Terry’s Chocolate Orange Cheesecake. An impressive and delicious no-bake dessert.
Christmas is fast approaching – in a month’s time we will be just a couple of days away from the big day! Christmas is my favourite time of year for several reasons. I love putting the decorations up, listening to festive music, baking and cooking lots of delicious food, but most of all I enjoy having break from college and seeing all my family and friends.
So I told you in an earlier post that I’d already been planning all my seasonal recipes. For this year’s first festive recipe I’m sharing this amazing Terry’s Chocolate Orange Cheesecake. All you chocolate orange lovers out there NEED to give this cheesecake a try!
It wouldn’t be Christmas without Terry’s chocolate orange. It’s one of mine and my sister’s favourite chocolates, I just love the rich chocolate mixed with the aromatic orange. My obsession with chocolate orange is proven with these cupcakes and these cookies.
This cheesecake is based on my popular No-Bake Ferrero Rocher Cheesecake. The base is made up of crushed chocolate orange digestive biscuits and is simply mixed together with melted butter and pressed into a cheesecake tin until compact. The cheesecake filling is made using the same method I use for all my no-bake cheesecakes. Beat together softened cream cheese with a touch of icing sugar and vanilla until smooth, then the fold through melted chocolate orange. I used two whole chocolate oranges in this cheesecake, so it is guaranteed to have a gorgeous flavour! Then the final step is to fold through some very lightly whipped cream and then spread the mixture over the prepared biscuit base. I told you it was unbelievably easy!
For decoration I like to keep it simple with nothing too elaborate. My sister gave me the idea to fan the chocolate orange segments in the centre of the cheesecake. So we went for that easy design, finishing with swirls of piped whipped cream. This cheesecake is a gorgeous dessert that’s an absolute breeze to make and a treat to eat!
300g chocolate or plain digestive biscuits (or graham crackers)
140g butter (salted or unsalted), melted and cooled slightly
500g full-fat cream cheese or mascarpone, softened at room temperature
2 x 157g Terry’s chocolate orange (or other orange flavoured chocolate)
300ml double cream (heavy cream), chilled
85g icing sugar, sifted
1 teaspoon vanilla extract
Terry’s chocolate orange segments – I also grated some over to decorate
Whipped cream – approx. 150ml double or whipping cream
- To prepare the base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon to smooth over, place in the fridge to chill whilst you make the filling.
- To make the cheesecake filling: Melt the chocolate over a bain-marie or in the microwave in 20 second intervals. Leave to cool only for a few minutes – chocolate stills needs to be slightly warm before adding the remaining cheesecake ingredients later to avoid lumps forming. In a medium mixing bowl beat together the cream cheese with the icing sugar and vanilla until softened. In another mixing bowl whisk the cream until soft peaks form.
- Fold the cream into the cream cheese mix. Finally, fold through the melted chocolate.
- Spoon the cheesecake mixture over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or preferably overnight.
- When ready to serve, remove the cheesecake from the tin and decorate. Best serve chilled. The cheesecake can be made ahead of time, leave it in the tin, covered with cling film for up to 3 days. Leftover slices (if any!) can be stored in an airtight container in a refrigerator.
Cheesecake lovers you’re going to adore this! The cheesecake will make an amazing centrepiece on the dinner table on Christmas day!
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148 thoughts on “Terry’s Chocolate Orange Cheesecake”
Sorry. But how many chocolate oranges do you melt and add to the filling? I am assuming. I get just 1 and the other used for decoration.
Hoping to make it this afternoon with my son.
Hi Joey – I add both chocolate oranges to the cheesecake mixture and decorate with another. Hope you and your son enjoying making the cheesecake!
I only used 1 an a half will it still set?
Hi Natasha – you can add as much or as little chocolate as orange as you want. Please note adding less will change the flavour of the cheesecake but it will set even if you used just one and a half chocolate oranges.
Hey, what size tin did you use for this?
Hi Sophie – I use a 23cm springform tin for all cheesecake recipes I share. I hope you enjoy this cheesecake!
Hi Jess, I live in Germany where they don’t have heavy/double cream. What can I use as an alternative? Thanks, Geni
Hi Geni – thanks for stopping by my blog! 🙂 Any kind of cream that can be whipped will work in this recipe. I hope that answers you question, let me know if you have any other queries. Have a great Christmas and enjoy the cheesecake!
Thank you I’ll try it!
One last question. I noticed in the intro you add the whipped cream last but in the method it’s the melted chocolate. Which is best? I only have one shot at this and don’t want a curdled cake! 🙂
Hi Geni – just follow the recipe method and it work out just fine. Let me know how you get on!
Can this be frozen?
Hi Barbara – I haven’t ever attempted to freeze cheesecake before so I wouldn’t be able to confidently say whether it would be ok to do. I reckon if you leave the cheesecake in the tin and cover it completely with clingfilm it will be fine to freeze for up to a month. When you’re thinking of serving it, allow the cheesecake to thaw overnight in the fridge before slicing and it will need to be eaten within 3 days. Hope that helps and that you enjoy this recipe!
I made your cheesecake & my family loved it. Though I seemed to have a slight problem , I followed your recipe exactly to the letter but didn’t seem to get the colour you have. Mine was slightly whiter than chocolatey coloured .
What did I do wrong ? Was the choc maybe too cool or mix ? as mix seemed to have all bits of choc.
Hi Laura, thanks for stopping by my blog! I’m super pleased you and your family enjoyed this cheesecake, that’s fantastic to hear. I’m not sure what could’ve been the reason the cheesecake was not as chocolatey in colour as mine was, I can only think that recently they changed the size of the chocolate oranges here so it be the fact because they are smaller and cheesecake had less chocolate added to it. Also, when I say to leave the chocolate to cool slightly it should still be warmish before adding to the other cheesecake ingredients, if it’s cooled then lumps will form when it’s combined with the remaining ingredients. I will update the blog post and make that clear on my recipe and method.
Disappointed as chocolate didn’t melt properly either over pan or in microwave – was it because I used a Milk chocolate instead of a dark chocolate, that the cheesecake is no full of lumps.
Hi Lois – I can’t understand why the chocolate couldn’t have melted properly. Milk chocolate should’ve melted just as well as dark chocolate does, I used milk chocolate in this cheesecake and I didn’t seem to have a problem melting it over a bain-marie or in the microwave.
As I explained in the recipe and method to avoid lumps you need to make sure your cream cheese is softened (so it should really be left out for at least 30 mins or up to an hour at room temperature), also the melted chocolate should still be slightly warm when you add it to the cheesecake filling otherwise lumps will form and it won’t completely incorporate. I hope that answers your query.
Great recipe – thanks for sharing!
Hi I was wondering if there should be a slightly tart flavour to this cheesecake? I ate and enjoyed it but was ever so slightly sour. Did I make this right? Thank you
Hi Catherine – I’ve personally never found this cheesecake to be sour on the occasions I have made it. Perhaps if you found it too sour for your liking you could add a touch extra icing sugar, but try not to add too much otherwise it affect the consistency of the cheesecake.
Just made this for the second time and it was perfect 😁
I’m pleased to hear you enjoyed the cheesecake, Catherine! 🙂
I absolutely love this cheesecake so tasty and not sickly at all highly recommended
Thanks for the fantastic review, Gemma!
Hi there, recipe looks amazing and I’m really excited to try! It seems the orange chocolate digestives were limited edition and no longer available. Do you recommend any alternative that can be used? many thanks
Hi, I’m really pleased that you like the look this cheesecake! You can substitute the orange chocolate digestives for regular chocolate digestives or even plain digestives without the chocolate topping. Hope you enjoy the recipe!
Had a go at making this recipe as a friend had made it and it was delicious. Mine didn’t seem to turn out right my mixture looked curdled/split. Did I add the chocolate when it was too warm? Or any other thoughts on this? Going to make it again today 🤞🏻
Sorry for the late reply. If the cheesecake mixture had curdled/split it could be due to the fact it was over mixed and also that chocolate might have been possibly too hot. I hope your second go at this cheesecake went more to plan! 🙂
Made this 3 tines now and get amazing feedback every time x x
Hi Carol, thanks for your feedback on this recipe! I’m pleased you’re enjoying the cheesecake! 🙂
I have made this so many times and everyone loves it! Whenever theres a works buffet, family event or girls night in, everyone asks me to make this! Easy and delicious. Thank you for sharing and making me so popular 😁
Hi Cheryl, thank you your comment. I’m really pleased that you’re enjoying this cheesecake so much, it’s definitely one of my favourite recipes!
How much cream goes into this filling? I can’t work out if some of the 300ml is used to decorate or it all goes into the filling.
Hi Cara – the full 300ml of cream goes into the cheesecake filling. I use additional whipped cream to decorate the cheesecake. 🙂
Lovely recipe that I’d like to try. Which cream cheese do you use?
Thank you! You can use regular full-fat cream cheese or mascarpone (this has a slighter higher fat content so will be richer).
Hi Jess I made this the other day and I thought it was really good my family however didn’t and said they could taste the Philadelphia which I can’t understand as I don’t actually like cheese but enjoyed this and didn’t think that at all I personally think it’s where they eat so much Philly and see me make it and it was in the mind but any way I do agree the texture was slightly odd… could I ask what mascarpone tastes like and comes out like is it worth me trying this instead? any tips would be great 🙂
Hi Lisa – the texture the cheesecake will be different because there’s no gelatine and it’s not a baked cheesecake. I have tried making this cheesecake with mascarpone, however this has a higher fat content compared to full-fat cream cheese, so bear in mind that the cheesecake would be slightly more decadent and the flavour will be near enough the same.
Hi I can only get low fat cream cheese at the moment. Would this work? Thanks
Hi Catherine 🙂 Low-fat cream cheese should be fine to use instead, please take into account that the cheesecake might not set as well though.