Perhaps one of my favourite desserts and the only cheesecake that the kids love as much as I do. This Terry’s Chocolate Orange Cheesecake is smooth, velvety and a wonderful twist on a fantastic flavour combination.Jump to Recipe
This post contains affiliate links. This means that I earn a small commission if you make a purchase after following my link. It in no way affects the price that you pay.
I love cheesecakes. They are so easy to make, and always taste fantastic. Even the ones that don’t quite work, that are a little too sloppy and don’t set brilliantly, taste gorgeous.
No-Bake Terry’s Chocolate Orange Cheesecake is no different. I find that actually, despite the idea of combining cheese with other flavours being a big gross, most things worse. Remember when Philadelphia did that chocolate version and everyone was horrified? But you spread it on a digestive and you’ve got a chocolate cheesecake. No, just me? Well, it was amazing! I also remember having a lemon meringue hard cheese, which sounded all kinds of wrong but tasted like heaven. Cheese and sweets actually work super well together.
If you’ve seen any of my other cheesecake recipes you’ll know that I like to go large. I love a nice thick biscuit base and an even thicker cheesecake layer. When it comes to adding a flavour, like this Terry’s Chocolate Orange Cheesecake, you just need to get your measurements right, so that you can taste the flavour, but it still sets well.
A Christmas Cheesecake
Chocolate Orange isn’t really festive, is it? Like mint chocolate isn’t festive. But, because we give and receive After Eights and Terry’s Chocolate Oranges at Christmas time, they’ve become festive. I always buy the kids a Terry’s Chocolate Orange for in their stockings and we all love the flavour. I also use them for brownies and truffles.
I don’t like Christmas cakes, puddings or mince pies, so something like a Terry’s Chocolate Orange Cheesecake is perfect for me! Sweet, chocolate, festive, but not too festive. Amazing.
Adding Melted Chocolate to Cheesecake Mixture
The problem that you have with Terry’s Chocolate Orange Cheesecake, is that Terry’s Chocolate Orange, once melted, hardens really quickly. Faster than normal milk chocolate. This means that you have to mix the melted Terry’s Chocolate Orange into your cheesecake mix quickly and vigourously. But, you want to mix your whipped double cream in very carefully, to keep it all nice and thick.
So, I always Add my Chocolate Orange before the cream. Then you can mix the chocolate as much as you like, before gently folding in the cream. If you use a mixer, you’ll get a fabulously smooth cheesecake mix. I make mine by hand (my Fitbit loves it!) so even adding the melted chocolate straight away and mixing quickly, I still get specks of chocolate orange that you can see in the mixture. But, they aren’t big lumps and you don’t feel them as you eat the cheesecake, it’s still nice and smooth.
If you add your chocolate too slowly or don’t mix enough. You’ll get big lumps in your cheesecake mix. It will still taste awesome, but the texture won’t be as velvety.
Can You Make Chocolate Orange Cheesecake with Orange Extract?
You could make this cheesecake with milk chocolate, and a little orange extract. You could even use cocoa instead of chocolate, or dark chocolate instead of milk for a much richer flavour. I’d add 1/4 tsp of orange extract first and then taste.
Honestly though, it’s really easy to just melt a chocolate orange down and stir it in. I’d stick to this recipe if possible. If you want to save some money, Aldi do a pouch of own-brand chocolate orange segments. The segments are smaller, but it will taste the same.
What Kind of Sugar do You Use in Terry’s Chocolate Orange Cheesecake?
I often use caster sugar in cheesecakes. It works well, and I don’t find it affects the texture too much at all. But, icing sugar is finer, and sweater, so if you’ve got some, use it. If using caster sugar in this recipe, I’d increase it to 100g.
How Long Does No-Bake Cheesecake Take to Set?
Ideally, you want to leave your Terry’s Chocolate Orange Cheesecake overnight. But, at least two hours in the fridge before you remove it from the tin. If you’ve got time, leave it overnight before removing from the tin and then decorating.
Decorating a Chocolate Orange Cheesecake
I like to keep my decorations simple. I know people often add whipped cream to the top, and I agree that serving cheesecake with cream can be great. But, I’m not a huge fan of adding it to the top. Perhaps it’s just because I’m not very neat, but I never find it looks great. So, for this cheesecake, I melt about 6 Chocolate Orange segments in my tiny frying pan (affiliate link), spoon them into a piping bag with a little hole (affiliate link), and just really messily pipe it over, first up and down, then across. It looks cool, it can’t be too messy, and it adds some more fantastic chocolate orange flavour.
How Long Does Terry’s Chocolate Orange Cheesecake Last?
Depends how fast you can eat it! It doesn’t last that long in our house. But, it will last for 3-4 days in the fridge. After that, the base will start to soften.
Other Festive Recipes
Terry’s Chocolate Orange Cheesecake
For the Base:
- 400 g Digestive Biscuits
- 135 g Butter – Melted – Plus extra to grease the tin
For the Cheesecake Mix:
- 600 g Cream Cheese
- 300 ml Double Cream
- 80 g Icing Sugar
- 300 g Terry’s Chocolate Orange
- 6 Chocolate Orange Segments
For the Base:
- Lightly grease the cake tin with butter
- Use a rolling pin or food processor to crush your biscuits to crumbs
- Add the melted butter
- Mix until all the crumbs are coated with melted butter
- Tip into the tin and use the back of a metal spoon to spread evenly to the sides and compact
- Place in the fridge until needed
For the Cheesecake Mix:
- Whip the cream to peaks and set to one side
- Mix together the cream cheese and icing sugar
- Gently melt the chocolate orange in the microwave, or a small saucepan on a low heat
- Pour into the cream cheese and sugar and mix vigorously until even
- Gently fold in the cream until the colour is smooth and there are no streaks of cream
- Tip onto the biscuit base and spread evenly
- Refrigerate for at least 2 hours but preferably overnight before removing from the tin
To Decorate (optional):
- Remove cheesecake from the tin carefully
- Melt 6 segments of chocolate orange, spoon into a piping bag and roughly drizzle over the cheesecake.