teaspoon of salt added.
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