Description
A creamy and indulgent no bake Chocolate Orange Cheesecake made with Terry’s Chocolate Orange, whipped cream, and a buttery biscuit base. Perfect for special occasions or weekend treats.
Ingredients
For the base:
100 g Butter, melted
200 g Digestive biscuits (or Graham Crackers in the US)
For the cheesecake mixture:
2 Terry’s Chocolate Oranges (157g each)
500 ml Double cream, whipped
560 g Full-fat cream cheese
100 g Icing sugar, sifted
Juice of half a lemon
2 tsp Orange extract (optional)
For decoration:
100 g White chocolate
100 ml Double cream, whipped
12 Terry’s Chocolate Orange segments
Orange gel food coloring (optional)
Instructions
1. Crush digestive biscuits into crumbs, either with a food processor or in a bag using a rolling pin.
2. Mix crushed biscuits with melted butter until fully coated.
3. Press the mixture into a 7″ springform tin, smoothing the surface evenly.
4. Melt the Terry’s Chocolate Oranges over simmering water until smooth, then set aside to cool for 5 minutes.
5. In a large bowl, mix whipped double cream, full-fat cream cheese, sifted icing sugar, lemon juice, and optional orange extract until well combined.
6. Fold in the cooled melted chocolate and mix thoroughly.
7. Spoon the cheesecake mixture over the biscuit base and smooth the top with a spoon or palette knife.
8. Chill in the freezer for 2 hours or the fridge for 4 hours, preferably overnight.
9. Melt white chocolate and add orange gel food coloring. Let cool slightly before drizzling over the set cheesecake.
10. Pipe whipped cream over the top and place Terry’s Chocolate Orange segments decoratively.
11. Serve and enjoy.
Notes
Always use full-fat cream cheese for the best texture.
Orange extract is optional but enhances flavor.
If the white chocolate seizes while coloring, add a few drops of vegetable oil and stir.
Decorate only after the cheesecake is fully set.
Use a springform tin for easy removal.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No Bake
- Cuisine: Family Food