Chocolate Orange Cheesecake

This creamy, dreamy recipe for Chocolate Orange Cheesecake features a silky-smooth chocolatey filling with a burst of naturally zesty orange flavor nestled on top of a crunchy, buttery Oreo cookie crust. YUM!

Move over, . My Vegan, No-Bake Chocolate Orange Cheesecake is the new sheriff in town! Made with fewer than 10 ingredients and exactly ZERO baking, this plant-based orange chocolate cheesecake is better (and better for you!) than store-bought.


Since posting my Guinness Chocolate Cheesecake I’ve gotten so many requests to do an alcohol-free version. This bright and juicy chocolate orange marvel is the result, and I have a feeling you’re going to love it.

Macro shot of chocolate orange cheesecake slice topped with orange zest curls.

No bake chocolate orange cheesecake with chocolate ganache topping and orange zest.

PREP TIME:30 minutes
TOTAL TIME:4 hours 30 minutes


  • 15 Oreos (to make 1 cup of crumbs)
  • 3 tablespoons unsalted butter, melted
  • 6 ounces semisweet chocolate, chopped
  • ¾ cup heavy whipping cream
  • 12 ounces (1 ½ bricks) of full-fat cream cheese, softened to room temp
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ of large navel orange, zested (~1 teaspoon of fresh orange zest)

Chocolate Ganache Topping:

  • 3 ounces semisweet chocolate, chopped
  • 3 tablespoons heavy cream
  • ½ teaspoon orange zest



Line an 8 or 9” bread loaf pan with parchment paper, with enough excess to overhang the edges to form handles to lift out the cheesecake. Give the parchment paper and pan a light spray with cooking spray, too.

In a food processor or plastic bag, crush the Oreos (keep the cream filling in the cookies).

Pour the crumbs into a bowl, and stir in the melted butter. Add the crumbs into the loaf pan, and press them into a flat, firm crust.
Next, place the chopped chocolate in a double boiler to melt (or you can use the microwave on 50% setting and 30 second intervals to melt the chocolate until it’s smooth).

Then, in a medium bowl with an electric mixer, beat the heavy cream until medium peaks form. Scoop the freshly whipped cream out and reserve it in a separate bowl.
Next, add the cream cheese, powdered sugar, vanilla and orange zest to the bowl that you scraped out the whipped cream from. Beat using an electric mixer until creamy and smooth, about 1 minute.

Using a spatula, fold the melted chocolate into the cream cheese mixture.
Finally, fold the whipped cream gently into the cream cheese mixture. Fold gently to incorporate so that the you don’t deflate the air bubbles in the whipped cream.
Scrape the mixture into the bread loaf pan, and make it as flat as possible on top.
Place the pan in the fridge for at least 4 hours, or overnight.
If you want the chocolate topping soft, make it just before serving. If you want it to set up like ganache, make it a few hours before serving. To make the topping: combine the chopped chocolate and heavy cream in a small bowl.

Use a double boiler to melt (or a microwave at 50% power). Once melted and smooth, add the a half-teaspoon of leftover orange zest from the orange. Pour the chocolate on top of the cheesecake, spreading it to the edges with a spatula. Let it set to harden, or serve immediately.

You can double this recipe and spread it in an 8-inch square or 9-inch springform pan.

For the ganache topping, it’s prettier to decorate with the orange zest rather than stir it into the chocolate, because it creates little lumps in the chocolate.

Nutrition Information: YIELD: 6 SERVING SIZE: 1


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