Chocolate Orange Cheesecake

This creamy no-bake Chocolate Orange Cheesecake with an Oreo crumb crust is topped with a decadent orange spiced rum milk chocolate ganache!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time:

Total Time: 1 hour

Servings: 12 servings

Calories: 508 kcal per serving

Ingredients

½ cup - salted butter*
2 cups - Oreo baking crumbs
16 ounces - full-fat cream cheese
¾ cup - powdered sugar (confectioners sugar)
1 tsp - vanilla extract
1 tsp - pure orange extract
2 teaspoons - orange zest
1 tbsp - orange juice
¾ cup - whipping cream
½ cup - semisweet chocolate chips
½ cup - whipping cream
2 teaspoons - orange zest
¾ cup - milk chocolate chips
1 tbsp - spiced rum

Instructions

Line the bottom and sides of a 9-inch springform pan with wax paper (or grease with non-stick spray). Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
Place the softened cream cheese, powdered sugar, vanilla, orange extract, orange zest, and orange juice in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.
Heat ½ cup of whipping cream in the microwave in 20-second increments until scalding. Add the semisweet chocolate chips and let sit for 2 minutes. Whisk until smooth and fully incorporated. Add the still-warm mixture to the cheesecake batter and beat on low until combined. Add the remaining ¼ cup of whipping cream and beat on high until fluffy and smooth. Pour over the prepared crust and smooth out the top.
While the cheesecake is chilling, make the ganache topping. Heat the ½ cup of whipping cream in the microwave in 20-second increments until scalding. Add the orange zest to the hot cream followed by the milk chocolate chips and let sit for 2 minutes. Whisk until fully incorporated. Lastly, add the spiced rum (if using) and whisk until combined. Let cool to room temperature before pouring it on top of the slightly chilled cheesecake. Smooth out the top and refrigerate for at least 5-6 hours or until fully set. Serve with whipped cream and garnish with orange slices and chocolate shavings, if desired. Enjoy!

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