Orange Chocolate No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
My favorite thing about this recipe is that you don't need to turn on the oven at all. Just mix, chill, and you've got an impressive dessert ready in minutes. The combination of rich dark chocolate and bright orange is absolutely divine, and here's a bonus: dark chocolate is packed with antioxidants that are actually good for your heart. This no bake cheesecake has become my go to when I want something elegant but don't want to spend hours in the kitchen. It's simple, it's quick, and everyone always asks for the recipe.
Ella x
Ingredients
- 200 gdigestive biscuits
- 100 gbutter
- 200 gorange marmalade
- 400 gcream cheese
- 400 ggranulated sugar
- 250 gdark chocolate
- 250 mlorange juice
- 2 nullegg
- 10 gsalt
- 5 mlvanilla extract
Detail level
Instructions
- 1
Crush the digestive biscuits and mix with butter until well combined.
Tip: Use a food processor to speed up the process.
- 2
Press the biscuit mixture into the base of a 20cm springform tin.
Tip: Make sure to evenly cover the entire surface.
- 3
Melt the dark chocolate in a double boiler and pour over the biscuit crust.
Tip: Let it cool and set before proceeding.
- 4
Beat the cream cheese until smooth and creamy, then add the granulated sugar.
Tip: Use a stand mixer or a large bowl to beat the cream cheese.
- 5
Add the orange marmalade and mix until well combined.
Tip: Use a spatula to scrape down the sides of the bowl.
- 6
Add the egg and mix until fully incorporated.
Tip: Make sure the egg is fully incorporated before moving on to the next step.
- 7
Pour the cheesecake mixture over the chocolate layer.
Tip: Use a spatula to spread the mixture evenly.
- 8
Bake in a preheated oven at 180°C for 30-40 minutes or until the edges are set.
Tip: Keep an eye on the cheesecake while it's baking to avoid overcooking.
- 9
Let the cheesecake cool completely before refrigerating for at least 4 hours.
Tip: This will help the cheesecake set and become firmer.
- 10
Just before serving, sprinkle with orange zest and serve chilled.
Tip: Use a sharp knife to grate the orange zest.
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