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terry's chocolate orange cheesecake recipe

Terry's Chocolate Orange Cheesecake (No Bake)

Michelle
Here's how to make this incredibly creamy chocolate orange cheesecake. This no-bake recipe is super easy and the taste is amazing.
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 20 minutes
Course Dessert
Cuisine British
Servings 12 People
Calories 489 kcal

Equipment

Ingredients
 
 

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)

Cheesecake Base

  • 300 g Digestive Biscuits
  • 150 g Butter

Instructions
 

Cheesecake Base

  • 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.

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.

Video

Notes

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!!

Nutrition

Calories: 489kcalCarbohydrates: 31gProtein: 5gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 78mgSodium: 315mgPotassium: 104mgFiber: 1gSugar: 27gVitamin A: 989IUVitamin C: 0.1mgCalcium: 64mgIron: 1mg
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