Terry's Chocolate Orange Cheesecake (No Bake)

I've always loved Terry's Chocolate Orange ever since I was a kid. My grandad's name was Terry and I used to think that he had some sort of involvement in the creation of this delicious treat! One of the first things I made when I started getting into baking were Terry's Chocolate Orange cupcakes. I made a baked Chocolate Orange Cheesecake a few years ago, which was good, but this no-bake Terry's Chocolate Orange Cheesecake version is much much better! And so easy to make too!

This cheesecake is made up of a buttery biscuit base, creamy chocolate orange filling with chocolate orange bits, fresh whipped cream and more Terry's Chocolate Orange tastyness on top. And as with all my recipes, this cheesecake is vegetarian friendly so it is gelatine free. It got top votes from my friends and family, even my friend's adorable 1 year old was a big fan! Surely the most honest review!

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Terry's Chocolate Orange Cheesecake

To make the biscuit base, blitz up the digestive biscuits in a food processor (or use a rolling pin to crush them). Add the melted butter and press the mixture into the bottom of a springform tin, put it in the fridge for 30 minutes while you make the filling.

To make the filling, use an electric hand mixer to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract. Once it is mixed, add the double cream and whisk again until the mixture thickens. Fold in 8 chopped up segments of a Terry's Chocolate Orange.

Put the filling on top of the biscuit base and smooth it over. Put the cheesecake in the fridge overnight to set. The next day, melt some Terry's Chocolate Orange, put it in a piping bag and pipe it all over the top of the cheesecake. Finish the decoration with Chocolate Orange pieces and whipped cream.

How do you make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Can you make the chocolate orange cheesecake gluten free?

Yes! It's easy to make this cheesecake gluten free by swapping the digestive biscuits in the base to gluten free digestives. Many supermarkets sell gluten free versions. Terry's Chocolate Orange does carry a "may contain gluten" warning on the packet, so you will need to replace this for a gluten free orange flavoured chocolate as well.

More tips for making the Terry's Chocolate Orange Cheesecake:

• If you can't get hold of Terry's chocolate orange, you can use any orange flavoured chocolate to decorate the cheesecake.
• I really recommend using orange extract to flavour the filling, you won't get the same effect from orange juice or zest.
• I used about 1 and a half Terry's chocolate oranges to make this cheesecake, so buy two and enjoy the leftovers!
• If you use a smaller tin, make sure it has deep sides as the mixture will be much taller. You may also need to give it longer to set.

Recommended Equipment and Ingredients*

• 23cm Springform tin
• Electric hand mixer
• Food processor
• Terry's Chocolate Orange
• Orange extract
• Piping bags
• Mixing bowls
• Kitchen scales

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More chocolate orange recipes...

Terry's Chocolate Orange Cheesecake (No Bake)

Chocolate cheesecake with chocolate orange pieces inside and on top

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Cheesecake

Prep Time: 30 minutes minutes

Setting time: 4 hours hours

Total Time: 4 hours hours 30 minutes minutes

Servings: 16

Author: thebakingexplorer

Ingredients

Base

• 300 g Digestive biscuits
• 135 g Butter or baking spread melted

Filling

• 750 g Full fat cream cheese I used Philadelphia
• 175 g Icing sugar
• 30 g Cocoa powder
• 2 tsp Orange extract
• 300 ml Double cream
• 8 segments Terry's Chocolate Orange chopped up

Decoration

• 200 ml Double cream
• 1 tbsp Icing sugar
• 1 tsp Vanilla extract
• 55 g Terry's Chocolate Orange melted
• 16 pieces of Terry's Chocolate Orange

Metric - US Customary

Instructions

• Use a food processor to whizz up the digestive biscuits into crumbs. Or put them in a food bag and smash with a rolling pin. Then put into a mixing bowl
  
• Add the melted butter to the biscuit crumbs and mix together, then press them into the bottom of a 23cm springform tin until compact and an even layer. Put it in the fridge for 30 minutes
• To make the filling use an electric hand mixer or a food mixer with a whisk attachment to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract until smooth
  
• Add the double cream and whisk again until the mixture thickens considerably. You want it to be thick enough so you have to shake or tap the spoon to make it fall off. Fold in the chopped up segments of the Terry's Chocolate Orange with a spoon or spatula
• Put the filling on top of the biscuit base and smooth it over. Put it in the fridge overnight or for at least 4 hours to set
• Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
• Melt the 55g of Terry's Chocolate Orange in a glass bowl in the microwave. Start with a 30 second blast, stir the mixture, then do 10 second blasts stirring in between until it's melted. Pour the melted chocolate into a piping bag, snip off a small bit at the end and pipe it all over the top of the cheesecake, or drizzle on with a spoon
• Whip up the double cream with the icing sugar and vanilla using an electric hand mixer or by hand with a whisk and pipe it all around the edge of the cheesecake using a piping bag fitted with a nozzle or your choice, or dollop it on with a spoon
• Decorate with the remaining Terry's Chocolate Orange segments
• Serve immediately, store any leftovers in the fridge and eat within 2 days

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Video

Nutrition

Calories: 457kcal | Carbohydrates: 30g | Protein: 5g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 113mg | Sodium: 313mg | Potassium: 142mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1300IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

If you like this, check out more of my Cheesecake recipes!

NB. This post is NOT in any way sponsored by Terry's - I just love their product!