No-Bake Terry’s Chocolate Orange Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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.
Find my other recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
SaveSave
SaveSave
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!
Hahahah I agree!!
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?
Thanks
Hiya! Yes, you can freeze it if you set it fully first in the fridge! (And freeze without decoration!)
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 🙂
Is it the same amount of ingredients if it’s made in a tray bake.
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.
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
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!
If I halved the recipe to make a smaller one what size tin should I use please?
Probably a 6″, but it would still be quite small. Its best to use individual pots! x
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!!
Hiya! You can either make it straight into the tin so its thinner, or use this recipe to multiply up how much you would need – http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
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
Ahh yay! I’m so glad!
Hey,
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 😊
Hiya! Yeah it should be fine. I’m not sure how far you are travelling but it should be fine! x
Hiya! Yeah it should be fine. I’m not sure how far you are travelling but it should be fine! x
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!
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.
Hi – the comments talk about an ‘updated recipe’ but I don’t see it, can you send the latest one?
The recipe in the post is the updated one.
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
Hi can you use dark chocolate oranges for this recipe? Does it taste the same/sweet enough?
You can use them! It will just taste slightly darker. Still yummy though!
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?
I do all decoration after the cheesecake has fully set and be removed from the tin!