Chocolate Orange Cheesecake
A rich, creamy, no-bake style cheesecake filling made with full-fat cream cheese, dark chocolate, and fresh orange zest and juice, set atop a buttery graham cracker crust.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chill time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
- Cream cheese full-fat, room temperature: 24 oz
- Granulated sugar: 1 cup
- Heavy whipping cream: 1 cup
- Dark chocolate 60-70% cocoa: 8 oz
- Zest and juice of 2 large fresh oranges
- Graham cracker crumbs: 2 cups
- Unsalted butter melted: 1/2 cup
Preheat the oven to 350°F (175°C).
Make Crust: Combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan.
Bake Crust: Bake the crust for 10 minutes and then set it aside to cool completely.
Beat Cream Cheese: In a large bowl, beat the room-temperature cream cheese until it is smooth and lump-free.
Add Sweeteners and Citrus: Gradually add the granulated sugar, then mix in the orange zest and juice until just combined.
Melt Chocolate: Melt the dark chocolate (using a microwave or double boiler) and let it cool slightly until it is warm but not hot.
Fold in Chocolate and Cream: Gently fold the slightly cooled melted chocolate into the cream cheese mixture. Then, whip the heavy cream in a separate bowl until stiff peaks form, and gently fold the whipped cream into the cheesecake filling.
Chill: Pour the filling into the cooled crust. Smooth the top with a spatula.
Refrigerate for at least 4 hours or overnight until the cheesecake is fully set.
Serve: Garnish with extra melted chocolate drizzles and fresh orange slices before serving.
Room Temperature: Ensure the cream cheese is fully at room temperature; this is essential for a smooth, lump-free filling.
Cool Chocolate: Allow the melted chocolate to cool slightly before adding it to the cream cheese mixture to prevent the mixture from seizing or becoming grainy.
No-Bake Filling: Since this filling relies on the fat and chocolate to set, refrigeration time is mandatory for the correct texture.
Garnish: Use an extra ounce of melted chocolate for an easy, professional-looking drizzle over the top.