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
Scale
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