Chocolate Orange Cheesecake Recipe: Decadent No-Bake Dessert

This no-bake Chocolate Orange Cheesecake is easy to make and wonderfully indulgent. If you love the bright citrus notes of Terry’s Chocolate Orange paired with rich chocolate and creamy cheesecake, this dessert is for you.

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I’m a big fan of the chocolate-and-orange pairing, and this cheesecake captures that classic flavour perfectly. The crunchy biscuit base, a silky chocolate-orange filling and a glossy chocolate topping decorated with orange zest and chocolate segments make a stunning, crowd-pleasing dessert.

Chocolate Orange Cheesecake Ingredients

Below are the ingredients with suggested substitutions where appropriate.

• Chocolate orange bourbon biscuits or similar for the base (or use Oreos or Digestives)
• A chocolate orange bar (Terry’s, Lindt Excellence or a similar orange-flavoured chocolate) — dark chocolate chips can be used if needed
• Orange extract to intensify the orange flavour (optional)
• Full-fat mascarpone or full-fat cream cheese
• Double cream (heavy cream)
• Golden syrup or orange blossom honey
• Additional chocolate and a little butter for the topping
• Terry’s Chocolate Orange segments (optional) and orange zest to decorate

Useful tools

• Digital scales
• 20cm (8-inch) loose-bottomed cake tin (an 18cm tin also works)
• Mixing bowl and an electric hand mixer
• Food processor or a rolling pin and a ziplock bag to crush the biscuits
• Palette knife or spatula for smoothing

How to make this Chocolate Orange Cheesecake

Full measurements and the printable recipe card are available in the recipe section below. Read through the steps before you start.

Make the cheesecake base

Lightly grease a 20cm (8-inch) loose-bottom tin and line the base and sides with baking paper. Blitz the biscuits to fine crumbs in a food processor or crush them in a ziplock bag with a rolling pin. Mix the crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture evenly into the prepared tin, packing it down firmly with the back of a spoon or your fingertips. Chill in the fridge or freezer while you prepare the filling.

Make the cheesecake filling

Break the chocolate orange into small pieces or use chocolate orange segments. Place the chocolate and the golden syrup in a heatproof bowl set over a pan of simmering water (double boiler/bain-marie). Make sure the bowl doesn’t touch the water. Stir until the chocolate melts and becomes smooth, then remove from the heat and let it cool slightly so it won’t melt the cream mixture.

In a mixing bowl, beat the mascarpone with half the double cream until combined and smooth. Gradually add the slightly cooled melted chocolate and the remaining cream, then continue beating until the filling is silky and holds soft peaks. Aim for both chocolate and cream to be at similar, moderate temperatures so they blend smoothly.

Spread the filling over the chilled base and level with a spatula. Chill the cheesecake in the fridge for at least 4–6 hours, ideally overnight, until fully set.

Decorate the cheesecake

For the topping, melt the chocolate with the butter using the double boiler method and stir until smooth. Allow the topping to cool slightly. Carefully remove the cheesecake from the tin and peel away the baking paper. Smooth the sides with a bench scraper if you want a neat finish.

Pour or drizzle the melted chocolate over the chilled cheesecake, spreading it gently and allowing some to drip down the sides. Finish with orange zest strips, chocolate orange segments and a sprinkle of chocolate sprinkles if you like. Slice with a hot, wiped knife for neat pieces and serve.

Tips for the perfect no-bake cheesecake

• Bring the mascarpone or cream cheese slightly up to room temperature so it blends smoothly.
• Use full-fat mascarpone or cream cheese and full-fat double cream for the best set and texture.
• A loose-bottom tin makes removal easy and gives neater sides.
• Allow enough chilling time — at least 6 hours, preferably overnight — for the cheesecake to firm up properly.
• Warm a large knife under hot water, dry it, and wipe between slices to achieve clean cuts.

Recipe summary