Chocolate Orange Cheesecake — No-Bake Loaf Pan Delight
This Chocolate Orange Cheesecake is a no-bake, small-batch dessert that layers rich chocolate and bright citrus into a firm, sliceable treat made in a loaf pan — perfect for holiday trays, date-night desserts, or anytime you want something fancy with minimal fuss.
Brief introduction to the recipe
If you love the combo of dark chocolate and zesty orange, this loaf-style Orange Cheesecake delivers — a crunchy chocolate cookie base, a silky, chocolatey filling scented with orange zest, and a glossy chocolate top. No oven, no scary baking tricks, and you can make it ahead. Win-win.
Why you’ll fall for it
Why bother? Because this is dessert that looks impressive but plays nice with real life: it’s quick to assemble, it chills firm, and it slices neatly. It’s one of those Yummy Cheesecake options that makes guests think you spent hours, when you really spent minutes. Want a dessert that travels, keeps well, and still tastes like a celebration? This one’s your ace.
The story behind the loaf
I grew up unwrapping little chocolate oranges from stockings — you know the waxy ones? This recipe is my grown-up answer to that nostalgia. Instead of brittle, waxy chocolate, you get creamy cheesecake with real melted chocolate and actual orange zest. It began as a riff on my favorite no-bake cheesecake and then I added orange because, honestly, why not make everything better?
Ingredients — what each item does (short blurbs)
- Oreos (15 whole): Keep the white cream — it helps the crumbs bind. These make the base crunchy and chocolatey.
- Melted butter: Binds and firms the crust when chilled.
- Full-fat cream cheese: The backbone of a smooth filling. Let it warm to room temp for lump-free mixing.
- Heavy cream: Whipped and folded in to lighten and stabilize the filling — no eggs, no bake.
- Semisweet or dark chocolate (6 oz): Melted into the filling for deep cocoa flavor. Use a chopped bar, not chips, for easier melting.
- Powdered sugar: Sweetens without grit; blends seamlessly.
- Vanilla extract: Boosts the chocolate notes.
- Orange zest: Tiny amounts pack bright citrus aroma — zest the orange, don’t squeeze the juice.
- Extra chocolate + cream (for ganache-like topping): Optional, but it makes a stunning finish.
Orange Chocolate Cheesecake — How to make it (step-by-step)
- Line your pan. Fit a loaf pan with parchment paper leaving an overhang for easy removal.
- Make the crust. Blitz 15 Oreos (cream filling intact) to coarse crumbs in a food processor or smash in a bag. Mix with melted butter until the mixture clumps when squeezed. Press firmly into the base of the loaf pan and compact it flat. Chill while you prep the filling.
- Melt the chocolate. Gently melt the chopped chocolate in a double boiler or microwave at 50% power in short bursts. Stir until glossy.
- Whip the cream. Beat heavy cream to medium peaks and set aside. This adds lift and keeps the filling tender.
- Beat the cream cheese. In a separate bowl, whip the room-temp cream cheese with powdered sugar, vanilla, and the orange zest until smooth and silky — about 1 minute on medium speed. Important: don’t skip the room-temp step.
- Combine chocolate and cream cheese. Fold the warm (not hot) melted chocolate into the cream cheese mixture until even.
- Fold in the whipped cream. Gently fold the whipped cream into the chocolate-cream cheese mixture. Use wide, slow strokes to preserve air — this keeps the texture light.
- Assemble and chill. Scrape the filling into the chilled crust, smooth the top, and refrigerate for at least 4 hours or overnight for best slicing.
- Top it. Warm a little cream and melt extra chocolate to make a pourable topping. Stir in a touch of the remaining orange zest if you like. Pour over the set cheesecake and let it firm up, or serve the topping soft right away.
Pro tips for perfect slices
- Soften cream cheese completely (leave it out ~4 hours). Lumps are permanent — seriously.
- Chop a chocolate bar instead of using chips — bars melt cleaner.
- Press the crust firmly so slices stay neat.
- Chill long enough. Overnight yields the cleanest cuts.
- If your ganache is too runny, pop it in the fridge for 10 minutes before pouring.
- Slice with a warm, dry knife (dip in hot water and wipe between cuts) for salon-worthy pieces. Bold tip: freezing for 20–30 minutes makes ultra-clean slices if you have to serve tidily.
Variations to try (easy riffs)
- Orange Cheesecake Recipes with booze: Add a tablespoon of orange liqueur (Cointreau or Grand Marnier) to the chocolate or filling for grown-up depth.
- Chocolate Orange Cheesecake deluxe: Fold in finely chopped candied orange peel for chewy citrus surprises.
- Citrus swap: Use mandarin or tangerine zest for a sweeter, brighter profile.
- Nutty crust: Mix crushed almonds or pecans with the Oreo crumbs for extra crunch.
- Vegan twist: Use dairy-free cream cheese and coconut cream; swap Oreos if they’re vegan-friendly in your region.
Best ways to serve
Serve chilled, straight from the fridge. Top each slice with a tiny spoon of whipped cream, a sprinkle of orange zest, and a few chocolate shavings. Want drama? Add a smear of warm caramel or a drizzle of espresso for contrast. This loaf shines on holiday dessert trays, as a cheeky after-dinner treat, or even for a luxe brunch sweet.
Quick tips for storage and leftovers
- Refrigerate in an airtight container for up to 5 days.
- Freeze slices wrapped tightly for up to 2 months; thaw in the fridge.
- Keep the topping separate if you plan to freeze — ganache behaves better freshly made.
- If it gets too soft at room temp, pop it back in the fridge to re-firm before serving. FYI, no-bake cheesecakes are softer than baked ones; that’s normal.
FAQs (short and helpful)
Can I use chocolate chips instead of chopped chocolate?
You can, but chopped chocolate melts more smoothly. Chips contain stabilizers that make them stubborn.
Do I need the Oreo cream filling?
Yes — it helps the crust bind. Pre-dried crumb mixes won’t hold as well.
Can I make this in a springform pan?
Yes — double the recipe for an 8-inch springform. Note: it might not reach full height, but it will slice nicely.
How do I prevent a soggy crust?
Press the crust tightly and chill before adding the filling. Serve within a few days for best texture.
Can I omit the orange?
You can, but the contrast of bright zest against Delicious Chocolate makes this dessert sing. Don’t skip it unless you must.
Fun serving ideas (because presentation matters)
- Dust each slice with cocoa powder or powdered sugar.
- Top with candied orange peel or a curl of dark chocolate.
- Plate with a few fresh berries and a mint sprig for color.
- Make mini versions in a muffin tin for single-serve party bites.
Final thoughts — on cravings and comfort
This Orange Chocolate Cheesecake recipe feels fancy but behaves like a weekday hero: fast to assemble, make-ahead friendly, and utterly crowd-pleasing. It’s one of those Cheesecake Desserts that bridges nostalgia (chocolate oranges in stockings) and real dessert craftsmanship. Whether you call it the perfect holiday slice or a cheeky midnight snack, this little loaf earns big praise.
Craving something more adventurous? Try pairing a slice with espresso or a glass of sparkling wine to cut the richness. IMO, the contrast makes the flavors pop. Ready to whip one up — or got leftover Oreos calling your name? Go on, make something delicious.
Bold finishing tip: always zest the orange before you juice it — you’ll need every bit of that aromatic oil.
Follow me on Pinterest for daily new recipes.
Easy Chocolate Orange Cheesecake — Quick, Creamy Citrus Cheesecake
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 Servings 1x
- Category: Dessert
Description
This Chocolate Orange Cheesecake is a no-bake, loaf-pan dessert with an Oreo crumb crust, a silky chocolate-orange cream cheese filling, and a glossy chocolate ganache finish. It’s easy to assemble, chill, and slice — perfect for make-ahead celebrations.
Ingredients
Crust
- 15 regular Oreos (include the white filling) — about 1 cup crushed
- 3 Tbsp unsalted butter, melted
Filling
- 6 oz semisweet chocolate, roughly chopped
- 3/4 cup heavy whipping cream
- 12 oz full-fat cream cheese (1½ bricks), softened to room temperature — important
- 1/4 cup powdered (confectioners’) sugar
- 1 tsp pure vanilla extract
- Zest from 1/2 large navel orange (about 1 tsp)
Chocolate Ganache (topping)
- 3 oz semisweet chocolate, chopped
- 3 Tbsp heavy cream
- 1/2 tsp orange zest (for garnish or stirred in lightly)
Instructions
- Prep the pan. Line a loaf pan with parchment paper, leaving two long ends to use as handles. Lightly spray the paper and pan if you want insurance against sticking.
- Make the crust. Crush the Oreos in a food processor (or smash them in a sealed bag) — keep the cream centers. Mix the crumbs with the melted butter until the mixture clumps when pinched. Press the mixture firmly into the bottom of the lined pan to form an even, compact base. Chill while you make the filling. Tip: pressing firmly helps the slices hold together.
- Melt the chocolate. Gently melt the 6 oz chopped chocolate in a double boiler or in short bursts in the microwave at 50% power, stirring between intervals, until smooth. Let it cool slightly so it’s warm, not hot.
- Whip the cream. Using an electric mixer, whip the heavy cream to medium peaks. Scoop the whipped cream into a separate bowl and set aside.
- Blend the cream cheese. In the mixing bowl, beat the softened cream cheese with powdered sugar, vanilla, and the orange zest until fully smooth and airy — about 1 minute on medium speed. Bold tip: make sure your cream cheese is room temperature — lumps are hard to fix.
- Incorporate the chocolate. Fold the cooled melted chocolate into the cream cheese mixture with a rubber spatula until evenly colored.
- Fold in whipped cream. Gently fold the whipped cream into the chocolate-cream cheese base. Use wide, slow strokes — keep as much air as possible for a light texture. Don’t overmix.
- Assemble and chill. Transfer the filling onto the chilled Oreo crust and smooth the top. Refrigerate at least 4 hours, ideally overnight, until firm. FYI: longer chill = cleaner slices.
- Prepare the ganache (optional). When ready to top, heat the 3 Tbsp cream until just simmering and pour over the 3 oz chopped chocolate. Stir until glossy and smooth. Stir in or sprinkle the 1/2 tsp orange zest if desired, or reserve the zest to decorate on top. Pour the ganache over the set cheesecake and spread to the edges. Let the ganache firm in the fridge for a few hours, or serve it slightly soft right away.
- Serve. Lift the cheesecake from the pan using the parchment “handles,” slice with a sharp knife (warm the blade in hot water and wipe dry between cuts for tidy pieces), and garnish with extra orange zest or chocolate shavings.
Notes
- Notes & Tips
- Keep the Oreo filling — it actually helps the crust bind better than dry crumbs. Don’t use pre-dried cookie crumbs.
- Room-temp cream cheese is non-negotiable. If it’s cold, you’ll get lumps. Let it sit 3–4 hours.
- Use chopped chocolate, not chips, for a smoother melt — chips contain stabilizers that resist melting.
- To slice cleanly, chill well and run your knife under hot water between cuts. For ultra-clean slices, pop the loaf in the freezer 20–30 minutes before serving.
- Scaling: Double everything and press into an 8-inch square pan or a 9-inch springform; note the height will differ.
- Ganache styling: For a prettier finish, sprinkle the zest on top rather than folding it into the ganache — stirring it in can create tiny flecks that slightly change the ganache texture.
- Storage
- Cover and refrigerate up to 5 days. Freeze slices individually wrapped for up to 2 months; thaw in the fridge. If you freeze the cheesecake, add fresh ganache or zest after thawing for best presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 558
- Sugar: 41g
- Sodium: 147mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 62mg
Chocolate Orange Cheesecake, Orange Cheesecake, Orange Chocolate Cheesecake, Orange Cheesecake Recipes, Yummy Cheesecake, Cheesecake Desserts, Fun Baking Recipes, Sweets Desserts, Delicious Chocolate
