No-Bake Terry’s Chocolate Orange Cheesecake!
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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.
Base
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?!
Filling
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!
RECIPE UPDATED JULY 2016
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!
Ingredients
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
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 12 Terry's chocolate orange segments
- 75 g melted chocolate
- Sprinkles
Instructions
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!
Notes
- 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.
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Just made this cheesecake. After reading the comments I added the cream in small amounts into the melted chocolate which also cooled it down then added it to the cream cheese and and it whisked beautifully
Hi there,
I’ve been making this for years now for my family, and everyone loves it. My question is how to work out how many calories are in it without the decorations.
So glad! You’ll have to use the exact ingredients yourself and calculate it as i don’t publish the information as it can vary so much x
Great recipe, only thing is my partner said can’t really taste the chocolate Orange you can taste more of the cream cheese whereas my old recipe he preferred the orangey taste and this one didn’t have it. So would try add more chocolate Orange
It depends on the cream cheese you use – if you use mascarpone you’ll likely taste the chocolate orange more as it has a more bland natural taste compared to soft cheeses which can be quite strong (brand dependant too) x
Am about to make this cheesecake
How much powdered gelatine would you recommend?
I have the 12g sachets
Great cheesecake! A new favourite in my house. I would recommend this technique though to get the best texture:
Whip cheese and icing sugar then add cooled but not too cool melted chocolate and fold in.
Whip cream (by itself) until piping consistency.
Fold (do not mix as you loose the air and smoothness)cream into cheese and chocolate mixture.
Made a perfect cheesecake!
Totally agree, this is also the method I used to make this cheesecake I use it with any cheesecake that involves melted chocolate and I always get a perfectly set cheesecake.
Great recipe Jane thank you.
Love this recipe! I’ve made it a few times now. The only thing that seems to happen every time (weather I let the chocolate cool a bit or not) is that little bits of chocolate solidify as soon as it hits the cold mixture. A few people have said this is nice because you get a little bit of chocolate in random pieces but I’d like to try and get it smooth if I can. What would you recommend?
Hiya! This is the chocolate seizing. It is usually to do with temperature suddenly changing – it may be worth letting the cream cheese go to room temp, mixing the first part of the recipe, then adding in the cooled melted chocolate and folding through (avoid using a whisk at this point) and that should help!
Thanks for this awesome recipe. My sister first made this cheesecake as we are both huge lovers of chocolate orange and it was amazing. When I am feeling lazy I just make a half batch of the filling and keep it in the fridge to eat, it doesn’t last long at all. Sooo good!
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!
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
Made this and the family loved it. Great recipe. Just wish my decorations looked as good as yours!
Hello! Can you use greek yogurt instead of double cream in this recipe?
Which nozzle do you use for piping the cream on the top?