Creamy No-Bake Orange White Chocolate Cheesecake with a Biscuit Crust and Orange Topping

This No-Bake Orange White Chocolate Cheesecake is a refreshing and indulgent dessert that requires no baking. The creamy filling, made from mascarpone and labneh, is perfectly complemented by the sweetness of white chocolate and the tangy brightness of a homemade orange topping. A buttery oat biscuit crust forms the base, adding a delightful crunch to every bite. With fresh orange slices lining the sides and a rich, zesty orange topping, this cheesecake is not only delicious but also visually stunning.

Why You’ll Love This:

You’ll love this cheesecake for its creamy, luscious texture and the perfect balance of sweet and tangy flavors. The combination of mascarpone, labneh, and white chocolate creates a rich and smooth filling that pairs beautifully with the vibrant orange topping. The biscuit base adds a satisfying crunch, making each bite a delightful experience. This cheesecake is easy to prepare, as it doesn’t require baking, and it’s a great choice for warm weather when you want a refreshing and light dessert.

Perfect Occasion:

This No-Bake Orange White Chocolate Cheesecake is ideal for special occasions, such as birthdays, holidays, or dinner parties, where you want to serve something elegant yet simple to make. It’s also perfect for summertime gatherings, as its bright, citrusy flavor is both refreshing and satisfying. Serve it as a show-stopping dessert at your next event, or enjoy it as a special treat to end a meal on a high note.

Decoration Tips:

For a beautiful presentation, line the sides of the cheesecake with thin orange slices before adding the filling. After the cheesecake has set, drizzle additional orange zest on top for a pop of color. You can also add a few white chocolate curls or shavings on top of the orange layer for an extra touch of elegance. Serve the cheesecake on a decorative cake stand to highlight its layers and vibrant colors.

Ingredients:

For the Crust:

• 1 package oat biscuits
• 75 grams butter, melted

For the Cream Filling:

• 250 grams mascarpone (or thick clotted cream if unavailable)
• 300 grams labneh cheese
• 200 grams white chocolate, melted and cooled
• 1 packet vanilla extract

For the Orange Topping:

• 2.5 cups orange juice
• 2.5 tablespoons cornstarch
• 3-4 tablespoons sugar (adjust to taste, depending on desired sweetness)

Instructions:

1. Prepare the Crust:
   • Line the bottom of a 22-24 cm springform cake pan with parchment paper.
   • Crush the oat biscuits into fine crumbs using a food processor. Combine the crumbs with the melted butter and mix well until fully combined.
   • Press the biscuit mixture evenly into the bottom of the prepared cake pan to form a firm crust. For a decorative touch, line the sides of the pan with thin slices of orange.
2. Prepare the Cream Filling:
   • In a large mixing bowl, combine the mascarpone and labneh cheese. Mix until smooth.
   • Add the melted and cooled white chocolate to the cheese mixture and quickly beat with a mixer until the mixture is smooth and well combined.
   • Pour the cream filling over the prepared crust, spreading it out evenly. Place the cheesecake in the refrigerator to chill while you prepare the topping.
3. Prepare the Orange Topping:
   • In a saucepan, combine the orange juice, cornstarch, and sugar. Whisk until smooth.
   • Cook the mixture over medium heat, stirring constantly, until it thickens and reaches a pudding-like consistency. Remove from heat and allow it to cool slightly.
   • Once the topping has cooled to a warm temperature, carefully pour it over the cheesecake, spreading it evenly over the top.
4. Chill and Serve:
   • Cover the cheesecake and refrigerate it overnight, allowing it to set and the flavors to meld.
   • The next day, run a knife around the edges of the cheesecake to loosen it from the pan, then carefully remove the springform ring.
   • Slice and serve the cheesecake chilled, garnished with additional orange slices or white chocolate shavings if desired.

Enjoy!