Quick & Easy Chocolate Orange Cheesecake

If you're anything like me, you're always on the hunt for that one unforgettable dessert—the kind that brings people back to the table for just one more bite. This Chocolate Orange Cheesecake is exactly that. It’s a luscious, velvety dream that perfectly balances the deep richness of chocolate with the bright, citrusy lift of fresh orange zest. From the first silky forkful to the final crumb of its chocolate cookie crust, every bite is pure indulgence.

This recipe was born out of a love for bold flavors and timeless pairings. I’ve made this chocolate orange cheesecake more times than I can count for birthdays, dinner parties, and holiday get-togethers—and it never fails to impress. The creamy filling melts in your mouth, while the crisp, chocolaty base adds just the right contrast. And the best part? You don’t need to be a pastry chef to pull it off. With clear, approachable steps, this dessert feels elegant but totally doable in your own kitchen.

So whether you're celebrating something big or just need a slice of joy at the end of a long week, this chocolate orange cheesecake is your answer. It's not just dessert—it's an experience, and one that your guests (or you!) won’t soon forget. I truly hope it becomes a go-to favorite in your home, just like it is in mine.

Background on Chocolate Orange Cheesecake

There’s something nostalgic and comforting about the pairing of chocolate and orange—it’s a flavor duo that feels both familiar and festive. It’s one of those combinations that shows up on dessert tables around the world, especially as the holidays roll around. That’s why this Chocolate Orange Cheesecake has become one of my favorite recipes to share during Christmas and winter gatherings. The deep, velvety chocolate offers a richness that feels indulgent, while the burst of bright orange zest cuts through beautifully, adding just the right amount of lift. It’s this balance—decadent yet refreshing—that makes every bite so memorable.

This cheesecake is inspired by the iconic Terry’s Chocolate Orange—something I looked forward to unwrapping every holiday season as a kid. But instead of a candy, we’re turning that nostalgic flavor into something even more special: a silky, creamy cheesecake that feels grown-up and festive, yet still playful at heart. The chocolate orange cheesecake filling is luscious and smooth, resting on a dark chocolate cookie crust that gives it structure and just the right crunch. It’s the kind of dessert that draws oohs and aahs when you set it down—and it’s even better when you take that first bite.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment
• Storage
• My Secret to a Perfect Chocolate Orange Cheesecake (No Cracks, Just Creaminess!)
• FAQ
• Why This Chocolate Orange Cheesecake Will Be Your New Signature Dessert
• Related
• Pairing
• Chocolate Orange Cheesecake Recipe

Ingredients

For the Chocolate Cookie Base:

• 2 cups chocolate cookie crumbs (about 24 Oreos with filling removed or chocolate graham crackers)
• ⅓ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the Chocolate Orange Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened to room temperature
• ¾ cup granulated sugar
• 3 large eggs, at room temperature
• ¼ cup sour cream
• 2 teaspoons vanilla extract
• 2 tablespoons orange zest (from about 2 oranges)
• ¼ cup fresh orange juice
• 2 teaspoons orange extract
• 8 oz dark chocolate, melted and slightly cooled
• 2 tablespoons cocoa powder

For the Chocolate Orange Ganache Topping:

• 1 cup heavy cream
• 8 oz dark chocolate, finely chopped
• 1 tablespoon orange extract
• 1 tablespoon orange zest

For Garnish:

• Whipped cream
• Candied orange peel or fresh orange slices
• Dark chocolate shavings
• Orange zest

The cream cheese forms the backbone of this recipe, providing the signature tangy creaminess essential to any good cheesecake. Fresh orange zest is crucial here - it contains aromatic oils that give a much more vibrant flavor than juice alone. For those who need substitutions, you can swap the sour cream with Greek yogurt for a slightly tangier result.

See recipe card for quantities.

Instructions

Preparing the Crust

1. Preheat your oven to 325°F (165°C) and position the rack in the middle of the oven.
2. Grease a 9-inch springform pan with butter or cooking spray, then line the bottom with parchment paper for easy removal.
3. Mix the chocolate cookie crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compact it evenly.
5. Bake the crust for 10 minutes, then remove and let cool completely while you prepare the filling.

The pre-baking step helps the crust hold together better once the cheesecake is sliced. Make sure the crust is cool before adding the filling to prevent the cream cheese mixture from melting.

Making the Cheesecake Filling

1. Reduce the oven temperature to 300°F (150°C).
2. Beat the softened cream cheese in a large bowl using an electric mixer on medium speed until completely smooth, about 3-4 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain.
3. Add the sugar and beat for another 2 minutes until the mixture is light and fluffy.
4. Mix in the eggs one at a time, beating well after each addition. Be careful not to overmix once the eggs are added.
5. Fold in the sour cream, vanilla extract, orange zest, orange juice, and orange extract until just combined.
6. Divide the batter in half. In one half, gently stir in the melted chocolate and cocoa powder until fully incorporated.
7. Alternate dollops of the plain orange batter and the chocolate-orange batter into the prepared crust.
8. Swirl the batters together gently using a knife or skewer, creating a marbled effect. Don't overmix – you want distinct swirls of each flavor.

Take your time when beating the cream cheese – starting with truly room-temperature cream cheese and beating until completely smooth will help prevent lumps and cracks in your finished cheesecake.

Baking and Cooling the Cheesecake

1. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping in during baking.
2. Place the wrapped cheesecake pan in a larger roasting pan.
3. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
4. Bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle.
5. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
6. Remove from the oven and water bath, then run a knife around the edges to loosen. Let cool completely at room temperature.
7. Refrigerate for at least 6 hours or overnight.

The water bath helps the cheesecake bake evenly and prevents it from cracking by maintaining a consistent, moist heat around it. Don't skip this step if you want a perfectly smooth top!

Finishing Touches - Ganache and Decoration

1. Heat the heavy cream in a saucepan until it just begins to simmer (don't let it boil).
2. Pour the hot cream over the chopped chocolate in a heatproof bowl.
3. Let sit for 2-3 minutes, then gently stir until smooth and glossy.
4. Stir in the orange extract and zest.
5. Cool slightly until the ganache thickens but is still pourable.
6. Pour over the chilled cheesecake, spreading to the edges and letting some drip down the sides.
7. Refrigerate for at least 30 minutes to set the ganache.
8. Pipe whipped cream around the edge of the cheesecake using a star tip.
9. Arrange candied orange peel or fresh orange slices on top of the whipped cream.
10. Sprinkle with dark chocolate shavings and additional orange zest.
11. Slice with a warm, clean knife for neat portions, and serve chilled for the best flavor and texture.

Helpful Hints and Tips

For a truly smooth filling, make sure all your refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing. Cold ingredients don't blend as smoothly and can create lumps in your batter.

When adding the eggs, mix just until incorporated. Overmixing at this stage can add too much air to the batter, which can cause the cheesecake to rise too quickly in the oven and then crack as it cools.

If you're short on time, you can make this as a no-bake chocolate orange cheesecake by omitting the eggs, adding ¼ cup more sugar, and folding in 1 cup of whipped heavy cream to the filling. Chill until set (about 6 hours or overnight).

Dietary Benefits & Serving Suggestions

This chocolate orange cheesecake can be adapted for various dietary needs. For a gluten-free version, use gluten-free chocolate cookies for the crust. While this is definitely an indulgent dessert, the dark chocolate provides antioxidants, and the orange adds a dose of vitamin C.

Serve small slices of this rich dessert with a cup of coffee or espresso to balance the sweetness. For a holiday meal, pair it with a glass of dessert wine like port or a chocolate liqueur for an extra-special touch. It also goes wonderfully with a scoop of vanilla ice cream for those who want to take the indulgence even further.

Recipe Variations & Substitutions

• Mini Chocolate Orange Cheesecakes: Use a muffin tin lined with paper liners to make individual servings. Reduce the baking time to about 20-25 minutes.
• White Chocolate Version: Replace the dark chocolate with white chocolate in both the filling and ganache for a milder, sweeter flavor profile.
• Terry's Chocolate Orange Cheesecake: Add chopped Terry's Chocolate Orange segments to the batter and use additional pieces to decorate the top for an extra chocolate orange punch.
• Lighter Version: Substitute part of the cream cheese with Greek yogurt or light cream cheese. The texture will be slightly different but still delicious.
• Vegan Option: Use vegan cream cheese, coconut cream, and plant-based butter. Replace eggs with a commercial egg replacer or silken tofu for a similar creamy texture.

Equipment

• A 9-inch springform pan is essential for this recipe, as it allows you to remove the sides easily without damaging your beautiful cheesecake. If you don't have one, you can use a regular cake pan lined with parchment paper with extra hanging over the sides to help lift the cheesecake out.
• An electric mixer (stand or handheld) makes the process much easier and ensures a smooth, lump-free batter. A food processor is helpful for crushing the cookies for the crust, though you can also place them in a ziplock bag and crush them with a rolling pin.
• A large roasting pan is needed for the water bath. Make sure it's big enough to comfortably fit your springform pan with room for water around the sides.

Storage

This chocolate orange cheesecake will keep well in the refrigerator for up to 5 days. Cover it loosely with plastic wrap or store in an airtight container to prevent it from absorbing other flavors from the fridge.

You can also freeze this cheesecake for up to 2 months. For best results, freeze it without the ganache topping and decorations. Wrap the plain cheesecake tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator, then add the ganache and decorations before serving.

Individual slices can be frozen wrapped in plastic wrap and placed in freezer bags for quick dessert options. Thaw in the refrigerator for about 2-3 hours before serving.

FAQ

Why This Chocolate Orange Cheesecake Will Be Your New Signature Dessert

There’s something magical about a dessert that feels both nostalgic and unforgettable—and this Chocolate Orange Cheesecake hits that sweet spot perfectly. With its rich, chocolatey depth and zingy citrus lift, this cheesecake isn’t just a treat—it’s a memory-maker. The velvety texture, the crisp cookie crust, the balance of flavors—it’s the kind of dessert that turns a simple gathering into something a little more special.

If you loved this recipe and want to explore more showstopping cheesecake ideas, don’t miss our Strawberry Swirl Cheesecake—a fruity favorite with a gorgeous marbled finish—or cozy up with our soft and spiced Pumpkin Cheesecake Cookies, perfect for fall cravings and holiday bakes.

Now it’s your turn! Whip up this chocolate orange cheesecake and let the flavors speak for themselves. Whether you stick to the recipe or add your own twist, I’d love to hear how it turned out. Drop a comment below, snap a photo, and share the joy. This could be the beginning of your new signature dessert—and I promise, your guests will thank you for it.

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Pairing

These are my favorite dishes to serve with this chocolate orange cheesecake recipe: