Chocolate orange cheesecake

Rich and indulgent, this fruity chocolate orange cheesecake doesn’t take long to prepare. You can make it the night before, too, so it’s perfect for busy days ahead

  • Prep:20 mins
    plus 4 ½ hours chilling time
  • Easy

Nutrition per serving

  • kcal 511
  • fat 39g
  • saturates 24g
  • carbs 33g
  • sugars 0g
  • fibre 3g
  • protein 5g
  • salt 0.62g


  • 100g butter
  • 200g digestive biscuits
  • 300g orange flavoured chocolate 275g broken into pieces
  • 400g cream cheese
  • 300ml double cream
  • 75g icing sugar
  • 2 oranges


  1. Line the base and sides of a 20cm loose-bottom cake tin. Crush the biscuits either by pulsing in a food processor or put in food bag and crush with a rolling pin. Melt the butter in a pan or the microwave then stir in the crushed biscuits. Press into an even layer in the base of the tin and chill for 30 minutes.

  2. Melt the 275g of the chocolate in a microwave or in a heatproof bowl set over a pan of barely simmering water. Whip the cream to soft peaks then beat in the cream cheese. Sift in the icing sugar and mix well then pour in the melted chocolate and mix until fully combined. Spoon the mixture into the tin and level out the top using the back of the spoon. Chill in the fridge for 4 hours or overnight.

  3. When ready to serve, cut the tops and bottoms off the oranges using a small sharp knife then slice off the peel following the curve of the orange. Holding the orange in one hand over a bowl, carefully cut out each segment and drain in a sieve. Remove the cheesecake from the tin and arrange the segments on top then grate over the remaining chocolate.

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