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orange cheesecake with oranges next to it
cookingwithmykids

No bake orange cheesecake

5 from 1 vote
This no bake orange cheesecake is light and creamy with a crunchy chocolate biscuit base. It's the perfect easy dessert for a dinner party, special occasion or holiday season.
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Prep Time 30 minutes
Chilling time 6 hours
Total Time 6 hours 30 minutes
Servings: 10
Course: Dessert
Cuisine: American, British
Calories: 488
Ingredients Equipment Method

Ingredients
  

For the base
  • 250 g (2 cups) Plain chocolate Digestive biscuits or other chocolate biscuit
  • 100 g (½ cup) butter
For the filling
  • 250 g (1 ⅛ cups) Mascarpone cheese
  • 300 ml (1 ⅓ cups) double / whipping or heavy cream
  • 100 g (1 cup) icing / confectioners sugar
  • 1 tsp vanilla extract
  • Zest and juice from 2 Oranges
To decorate
  • Orange or mandarin slices

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • Orange juicer
  • Orange zester
  • Cake tins
  • Serving plate

Method
 

  1. Grease an 8 inch (20cm) round loose bottomed or spring-form baking tin and then line the base with a circle of baking or parchment paper.
Make the biscuit base
  1. Measure out the chocolate biscuits. Pop the biscuits in a large mixing bowl, freezer bag or food processor then bash them with a rolling pin until they are a nice fine crumb.
  2. Measure the butter and put it in a pan or microwavable bowl. Heat it gently until it has fully melted.
  3. Once the butter has melted, make sure the biscuits are in a bowl if they're not already, then pour the butter in. Stir it together until all the biscuit crumbs are coated.
  4. Tip the biscuit base mixture into your prepared baking tin. Then, using the back of a metal spoon or spatula press the crumbs down firmly into the tin. Make sure you press it all well into the sides as well as in the middle so that your base holds together and doesn't end up crumbly later.
  5. Chill the base in the fridge for around 20 minutes while you work on the filling.
Make the orange cheesecake filling
  1. Start by whipping the mascarpone cheese and cream until it has formed nice soft peaks.
  2. Add the sugar, vanilla and orange zest and juice.
  3. Whisk everything into your mixture one last time so it is well combined and has thickened up.
Make the cheesecake
  1. Spoon or pour the cheesecake mixture onto the base and level the top with a spatula. Cover the cheesecake and chill it for at least six-eight hours, but preferably overnight.
  2. To serve, carefully remove the cheesecake from the tin and put it on a serving plate. Decorate it with orange segments and grated chocolate (optional).