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!
5 from 8 votes
Prep Time 30 minutesmins
Chilling Time 1 hourhr30 minutesmins
Total Time 2 hourshrs
Course Dessert, Pudding, Sweet Treats
Cuisine British, English, International
Servings 8slices
Calories 628kcal
Ingredients
For the Biscuit Base
50gUnsalted butter
200gShortbread biscuits
For the Cheesecake Layer
300gSoft cream cheese
60gCaster sugar
150mlDouble cream / heavy cream
½Orangezest only
½tspOrange extractor fresh orange juice
1Terry's Chocolate Orange
To Decorate
150mlDouble cream / heavy cream
125gTerry's Chocolate Orange Minis
Instructions
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).