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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J x
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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?
Hiya! If using Terrys chocolate orange, you don’t need orange extract! Hope this helps! x
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?
Thank you so much! Yes absolutely, for up to 3 months! Hope this helps x
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.
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! 😀
I’ve just paused it and it loks like they’re from Sainsbury’s! 🙂
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!
Is it suitable for vegetarians
Could I freeze this
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)?
Hello 🙂 Each chocolate orange weighs 157g so you would need x3 oranges
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 😃
Hi. How long will this keep in yhe fridge please?
As long as your fresh products have a long date, about 3-4 days x
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
I used 6 x 290ml glass bowls. The mixture was perfect for this. Hope that helps.
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 😅
The cream cheese yes, but the double cream should be kept cold!! xx
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
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
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
Yes it can be!! Sometimes mascarpone is naturally thicker so needs a little less mixing x