Make this no-bake Chocolate Orange Cheesecake — a crunchy cookie crust, a rich creamy chocolate cheesecake filling, and an optional chocolate-orange ganache. Simple, impressive, and made with just eight wholesome ingredients.
This recipe blends two favourites — chocolate and orange — into an easy no-bake cheesecake that looks elegant and tastes decadent. It’s ideal for dinner parties or for making ahead as a meal-prep dessert.
With eight simple ingredients, the cheesecake is naturally flexible: gluten-free, nut-free, egg-free, and easily adapted to be dairy-free and vegan by swapping in plant-based alternatives. It can also be made refined sugar-free by choosing an appropriate liquid sweetener.
I hope you enjoy making and sharing this chocolate orange cheesecake.
Why you’ll love this chocolate orange cheesecake
- No-bake: No oven required.
- Easy to make: No special equipment or advanced skills needed.
- Simple ingredients: Made with eight everyday, nourishing ingredients.
- Allergen-friendly: Gluten-free, nut-free, egg-free and can be dairy-free/vegan.
- Refined sugar-free option: Use maple syrup, honey or agave instead of processed sugar.
- Delicious: Rich chocolate with bright orange notes.
Ingredients
The list below covers the main ingredients and common substitutions. For exact measurements and the printable recipe, see the recipe card further down.
Cookies: Use any firm cookie or biscuit to form the crust. Oat-based cookies, shortbread or chocolate biscuits all work well.
Butter: Melted butter binds the crust. Swap for coconut oil or plant-based butter for a dairy-free version.
Yogurt: Thick yogurt such as Greek yogurt adds creaminess and volume. Use a thick plant-based yogurt for vegan versions.
Cream cheese: Full-fat cream cheese creates the classic cheesecake texture. Use dairy-free cream cheese if needed.
Liquid sweetener: Maple syrup, honey or agave are used instead of powdered sugar for a refined sugar-free option.
Cocoa powder: Adds chocolate flavour and helps thicken the filling.
Dark chocolate: Melted dark chocolate helps set the filling and deepens the chocolate flavour. Choose a chocolate you like, and a refined-sugar-free option if desired.
Orange: Fresh orange zest and a little juice bring bright citrus notes that pair perfectly with chocolate.
Substitutions
Cookies: Any biscuit or even granola works for the crust.
Butter: Substitute melted coconut oil, olive oil or plant-based butter to make the crust vegan.
Yogurt: Use coconut, soy or other thick plant-based yogurts for a dairy-free filling. You can also increase the cream cheese amount if you prefer.
Cream cheese: Use dairy-free cream cheese or a smooth blended cottage cheese alternative if desired.
Sweetener: Maple syrup, honey, agave or date syrup all work well.
Equipment
- Food processor or rolling pin to crush cookies.
- Mixing bowl and whisk (or electric mixer) for the filling.
- Small bowl or ramekin to melt chocolate.
- Loose-bottom round cake tin (around 20cm recommended) or any similar pan.
- Zester or grater for orange zest.
How to make Chocolate Orange Cheesecake
Below is a clear summary of the steps. The full recipe card includes precise measurements and a printable version.
No-bake cookie crust
Pulse cookies in a food processor until fine crumbs form, or crush them inside a sealed bag with a rolling pin. Combine the crumbs with melted butter until evenly moistened. Press the mixture firmly into the base of your tin to form an even layer and chill in the refrigerator while preparing the filling.
Chocolate orange cheesecake filling
In a bowl, whisk together Greek yogurt, cream cheese, liquid sweetener and cocoa powder until smooth. Melt the dark chocolate gently (double boiler or microwave in 30-second bursts), then add the melted chocolate and orange zest to the cream cheese mixture. Whisk until fully combined, pour over the chilled crust, smooth the top and refrigerate to set.
Chocolate orange ganache topping (optional)
The ganache is optional but elevates the orange flavour. Melt remaining dark chocolate gently, whisk in orange juice until smooth, then pour over the chilled cheesecake and spread evenly. Chill at least 30 minutes to set. Finish with extra orange zest if you like.
Tips & tricks
Choose quality ingredients: Good chocolate and full-fat cream cheese give the best flavour and texture.
Even crust: Press the crust firmly and evenly so the base holds together when sliced.
Melt chocolate carefully: Use short microwave bursts or a double boiler to avoid burning.
Chill time: Allow enough time in the fridge for the filling and ganache to set; if needed, use the freezer for a short time to speed up setting.
Garnish: Grated chocolate, extra orange zest or candied orange make attractive toppings.
Keep cold until serving: The cheesecake is easiest to slice when well chilled.
How to store a no-bake chocolate cheesecake
Room temperature: Best served chilled; if needed, the cheesecake can sit at room temperature for up to 3 hours but shouldn’t be left out longer because of the dairy-based filling.
Refrigeration: Wrap or cover the cheesecake and store in the fridge for up to 4 days. Sliced portions can be kept in an airtight container.
Freezing: Wrap the cheesecake tightly or place in a freezer-safe container for up to 3 months. Thaw in the refrigerator for several hours or overnight before serving.
FAQs
Can I make this cheesecake vegan?
Yes. Use dairy-free butter, yogurt and cream cheese, and ensure the cookies and dark chocolate are vegan-friendly.
Can I add chocolate chips to the crust?
Yes — fold in a handful of chocolate chips with the cookie crumbs and melted butter before pressing into the tin for extra texture.
How do I ensure a smooth filling?
Bring cream cheese to room temperature and whisk thoroughly with the other filling ingredients until completely smooth for a lump-free, velvety texture.
How can I garnish the cheesecake?
Grated orange zest, a drizzle of melted chocolate, or finely chopped candied orange slices make attractive and tasty garnishes.
Recipe card
No-bake Chocolate Orange Cheesecake
Ingredients
For the crust
- 150 g cookies (crumbled)
- 40 g grass-fed butter, melted (about 3 tbsp)
For the filling
- 240 g Greek yoghurt (1 cup)
- 150 g cream cheese (2/3 cup)
- 60 g liquid sweetener (3 tbsp)
- 30 g cocoa powder (1/3 cup)
- 100 g dark chocolate, melted
- Zest of 2 oranges
Ganache (optional)
- 50 g dark chocolate
- 3 tbsp orange juice
Instructions
Make the crust
- Pulse cookies into fine crumbs using a food processor or crush in a sealed bag with a rolling pin.
- Mix crumbs with melted butter until combined, press into the base of a cake tin, and chill.
Make the filling
- Whisk yoghurt, cream cheese, liquid sweetener and cocoa powder until smooth.
- Melt dark chocolate gently. Add melted chocolate and orange zest to the mixture and whisk until combined.
- Pour over the chilled crust, smooth the top and refrigerate until set.
Make the ganache (optional)
- Melt chocolate gently and whisk in orange juice until smooth.
- Pour over the chilled cheesecake, spread evenly and refrigerate at least 30 minutes. Slice and serve.
If you try this chocolate orange cheesecake, please leave feedback and a rating. I hope you enjoy it!