Chocolate Orange Cheesecake {No Bake Recipe}
This really easy no-bake Chocolate Orange Cheesecake recipe is packed with the flavour of Terry's Chocolate Orange. It's a perfect Christmas dessert or for any time of the year! You can make it ahead of time for convenience too.
Servings: 12
Ingredients
For the base:
- 100 g Butter Melted
- 200 g Digestive biscuits
For the cheesecake mixture:
- 2 Whole Terry's Chocolate Orange 157g each
- 500 ml Double cream Whipped
- 560 g Cream cheese Full fat
- 100 g Icing sugar
- Half a lemon Juice only
- 2 tsp Orange extract Optional. See notes
For decoration:
- 100 g White chocolate
- 100 ml Double cream Whipped
- 12 Terry's Chocolate Orange pieces About 1 whole Chocolate Orange
- Orange gel food colouring See notes
Instructions
- Crush the biscuits until they look like lumpy sand. (I do mine in a food processor because I'm lazy!) Whip your cream.
- Mix with the melted butter and press into your 7" tin.
- Gently melt the 2 Terry's Chocolate Oranges in a glass bowl over a pan of boiling water. Stir until smooth and then put to one side and allow to cool for 5 minutes while you get on with the next step.
- Combine the whipped double cream, cream cheese, icing sugar, lemon juice and orange essence (if using). Fold in gently until fully combined. Add the cooled melted Chocolate Oranges and stir thoroughly.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Put into the freezer for 2 hours, fridge for four hours, or leave over night if you are not in a rush.
- Bring out of the fridge and remove from the tin.
- Melt your white chocolate in a glass bowl over a pan of boiling water, colour the white chocolate with a tiny amount of gel colouring and allow to cool very slightly before drizzling over the cake in zigzags.
- Pipe remaining whipped cream and decorate with Chocolate Orange segments.
- Share and enjoy!
Notes
Butter: Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
Cream cheese: I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat.
Orange extract: If you have it and/or want a stronger flavour. This isn't vital, but it is delicious
Food colouring: Please use a gel like this one: Sugarflair Gel Food Colour. Others tend not to work at all. This is very thick and works OK with the chocolate. Still, the chocolate can sometimes ‘seize‘ and go kind of super thick and lumpy. If it does this, just add a few drops of vegetable oil and beat well. Add more if needed, a little at a time, until the chocolate is smooth again.
Decorating: Allow the chocolate to cool slightly before drizzling to avoid ‘melting’ the cheesecake. You’ll also get neater lines as slightly cooled chocolate doesn’t spread so easily.
Consistency: The consistency of this no bake cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
Whipping the cream: When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and it will be sloppy, too stiff and it will be too dense.
Icing sugar: Do sift the icing sugar, it will give a much smoother texture to the cheesecake.
Tin: This is the tin I use - a 7” tin which is nice and deep and easy to use.
Nutrition
Calories: 469kcal | Carbohydrates: 33g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 382mg | Potassium: 206mg | Sugar: 23g | Vitamin A: 1080IU | Vitamin C: 0.7mg | Calcium: 120mg | Iron: 0.8mg