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! It’s a buttery biscuit base, creamy chocolate orange filling with chocolate orange bits, fresh whipped 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!
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 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 some Terry’s Chocolate Orange, put it in a piping bag and piped it all over the top of the cheesecake. I finished the decoration with Chocolate Orange pieces and whipped cream.
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.
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!
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|
|Orange extract||Piping bags|
|Terry’s Chocolate 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
- 135 g Butter or baking spread melted
- 750 g Full fat cream cheese
- 175 g Icing sugar
- 30 g Cocoa powder
- 2 tsp Orange extract
- 300 ml Double cream
- 8 segments Terry's Chocolate Orange chopped up
- 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
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
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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