I love this cheesecake because it combines two of my favorite things: chocolate and orange. The creamy filling has a luxurious texture and that signature chocolate-orange flavor everyone adores. Since it’s a no-bake recipe, it’s completely stress-free — no water baths, no cracks, no oven required. It’s also perfect for entertaining because I can make it a day in advance and decorate it just before serving for a professional finish.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the base: 100 g (3.5 oz) Butter, Melted 200 g (7 oz) Digestive biscuits
For the cheesecake mixture: 2 Whole Terry’s Chocolate Orange, 157g each 500 ml (2 cups) Double cream, Whipped 560 g (1.2 lb) Cream cheese, Full fat 100 g (3.5 oz) Icing sugar Half a lemon, Juice only 2 tsp Orange extract, Optional. See notes
For decoration: 100 g (3.5 oz) White chocolate 100 ml (0.5 cups) Double cream, Whipped 12 Terry’s Chocolate Orange pieces, About 1 whole Chocolate Orange Orange gel food colouring, See notes
Directions
I start by crushing the biscuits until they resemble coarse sand — I usually blitz them in a food processor.
I mix the crushed biscuits with melted butter until combined, then press the mixture firmly into a 7-inch springform tin. I smooth the surface and chill while I prepare the filling.
I gently melt the two Terry’s Chocolate Oranges in a glass bowl set over a pan of simmering water, stirring until smooth. Once melted, I set it aside to cool for about 5 minutes.
In a large bowl, I combine the whipped double cream, cream cheese, sifted icing sugar, lemon juice, and orange extract (if using). I fold everything together gently until smooth.
I pour in the cooled melted chocolate and stir until evenly combined and silky.
I spoon the cheesecake mixture over the chilled biscuit base and smooth the top with the back of a spoon or a palette knife.
I chill the cheesecake in the fridge for at least 4 hours (or overnight for best results). If I’m short on time, I pop it into the freezer for about 2 hours to speed things up.
Once set, I remove it from the tin.
For the topping, I melt the white chocolate in a heatproof bowl over simmering water, stir in a touch of orange gel food coloring, and allow it to cool slightly before drizzling it over the cheesecake in zigzag lines.
I pipe whipped cream around the edges and finish with Terry’s Chocolate Orange segments on top.
Servings and Timing
This cheesecake serves 12 people and takes around 30 minutes to prepare, plus 4 hours of chilling time. It’s a great make-ahead dessert for dinner parties, holidays, or when I want something indulgent but low-effort.
Variations
Sometimes I like to make a darker version by using half milk chocolate and half dark chocolate oranges for a deeper flavor. For a lighter twist, I use white chocolate and a splash of orange liqueur in the filling. If I want to serve it in individual portions, I divide the mixture into small dessert glasses and layer it like a parfait.
Storage/Reheating
I store the cheesecake in the fridge, covered, for up to 3 days. It also freezes beautifully — I wrap slices individually and thaw them in the fridge overnight before serving. Since it’s a no-bake cheesecake, I never reheat it; it’s best enjoyed cold and creamy.
FAQs
Can I use regular chocolate instead of Terry’s Chocolate Orange?
Yes, I melt milk chocolate and add extra orange extract or zest for the same flavor profile.
How do I stop the chocolate from seizing when adding food coloring?
I always use gel food coloring and, if it thickens, I stir in a few drops of vegetable oil until smooth again.
Can I make this ahead of time?
Yes, I often make it the day before and decorate it just before serving.
What size tin should I use?
A 7-inch springform tin is perfect for this recipe.
Can I use light cream cheese?
I prefer full-fat cream cheese for the best texture — light versions can make the cheesecake too soft.
Can I skip the orange extract?
Yes, the Terry’s Chocolate Orange already provides plenty of flavor, but the extract enhances it.
How firm should the cheesecake be?
It should be sliceable but creamy, with a gentle wobble like soft butter.
Can I make a white chocolate version?
Yes, I replace the milk chocolate orange with white chocolate and add orange zest for flavor.
Can I use graham crackers instead of digestives?
Absolutely, they work just as well for the crust.
How long should it chill for best results?
I chill mine overnight for the perfect texture and flavor.
Conclusion
I love how this Chocolate Orange Cheesecake combines rich, creamy indulgence with bright citrusy flavor. It’s a true crowd-pleaser — simple to make, beautifully smooth, and bursting with that festive chocolate-orange taste. Whether I make it for Christmas or just because I fancy something decadent, it never fails to impress and delight everyone at the table.
This no-bake Chocolate Orange Cheesecake is a creamy, indulgent dessert bursting with the flavor of Terry’s Chocolate Orange. With a buttery biscuit base, smooth chocolate-orange filling, and beautiful white chocolate drizzle, it’s an effortless yet showstopping treat perfect for holidays or any special occasion.
Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.
Mix the crushed biscuits with melted butter until combined. Press firmly into the base of a 7-inch springform tin and smooth the surface. Chill while preparing the filling.
Gently melt the two Terry’s Chocolate Oranges in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool for 5 minutes.
In a large bowl, combine the whipped double cream, cream cheese, icing sugar, lemon juice, and orange extract (if using). Mix until smooth.
Pour in the cooled melted chocolate and fold gently until the mixture is silky and evenly combined.
Spoon the cheesecake mixture over the chilled biscuit base and smooth the top with a palette knife or spoon.
Chill in the fridge for at least 4 hours, or overnight for best results. To speed things up, chill in the freezer for 2 hours.
Once set, remove from the tin and place on a serving plate.
For the topping, melt the white chocolate and stir in a touch of orange gel food colouring if desired. Allow it to cool slightly, then drizzle over the cheesecake.
Pipe whipped cream around the edges and decorate with Terry’s Chocolate Orange segments.
Notes
Use full-fat cream cheese for the best texture and set.
Chill overnight for a firmer, creamier cheesecake.
Add orange extract or zest for a stronger citrus flavor.
For a darker version, use half milk and half dark chocolate orange.
Can be frozen in slices and thawed overnight in the fridge before serving.
