Creamy No-Bake White Chocolate Orange Cheesecake with a Cookie Crust and Orange Filling

This no-bake white chocolate orange cheesecake is a refreshing and indulgent dessert that requires no baking. The creamy mascarpone and labneh filling is perfectly complemented by the sweetness of white chocolate and the tangy burst of a homemade orange filling. A buttery oatmeal cookie crust forms the base, adding a delicious crunch to every bite. With fresh orange slices on the sides and a rich, tangy orange filling, this cheesecake is not only delicious but visually stunning.

Why you'll love this:

You’ll love this cheesecake for its creamy, smooth texture and the perfect balance of sweet and tangy flavors. The combination of mascarpone, labneh, and white chocolate creates a rich, creamy filling that pairs beautifully with the vibrant orange filling. The biscuit base adds a satisfying crunch, making every bite a delicious experience. This cheesecake is easy to make because it requires no baking, and it’s a great choice for warm weather when you want a refreshing, light dessert.

Perfect opportunity:

This no-bake white chocolate orange cheesecake is perfect for special occasions, like birthdays, holidays, or dinner parties, where you want to serve something elegant yet simple to make. It’s also perfect for summer 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.

Decorating tips:

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

Ingredients:

For the crust:

• 1 package oatmeal cookies
• 75 grams of melted butter

For the cream filling:

• 250 grams of mascarpone (or heavy cream if not available)
• 300 grams of labneh cheese
• 200 grams of white chocolate, melted and cooled
• 1 sachet vanilla extract

For the orange filling:

• 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 diameter springform pan with baking paper.
   • Crush the oatmeal cookies into fine crumbs using a food processor. Mix the crumbs with the melted butter and mix well until well combined.
   • Press the cookie mixture evenly into the bottom of the prepared cake pan to form a firm crust. For a decorative touch, line the edges of the pan with thin orange slices.
2. Prepare the cream filling:
   • In a large bowl, combine mascarpone and labneh cheese. Mix until smooth.
   • Add the melted and cooled white chocolate to the cheese mixture and beat quickly with a mixer until the mixture is smooth and well combined.
   • Pour the cream filling over the prepared crust, spreading it evenly. Place the cheesecake in the refrigerator to chill while you prepare the filling.
3. Prepare the orange filling:
   • In a saucepan, combine orange juice, cornstarch and sugar. Whisk until smooth.
   • Cook the mixture over medium heat, stirring constantly, until it thickens and reaches the consistency of pudding. Remove from the heat and let cool slightly.
   • Once the filling has cooled to a warm temperature, carefully pour it over the cheesecake, spreading it evenly over the top.

4. Let cool and serve:
   • Cover the cheesecake and refrigerate overnight, to let it set and allow the flavors to blend.
   • The next day, run a knife around the edges of the cheesecake to loosen it from the pan, then carefully remove the springform ring.
   • Cut and serve the chilled cheesecake, garnished with additional orange slices or white chocolate shavings if desired.

Appreciate!