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Easy and delicious no-bake individual mini chocolate orange cheesecakes with a biscuit base, chocolate orange cheesecake filling, and even more on top! 

Chocolate orange

Let’s start this blog post off by saying that I LOVE TERRY’S CHOCOLATE ORANGE. If you have been a follower of my blog for a while you will already know this… but for the newbies, I am obsessed and I am not sorry about it. 

I love it – I always have and I probably always will! Controversially though, not all chocolate orange flavoured things are the best. Terry’s is my favourite for sure and is probably one of my favourite chocolates ever, but yeah… some are just a little medicine like for me! 

Anyway… back to my delicious recipe for mini chocolate orange cheesecakes! My Terry’s Chocolate Orange cheesecake was one of my original recipes on my blog and is without a doubt the recipe that wins every single festive season because SO many of you bake it for your Christmas dessert! 

Mini cheesecakes

It’s a simple recipe of a buttery biscuit base, a Terry’s Chocolate Orange cheesecake filling, and then a drizzle of chocolate, a whip of cream and some sprinkles (and more chocolate, obviously!). This recipe, is basically the same – but individualised! 

The reason I decided to do a recipe post on the individual versions is because I am constantly asked for the ratios and amounts of ingredients you would need to be able to make individual versions of cheesecakes recipes, and now seems the perfect time! 

Individual cheesecakes are a great because they are easy to serve, they are cute, they look good on a plate, and I love anything in mini size. There are also many ways of making them such as setting them in glasses, setting them in ramekins, or setting them in a mini cake tin like I have! 


When making the biscuit base you REALLY want the biscuits to be a fine crumb. I use a food processor to achieve this, but I know lots of you don’t necessarily have one. If you leave lumps of biscuit, the base won’t set as well and it will also take up more room in the tin. 

Some people say that their biscuit base is too firm, but I think that is more important in these mini ones as you want the base to be strong enough. You have to be able to remove the cheesecakes easily without ruining them in the process, and a strong base helps. I use a 2:1 ratio of a dry biscuit (plain digestive) and then butter. 

Cheesecake filling

For the filling, it is the same idea as all no-bake cheesecakes. You want to use FULL FAT soft cream cheese. Whether that is supermarket own, Philadelphia or even a mascarpone… you want full-fat. You also need DOUBLE CREAM. Not single, not whipping! These are so important as it helps set the cheesecake. 

If you live in a different country to the UK, you will want to find your fattiest liquid cream. Double cream here is about 47% which is why it works so well! Without, you may need to use a setting agent to help set your cheesecake, or whip the cream separately to make sure it reaches stiff peaks.

Chocolate and decoration

I use the milk Terry’s Chocolate Orange as the base, but you can use the white or dark – of switch to a different chocolate orange themed chocolate such as the Cadbury’s orange buttons. Terry’s Chocolate Orange has a may contain gluten warning, so you might have to switch if you have allergies! 

Once the cheesecakes are set and remove you can decorate them how you want – I do a drizzle of chocolate (obviously), a little swirl of cream, some sprinkles and then a segment of chocolate orange! How could I not?! 

Tin and setting agent

I have created this mini chocolate orange cheesecake recipe to fit the mini 12 hole loose bottomed cake tin that I have – some are slightly bigger, some are slightly smaller – but you will learn what works best for you. Theoretically you can just make the large size recipe and then reduce it down – but hopefully this recipe post will be a good base for other flavours you guys want to try! 

If you do want to use a setting agent it is important to follow packet instructions as they do vary – if using a powder you can dissolve the powder in as little water as possible and add to the mixture. If using leaves you can soak the gelatine in cold water and then beat into the mixture. 


If you want to, you can line the tins with small strips of parchment paper to help get the cheesecakes out of the mini tin. You can also freeze the tin for about 30 minutes before you want to remove the cheesecakes to help make it easier to get them out – that is up to you! 

If you want to use this recipe as a base to create other flavours please do – you can swap the melted chocolate for basically any other melted chocolate, or a spread – just use my other cheesecake recipes as inspiration! Enjoy! x

Individual Chocolate Orange Cheesecakes

Easy and delicious no-bake individual chocolate orange cheesecakes with a biscuit base, chocolate orange cheesecake filling, and even more on top! 
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Chocolate orange
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12 Cheesecakes
Author: Jane's Patisserie


Biscuit Base

  • 200 g digestives
  • 100 g unsalted butter (melted)

Cheesecake Filling

  • 150 g Terry's chocolate orange
  • 300 g full-fat soft cream cheese/mascarpone (room temp)
  • 50 g icing sugar
  • 1/2 tsp vanilla extract
  • 150 ml double cream


  • 125 ml double cream
  • 1 tbsp icing sugar
  • Sprinkles/grated chocolate
  • 12 Terry's chocolate orange segments


For the Biscuit Bases

  • Blitz the biscuits in a food processor and mix the biscuits with the melted butter. 
  • If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon. 

For the Cheesecake Filling

  • Carefully melt your chocolate orange chocolate. I do this in the microwave in short 15 second bursts, stiring well each time until smooth.
  • Once melted, leave the chocolate to cool for at least 5 minutes.
  • In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
  • Add in the melted and cooled chocolate, and whisk again until smooth.
  • Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
  • Pour/spoon the mixture between the 12 cheesecakes and smooth over.
  • Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.

For the Decoration

  • Carefully remove the cheesecakes from the tin.
  • Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes. 
  • Sprinkle over some sprinkles and grated chocolate and add a chocolate orange segment! Enjoy!


  • These will last in the fridge for 3 days once made. 
  • I use this mini cake mould for this recipe - You can serve the cheesecakes into small ramekins, or glasses instead though!
  • You can use cupcake cases, but they can be hard to get the cheesecakes out of. 
  • I use this food processor when making my biscuit bases!
  • I used this electric hand whisk to make the recipe! 
  • The recipe will work with the white, milk or dark terry's chocolate orange!
  • You can also switch to a different chocolate orange chocolate if you prefer!
  • Make sure to use FULL-FAT soft cream cheese, and DOUBLE cream!


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. Hayley on March 25, 2023 at 6:58 pm

    Hello, did you use Philadelphia or mascarpone ?

    • Jane's Patisserie on March 29, 2023 at 11:16 am

      Hiya! I usually use Philadelphia, though mascarpone would work too! Enjoy! x

  2. Jo on December 24, 2022 at 12:44 am

    If these are in the freezer… how long do they need to come out for prior to serving?
    If i take them out can they re-freeze or not?

    • Jane's Patisserie on January 3, 2023 at 10:23 am

      Hiya! I always defrost in the fridge the day before serving, and yes they can be re-freezed! Hope this helps! x

  3. Emily on December 22, 2022 at 1:46 pm


    I don’t have mini cake tins with the removable base and don’t have time to order one, is there something you can use instead? Thanks! Xx

    • Jane's Patisserie on December 23, 2022 at 12:05 pm

      Hiya! You can try ramekins! Hope this helps! x

  4. Vinita on December 7, 2022 at 2:35 pm

    Can i use graham crackers instead of digestive biscuuits for the crust?

    • Jane's Patisserie on December 15, 2022 at 1:20 pm

      Yes absolutely! Just use 2/3 of the butter. Hope this helps! x

  5. Paula on November 20, 2022 at 6:06 pm

    Would love to make these using the mint aero recipe, but am slightly confused with the quantities because that one doesn’t have any melted choc or spread in it. Would 300 g cream cheese, 50 g Icing sugar, 1tsp peppermint extract, 150 ml double cream and 100g of mint aeros work? Many thanks

    • Jane's Patisserie on November 28, 2022 at 3:45 pm

      Hiya! Follow the full mint aero recipe, but refer to this one for the individual method. The full cheesecake should make 12-14 mini! Hope this helps! x

  6. Steph Barker on December 22, 2021 at 3:38 pm

    Hi I absolutely love all of your recipes! I’m making lots of mini cheesecakes from your website and have sour cream left over. Could I substitute that in for the heavy cream and maybe add a bit more sugar? Thanks and merry Christmas! X

  7. Jess on September 9, 2021 at 3:42 pm

    5 stars
    Made this a few weeks ago and its turned out very well. Need to be delicate when its taken out the tin, i was a bit heavy handed but they still looked lovely. Thank you Jane for the idea and a great recipe.

  8. Ashlie on June 30, 2021 at 2:31 pm

    On whisking the mixture all together, it’s fine a bit curdled. Any ideas why this could be? I’ve never had it with any of the other cheesecakes I’ve made from you x

    • Jane's Patisserie on July 6, 2021 at 6:35 pm

      It can be a number of reasons – but the theory behind the recipes is all the same so it may likely be temperature of ingredients! x

  9. Holly on May 12, 2021 at 6:22 pm

    Hi Jane,

    I recently got the Lakeland 12 mini cake loose bottomed tin, and have been practicing making cheesecakes in them- but I’m struggling with how to make the sides of the cheesecake really smooth, as well as how to take the cheesecakes off the loose bottoms at the end. Have you got any suggestions for how to do this?

    Thanks! 🙂

    • Jane's Patisserie on May 15, 2021 at 11:43 am

      Hello! I would recommend filling the tin with a piping bag so it fills it properly and then also try the technique of freezing them slightly to help get them out and off the bottoms xx

  10. Sharon on April 26, 2021 at 8:34 pm

    Hi Jane,

    I want to make this as 1 big cheesecake. What size tin would I require?

    • Jane's Patisserie on April 29, 2021 at 10:26 am

      Have a look at my Terrys chocolate orange cheesecake recipe x

  11. Lara Kelly on April 4, 2021 at 8:13 pm

    5 stars
    I made these for Easter Sunday and they are so delicious and so simple to make x

  12. Madison on March 26, 2021 at 10:48 am

    I can’t find the tin you use where I’m located! Would it be possible to use a silicone mold to make these?

    • Jane's Patisserie on March 26, 2021 at 12:51 pm

      Hiii! You can but sometimes silicone moulds can be difficult to get cheesecakes out of x

    • Chloe on September 13, 2021 at 4:36 pm

      5 stars
      Hello this recipe is really tasty but my cheesecake mixture doesn’t seem to go firm like most cheesecakes it’s more mousse like. Am I doing something wrong?

    • Alisha on August 24, 2022 at 7:54 pm

      I use silicone moulds every time I make these and so long as you freeze the cheesecakes for a little bit first they turn out really well xx

  13. sarah baugh on March 18, 2021 at 3:37 pm

    how many calories are in one of these?

  14. Sara on March 14, 2021 at 9:16 am

    Hi do you need to use icing sugar or could I just mix the chocolate in with the cream and cream cheese? Thanks

    • Jane's Patisserie on March 15, 2021 at 11:44 am

      Hiii! You can swap to caster sugar, or you can just leave it out, it would just be less sweet!x

  15. Lia on March 9, 2021 at 11:37 am

    I’m making this recipe for a family dinner party, but I’ve never worked with cream cheese before and I’m a little overwhelmed by the choices. Is there a brand that works best?

    • Jane's Patisserie on March 10, 2021 at 9:00 pm

      I always use Philadelphia brand, or mascarpone x

  16. Natasha Harrison on February 22, 2021 at 9:23 pm

    Hi Jane what size was your mini moulds, I ordered some and when they arrived they were only 2” are yours bigger?
    Thanks and I always follow your recipes. Amazing xxx

    • Jane's Patisserie on February 25, 2021 at 1:49 pm

      The exact ones I have ordered are linked – it should provide exact measurements on there! xx

  17. Hannah on February 22, 2021 at 9:10 am

    Hi Jane!

    Could I make these in the little glass gu pots and then put straight into the fridge/freezer to set?

    • Jane's Patisserie on February 25, 2021 at 2:22 pm

      Yes definitely! x

    • Gina on March 30, 2023 at 9:43 pm

      I’ve done the Lotus recipe & Cadburys choc recipe in the GU pots and they work really well! Was just a little worried that I wouldn’t be able to get a 1 big one to set but it doesn’t matter if they are in pots! 😀

  18. Sophie on February 9, 2021 at 9:45 pm

    Can you swap any chocolate for the Terry’s chocolate orange? Wanting to do half white toblerone and the other half dairy milk so everyone is happy x

    • Jane's Patisserie on February 10, 2021 at 7:36 pm

      Yes you can! As mentioned on the post you can use the recipe as a guide for other flavours x

  19. Elle Clarke on February 2, 2021 at 1:32 pm

    Hi Jane – Can I half the recipe to make 6?

  20. Emily on January 27, 2021 at 6:43 pm

    5 stars
    If I froze these cheesecakes, do I freeze after they’ve set in the freezer or do I freeze straight into the mould? I’ve individual mini moulds x

    • Jane's Patisserie on January 27, 2021 at 7:46 pm

      It’s up to you! If you don’t mind leaving the moulds in the freezer they could just stay in them.

  21. Ruhanya on January 24, 2021 at 12:13 am


    Your recipes are absolutely amazing, I was wondering if I wanted to do a kinder bueno mini cheesecake in ramekins would I used the exact same recipe as above but just replace with kinder bueno. Also Am i ok to still add in a peace of kinder bueno in the centre

  22. Yasmin on January 12, 2021 at 10:08 pm

    5 stars
    Me again, forgot to ask how long to leave when defrosting before you can serve.

  23. Yasmin on January 12, 2021 at 10:05 pm

    Heyyy, you cakes look and taste awsome. I wanted to ask before trying this out (Terry’s choc cheesecake) you mentioned whisk double cream to stiff peak or do all together – which gives the best result ? Would it be similar?. Making for a birthday treat. Thanx

    • Jane's Patisserie on January 13, 2021 at 12:17 pm

      It gives the same result, but people prefer different methods. And if you are freezing just to set them you don’t need to thaw them x

    • Sarah on January 15, 2021 at 9:41 am

      I have tried both methods and don’t find much difference to be honest! The first time I whipped separately, this time I just threw it all in and used an electric whisk – worked a treat! No different in consistency at all and definitely easier and quicker 🙌

  24. Emily on January 10, 2021 at 8:05 pm

    5 stars
    With you saying they can be frozen for 3 months how would you recommend storing to freeze? In plastic containers or foil? Thanks x

  25. Emily on January 9, 2021 at 10:46 pm

    5 stars
    Can I freeze these? If so how long for? Thankyou! X

    • Jane's Patisserie on January 10, 2021 at 2:03 pm

      Yes – I usually say up to three months.

  26. Emily on January 6, 2021 at 10:37 pm

    5 stars
    This is an all time favourite with my family. I was wondering how you worked out the quantities to make in smaller tins? I’m wanting to do the same but with your Oreo and bueno cheesecake?

    • Jane's Patisserie on January 7, 2021 at 2:11 pm

      It was worked out by experimenting – just use the same ratios for the Oreo x

  27. Emily on January 6, 2021 at 10:31 pm

    5 stars
    Love this cheesecake it’s definitely a favourite with family and friends. I was wondering how did you work out how to put the recipe into smaller tins? I’m wanting to try the Oreo and the bueno one in smaller tins? I’ve noticed you half the cream cheese and half the double cream but then I’m not sure! X

  28. Ben on December 25, 2020 at 12:10 pm

    5 stars
    Smashed it on Xmas day 2020! Family loved them!

  29. Heather on December 24, 2020 at 1:30 pm

    How much chocolate in grams do I need as using buttons rather than Terry’s. Thanks

    • Jane's Patisserie on December 26, 2020 at 9:30 pm

      The cheesecake is 150g as listed x

  30. Mike on December 22, 2020 at 2:58 pm

    5 stars
    What speed on your stand mixer and for how long would you recommend whipping the double cream and icing sugar for piping the decoration? Low, medium or high etc. I’m still a novice and worried about over-whipping the cream and it splitting.
    Love your bakes by the way!

    • Jane's Patisserie on December 22, 2020 at 5:05 pm

      I’m afraid I can’t say a time as all mixers vary, but about a medium speed? I usually just use a bowl and a balloon whisk though as I find it easier for piping cream!

  31. Nic | Nic's Adventures & Bakes on December 19, 2020 at 10:52 am

    5 stars
    Thanks for sharing, these look lovely, perfect for a party 🙂

  32. Donna Haimes on December 15, 2020 at 10:54 pm

    These look gorgeous. Not tried the chocolate orange cheesecake yet. Would love a Recipe and quantities for mini Bailys cheesecakes.

    • Jane's Patisserie on December 16, 2020 at 8:31 am

      Hey! So as mentioned on the post this is just my first base recipe so you can compare the two (this, and baileys) and work out the quantities!

  33. Rebecca on December 15, 2020 at 10:18 pm

    5 stars
    So delicious! Substituted the full-fat cream cheese and double cream for a lacto-free alternative and still turned out brilliant. Will definitely be making again. Thank you!

  34. RKD on December 14, 2020 at 8:11 pm

    Hi. Is it easy to get the cheesecake out of this tin once set ? Or is it quite hard too?

    • Jane's Patisserie on December 14, 2020 at 8:57 pm

      Hey! So you can line them as mentioned if you want, or freeze them slightly to make it easier.

  35. Rahima on December 14, 2020 at 7:11 pm

    This looks fantastic. Which mini cake tin mould is it that you use for this?

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