This Chocolate Orange No-Bake Cheesecake is rich, creamy and indulgent!
Oh man, you wouldn’t believe how quickly this cheesecake was demolished by out little family of four.
It’s quite a rich dessert, so I think you could easily get 12 servings out of it. I made it on a Friday and it was gone by Saturday night. A slice after tea, a slice with a cup of tea, a slice in front of the TV later…….
It’s no wonder I seem to spend two weeks of any month putting on five pounds, and the other two weeks losing them again!
Fortunately, lighter things like this chicken stir fry with cauliflower fried rice, and these one-pot meatballs with courgetti help to ensure those lighter weeks aren’t complete torture!
I do some times wonder if you guys despair of the things I post. One week it’s gooey rolo-stuffed cookies, the next it’s skinny Thai green curry.
Some experts recommend that bloggers should find a niche such as gluten free foods or Slimming World dinners or sous vide recipes, and then stick to it. I just can ‘t see how that’s ever going to happen for me. I love all kinds of food, and I want to experiment and share everything!
Is that ok? Will you still come and see me without being driven crazy that I bounce between making gluten-free cakes and homemade brioche?
Please don’t run screaming from my indecisiveness!!
So it’s May!
Gracey starts her SATs tests next week (she’s not stressed at all at the moment, I’m praying it stays that way).
Chris has only got 5 weeks left in a real job before we try to make this Kitchen Sanctuary thing work as an actual business that will pay the mortgage (scared and excited in equal measure).
And Lewis? well he has a wobbly tooth, so that’s quite a big deal too.
I’m sticking to my usual sweet tooth and exercise battle. I made an Orange and Almond cake today (on the blog soon!), then power walked around the park with my friend, followed by a quick game of footy with Lewis.
Hopefully we’ll make the cake last a little longer than the Chocolate orange cheesecake!!
The Chocolate Orange No-Bake Cheesecake Recipe:
Chocolate Orange No-Bake Cheesecake
Ingredients
Base:
- 28 (2 packs) Oreo cookies including the filing, broken into rough pieces
- 100 g (1/2 cup minus 1 tbsp) unsalted butter melted
Cheesecake Filling:
- 210 ml (1 cup minus 2 tbsp) double (heavy) cream
- 350 g (1 1/2 cups) full-fat cream cheese
- 115 g (1 cup) confectioners’ sugar
- 1 tsp orange extract or replace with the zest of two oranges if you prefer
- ¼ tsp orange food colouring gel optional
Chocolate Ganache:
- 160 ml (2/3 cup) double (heavy) cream
- 100 g (3.5 oz) milk chocolate chopped into chunks
- 75 g (2.6 oz) dark (semi-sweet) chocolate chopped into chunks
Topping:
- 4 heaped tbsp candied citrus peel chopped if it comes in large pieces
Instructions
- Place the Oreos in a food processer and pulse until they turn to coarse crumbs. Stir in the melted butter and then spoon into a 20cm/8-inch spring-form baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the cheesecake sides. Place in the fridge to chill for 30 minutes.28 (2 packs) Oreo cookies, 100 g (1/2 cup minus 1 tbsp) unsalted butter
- Place the cream in a large bowl and whisk until soft peaks form. Add the cream cheese, confectioners’ sugar, orange extract and food colouring (if using). Whisk until smooth.210 ml (1 cup minus 2 tbsp) double (heavy) cream, 350 g (1 1/2 cups) full-fat cream cheese, 115 g (1 cup) confectioners’ sugar, 1 tsp orange extract, ¼ tsp orange food colouring gel
- Take the base out of the fridge and spoon the orange cheesecake mixture into it. Place back in the fridge whilst you prepare the ganache.
- Heat the cream in a pan until just simmering (don’t let it boil). Turn off the heat and add in the milk and dark chocolate. Place a lid on the pan and leave for 10 minutes. After 10 minutes, remove the lid and stir the cream mixture. The chocolate should have melted, and the mixture will come together into a smooth, thick sauce. Leave to cool for 10-15 minutes, then stir again.160 ml (2/3 cup) double (heavy) cream, 100 g (3.5 oz) milk chocolate, 75 g (2.6 oz) dark (semi-sweet) chocolate
- Take the cheesecake out of the fridge and pour or spoon the ganache all over the top. Place back in the fridge for 10 minutes.
- After 10 minutes, remove the cheesecake from the baking tin and place on a plate. Arrange the citrus peel over the top of the cheesecake.4 heaped tbsp candied citrus peel
- Serve immediately, or refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favourite flavour combinations, can’t wait to make this at the weekend.
I made this. Delicious but it turned to a puddle in the middle because I used ricotta which wasn’t strong enough to take the weight of the ganache. I usually use ricotta for cheesecake and the recipe didn’t specify mascarpone, which would have worked better. Also I assume confectioners sugar is icing sugar? That worked anyway. I will make it again.