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!
Step by step…
To make the biscuit base I whizzed up the digestive biscuits in my food processor.
I added the melted butter and pressed it into the bottom of the springform tin, I put it in the fridge for 30 minutes.
To make the Chocolate Orange Cheesecake filling I used my electric hand mixer to mix together the full fat cream cheese, icing sugar, cocoa powder and orange extract. Once it was mixed I added the double cream and whisked again until the mixture thickened. Then I folded in 8 chopped up segments of a Terry’s Chocolate Orange.
I put the filling on top of the biscuit base and smoothed it over. I left it in the fridge overnight to set.
The next day I melted 6 segments of a Terry’s Chocolate Orange, put it in a piping bag and piped it all over the top of the cheesecake.
For the rest of the decoration, I whipped up some double cream with icing sugar and piped it all around the edge of the cheesecake. I added chopped up segments of a Terry’s Chocolate Orange in the middle of the Chocolate Orange Cheesecake, and Mini Terry’s Chocolate Orange in the cream around the edge. Then I added some bronze sprinkles which I got from Waitrose all over.
The Terry’s Chocolate Orange Cheesecake was so delicious! Buttery biscuit base, creamy chocolate orange filling filled with chocolate bits, fresh cream and more Terry’s Chocolate Orange tastyness on top. 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! It was so easy and quick to make, and no oven involved, which is just what I needed during the hot weather on the weekend I made this.
How do I 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.
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Jem 1E Piping nozzle||Orange extract||Piping bags|
|Terry’s Chocolate Orange||Terry’s Mini Choc Orange|
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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
- 300 g Digestive biscuits
- 125 g Butter or baking spread melted
- 750 g Full fat cream cheese
- 200 g Icing sugar
- 30 g Cocoa powder
- 2 tsp Orange extract
- 300 ml Double cream
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 1 pack of Terry's Mini Chocolate Orange
- Sprinkles optional
- 1 Terry's Chocolate Orange
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 8 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 5-6 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 6 segments of the 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 in a zig zag pattern, or however you like
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 closed star nozzle (mine is Jem 1E)
Sprinkle 6 chopped up segments of a Terry's Chocolate Orange in the middle, and place Mini Terry's Chocolate Orange segments in the cream. Then add some sprinkles of your choice all over
Serve immediately, store any leftovers in the fridge and eat within 2 days
NB. This post is NOT in any way sponsored by Terry’s – I just love their product!
If you like this, check out more of my Cheesecake recipes!
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