Description
This luscious White Chocolate Orange No-Bake Cheesecake combines a buttery biscuit base with a creamy, fluffy white chocolate and orange-flavored cheesecake filling. Perfectly chilled to set without any baking required, it offers a refreshing citrus twist balanced with rich white chocolate, making it a delightful dessert for any occasion.
Ingredients
Base
- ¾ cups graham crackers (or digestive biscuits)
- ⅓ cup unsalted butter
Cheesecake Filling
- 3 cups white chocolate
- 2 ⅓ cups full-fat cream cheese, room temperature
- 1 ¼ cups heavy cream (e.g. double cream)
- 3 ½ teaspoons orange extract
- Terry’s white chocolate orange pieces (optional, for decoration)
Instructions
- Prepare the base: Place the biscuits into a food processor or blender and pulse until fine crumbs form. Alternatively, place biscuits in a freezer bag and crush with a rolling pin until crumbly. Transfer crumbs to a mixing bowl.
- Melt the butter: Warm the unsalted butter in a microwave-safe bowl until fully melted. Pour the melted butter over the biscuit crumbs and mix thoroughly until well combined.
- Form the crust: Grease and line a tin with baking paper. Press the biscuit and butter mixture firmly into the base of the tin using the back of a spoon or a measuring cup to create an even, compact crust. Place the tin into the freezer to set while preparing the filling.
- Melt the white chocolate: Gently melt the white chocolate either in the microwave in 20-second intervals, stirring after each, or over a double boiler until smooth. Set aside to cool slightly.
- Whip the cream: Using an electric or stand mixer, whip the heavy cream for several minutes until it holds soft peaks, being careful not to overwhip.
- Prepare the cream cheese mixture: In a separate bowl, beat the cream cheese with the orange extract until smooth and fluffy. Gradually fold in the cooled melted white chocolate until just combined.
- Combine mixtures: Gently fold the whipped cream into the white chocolate and cream cheese mixture, ensuring a smooth and airy filling.
- Assemble the cheesecake: Spread the white chocolate orange cheesecake filling evenly over the prepared biscuit base. Cover the tin tightly with cling film.
- Chill to set: Refrigerate the cheesecake for at least 2 hours or overnight until firm to the touch.
- Decorate and serve: Once set, optionally garnish with pieces of Terry’s white chocolate orange or additional whipped cream before serving.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling without lumps.
- Be careful not to overwhip the cream; stop at soft peaks to maintain a light texture.
- Use a lined tin for easy removal of the cheesecake after chilling.
- Allow the melted white chocolate to cool slightly before mixing with cream cheese to prevent curdling.
- For a firmer crust, leave the base in the freezer while preparing the filling.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
