Chocolate Orange Cheesecake Delight Recipe

ByTaylor
Jump to Recipe· 4.8 from 65 reviews

If you’re looking for a showstopper dessert that’s as delightful as it sounds, you’ve got to try my Chocolate Orange Cheesecake Delight Recipe. This recipe is one of my all-time favorites because it perfectly marries the zesty brightness of orange with the rich, velvety goodness of chocolate and creamy cheesecake. Trust me, once you make this, it’s going to become your go-to for special occasions or whenever you want to impress without hours of fuss. Stick with me, and I’ll share everything you need to know to get it just right!

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Why This Recipe Works

  • Balanced Flavors: The bright orange zest and juice cut through the rich cream cheese and chocolate for a harmonious taste.
  • Creamy Texture: Using room temperature ingredients ensures a smooth, lump-free filling that’s silky on the palate.
  • No-Crack Baking Method: Cooling the cheesecake gradually prevents cracks and keeps it looking as good as it tastes.
  • Decadent Ganache: A glossy chocolate topping ties everything together and adds a luxurious finish.
Chocolate Orange Cheesecake, Chocolate Orange Cheesecake Delight, Easy Chocolate Orange Cheesecake, No-Bake Chocolate Orange Cheesecake, Rich Fruit Cheesecake - A three-layer cake is shown on a white marbled surface. The bottom layer is a dark, crumbly crust. The middle layer is thick and creamy with a light yellow color and smooth texture. The top layer is a shiny, dark chocolate glaze that drips slightly over the edges. Around the edge of the cake, dried orange slices are evenly placed standing up, with ten slices visible. A knife lies next to the cake on the left side. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Chocolate Orange Cheesecake Delight Recipe hinges on classic ingredients that each bring something essential to the party. When shopping, aim for fresh oranges for zest and juice, high-quality cream cheese for that smooth richness, and dark chocolate that melts evenly for the ganache. Not rushing your ingredients to room temperature makes a huge difference, too!

Chocolate Orange Cheesecake, Chocolate Orange Cheesecake Delight, Easy Chocolate Orange Cheesecake, No-Bake Chocolate Orange Cheesecake, Rich Fruit Cheesecake - Flat lay of whole Oreo cookies arranged in a small pile, a small white ceramic bowl with melted golden butter, a smooth block of cream cheese, a small white bowl filled with sour cream, a small white bowl filled with caster sugar, fresh bright orange with a few strips of orange zest beside it, a small white bowl containing fresh orange juice, a small white bowl with clear vanilla extract, three brown whole uncracked eggs, a pile of finely chopped dark chocolate pieces, a small white bowl of heavy cream, and a small white bowl with golden honey spooned neatly inside, all placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Oreo Cookies: Crushed to form a sturdy, flavorful base that adds a nice crunch contrast.
  • Unsalted Butter: Melted and mixed into the crumbs helps bind the crust while keeping the flavors balanced.
  • Cream Cheese: The star of the cheesecake, it creates that luscious, creamy texture.
  • Sour Cream: Adds a subtle tang that brightens the filling and keeps it silky.
  • Caster Sugar: Sweetens gently without graininess for a smooth bite.
  • Orange Zest: This packs an intense citrus aroma that makes the flavor pop!
  • Orange Juice: Provides natural acidity and moisture that blends perfectly into the batter.
  • Vanilla Extract: Enhances all the flavors helping them mingle beautifully.
  • Eggs: Essential for structure and creaminess – just be careful not to overmix!
  • Dark Cooking Chocolate: Finely chopped for smooth melting in the ganache.
  • Heavy Cream: Creates the rich and glossy ganache that finishes the cake spectacularly.
  • Honey (optional): Adds a delicate sweetness and shine to the chocolate topping.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this Chocolate Orange Cheesecake Delight Recipe quite a bit, and honestly, the beauty lies in its versatility. You can tailor the orange intensity or chocolate richness based on your mood or the season—it’s all about what makes your taste buds happy.

  • More Citrus Punch: Adding a teaspoon more orange zest really amps up the zing; I did this once for a summer brunch and it was a crowd-pleaser.
  • Chocolate Variations: Swap dark chocolate for milk or even a blend for a sweeter ganache if you prefer.
  • Dairy-Free Option: Try vegan cream cheese and coconut cream, though texture will be a bit different.
  • Nutty Crust: Mix some finely chopped toasted nuts into the Oreo crust for added crunch and depth.

Step-by-Step: How I Make Chocolate Orange Cheesecake Delight Recipe

Step 1: Crafting the Oreo Crust

Start by lining a 9-inch springform pan with parchment paper—both bottom and sides—to make sure nothing sticks. Then blitz around 20 Oreo cookies in a food processor until you get fine crumbs with no big chunks. Once that looks like wet sand after adding melted butter, spread and press it evenly on the base. I usually use the back of a flat cup to press down firmly, so it holds together nicely. Into the freezer it goes while you focus on the filling.

Step 2: Mixing the Orange Cheesecake Filling

This step is all about patience and temperature. Make sure your cream cheese and sour cream are soft and room temp, so you avoid lumps—seriously, this is a common pitfall I’ve learned the hard way! Beat them together gently until silky smooth, then add sugar, zest, orange juice, and vanilla. Don’t rush when folding in the pre-whisked eggs; stop mixing as soon as the batter is homogeneous to avoid air bubbles that cause cracks later.

Step 3: Baking & Cooling the Cheesecake

Pour the filling over the crust and give the pan a few gentle taps on your counter to pop any trapped air bubbles. Bake at a low temperature (140°C / 285°F) for about an hour—don’t worry if the center jiggles a bit, that’s exactly how it should be! Then turn the oven off and prop the door open with a wooden spoon. Leaving the cheesecake in the oven to cool slowly is a game-changer for preventing cracks. After an hour, let it sit at room temperature before chilling it for at least two hours or overnight if you can wait that long.

Step 4: Making & Pouring the Chocolate Ganache

The final flourish is this silky ganache. Chop your dark chocolate finely—this helps it melt evenly and quickly. Warm the cream and optional honey until simmering, then pour it over the chocolate and wait a couple of minutes before stirring gently to a glossy perfection. Pour this luscious topping over the chilled cheesecake, spreading it gently to the edges or letting it drip down the sides if you’re feeling fancy. If you like, add dehydrated oranges or orange zest on top for instant showmanship.

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Pro Tips for Making Chocolate Orange Cheesecake Delight Recipe

  • Room Temperature Ingredients: Don’t skip this! It makes mixing smooth and keeps your cheesecake silky without lumps.
  • Gentle Egg Incorporation: Stir the eggs slowly and just until combined; overmixing adds air that causes cracks.
  • Slow Cooling: Cooling the cheesecake inside the turned-off oven with the door ajar helps avoid sudden temperature changes that make the cake sink.
  • Finely Chop Chocolate: This ensures your ganache is smooth without lumps—melting chunks can be frustrating to fix later.

How to Serve Chocolate Orange Cheesecake Delight Recipe

Chocolate Orange Cheesecake, Chocolate Orange Cheesecake Delight, Easy Chocolate Orange Cheesecake, No-Bake Chocolate Orange Cheesecake, Rich Fruit Cheesecake - A three-layered cake is shown on a white marbled surface with one slice removed. The bottom layer is a dense black crust, the middle layer is thick and creamy with a pale yellow color, and the top layer is a smooth, shiny dark chocolate glaze. On top of the chocolate glaze are thin, evenly spaced slices of dried orange, standing upright like small arches, decorating the cake's edge. The photo focuses close on the cake's side and front, showing the details of each layer clearly. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this cheesecake with some dehydrated orange slices for that professional patisserie vibe. Fresh orange zest sprinkled right before serving adds a pop of color and fresh scent. If you want a chocolate citrus match made in heaven, arrange some segments of Terry’s Chocolate Orange around the plate – they’re fun and tasty!

Side Dishes

When serving, a simple side of freshly brewed espresso or a robust black tea really complements the richness. For a refreshing contrast, I pair this dessert with macerated berries or a lightly dressed salad of mixed greens and candied nuts if it’s part of a bigger meal.

Creative Ways to Present

For special occasions, I’ve served the cheesecake in individual glass jars layered with crushed Oreos and ganache drizzles—such a charming way to elevate serving! You could also use edible gold leaf or candied orange peels for an extra festive touch that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully covered in the fridge for up to 4 days. I always store it in an airtight container or wrap it well with plastic wrap to keep the ganache from drying out and the flavors vibrant.

Freezing

I’ve frozen slices wrapped tightly in plastic and foil, and honestly, it works! Thaw overnight in the fridge, though I find the texture slightly softer after freezing, but still delicious for a make-ahead treat.

Reheating

Because cheesecake is best served chilled, I typically enjoy leftovers cold. But if you want to warm a slice slightly, a few seconds in the microwave (like 10-15 seconds) softens the ganache and filling without making the crust soggy.

FAQs

  1. Can I make this cheesecake without an oven?

    Unfortunately, the Orange Cheesecake Filling requires baking at a low temperature to properly set while remaining creamy. However, you could experiment with a no-bake version by chilling the filling with gelatin, but it won’t have the same texture or flavor profile as in this recipe.

  2. How do I avoid cracks on my Chocolate Orange Cheesecake Delight Recipe?

    The key is twofold: don’t overmix the eggs to avoid incorporating excess air, and cool the cheesecake gradually by leaving it in the switched-off oven with the door slightly open before moving it to room temperature and then the fridge. This slow cooling helps keep the surface smooth and crack-free.

  3. Can I use fresh oranges instead of bottled juice?

    Absolutely! Freshly squeezed orange juice is ideal here. It gives the cheesecake a bright, natural flavor that’s difficult to beat. Just be sure to strain out any seeds before adding it to your batter.

  4. Is it okay to use store-bought Oreo crumbs?

    While fresh crushed Oreos are best for texture, store-bought Oreo crumbs can work in a pinch. Just make sure they’re finely ground and mix well with melted butter for a sturdy crust.

  5. Can I make this recipe gluten-free?

    To make it gluten-free, substitute regular Oreos with a gluten-free cookie alternative for the crust. The filling and ganache are naturally gluten-free, so just be sure to check your labels for hidden gluten ingredients.

Final Thoughts

This Chocolate Orange Cheesecake Delight Recipe is one of those desserts that feels like a warm hug and a celebration all at once. I love how it balances bright citrus with indulgent chocolate and creamy cheesecake, and the best part is, with a little patience and these tips, you get fantastic results every time. So don’t hesitate—grab those ingredients, get comfy in the kitchen, and wow your friends or family with a dessert that tastes much more complicated than it actually is. You’re going to love it, I promise!

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Chocolate Orange Cheesecake Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Taylor
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
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Description

A luscious Chocolate Orange Cheesecake featuring a crunchy Oreo crust, creamy orange-infused cheesecake filling, and a rich chocolate ganache topping. Perfectly balanced flavors of zesty orange and deep chocolate make this dessert an irresistible treat for any occasion.

Ingredients

Oreo Crust

  • 200 gr Oreo Cookies, about 20 cookies
  • 75 gr Unsalted Butter, melted

Orange Cheesecake Filling

  • 500 gr Cream Cheese, soft, at room temperature
  • 80 gr Sour Cream, soft, at room temperature
  • 120 gr Caster Sugar
  • 1 tablespoon Orange Zest, about 2 large oranges
  • 80 ml Orange Juice
  • 1 1/2 teaspoon Vanilla Extract
  • 3 large Eggs, at room temperature

Chocolate Ganache

  • 120 gr Dark Cooking Chocolate, finely chopped
  • 150 ml Heavy / Thickened Cream
  • 15 gr Honey, optional

Instructions

  1. Prepare the Oreo Crust: Line the bottom of a 22 cm / 9-inch springform pan with baking paper and lightly grease the sides. Crush Oreos into fine crumbs using a blender or rolling pin inside a bag. Mix crumbs with melted butter until it resembles wet sand. Press mixture evenly into the pan bottom and freeze.
  2. Make the Orange Cheesecake Filling: Preheat oven to 140 degrees Celsius (285 degrees Fahrenheit). In a large bowl, blend cream cheese and sour cream until smooth. Add sugar, orange zest, orange juice, and vanilla extract, mixing gently. Slowly incorporate pre-whisked eggs, mixing just until combined to avoid air bubbles.
  3. Bake the Cheesecake: Pour filling over the frozen crust and tap the pan to release air bubbles. Bake on the lowest rack for 70 minutes until edges are set and center slightly jiggles. Turn off oven, open door slightly using a wooden spoon, and let cool inside for 1 hour. Then cool at room temperature for another hour before refrigerating for at least 2 hours or overnight.
  4. Prepare the Chocolate Ganache: Finely chop chocolate and place in a heatproof bowl. Microwave for 30 seconds to 1 minute until partially melted. Heat cream and honey in a saucepan over low heat until honey melts and cream simmers. Pour hot cream over chocolate and wait 2 minutes, then stir gently until smooth and shiny.
  5. Assemble and Serve: Remove chilled cheesecake from pan and place on serving plate. Pour warm ganache evenly over the cheesecake, spreading to edges and optionally creating a drip effect. Decorate immediately with garnishes like dehydrated oranges or orange zest. Refrigerate until ready to serve.

Notes

  • Ensure all ingredients are at room temperature to avoid lumps in the cheesecake.
  • Avoid over-mixing eggs into the filling to prevent air bubbles which cause cracks.
  • If the cheesecake browns too fast, lower the oven temperature or cover it with foil.
  • Cool the cheesecake gradually to prevent sinking and cracking.
  • If chocolate chunks remain unmelted, heat the ganache again gently until smooth.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

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