This delicious No Bake Terry’s Chocolate Orange Cheesecake is the perfect dinner party or special occasion dessert. The creamy white cheesecake is flavoured with orange zest and studded with chocolate pieces.
With a simple buttery biscuit shortbread biscuit base, fresh whipped cream topping and chocolate orange segments for decoration; it looks as good as it tastes. Chocolate oranges are available to buy year round so no need to save this recipe until Christmas!
A no-bake cheesecake is a cheesecake made with fresh cream cheese which is placed in the fridge to set, rather than being baked in an oven. It is an English classic dish and is constantly being updated with new flavour ideas.
In this version of cheesecake I used a normal Terry’s milk chocolate orange in the cream cheese cheesecake layer and topped it with mini Terry’s chocolate segments.
My boyfriend didn’t like cheesecakes before he met me but now he actively requests them instead of a birthday cake! This chocolate orange version is top of the list – I think he might actually be addicted.
At one birthday party all the guests went quiet when they had a slice. I think if everyone goes quiet because they’re enjoying it, it’s a very good sign. I couldn’t blame them, the flavour is amazing, especially with the extra kick of orange in the cheesecake layer.
One of the reasons that no bake cheesecakes are such a party favourite is that they can easily be made in advance, stored in the fridge and then be brought out ready to eat.
I know many people that serve them instead of, or as well as, traditional Christmas puddings as a lighter alternative. And I know from my website statistics that they’re incredibly popular at Easter feasts too!
What is a Chocolate Orange?
The phrase chocolate orange is obviously used generally to refer to the mix of chocolate and orange flavours in bakes and desserts. I’ve used the combination in both my Chocolate Orange Waffles and Orange Cinnamon and Chocolate Chip Cookies.
It is also well known as the flavour of Jaffa Cakes, a classic British cake found in the biscuit aisle. My Jaffa Cake Gin Spritz cocktail is the perfect accompaniment to this cheesecake.
Terry’s Chocolate Orange
But “chocolate orange” also has another meaning here in the UK. Terry’s Chocolate Oranges have been a favourite since they were first sold in 1932. For many of us Christmas just wouldn’t be Christmas without one. Or more.
Chocolate oranges have 20 segments of solid milk chocolate which resemble the segments of an orange. They’re arranged together to form an orange shape and wrapped in orange foil, it is a tradition to bash the choc oranges on a surface until the segments finally come apart.
The original and classic chocolate orange is made with milk chocolate. Dark and white chocolate versions are also available as well as bar versions and minis. I have used the milk chocolate variety in this cheesecake and then decorated with milk chocolate mini orange segments.
As this is a six inch cheesecake it was a little small to use the big segments so the minis worked a treat. They also look more enticing to eat. If you are going to make this as an 8 inch size or above cheesecake, the normal segments will be perfect.
If you wanted to use any of the other varieties of chocolate orange, you could absolutely do that. You could even use a mix of dark, white and milk chocolates.
You could also add a little more grated chocolate to the top if you’re feeling like you want more chocolate. I love the flavour!
More Terry’s Chocolate Orange Recipes
I am a little obsessed with chocolate oranges so I’ve used them in a few other recipes too. My Chocolate Orange Tray Bake is a simple sponge that is easy to whip up in no time.
And I’ve used chocolate orange segments to decorate and add an extra dimension to my Chocolate Cranberry Cake with Terry’s Chocolate Orange. I’m sure there will be more choc orange recipes coming along at some point too!
HOW MANY PEOPLE DOES A 6″ CHEESECAKE SERVE?
This recipe uses a 6″/15cm tin to make a fairly small cheesecake. I often find that cheesecake recipes can involve large and often expensive quantities of ingredients to make really large cheesecakes.
Making a smaller cheesecake with 8 portions means that it can be a more regular treat for a smaller family and doesn’t need to be saved for a special occasion.
But that doesn’t mean that you can’t easily scale up the recipe to make a bigger version. If you want to make this to feed a lot more people then double or triple the recipe.
To make an 8″/20cm cheesecake, you should double the recipe. This will serve 12 to 16.
To make a 12″/30cm cheesecake you should triple the recipe. This will serve 16 to 20.
If you want to make little portions but a lot of them, try using a square tin and cutting the cheesecake into nice little squares. A little square of cheesecake is rather lovely.
WHY MAKE A NO-BAKE CHEESECAKE?
Simple – they’re really easy as well as being creamy and delicious.
A traditional baked cheesecake is a thing of beauty but simply by their nature, they do take longer to make. They can also be trickier to master and they can crack or curdle. So I am a huge fan of the no-bake version – in fact I have developed lots of delicious varieties.
Many no-bake cheesecakes use gelatin to help set the cheesecake but I do not find this necessary. This means that this cheesecake recipe is suitable for vegetarians.
You can find my whole range in this handy roundup post – The Best No Bake Cheesecake Recipes. There is everything from fruity and boozy favourites to halloween and christmas themed cheesecakes.
How to Decorate this Chocolate Orange Cheesecake
How to Pipe Whipped Cream
Piping on swirls of double cream which has been whipped until thick with a star nozzle is a beautiful quick way to decorate a cheesecake that everyone loves. I also think it looks super stylish.
The swirls look elegant but are so so so easy to do. Simply fill your piping bag, angle the nozzle directly downwards and just above the cheesecake. Squeeze lightly and allow the cream to come out. when your swirl is nearly as big as you want it to be, release the pressure on the bag and lift up. Bingo. Simply repeat around the cake.
If you want to make sure you have an even number of swirls, think of the cheesecake like a clock. Pipe swirls at 3, 6, 9 and 12 o’clock. Then you can add two more swirls in each gap – one for each of the other hours on the clock. This will give you 12 even swirls.
If you don’t have a piping bag you can simply spoon on the whipped cream and swirl it with the back of a spoon. It won’t look quite as pretty but it will taste just as delicious.
Adding the Chocolate Orange Decorations
On top of the the double cream swirls I add mini Terry’s chocolate orange segments. By placing them thin side down, they sit on top of the cream swirls and look perfect.
Top tip – the more cream swirls you add, the more mini segments you can fit on. More is always better right?! Always!
For an idea of how to add even more chocolate as decoration, keep on scrolling.
Tips and Tricks for Making this Chocolate Orange Cheesecake
Everything you need to know including the full ingredients and instructions can be found in the recipe card below – just keep scrolling. But don’t skip my top tips for making your cheesecake perfect (and flexible)!
WHAT CREAM CHEESE IS BEST FOR NO-BAKE CHEESECAKE?
Most cream cheeses are best for cheesecake. The full fat versions are great and do give a great taste. Unlike in baked cheesecakes, the reduced fat varieties can still work.
In both cases if there is any water on top remove it before adding the cheese to the mix. Water can make the final cheesecake not set as well.
BRANDED CREAM CHEESE VS OWN BRANDS
There are so many different types of cream cheese available and having tried a few different ones I think they all work pretty well.
Philadelphia is probably the most well known brand in the UK and US and this is obviously great to use. But I mostly use supermarket own brand varieties and they are just as good.
I would however recommend that you avoid using super savers versions as sometimes they can be a bit bitty and not have the nicest flavour. I would also recommend that you avoid any flavoured varieties.
Putting the Orange in Chocolate Orange Cheesecake
You will see in the photos that there are flecks of orange zest and chocolate in the cheesecake itself. This really helps to drive home that chocolate orange flavour.
I use fresh orange zest and either orange juice or orange extract mixed into the cheesecake layer. You will get a stronger flavour from using extract. But please don’t be tempted to increase the amount of orange juice in the recipe as it could prevent the cheesecake from setting properly.
To add even more chocolate orange flavour in the cheesecake itself, I took a Terry’s chocolate orange and coarsely chopped it up to make chocolate chips. Adding the Terry’s chocolate orange into the cheesecake and not just having it on top, really makes this recipe explode with the iconic flavour.
Putting the Chocolate into Chocolate Orange Cheesecake
I’ve already mentioned that this recipe uses chopped up chocolate orange segments in the cheesecake layer. If you don’t have an actual chocolate orange, you can chop up the bars, mini segments or another variety of orange flavoured milk chocolate.
To add even more chocolate to the top of the cheesecake in the style of my Black Forest Cheesecake, I recommend taking a bar of chocolate and chopping it up. Although it works, grating chocolate can be hard, some of the chocolate will melt when you hold it and it’s easy to accidentally grate your fingers.
To chop a bar into shards, take a big sharp chopping knife (not a butter knife) and cut the chocolate on the diagonal. This will create beautiful shards of chocolate which you can then chop up into smaller nice pieces. The shards are lovely and look great as a decoration on top of the cheesecake.
For the joy of this chocolate orange cheesecake I would recommend taking the large chocolate orange segments and carefully chopping them up using the same way. Sort of on the diagonal if you can. They will start to splinter slightly and make it easier to chop up into nice pieces what will mix in easily and be evenly distributed throughout.
HOW TO STORE NO-BAKE Terry’s CHOCOLATE Orange CHEESECAKE
You will need to store your cheesecake in the fridge. It is a good idea to cover it if you can to prevent it from absorbing other flavours from the fridge.
A well stored cheesecake will keep for up to 3 days. This means that you can make it up to several days in advance. I do recommend that you do not add the whipped cream and chocolate orange segment decorations until you are nearly ready to serve.
If needed you could add the whipped cream and chocolate the day before but it would be better to wait.
You can serve and eat the cheesecake chilled straight from the fridge.
FREEZING NO-BAKE CHEESECAKE
No bake cheesecakes are ideal to freeze. You should remove the cheesecake from the tin and wrap it in clingfilm (saran wrap) then freeze. Storing it in an airtight container will add an extra layer of protection if you have room in the freezer.
To thaw the cheesecake, take it out of the freezer the day before and leave it in the fridge overnight to defrost.
I would not recommend decorating the cheesecake before freezing so this should be done once the cheesecake has thawed.
Pin this Terry’s Chocolate Orange Cheesecake Recipe for later
No Bake Terry’s Chocolate Orange Cheesecake
For the Biscuit Base
- 50 g Unsalted butter
- 200 g Shortbread biscuits
For the Cheesecake Layer
- 300 g Soft cream cheese
- 60 g Caster sugar
- 150 ml Double cream / heavy cream
- ½ Orange zest only
- ½ tsp Orange extract or fresh orange juice
- 1 Terry’s Chocolate Orange
- 150 ml Double cream / heavy cream
- 125 g Terry's Chocolate Orange Minis
- Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
- Melt the butter gently in the microwave in short bursts or in a pan and then take off the heat so it doesn't burn.
- Crush the shortbread biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down gently to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- Chop up half of the chocolate orange and add into the mix along with the orange zest.
- In a new bowl lightly whip the double cream until it starts to thicken.
- Stir in the double cream and cream cheese mixture together.
- Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
- Remove the cheesecake from the tin and place on a plate.
- Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls on to the cheesecake.
- Top with the remaining pieces of the Terry's Chocolate Orange.(I like using the minis for the decoration).
Please note that the nutrition information provided above is approximate and meant as a guideline only.