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Deliciously creamy no-bake Terry’s chocolate orange cheesecake perfect for dessert and an afternoon treat!

Chocolate orange obsession

If you hadn’t already noticed from following my blog, or especially my Instagram, I ADORE chocolate, but especially Terry’s chocolate orange chocolate. I literally have no idea why so much, other than it being utterly amazing and one of the best things ever.

After the success of my chocolate orange cookies, and Terry’s chocolate orange cupcakes I decided to continue my cheesecake obsession with a suitably amazing Terry’s chocolate orange cheesecake!

Chocolate orange cheesecake

I have made a bunch of cheesecakes now, and this is by far my favourite. Some of you may disagree, but I adore this one. I have made it countless times now that I can’t actually count. My mum, who shockingly isn’t actually a massive fan of chocolate orange as a flavour combination (this is news to me…) is actually a really big fan of this.

Something about the creaminess and moussey texture of the cheesecake filling is what makes it delicious to her. I agree, I am shocked about how delicious it is. I mean, I knew I would like it.. but its SO much tastier then I thought it could ever be! Honestly, my favourite recipe. Ever.


I also adore a thick and buttery biscuit base on my cheesecakes which you might have noticed, but the amount of filling makes it a perfect match! If you want to do less biscuit, reduce the biscuit, and the butter but to the same ratio. So, half the amount of butter to the amount of biscuit! Although, what kind of criminal doesn’t like the biscuit base?!


This recipe is super easy to make, its a no-bake recipe and you will want to make it over and over and over! The good thing about this sort of thing is that if you don’t have Terry’s chocolate where you are, you can easily substitute it for normal plain or milk chocolate and add orange zest or flavouring too it to make it equally as delicious!


I have done a little experimenting as I had a few comments that the mixture ‘seizes’ slightly when making it. It still sets perfectly fine, and still tastes delicious, but the chocolate orange itself will seize. This means that the chocolate will go hard pretty much as soon as you start mixing it, so instead of having a smooth delicious mixture, you basically have a chocolate orange chip cheesecake. I wanted to stop this from happening if I could so I did a few experiments!

Top tips!

I found that if you mix the cream cheese with the icing sugar, then add the melted chocolate and whisk until smooth, and then add in the cream and whisk until think, the mixture will turn out super smooth, and will set perfectly. It may not look as thick as it did before, mine didn’t for a while but whisking it for a little longer worked, but it sets like a dream. I have written the original method below, and the new one so you can choose which you prefer!

No-Bake Terry's Chocolate Orange Cheesecake!

Deliciously creamy no-bake Terry's chocolate orange cheesecake perfect for dessert and an afternoon treat!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 500-600 g cream cheese (full fat)
  • 300 ml double cream
  • 75 g icing sugar
  • 300 g Terry's chocolate orange


  • 150 ml double cream
  • 2 tbsp icing sugar
  • 12 Terry's chocolate orange segments
  • 75 g melted chocolate
  • Sprinkles


For the Biscuit Base

  • Melt the butter in the microwave on short bursts on in a small pan over a medium heat until fully melted.
  • Blitz the biscuits in a food processor to a small crumb or in a bag with the end of a rolling pin, add the butter, and mix until it is combined well. 
  • Tip into a 8″/20cm deep springform tin and press down firmly – chill in the refrigerator for at least an hour.

For the Cheesecake Filling

  • Melt the 300g of chocolate orange in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
  • Mix together the cream cheese and Icing sugar until thick and whip up the double cream in a separate bowl – fold the mixtures together, and then fold through the melted & cooled chocolate. If you find its quite sloppy, whisk till thick!
  • OR - With a stand mixer, whip the cream cheese and icing sugar until smooth. Add in the slightly cooled melted chocolate, and whip again till smooth. Pour in the double cream and continue to whip until thick. Check it occasionally and scrape down the sides until its all combined and really thick.
  • Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.

For the Decoration

  • Whip together the double cream and Icing sugar together until its thick and you can pipe it. 
  • Drizzle over some melted chocolate onto the cheesecake, and pipe the cream onto the cheesecake. 
  • Add a segment per slice, and sprinkle over some sprinkles! 


  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake!
  • I recommend using a 8″/20cm deep springform tin in this recipe!
  • You could easily half the recipe used to make a smaller cheesecake, I prefer to make this size because it is always eaten so quickly and is so delicious! You can serve this with a splash of cream or just on its own – its utterly delicious and so easy to make!
  • This recipe will last covered in the fridge for 3-4 days! 
  • If you don't want to pay for Terry's chocolate oranges as they can sometimes be a little pricey, you can easily use regular milk chocolate and add in 2tsps orange extract. 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.




  1. Lucy on May 2, 2024 at 10:41 pm

    4 stars
    Firstly this is an awesome recipe! I completely forgot until about 9.30pm that I promised a cheesecake as a leaving do present for a colleague so dashes to Coop and makes cheesecake in record breaking time. I would say that the cream cheese needs to be room temp because as soon as my cooled melted chocolate hit it, the chocolate started firming and it’s become bitty. It’s fine it still tastes insane.
    Also, the butter to biscuit ratio seems very off. I ended up with very sloppy biscuits. Shop shut, used crispbreads… worked well. No one will know! Fingers crossed it’s still ok in the morning.
    Works super in a kitchenaid!

    • Jane's Patisserie on May 4, 2024 at 12:52 pm

      What biscuits did you use in the base? If you used a filled biscuit, chocolate coated biscuit, shortbread, or a light biscuit, they act differently and would need less butter. This recipes uses the classic digestive for this butter ratio! x

  2. Dannielle on March 9, 2024 at 9:14 pm

    5 stars
    Made this and the family loved it. Great recipe. Just wish my decorations looked as good as yours!

  3. Meg on November 20, 2023 at 4:43 am

    Hello! Can you use greek yogurt instead of double cream in this recipe?

  4. Irene Keal on October 16, 2023 at 10:04 pm

    Which nozzle do you use for piping the cream on the top?

  5. Anonymous on August 19, 2023 at 5:13 pm

    4 stars
    This is a lovely recipe. I used mascarpone cheese which worked fine and whipped the cream for the filling before adding it, then whipped again briefly to combine it with the mixture. It looked a bit gloopy at first, like cake batter, but after a wee whiley in the fridge it was perfect. Minus one star because the quantity of cream for the decoration didn’t quite make enough. However overall a fantastic recipe.

  6. Lisa T on January 14, 2023 at 7:52 am

    5 stars
    Managed to buy terrys chocolate orange at Christmas when they were cheap in Tesco, cheesecake was easy to make and wow very yummy to eat -no problem with the cheesecake mix being sloppy, I whipped up double cream separately and then added after, one to make again, might use dark instead of milk next time

  7. Scot on December 25, 2022 at 11:45 am

    4 stars
    I’ve got to agree with the comment below, I whipped up the cream until stiff and poured the mixture in but it wouldn’t stiffen up after that, it just kept getting more sloppy. I put it in the fridge overnight but when checking this morning it still wasn’t fully set. I did follow the steps and ingredients closely but it just never came out right. Although, I’ve whipped up more cream and used about 3/4 of the mixture and mixed it together and it’s definitely more stiff.

    I will say, it does taste amazing and it is a good recipe, I just don’t know how it went wrong.

    • Jane's Patisserie on January 3, 2023 at 2:44 pm

      Hiya! Did you whip the double cream then fold into the mixture? This sounds like you may have over mixed! Hope this helps x

    • Helen Atack on August 25, 2023 at 9:18 pm

      5 stars
      I melted choc first, let it cool, then mixed cream cheese and whipped d cream separately. As I was wary that once I added the melted chocolate it would be too runny I made sure the choc had started to harden, as cooling it did not make the consistency sloppy in fact quite stiff and ready to put onto biscuit base. So my advice is to not have the chocolate too hot and runny. Also I used a small amount of low fat cream cheese and noticed this was not as stiff as the full fat cream cheese. So full fat would also help to keep the consistency stiff.

  8. Nicole on December 22, 2022 at 3:11 pm


    Where can I find the video of making this?


    • Jane's Patisserie on December 23, 2022 at 11:57 am

      Hiya! All recipe videos can be found on my social media channels. Hope this helps! x

  9. Adriana on December 22, 2022 at 10:50 am

    2 stars
    I did the ‘Or’ recipe.. I advise that you mix the double cream until thick before pouring into the rest of the cheesecake mixture. Other wise it gets sloppier and sloppier. There is no mix until thick because it just doesn’t!

    • Jane's Patisserie on December 23, 2022 at 11:52 am

      Hiya! Sorry to hear you struggled with this, yes this can often help! Or if you struggle with this frequently, perhaps a setting agent such as gelatine would help! Hope this helps! x

  10. Katie on December 22, 2022 at 8:51 am

    If making a day ahead does it need covering in the fridge??

    • Jane's Patisserie on December 23, 2022 at 11:50 am

      Hiya! Yes absolutely, hope this helps! x

  11. Lynn on December 5, 2022 at 5:06 pm

    5 stars
    Hi Jane

    I’m hoping to make this for dessert for Christmas Day. I have orange extract at home, do I add it in after I melt the chocolate?

    • Jane's Patisserie on December 6, 2022 at 9:44 am

      Hiya! If using Terrys chocolate orange, you don’t need orange extract! Hope this helps! x

  12. Michelle Chesterton on October 26, 2022 at 8:01 pm

    5 stars
    I love this cheesecake so much! I made it a couple of Christmases ago. Thinking of making it ahead for this Christmas. I read that you can freeze it, but can you freeze it decorated?

    • Jane's Patisserie on October 27, 2022 at 3:16 pm

      Thank you so much! Yes absolutely, for up to 3 months! Hope this helps x

  13. Richard Moxham on September 7, 2022 at 11:42 am

    5 stars
    I’ve had my fair share of shop bought/chain restaurant cheesecake so had become quite disillusioned to the prospect of enjoying one due to the dullness sometimes experienced from most cheesecake’s.

    Colleague made this using the recipe for a farewell cake.

    First noticed was the superb flavour and the smooth and light consistency. It was so nice! I genuinely didn’t know cheesecake could taste this good! Great recipe one I will try on my family.

  14. landofsweeties on January 28, 2022 at 9:15 pm

    5 stars
    Absolutely love this! My daughter claims to love Chocolate Orange more than anyone so this cheesecake is her idea of heaven! Can you tell me what the orange sprinkles are on top please? Tried to see from pausing the video but can only make out the supermarket name! 😀

    • Jane Evans on May 26, 2022 at 1:10 pm

      I’ve just paused it and it loks like they’re from Sainsbury’s! 🙂

  15. TexasGirl on December 23, 2021 at 11:11 pm

    5 stars
    Absolutely fantastic! I had to convert the metric measurements to ounces and cups, but it was easy (thanks to Siri) and the cheesecake turned out perfect! Well written instructions, and the video really helped! So so good! Everyone loved it!

  16. Katy Harrison on December 4, 2021 at 1:38 pm

    Is it suitable for vegetarians

  17. Julie on November 20, 2021 at 2:19 pm

    5 stars
    Could I freeze this

  18. Laura on August 30, 2021 at 7:23 pm

    Going to try this for my father in law’s birthday. Could I use the dark chocolate orange instead and do I need 2 oranges to make it (not sure how much 1 weighs but know there are more than 12 segments so wondering if 1 orange minus 12 segments leaves 300g or if I need 2 oranges)?

    • Joanna on October 1, 2021 at 3:02 am

      Hello 🙂 Each chocolate orange weighs 157g so you would need x3 oranges

    • Lisa on November 4, 2021 at 3:34 am

      5 stars
      I used 6 glass trifle bowls to make 6 individual cheesecakes and instead of a whole Terry’s orange I used a couple of bags of orange segments that worked well.
      Tastes delicious, will certainly make again 😃

    • Kay on December 18, 2023 at 1:25 pm

      Hi. How long will this keep in yhe fridge please?

    • Jane's Patisserie on December 27, 2023 at 1:19 pm

      As long as your fresh products have a long date, about 3-4 days x

  19. Emily on May 25, 2021 at 3:24 pm

    5 stars
    Looking at making these into individual pots, there 12oz pots at 340ml, how many do you think I’d get out this mixture? Thanks x

    • Lisa on November 4, 2021 at 3:37 am

      I used 6 x 290ml glass bowls. The mixture was perfect for this. Hope that helps.

  20. Kerry on February 20, 2021 at 10:02 am

    This recipe looks delicious! I’m hoping to try it out next week (intending to serve in half an Easter Egg!) Excuse the likely amateur question, but should the cream cheese be room temperature or straight out of the fridge? Thanks! Will let you know how it goes 😅

    • Jane's Patisserie on February 20, 2021 at 11:48 am

      The cream cheese yes, but the double cream should be kept cold!! xx

  21. Saskia on February 4, 2021 at 1:21 am

    5 stars
    I was just wondering if I made them in smaller dishes for little personal ones, could this then be frozen until I’m ready to eat it and if so how long would you recommend to leave it to defrost

    • Jane's Patisserie on February 4, 2021 at 11:44 am

      Yes they can be! I use gü dishes sometimes and they freeze well – they need thawing in the fridge though so several hours at least! x

  22. Maggie on January 31, 2021 at 11:17 pm

    5 stars
    Hi, I have recently made the mini egg cheesecake with Philadelphia and it was amazing! I’m just wondering can mascarpone cheese be used instead for this recipe? Thank you

    • Jane's Patisserie on February 1, 2021 at 10:04 am

      Yes it can be!! Sometimes mascarpone is naturally thicker so needs a little less mixing x

  23. Planning my article – Emilys Media Blog on January 13, 2021 at 3:30 pm

    […] No-Bake Terry’s Chocolate Orange Cheesecake! […]

  24. Bee on December 26, 2020 at 11:07 pm

    5 stars
    I doubled this recipe and made one with some lemon curd folded in instead of the chocolate orange – both were gone in seconds! Jane you’re my go to page for any desserts now as all your recipes that I have tried have been a great success!!!

  25. Cleo on December 23, 2020 at 9:35 am

    Hi Jane, I love the sound of this recipe I’ve wanted to make it for ages! Chocolate orange is the best! 😍 going to try and make it for Christmas.

    I have a question about the cream used in the main cheesecake filling, I’m in Australia and can’t work out which cream I need to get? We have double thick cream which is very thick (max you can get in one tub is 300ml), thickened cream and whipping cream. Do you know which one is the most similar to British double cream? Thanks xx

    • Jane's Patisserie on December 23, 2020 at 5:46 pm

      I’m afraid I don’t, but you just want the one with the highest fat content – if the double cream is really thick then maybe try that as it could be good for setting it! X

  26. Ellie on December 18, 2020 at 7:28 pm

    5 stars
    Thanks Jane, another amazing recipe !

    I wanted next time to make a taller but smaller cheesecake, could I just use the same ingredients and just make this taller?

    • Jane's Patisserie on December 18, 2020 at 9:51 pm

      Yes, so it depends on the tin you use but I usually say a 6″ cheesecake is half the recipe, so maybe a 7″ tin would be good?

    • Marion on February 1, 2022 at 10:41 pm

      You can use a smaller cake tin, that way it would make the cake taller.
      Good Luck

  27. Hema on December 14, 2020 at 6:37 pm

    5 stars
    I love this cheesecake it’s amazing, just wondering can this cheesecake be frozen?

  28. Rach on December 7, 2020 at 10:37 pm

    5 stars
    LOVED this cheesecake!! First cheesecake I’ve ever made and not only was it delicious (my family all agreed too) I was surprised how fairly simple it was to make. Will definitely be making this again!

  29. Sarah on December 7, 2020 at 9:20 pm

    5 stars
    This was amazing!! The best cheesecake recipe for chocolate orange lovers!!

  30. Abbie on December 7, 2020 at 8:39 pm

    5 stars
    I made this for my mum’s birthday during lockdown 1 and it was a big hit with the family! My nephew requested a salted caramel one for his birthday a few weeks later and he enjoyed it so much!

  31. Elaine on November 21, 2020 at 12:43 pm

    Made this this week and it was amazing.Son took some home with him and have some to a friend who now wants the recipe.Make one for dessert on Christmas day.Now to make the Rolo cheesecake this week.

  32. Chelsey on November 20, 2020 at 8:44 pm

    5 stars
    I just had to make this as I am a huge chocolate orange fan and it was so yummy!!
    I let mine set for about 8 hours and it came out perfect. Another amazing recipe from the lovely Jane xx

  33. leecia on November 19, 2020 at 8:27 pm

    5 stars
    fantastic recipe easy to follow and turned out amazingly many thanks Jane x

  34. SR on November 13, 2020 at 2:25 am

    2 stars
    Just made this recipe, and wow the chocolate orange filling is very overpowering. Extremely sweet and difficult to eat. I recommend starting with far less than 300g of the melted chocolate in the cream cheese, and add in more to taste..

    • Jane's Patisserie on November 13, 2020 at 11:21 am

      Sorry you didn’t like it – I love something to taste of what it’s meant to represent (terry’s in this case!) so I love it having a strong flavour. Everyone’s tastes are different however so you can reduce it easily if that’s what you prefer.

    • Emily Crispin on April 12, 2024 at 12:19 pm

      I’ve made this cheesecake before and love it!

      Would it be okay if I made this cheesecake today and then left it in the fridge until Sunday? Will it still have the amazing flavour or would it go weird? I wanted to make it ahead of time.

  35. Leona on November 11, 2020 at 3:21 pm

    Try this with the white chocolate orange.

    Thank me later. 🤤🤤

    • Sarah clare on September 19, 2021 at 9:22 am

      Fabulous cheese cake l dont usual make desserts but thought l would give this a go so glad l did. My family asked me where l had brought it from, will
      definitely be trying more of your recipes.

  36. Danielle on November 8, 2020 at 8:44 pm

    5 stars
    I am back to baking my way through lockdown and decided to make this cheesecake today. It is absolutely incredible!! It has just the right amount of biscuit to cream cheese ratio and it is just amazing, I’m definitely going to be making it again for Christmas!

  37. Esmith on October 25, 2020 at 3:56 pm

    4 stars
    Lovely recipe, tastes amazing.

    Unfortunately mine didn’t quite set though I’m not too sure why. I hadn’t realised there was an edit further down saying mix whipped double cream after. Maybe it was that?

    • Jane's Patisserie on October 25, 2020 at 8:41 pm

      You can do the cream either way – I always add it in liquid and it sets perfectly for me. It can be the whipping not being enough, or the chocolate was too hot!

  38. Sarah on October 18, 2020 at 11:49 am

    Hi again, I noticed this one says you can freeze it, is that the same for all of your cheesecakes or are some not suitable for freezing? There’s only me so a full cheesecake is a bit too much for me to eat in a few days ha Thank you x

    • Jane's Patisserie on October 18, 2020 at 8:40 pm

      They are basically all suitable – some decorations aren’t best, and fruit ones can got a little odd, but they all freeze!!

  39. Sarah on October 17, 2020 at 6:46 pm

    Hello! What a fabulous cheesecake! I’ve made some of your other ones and have loved them! I would like to make this but in a 4 inch tin. Would you suggest I use half of the amounts? Thank you x

    • Jane's Patisserie on October 17, 2020 at 7:08 pm

      I would use about 1/3!! x

    • Sarah on October 18, 2020 at 12:11 am

      Thank you so much 😊 x

  40. Ness on October 17, 2020 at 6:27 pm

    Is it possible to use this recipe to make Terry’s white chocolate orange, replacing the normal Terry’s chocolate with the white?

    • Jane's Patisserie on October 17, 2020 at 7:09 pm

      Yes! It’s just a straight switch xx

  41. G on October 17, 2020 at 10:34 am

    What brand of cream cheese do you personally find best to use to make the cheesecakes?

    • Jane's Patisserie on October 17, 2020 at 11:51 am

      I use Philadelphia original, or mascarpone – I also like aldi/lidl!

  42. Robert Maher on October 16, 2020 at 2:31 pm

    Made this cheesecake yesterday using half the amount of ingredients as my tin was smaller . Followed all the instructions and let the bad boy set in the fridge overnight as opposed to tucking in yesterday evening when i could have done as it had been chilled for 8 hours ( that was hard ) but so glad i did as it set like a dream . Simple to make yet so effective and tasted delightful.. Will be making another one definitely. !!

  43. Laura Parker on October 10, 2020 at 9:40 pm

    My cream cheese went lumpy when following the recipe.. Any idea why this would of happened?
    Tasted amazing just the texture was off

    • Jane's Patisserie on October 11, 2020 at 3:24 pm

      This could be the mixture splitting slightly, not mixing it enough, or the mixture seizing slightly (because of the chocolate)! It may be worth watching some of my YouTube videos on cheesecakes as it may help you see which one it is! X

  44. Emily on October 5, 2020 at 2:23 pm

    I absolutely love this recipe! Recently purchased a 9” tin, would this recipe still work with this tin?? X

    • Jane's Patisserie on October 5, 2020 at 6:44 pm

      Volume wise 9″ is about 1/3 bigger – so the cheesecake will just be thinner x

  45. Chantelle Coombs on September 26, 2020 at 5:10 pm

    5 stars
    If you love Terry’s chocolate orange you will love this cheesecake. Tesco’s often has a half price offer on this chocolate. It therefore makes the cheesecake very economical. Loved by all my family. Delicious and easy to make.

  46. Hb on September 22, 2020 at 10:37 am

    Hi, the recipe says 500-600g cream cheese, I’m.not sure if I missed something in the post- how much cream cheese should I use? Thanks 😊

    • Jane's Patisserie on September 22, 2020 at 11:55 am

      You use anything between 500-600g – pack sizes can vary that’s all x

  47. Siobhan on September 11, 2020 at 12:01 pm


    I’m thinking about using this recipe but with the white Terrys Chocolate orange , and also doing them as mini cheesecake pots, do you foresee any issues? Thanks xx

  48. Lindsey on September 7, 2020 at 9:29 am

    Hi, when making this can you also put pieces of chocolate orange in the mix aswell as melting it in? Thanks x

  49. Nadine on July 28, 2020 at 1:04 pm

    5 stars
    I love, love, love this cheesecake and so does everyone else each time I have made it. The same goes for the lemon and raspberry cheesecake too. Thank you for creating such delicious recipes 😊🥰😋

  50. Chanelle on June 23, 2020 at 8:01 am

    5 stars
    So I made this for fathers day and split the mixture into 3 smaller tins, 12cm diameter. And there was enough mixture to do 3! They tu red out to be a massive hit and were delicious!!

    I was wondering if I only wanted to make 1 small one could I split the recipe by 3? Or half the recipe??

    • Jane's Patisserie on June 23, 2020 at 9:04 am

      Hey! Usually, I say half a mixture makes a 6″ round, and a 4″ is a third! x

  51. Jo Bennett on June 8, 2020 at 8:52 pm

    We love Terry’s chocolate orange so it made perfect sense to do this recipe for the first cheesecake I have done and it was so easy. I will definitely be making more. The taste is delicious and the texture so creamy. My family loved it.

    Jane could I use half and half of milk and dark chocolate orange, would the topping be a deeper chocolate colour?

    • Jane's Patisserie on June 10, 2020 at 9:12 am

      Hey! Yes using half milk half dark would make a deeper colour and flavour! xx

  52. Scott.S on June 7, 2020 at 3:42 pm

    5 stars
    Amazing thank you very much for sharing. This was a hit!

    Amateur question but My cheesecake always gets stuck to the bottom Board of the springform tin, any tips on how to separate it , avoiding mess ?! Thank you

    • Jane's Patisserie on June 7, 2020 at 7:12 pm

      Hey! Ahh I’m so glad!! I usually use a small thin knife, or a cake lifter etc! But you can line the tin if you struggle with it!! x

  53. Victoria Muir on May 24, 2020 at 4:20 pm

    5 stars
    I have yet to make this for myself but I did make it for a close friend and his family and they all absolutely loved it! It was really fun to make aswell as relatively easy! Can’t wait to not bake it again 😁

  54. Kirsty on May 4, 2020 at 10:30 am

    5 stars
    This is the first recipe I ever made from this blog it was requested by my nephew for Halloween and it did not disappoint. I’m not a massive fan of choc orange flavour, I prefer choc mint but I have to say this was delicious and the whole family really enjoyed it.
    Again a great base, easy to follow instructions as well.

  55. Jemma Butler on May 3, 2020 at 7:38 pm

    5 stars
    This is absolute favourite in our house, it tastes amazing and never lasts long! 😍

    • Jane's Patisserie on May 3, 2020 at 7:49 pm

      Yesss!! This is my favourite cheesecake I won’t lie! 😍

  56. Chris Hankin on January 10, 2020 at 2:15 pm

    5 stars
    Hi Jane, made this last weekend. Wow. Family came as usual for Sunday dinner and all agreed this is a winner. I used dark chocolate and added orange essence as I only had one Terrys orange. Still tasted amazing .
    I am learning so much at the moment as only just started to make desserts. After making this I found your video on YouTube. Could have saved a lot of time as I did so much individually instead of just bunging everything in a bowl and mixing but hey ho you live and learn.
    Many thanks for your recipe.

  57. Aiste on December 19, 2019 at 7:32 pm

    Hi, sounds amazing! Do you think pouring a thing layer of melted dark chocolate would turn out to be okay as well? Thank you!

    • Jane's Patisserie on December 19, 2019 at 9:37 pm

      I wouldn’t do just chocolate as it would be solid and hard to cut – have a look at my twix cheesecake for a ganache layer!

    • Anne on April 24, 2020 at 10:36 pm

      Hi I’ve made this before and my family loved it. Thanks for sharing. I have two tubs of mascarpone that needs eating up. Would it would instead of cream cheese?

    • Jane's Patisserie on April 25, 2020 at 9:23 am

      Yes, you definitely can! Sometimes it just needs a little less whipping for mascarpone!

  58. Zara on August 7, 2019 at 7:25 pm

    5 stars
    Hi Jane, would it be okay to make this recipe into small dessert pots ? Thank you

  59. Jessica on December 29, 2018 at 11:39 am

    5 stars
    Delicious! Made this twice with complete success! Fab recipe!!

  60. Louisa Budgell on December 21, 2018 at 10:08 pm

    5 stars
    I made this today for Christmas Eve. I used the second method using my mixer and it turned out perfectly! Biggest problem? Not eating all the batter!

  61. Sophie on December 16, 2018 at 10:42 am

    This looks amazing! I want to make it for a big family Christmas but so many desserts to make that I want to make some stuff ahead of time. Do you think it would freeze ok for use in a weeks time?

    • Jane's Patisserie on December 16, 2018 at 10:47 am

      Hiya! Yes, you can freeze it if you set it fully first in the fridge! (And freeze without decoration!)

  62. Anya on November 24, 2018 at 10:06 am

    5 stars
    Thank you so much for sharing this recipe – Its the second time I’ve made this and its absolutely delicious. I made some last night in tall ice cream glasses for a movie night and am taking a tray bake version to my families today. Amazing 🙂

    • Wendy on December 9, 2018 at 12:29 pm

      Is it the same amount of ingredients if it’s made in a tray bake.

    • Jane's Patisserie on December 9, 2018 at 4:28 pm

      I’ve never made a cheesecake into a traybake, but this is designed for an 8″ round tin. This is equivalent to a 7″ square tin.

  63. M.B on August 8, 2018 at 6:38 pm

    Hi, I have tried your recipe and the mixture was quite sloppy i literally poured it over the biscuit base. I used the exact ingredients and quantities. I used a standmixer and it all looked fine until i added the double cream, despite whipping for a good 30-40mins with a powerful stand mixer it looked the same. What am i doing wrong? Thanks

    • Jane's Patisserie on August 8, 2018 at 7:57 pm

      30-40 minutes would have been the issue. Thats waaaayy too long. After a while, you can whip too much and revert it back to a liquid (same with most mixtures). It does naturally get runnier once the cream is added, but should whip back up. But if the chocolate was too hot when put in, it would have melted the mixture somewhat. Stick it in the freezer and it’ll be dandy!

  64. Lindsey on April 30, 2018 at 12:30 pm

    If I halved the recipe to make a smaller one what size tin should I use please?

    • Jane's Patisserie on May 1, 2018 at 7:11 pm

      Probably a 6″, but it would still be quite small. Its best to use individual pots! x

  65. Angela Hughes on April 9, 2018 at 11:25 pm

    How do I make this in 23 cm tin? How many slices would this make? I am making it for a fundraising dinner and need to get it perfect the first time! No pressure!!

  66. Sally on March 11, 2018 at 6:21 pm

    I made this cheesecake for Mothers day. It turned out perfectly. Everyone loved it
    Such and easy straightforward recipe too. I will be making more
    Thank you

  67. Jennifer on February 27, 2018 at 5:59 pm


    I am wanting to do this for my partners birthday but we are travelling that day, so I was wondering if I pre made it and froze it would it still come out with a stable texture if I fully defrost it on my travels?
    Kind thanks 😊

    • Jane's Patisserie on February 28, 2018 at 9:06 pm

      Hiya! Yeah it should be fine. I’m not sure how far you are travelling but it should be fine! x

    • Jane's Patisserie on February 28, 2018 at 9:06 pm

      Hiya! Yeah it should be fine. I’m not sure how far you are travelling but it should be fine! x

  68. Paula on February 25, 2018 at 11:29 am

    Followed the newest mix version to a tee but the recipe does not set like a baked cheesecake. The texture is more like a slightly set pudding (even after 12 hours in the fridge.). It tastes delicious but would highly recommend freezing it so you are not disappointed with the texture. Enjoy!

    • Jane's Patisserie on February 25, 2018 at 2:28 pm

      Hiya! It sounds like you hadn’t quite got the mixture thick enough otherwise it would’ve set harder, but no-bake cheesecakes are naturally softer than baked ones as they are different.

  69. Laura on February 2, 2018 at 3:44 pm

    Hi – the comments talk about an ‘updated recipe’ but I don’t see it, can you send the latest one?

    • Jane's Patisserie on February 2, 2018 at 5:47 pm

      The recipe in the post is the updated one.

  70. Steph on December 26, 2017 at 9:46 pm

    Hi, I made this for one of our Christmas Day desserts and it turned out perfect! I used 250g Chocolate Orange in the cheesecake mixture and although I couldn’t taste it much when I licked the spatula, the end result told a different story and was just right! I followed the most updated method and mixed the Philadelphia with the icing sugar, then whisked in the cooled melted chocolate and then finally poured in the double cream and whisked until thick. Made the night before and the texture was just right. Making it again for more guests in a couple of days! Thank you Jane x

  71. Mrs T on December 25, 2017 at 10:10 pm

    Hi can you use dark chocolate oranges for this recipe? Does it taste the same/sweet enough?

    • Jane's Patisserie on December 26, 2017 at 10:47 am

      You can use them! It will just taste slightly darker. Still yummy though!

    • Rosy on December 18, 2019 at 9:05 pm

      Hi Jane thank you so much for posting this recipe! Ant wait to try it out over Christmas! I was wondering when do you sprinkle the chocolate decor? Is it after the cheesecake has chilled for 5-6 hours?

    • Jane's Patisserie on December 18, 2019 at 9:45 pm

      I do all decoration after the cheesecake has fully set and be removed from the tin!

  72. Caragh Campbell on December 23, 2017 at 4:11 pm

    Hi. Roughly how long do you mix the filling at each step? (cream cheese and icing sugar, then with the melted choc and then with the double cream)
    I made this and while it tastes amazing, it didnt set 🙁 This happens with every cheesecake I try 🙁

    • Jane's Patisserie on December 24, 2017 at 8:32 am

      If it happens every time, it might be the ingredients you are using, or that you simply don’t whip long enough. It’s hard to say on timings because every mixer is different, and I just sorta know when to stop.

  73. Carly on December 21, 2017 at 9:02 pm

    Hi this looks like a fab recipe I’ll be making it on Christmas eve ready for Christmas day any ideas on where to get the little orange balls for decoration? Thank you so much cannot wait to make and try this!

    • Jane's Patisserie on December 21, 2017 at 9:47 pm

      I bought them from Tesco a couple of years ago, but haven’t seen them since – gold or silver balls will work well!

    • Carly Allday on December 21, 2017 at 9:52 pm

      Very Christmasy I’ll take a look for gold or silver thanks so much 😊😊

  74. H on November 24, 2017 at 6:21 pm

    I had a little laugh when I read your recipe. You have listed “Spare chocolate orange slices”. There’s no such thing as spare slices, those are the chefs benefit while the cheesecake sets 😂
    Fab recipe, so yummy!

  75. Sarah on September 6, 2017 at 8:56 pm

    Hi I dont have an electric beater, will a manual whisk do the trick? I’m useless with cakes but desperate to try this recipe!

    • Jane's Patisserie on September 7, 2017 at 6:27 pm

      I would whip the cream separately and fold the two mixes together, and it should be dandy! x

  76. Yasmine on August 8, 2017 at 5:58 am

    Sorry I’m a bit confused? How much of the 2 chocolate oranges do you have to keep fro decoration because 1 is 175g so 2 is 350g so do you save 100g for decoration as you use 250 in the recipe?

    • Jane's Patisserie on August 8, 2017 at 7:28 am

      You can just use two entire chocolate oranges in the mix if you want – it’s not an exact science – but yes I used that originally. However, as chocolate oranges are now 157g, it might be easier to buy a third so you have enough to decorate with.

  77. Becky on August 1, 2017 at 10:39 am

    This cake is awesome and way too addictive. I’m supposed to be cutting down on sugar but there’s no chance of that while this is sat in the fridge, but it’s so worth it.
    Everyone is now wanting to come round to our flat more often than usual, however I don’t think that’s to see us!

  78. Nicola on February 25, 2017 at 11:08 am

    Do you mean two 180g Philadelphia or 280? Our packs only come in 180.


    • Jane's Patisserie on February 25, 2017 at 12:57 pm

      I did mean 280g. Buy three 180g instead x

    • Nicola on February 25, 2017 at 2:04 pm

      OK thank you. A bought a different brand that came in 250g and got two of those.

    • Jane's Patisserie on February 25, 2017 at 4:46 pm

      Okay it should be fine! As long as its full fat it should still work!

    • Nicola on February 25, 2017 at 5:10 pm

      Yeah it is and is now chilling in the fridge. Seemed to be ok. (From what I tasted on the beaters it’s good too 😉 )

    • Jane's Patisserie on February 25, 2017 at 5:26 pm

      Ahh yay! Licking the beaters is a necessity!

  79. Sharon on December 9, 2016 at 7:58 am

    When you say 2 terry chocolate orange in the recipe do you mean 2 segments from a whole orange, 2 whole oranges! Or 2 of the bars?

    • Sharon on December 9, 2016 at 7:59 am

      Oops this question was for your chocolates orange brownie recipe not the cheesecake

    • Jane's Patisserie on December 9, 2016 at 2:57 pm

      2x Terrys Chocolate Orange means two oranges haha

  80. Catriona elliott on November 16, 2016 at 2:50 pm

    This is an amazing cheesecake and tastes awesome but is it OK to freeze?

  81. Mary on October 4, 2016 at 9:36 am

    Good morning, I would like to say thank you for excellent recipes i love naking these cakes during spare time for the family, During the summer 2016 issue of Baking heaven It had your recipe for chocolate orange cheesecake, it was running smoothly until it came to decorating the cake it did not explain that the orange zest sugar and the chocolate drizzle are two separate types of decoration.

    • Jane's Patisserie on October 4, 2016 at 9:40 am

      Hi – Thank you so much! Unfortunately I can’t help what the magazine has printed and if they had to delete some words to make it fit to the magazine. As you can see on my post on here it says “Sprinkle on some orange zest sugar (Mix together the Orange zest and caster sugar until the sugar turns orange and its combined!), and then using the second chocolate orange, melt a few segments and drizzle over the cheesecake,” which is explaining to sprinkle over the orange zest sugar, and then drizzle.

    • Mary on October 4, 2016 at 9:44 am

      Thank you for the reply, yes after my first attempt doing it from the magazine realised a problem so came on to your website to double check the recipe and what it says, I totally agree with what you said of course, just the magazine was slightly confusing and made it sound like you added both together.

    • Jane's Patisserie on October 4, 2016 at 9:45 am

      Hiya again! Yeah I did send them the correct information but they’ve cut it down in to a confusing way so I do apologise on their behalf haha!

    • Mary on October 4, 2016 at 10:06 am

      Thank you

  82. Jen on April 29, 2016 at 4:12 pm

    Can you clarify how much Terry’s Chocolate Orange you use in the cheesecake mix please? The recipe originally said you used 2 Terry’s Chocolate Oranges but you only put one in the mix and save one for decoration but now it says you put in 250g. Thanks.

    • Jane's Patisserie on April 29, 2016 at 4:12 pm

      I now put in 250g, the recipe has changed.

  83. Sarah Dickinson on December 24, 2015 at 11:27 am

    Going to make this today for Christmas!!! =) I can’t wait it looks absolutely amazing!!!! 😛 YUM! Thank You Jane! x x x

  84. Neil on November 29, 2015 at 6:14 pm

    Stupid question – but do you just melt down one chocolate orange to go in the cheesecake mix? Then use the other for decoration? Thanks!

  85. Debbie on November 26, 2015 at 5:00 pm

    Hi, I’d love to try one of these lovely looking cheesecakes but can not get double/heavy cream where I am and was wondering if I could use whipping cream in its place?
    Thanks Deb

    • Jane's Patisserie on November 26, 2015 at 5:45 pm

      It depends on the fat content of your whipping cream – our double cream is 48%, and heavy cream in America is 35% so anything about that should be fine – if not then you can use it anyway but serve it in a dish with sides as it may not hold so well 🙂 x

    • Debbie on November 26, 2015 at 6:24 pm

      That’s great, thank you. I’v just checked and it says its 35% so I will give it a go.

    • Sarah on May 3, 2020 at 11:48 pm

      5 stars
      I made this at Christmas for my boyfriends family, it was my first time meeting the extended family, so had to impress. Well boy did it deliver! It’s so indulgent the perfect treat, cheesecake and terry’s choc orange what’s not to love!

  86. Mark on November 25, 2015 at 5:04 pm

    Just made the chocolate orange cheese cake,and i now have many brownie points in the bank with the wife,it is superb.thx.

  87. Sarah Dickinson on November 22, 2015 at 10:45 pm

    Just have to say your photography is Ahh-mazing here!!!! Plus, of course, the cheesecake itself!!!! NOM NOM!!! I may just be trying this out this festive season!! Thanks very much for posting and I’m so glad I found your blog on twitter! xoxo

    • Jane's Patisserie on November 23, 2015 at 9:05 am

      Thanks Sarah!! Im so glad you like it!! 🙂 xx

  88. Kim on November 2, 2015 at 7:41 pm

    I’ve just made this!! From what I licked off the spatula, it’s going to be soooo good 🙂
    But am I right in saying that only one choc Orange goes into the mixture, and the second is for decoration?

    • Jane's Patisserie on November 3, 2015 at 8:13 am

      Yes 🙂 I put the other into segments on top, and melted a couple of pieces to drizzle!

  89. nutmegandwhiskey on May 18, 2015 at 6:38 pm

    Very lovely and beautiful looking cake! My mother loves those orange chocolates as well!! It’s a shame I can’t get the lady to eat any cream cheese though. 😛

    • Jane's Patisserie on May 18, 2015 at 6:48 pm

      Thank you!
      And I genuinely used to hate any cheese apart from Cheddar, but I’m sure she’d love this :p

  90. pamsyarns on May 17, 2015 at 8:25 pm

    Sounds and looks delicious. Choc Orange is my husband’s favourite – might have to give it a go.

    • Jane's Patisserie on May 17, 2015 at 8:26 pm

      Thank you! And Ohh he will definitely love it then! And I hope you do!

  91. livetravelreadgina on May 17, 2015 at 3:20 pm

    Holy crap, looking at this made my stomach grumble hahah! Looks ridiculously good!

    • Jane's Patisserie on May 17, 2015 at 4:31 pm

      Hahaa thank you! I’m sorry/happy that I made that happen ahaha!

  92. Claire Huston on May 17, 2015 at 1:24 pm

    Lovely as always! Can’t believe I wasn’t following you on Twitter – just sorted that out! Retweeted your post for #SundayBlogShare 🙂

    • Jane's Patisserie on May 17, 2015 at 2:19 pm

      Thank you! And thank you again! I shall have a look! 🙂

  93. Whisked Away on May 17, 2015 at 12:31 pm

    You are killing it with the desserts! And killing me too, this looks like heaven.

    • Jane's Patisserie on May 17, 2015 at 12:53 pm

      Thank you so much ❤️ I love desserts too much haha x

  94. Sophie Sjösten on May 17, 2015 at 10:48 am

    Yuuum. That looks delicious!

  95. Jo Blogs on May 17, 2015 at 10:12 am

    Orange zest sugar? Genius idea! I thought it was crumbled up hokey pokey when I saw the photo on FB 🙂

    • Jane's Patisserie on May 17, 2015 at 10:13 am

      Thanks! I always like using orange zest as decoration but most of the time it’s just a soggy mess, mixing it with the sugar makes it possible to decorate with! ☺️

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