Orangette No-Bake Cheesecake

Cheesecake anybody? Yes, please! What I don't have to bake it? NOPE! This cheesecake is something I adapted from an old recipe that my mother had, but with significant changes. In fact by the time I was done revising the recipe, there wasn't much left of the original. I have found that letting it set in the fridge for 4 to 5 hours, as my mom's recipe suggested, it not enough. There are two fixes for this: OR you make the cheesecake very early in the morning to serve in the afternoon for coffee, OR you can use gelatin sheets to help it along. I chose the first option, and it worked out just fine. After ample time in the fridge (or even overnight!) the filling is the consistency of a baked cheesecake... like a mousse. Very yummy! And husband approved. His favorite candy is orangettes, and he's my favorite guy so... Are you ready to not bake a cake? Let's head to the kitchen!

Ingredients and preparation - Baked Salmon Roll with Endive and Leeks

For  8 - 10 people

You'll need:

  • 2 bowls
  • a springform (16cm or 8 inches)
  • a zester
  • a way to crumble the cookies (food processor or a plastic bag and heavy object to smash them)
  • cups to grams chart

Ingredients pie crust

  • 2 packages of Oreo cookies , crushed (each package has 2 sleeves and you may need more than 2 - but no more than 3)
    • You can use another type of chocolate cookies for the crust. It's up to you.
  • 5 TBSP butter, melted - you can use a couple more if needed
  • Pinch of salt
  • Optional: 1/4 cup granulated sugar (but to be honest, the oreo's a sweet enough. While I used sugar this time, I would omit the next time!)
Ingredients filling
  • 1 cup or 240ml heavy cream
  • 500 grams of Philadelphia (!) cream cheese, softened
  • 1/4 cup crème fraîche (sour cream) - the Isigny-sur-Mer brand sold at Lidl is the thickest and best tasting in my opinion 
  • 1 cup icing sugar (powdered sugar)
  • 1 tsp vanilla extract
  • 1 tsp. freshly squeezed orange juice
  • Zest of an orange
  • Pinch of salt


  • 2 bars of Cote 'd Or original chocolate
  • freshly squeeze orange juice
  • 1 TBSP heavy cream
  • OR orangettes!



    • Open the oreos and remove the cream filling
      • discard the filling
    • Crush the oreos
    • In a large bowl, mix together crushed oreos, butter, and salt.
    • Press into the bottom of a springform and halfway up the sides.
      • set aside


      • In a large bowl using a hand mixer (or fancy stand mixer), beat orange zest, cream cheese, and sour cream until smooth
      • Add powdered sugar, vanilla,  orange juice, and salt.
      • Beat again
      • In another bowl, using a hand mixer (or fancy stand mixer) beat heavy cream until stiff peaks form
      • Carefully transfer the whipped cream to the cream cheese mixture
        • NOT the other way around
      • Patiently fold the whipped cream into cream cheese mixture until smooth
      • Pour mixture over crust and use a spatula to either smooth it out, OR as I did, form an irregular top

      Top with real orangettes and/or in a small bowl

      • combine 1 TBSP of heavy cream with the cote d'or chocolate
      • melt in the microwave for 30 seconds and stir to combine to a smooth chocolate sauce (it will be thick. If not, add more chocolate)
      • Squeeze in some orange juice (start with 1 TBSP and adjust as needed to for a thick mixture that will set)
      • When cooled down a little, drizzle some chocolate in patterns over the cheesecake - or use your own imagination

      Cover the cheesecake and refrigerate for at least 7 hours or overnight

      Serving suggestions

      • coffee or hot chocolate
      • a bit of butter maybe 😉