Terry’s Chocolate Orange Cheesecake Recipe
An irresistible no-bake chocolate orange cheesecake that’s smooth, creamy and easy to make. It’s the perfect dessert for Christmas and to enjoy all year round too!
This Terry’s chocolate orange cheesecake is creamy, silky-smooth and bursting with indulgence. It’s SO tasty, that it almost always converts my friends into chocolate orange lovers. I myself am obsessed!!
It features a buttery digestive biscuit base, a smooth cheesecake filling flavoured with Terry’s chocolate orange, and it’s decorated with extra pieces of chocolate and grated orange zest for even more indulgence.
The taste is insane and the texture so smooth, if you’re a big fan of chocolate and orange, then you’re going to LOVE this cheesecake recipe too! Plus, there’s no baking involved making this recipe super easy – it’s a win-win!
Why You’ll Like This Recipe
- It’s the perfect dessert for Christmas
- You can make this dessert in advance
- The texture is creamy and so smooth with a nice biscuit crunch
- It’s so easy to make yet looks impressive
- It’s super straightforward and there’s no baking involved
Watch How To Make It
Chocolate Orange Desserts
This chocolate orange cheesecake isn’t the only choc orange dessert on this blog. I really could add this flavour combo to everything if I could! A couple of my favourite recipes include this chocolate orange cake and the recipes listed below:
- Chocolate Orange Mousse
- Terry’s Chocolate Orange Fudge
- Terry’s Chocolate Orange Cookies
- Chocolate Orange Hot Chocolate
For this recipe I used a classic digestive biscuit base that’s mixed with melted butter and pressed into the cheesecake tin to form the first layer.
You can change the biscuit base from digestives to chocolate biscuits or any other flavour if you want. My go-to biscuit is actually rich tea biscuits but occasionally I like to switch it up with digestives. A rich cocoa biscuit base will make this dessert irresistibly rich!
Below are the few ingredients needed to make this cheesecake:
- Cheesecake Filling: The filling is made from a mixture of double cream, cream cheese, icing sugar and melted Terry’s chocolate orange. You can also add grated orange zest for extra flavour, but I prefer a super smooth filling, so I just add it as a topping.
- Cheesecake Base: The biscuit base is made from a mixture of melted butter and crushed digestive biscuits. You can crush the biscuits in a food processor, by hand or by placing it in a sandwich bag and using a rolling pin to form crumbs.
- Optional Decorations: You can decorate the cheesecake however you want or leave it plain. I topped the cheesecake with extra pieces of Terry’s chocolate orange and grated orange zest.
How To Make A Chocolate Orange Cheesecake
Below is a step-by-step guide on how to make this incredibly decadent chocolate orange cheesecake. Full recipe instructions are on the recipe card below:
Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.
Melt butter in the microwave and mix it into the crushed biscuits.
Pour the mixture into a lined 8″/20cm tin and press it down using the back of a spoon or cup. Place the tin with the biscuit base into the fridge whilst you’re making the cheesecake filling.
Break the Terry’s chocolate orange into small pieces and place it into a mixing bowl, melt in the microwave then set aside for later use.
Whisk cream cheese, double cream and icing sugar until the mixture holds itself like meringue. Then add the melted chocolate orange and whisk again until evenly combined.
Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep it in the fridge for 6 hours or overnight for best results.
Decorate the cheesecake just before serving. I like to add extra pieces of chocolate orange around the perimeter and sprinkled grated orange peel on top.
My Top Tips
Avoid using low fat cream cheese and low fat double cream if you can, this is because low fat alternatives are runnier and less stable in texture.
If you’re using an electric whisk, make sure you scrape down the sides and give it a good mix with a spoon or spatula after. I find that after using an electric whisk, some parts of the mixture (usually at the sides or bottom of the bowl) are not thoroughly mixed together.
Allow the cheesecake to set for at least 6 hours or overnight for best results. If you really can’t wait, spoon the cheesecake into a bowl and enjoy, the mixture will be slightly runny but will still taste great!
Chocolate Orange Cheesecake Recipe Variations
If you don’t want to use Terry’s chocolate orange (as it can be quite expensive), you can always buy cheaper dark or milk chocolate and add grated orange zest or orange extract to create a chocolate orange flavour.
When making cheesecakes I usually use 600ml of cream cheese and 300ml of double cream to create a cheesecake that’s two thirds filling and one third base. You can see this in my strawberry and white chocolate cheesecake recipe the filling in the picture is quite large. This time I tried 400ml of cream cheese and 200ml of double cream and I think this ratio is perfect.
You can make single serving cheesecakes by allowing the base and cheesecake filling to set in mini cake moulds for individual portions. This drastically cuts the chilling time from 6 hours minimum to 2 to 3 hours in the fridge.
Changing the biscuit base is a great way to add extra flavour and change the overall look of the cheesecake. A few contenders are bourbon biscuits, Oreos and chocolate digestives.
How To Decorate The Cheesecake
To decorate this cheesecake I added Terry’s chocolate orange segments to the sides, sprinkled crushed chocolate orange in the centre followed with a few pieces of sliced orange peel. It’s super easy yet looks so good. Below are a few more ways to decorate a cheesecake:
- Drizzle melted chocolate
- Sprinkle grated chocolate around the cheesecake
- Add squirty cream around the cheesecake
- Layer dried chocolate orange slices on top
- Add fruits (raspberries, blueberries, strawberries)
How To Store And Make Ahead
To store, keep the cheesecake in the fridge for 2 to 3 days. Make sure the cheesecake is covered either in cling film or kept in an airtight container that’s big enough.
If you’re making it in advance, make the cheesecake at least 2 days before and keep it in the fridge. Decorate the cheesecake just before serving and you’re good to go!!
Equipment I Used
Below are the main utensils you’ll likely need for this recipe:
- Electric Whisk: You can whisk the filling by hand, but it will take a long time and a lot of effort.
- Cheesecake Tin: I used a 8″/ 20 cm cheesecake tin to make this recipe. It’s best to use detachable tins, as this makes removing the cheesecake easy.
- Baking Paper: To line the cheesecake tin for easy removal. I not only line the base of the tin but the sides too. As I use a lift from the bottom base, I line the sides to prevent the cheesecake filling from smearing onto the biscuit base when pushing it out of the tin.
More Cheesecake Recipes
- Milkybar Cheesecake
- Biscoff Cheesecake
- Easter Egg Cheesecake
- Kinder Bueno Cheesecake
- Mint Aero Cheesecake
Terry’s Chocolate Orange Cheesecake (No Bake)
Chocolate Orange Filling
- 400 g Cream Cheese
- 200 g Double Cream
- 110 g Icing Sugar
- 200 g Chocolate Orange (Plus Extra For Decorating – 2 Boxes Total Is A Good Amount)
- 300 g Digestive Biscuits
- 150 g Butter
- Place the digestive biscuits into a large sandwich bag and bash with a rolling pin. Alternatively, you can blitz the biscuits in a food processor to create fine crumbs.300 g Digestive Biscuits
- Melt butter in the microwave and mix it into the crushed biscuits.150 g Butter
- Pour the mixture into a lined 8″/20cm tin and press it down using the back of a spoon or cup. Place the tin with the biscuit base into the fridge whilst you’re making the cheesecake filling.
- Break the Terry’s chocolate orange into small pieces and place it into a mixing bowl, melt in the microwave then set aside for later use.200 g Chocolate Orange
- Whisk cream cheese, double cream and icing sugar until the mixture holds itself like meringue. Then add the melted chocolate orange and whisk again until evenly combined.400 g Cream Cheese, 200 g Double Cream, 110 g Icing Sugar
- Pour the mixture over the biscuit base and smooth using an offset spatula or the back of a spoon. Keep it in the fridge for 6 hours or overnight for best results.
- Decorate the cheesecake just before serving. I like to add extra pieces of chocolate orange around the perimeter and sprinkled grated orange peel on top.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY