Chocolate Orange Cheesecake (No Bake Recipe with Variations)
This chocolate orange cheesecake is a rich, creamy no-bake dessert that’s perfect as a standout Christmas cheesecake recipe. It’s an easy, make-ahead centrepiece that delivers big flavour with minimal effort. Plus it's easily adjustable with multiple variations to suit when hosting a larger party with various preferences.
Ingredients
- 400 g milk chocolate melted
- 200 g butter melted
- 400 g digestive biscuits
- 600 g full fat cream cheese ideally room temperature
- 150 g icing sugar
- 300 ml double cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 teaspoon cocoa powder
- zest of 2 oranges
- 90 ml double cream
- 145 g Terry's Chocolate Orange 1 whole ‘orange’
Instructions
Preparation
- Weigh half of the 400 g milk chocolate (200g) and melt it in the microwave in 30 second bursts, stirring after each 30 seconds. Once fully melted, set aside, giving it a mix every few minutes to help it cool down - see Notes
- Line a 9" springform tin with baking paper (use the base of the pan to draw around). Pop a small amount of butter on the bottom of the pan to stick the baking paper to.
Cheesecake Base
- Place 400 g digestive biscuits into a food processor and blitz until into a crumb - see Notes
- Melt 200 g butter in a bowl in the microwave in 30 second bursts.
- Add melted butter into crumbed biscuits and mix to combine.
- Place biscuit mixture into the bottom of the springform tin and press down to the edges (use the bottom of a glass if needed) so it's smooth, then place in the fridge.
Chocolate Orange Cheesecake Filling
- Bowl 1: Whisk 600 g full fat cream cheese and 150 g icing sugar in a bowl until combined.
- Add in the zest of 2 oranges, 1 teaspoon vanilla extract and 1 teaspoon orange extract and whisk to combine, then set aside.
- Bowl 2: In a separate bowl, add 300 ml double cream and whisk to soft peaks.
- Sieve 2 teaspoon cocoa powder into the whipped cream and mix to stiff peaks.
- Combine Bowl 1 and Bowl 2 by folding them together to create the base chocolate orange cheesecake filling.
- To make the chocolate orange cheesecake filling extra chocolatey, we then gently fold it into the (now cooled) melted milk chocolate - see Notes
- Once fully combined, add the chocolate orange cheesecake filling onto the top of your biscuit base which has been in the fridge, spread out and smooth the top.
- Place in the fridge for a minimum of 6 hrs or overnight.
Ganache Topping (optional) + Decoration
- Break up the remaining 200g of milk chocolate and add in 90 ml double cream. Pop into the microwave and melt in 30 second bursts, stirring between each 30 seconds, it should only take 2 or 3 bursts.
- Pour on top of the cheesecake and smooth out to the edges. If there are any air bubbles you want to remove, you can gently tap the tin on your work surface and they should pop, or pop them with a toothpick.
- Top with 145 g Terry's Chocolate Orange segments and put back into the fridge for a minimum of 3 hrs but preferably overnight.
Notes
Equipment: If you don't have a microwave or food processor, you can use a bain marie instead of a microwave to melt the chocolate or crush the biscuits in a bag with a rolling pin.
Let the chocolate cool slightly: If it’s too hot when you fold it in, it can seize or make the filling grainy instead of smooth and creamy.
Use full-fat ingredients: Full-fat cream cheese and double cream give you that rich, stable texture - lower-fat versions won’t set as well.
Don’t overmix the filling: Gently fold everything together to keep the mixture light and airy rather than dense. To fold cream and melted chocolate together, start at the top of the bowl in the middle and cut the mixture in two, then sweep round the bowl and fold in to the middle, turn the bowl 90 degrees and continue.
Whip the cream properly: Soft peaks before adding cocoa, then firm peaks after — this helps the cheesecake hold its shape beautifully.
Press the base firmly: A tightly packed biscuit base stops it from crumbling when you slice. Use the bottom of a glass for an even finish.
Chill for long enough: This is key - give it at least several hours, but overnight is best for clean slices and the perfect set. Use a palette knife to run around the tin before releasing the tin.
Slice cleanly: Dip your knife in hot water and wipe between cuts for those sharp, bakery-style slices.
Storage: Keep refrigerated and eat within 5 days. Or the chocolate orange cheesecake is also freezable (preferably without the ganache topping).
Nutrition
Calories: 654kcalCarbohydrates: 67gProtein: 5gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 73mgSodium: 296mgPotassium: 227mgFiber: 4gSugar: 45gVitamin A: 898IUVitamin C: 0.2mgCalcium: 63mgIron: 3mg
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