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Chocolate orange cheesecake recipe

Chocolate orange cheesecake recipe

64 ratings

This spooky chocolate orange cheesecake recipe is the perfect dessert for your Halloween party. With a crumbly Oreo base, cream cheese chocolate filling and an orange jelly top, it's guaranteed to impress. Make creepy chocolate shapes to decorate and enjoy. See method

  • Serves 16
  • 45 mins to prepare, plus setting and cooling
  • 372 calories / serving


  • vegetable oil, for greasing
  • 2 x 154g packs Oreo biscuits
  • 80g unsalted butter, melted
  • 400g full-fat soft cheese
  • 90g icing sugar
  • 1 tsp vanilla extract
  • 130ml double cream
  • 225g dark chocolate, roughly chopped
  • 1 tbsp cocoa powder
  • 3½ gelatine leaves
  • 300ml smooth orange juice
  • 40g granulated sugar
  • orange gel food colouring (optional)

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    15g 73%
  • Sugars

    25g 27%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 32.1g Protein 4.6g Fibre 1g


  1. Lightly grease a deep, loose- based, 20cm cake tin with oil and line the base with nonstick baking paper. Put the Oreos in a food processor and blitz to crumbs. Reserve 1½ tbsp, then transfer the rest to a bowl and stir in the melted butter to give the texture of wet sand. Use to line the tin, tightly packing along the base and sides, allowing the sides to get slightly thinner and more jagged at the top. Chill for 30 mins to harden.
  2. Meanwhile, put the soft cheese, icing sugar and vanilla in a large bowl and whisk until well combined; whisk in the cream.
  3. Melt 150g chocolate in a heatproof bowl set over (but not touching) a pan of simmering water. Whisk the melted chocolate and cocoa powder into the cheese mixture until well combined, then spoon into the cheesecake crust. Level with a spatula or the back of a spoon and leave to set in the fridge for 45 mins.
  4. Meanwhile, put the gelatine in a bowl of cold water and leave to soften for 5 mins. Put the orange juice and sugar in a small saucepan and warm over a low heat until just steaming and the sugar has dissolved. Squeeze any excess water from the soaked gelatine leaves and stir into the orange juice until dissolved. Allow the jelly mixture to cool at room temperature until it no longer feels warm to the touch, stirring occasionally. Whisk in a little food colouring to deepen the colour, if you like, then pour over the cheesecake. Allow to set in the fridge for 2 hrs or until set to the touch.
  5. Line a baking tray with nonstick baking paper. Melt the remaining 75g chocolate, stir, then pour into a small piping bag or freezer bag. Snip the end off the bag and pipe 12-15 trees and 5-6 gravestones onto the baking paper. Freeze for 15 mins. When the chocolate shapes have set, carefully poke them into the jelly to stand up. Scatter over the reserved Oreo crumbs to serve.

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