This decadent gluten-free Chocolate Orange Cheesecake features a rich Oreo crust, smooth chocolate cheesecake filling, and a luscious chocolate ganache topping. With a perfect blend of milk chocolate, semi-sweet chocolate, and fresh orange zest, this dessert offers a delightful balance of sweetness and citrusy tang. The cheesecake is baked using a water bath technique for a creamy, melt-in-your-mouth texture, and topped with silky chocolate buttercream frosting. Ideal for gluten-free dessert lovers, this indulgent treat is perfect for holidays, special occasions, or any time you’re craving a gourmet dessert.

Ingredients
Oreo Crust
- 20 gluten-free Oreo cookies
- ¼ cup butter, melted
Cheesecake Batter
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Zest of one orange
- ¾ cup sugar
- 24 oz cream cheese, softened
- 3 eggs, room temperature
- ¼ cup fresh orange juice (about 1 orange)
- ½ cup sour cream, room temperature
- 1 tablespoon Singing Dog Vanilla extract
- ¼ teaspoon salt
Ganache
- 7 oz Hershey bar
- ⅓ cup heavy cream
Chocolate Buttercream Frosting
- 1 ¾ cups powdered sugar
- ¼ cup OliveNation 20/24 Fat Dutch process cocoa powder
- 1 tablespoon dark cocoa powder
- 3 tablespoons heavy cream
- ¼ cup butter, softened
- 1 teaspoon Singing Dog Vanilla extract
- ⅛ teaspoon salt
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with coconut oil using a pastry brush.
- In a food processor, pulse the gluten-free Oreo cookies into fine crumbs. Add the melted butter and pulse again until combined.
- Press the crumb mixture evenly into the bottom and slightly up the sides of the springform pan.
- Bake for 10 minutes, then remove from the oven and let cool while preparing the cheesecake batter.
- Make the Cheesecake Batter:
- In a small saucepan over medium-low heat, melt the chocolate chips and heavy cream, stirring constantly until smooth. Set aside to cool.
- In a mixing bowl, combine the orange zest, sugar, and salt. Rub the zest and sugar together with your fingers until the mixture turns light orange and fragrant.
- Add the cream cheese to the orange-sugar mixture and beat with a stand mixer’s paddle attachment until smooth and creamy.
- Incorporate the eggs one at a time, mixing for about 20 seconds after each addition. Scrape down the sides of the bowl as needed.
- Mix in the cooled chocolate mixture on low speed until just combined. Then add the vanilla extract, sour cream, and orange juice. Mix on medium speed until smooth, scraping down the bowl as needed.
- Bake the Cheesecake:
- Pour the batter over the prepared crust in the springform pan. Wrap the outside of the pan tightly with four layers of heavy-duty foil to prevent water from seeping in.
- Place the pan in a larger baking dish and fill the dish with water to reach about a quarter of the way up the sides of the springform pan.
- Bake for 65 to 75 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then transfer to the counter to cool completely.
- Cover and chill in the refrigerator for 6 to 8 hours.
- Prepare the Ganache:
- Heat the heavy cream in a small saucepan over medium-low heat until it begins to bubble gently.
- Pour the hot cream over the Hershey bar in a mixing bowl. Let sit for 2 minutes, then stir until smooth.
- Spread the ganache evenly over the chilled cheesecake. Refrigerate for 1 hour to set.
- Make the Chocolate Buttercream Frosting:
- Beat the softened butter in a stand mixer with the paddle attachment until creamy.
- Add the vanilla extract and salt, mixing on low speed until combined.
- Gradually add the powdered sugar, then mix in both cocoa powders and 2 tablespoons of heavy cream. Increase the speed to medium-high and beat until smooth and creamy. Add more cream if needed to achieve your desired consistency.
- Transfer the frosting to a piping bag fitted with a large Wilton 1M star tip and pipe decorative dollops around the edges of the cheesecake. Garnish with additional orange zest.
- Serve and Enjoy:
- Chill the decorated cheesecake until ready to serve. Slice, serve, and enjoy this luscious dessert!
Why You’ll Love This Recipe
- Combines the rich flavors of chocolate and orange for a delightful dessert.
- Features a gluten-free Oreo crust for those with dietary restrictions.
- Stunning presentation with ganache and buttercream decorations.
- Perfect for special occasions or holiday gatherings.
Tips
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a smooth batter.
- Prevent Cracks: Use a water bath and avoid overmixing the batter.
- Zesting: Use a microplane to zest the orange without the bitter white pith.
Variations and Substitutions
- Cookies: Substitute gluten-free Oreos with regular Oreos if not gluten-sensitive.
- Chocolate: Try using dark chocolate chips for a richer flavor.
- Citrus Twist: Swap orange zest and juice for lemon for a zesty alternative.
FAQs
- Can I make this ahead of time? Yes! This cheesecake is best when chilled overnight, making it an excellent make-ahead dessert.
- How do I store leftovers? Cover the cheesecake tightly and store in the refrigerator for up to 5 days.
- Can I freeze the cheesecake? Absolutely. Wrap slices individually in plastic wrap and place in an airtight container for up to 3 months.
Serving and Suggestions
- Serve chilled for the best texture.
- Pair with a dollop of whipped cream or a sprinkle of candied orange peel.
- Complement with a hot cup of coffee or a glass of dessert wine for an indulgent treat.
Chocolate Orange Cheesecake Recipe
8
servings15
minutes2
hours13
minutesIngredients
Oreo Crust
20 gluten-free Oreo cookies
¼ cup butter, melted
Cheesecake Batter
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
½ cup heavy cream
Zest of one orange
¾ cup sugar
24 oz cream cheese, softened
3 eggs, room temperature
¼ cup fresh orange juice (about 1 orange)
½ cup sour cream, room temperature
1 tablespoon Singing Dog Vanilla extract
¼ teaspoon salt
Ganache
7 oz Hershey bar
⅓ cup heavy cream
Chocolate Buttercream Frosting
1 ¾ cups powdered sugar
¼ cup OliveNation 20/24 Fat Dutch process cocoa powder
1 tablespoon dark cocoa powder
3 tablespoons heavy cream
¼ cup butter, softened
1 teaspoon Singing Dog Vanilla extract
⅛ teaspoon salt
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with coconut oil using a pastry brush.
- In a food processor, pulse the gluten-free Oreo cookies into fine crumbs. Add the melted butter and pulse again until combined.
- Press the crumb mixture evenly into the bottom and slightly up the sides of the springform pan.
- Bake for 10 minutes, then remove from the oven and let cool while preparing the cheesecake batter.
- Make the Cheesecake Batter:
- In a small saucepan over medium-low heat, melt the chocolate chips and heavy cream, stirring constantly until smooth. Set aside to cool.
- In a mixing bowl, combine the orange zest, sugar, and salt. Rub the zest and sugar together with your fingers until the mixture turns light orange and fragrant.
- Add the cream cheese to the orange-sugar mixture and beat with a stand mixer’s paddle attachment until smooth and creamy.
- Incorporate the eggs one at a time, mixing for about 20 seconds after each addition. Scrape down the sides of the bowl as needed.
- Mix in the cooled chocolate mixture on low speed until just combined. Then add the vanilla extract, sour cream, and orange juice. Mix on medium speed until smooth, scraping down the bowl as needed.
- Bake the Cheesecake:
- Pour the batter over the prepared crust in the springform pan. Wrap the outside of the pan tightly with four layers of heavy-duty foil to prevent water from seeping in.
- Place the pan in a larger baking dish and fill the dish with water to reach about a quarter of the way up the sides of the springform pan.
- Bake for 65 to 75 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then transfer to the counter to cool completely.
- Cover and chill in the refrigerator for 6 to 8 hours.
- Prepare the Ganache:
- Heat the heavy cream in a small saucepan over medium-low heat until it begins to bubble gently.
- Pour the hot cream over the Hershey bar in a mixing bowl. Let sit for 2 minutes, then stir until smooth.
- Spread the ganache evenly over the chilled cheesecake. Refrigerate for 1 hour to set.
- Make the Chocolate Buttercream Frosting:
- Beat the softened butter in a stand mixer with the paddle attachment until creamy.
- Add the vanilla extract and salt, mixing on low speed until combined.
- Gradually add the powdered sugar, then mix in both cocoa powders and 2 tablespoons of heavy cream. Increase the speed to medium-high and beat until smooth and creamy. Add more cream if needed to achieve your desired consistency.
- Transfer the frosting to a piping bag fitted with a large Wilton 1M star tip and pipe decorative dollops around the edges of the cheesecake. Garnish with additional orange zest.
- Serve and Enjoy:
- Chill the decorated cheesecake until ready to serve. Slice, serve, and enjoy this luscious dessert!
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