Description
A decadent no-bake cheesecake combining creamy full-fat cream cheese with the iconic flavor of Terry’s Chocolate Orange. Featuring a crunchy digestive biscuit base, a rich chocolate orange-infused filling, and whipped cream topping, this indulgent dessert is chilled to perfection and decorated with chocolate drizzle, sprinkles, and chocolate orange segments. Perfect for chocolate lovers seeking an impressive yet simple dessert with no baking required.
Ingredients
Scale
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 500–600 g full-fat cream cheese
- 300 ml double cream
- 75 g icing sugar
- 300 g Terry’s Chocolate Orange
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 12 Terry’s Chocolate Orange segments
- 75 g melted chocolate
- Sprinkles
Instructions
- Prepare the Biscuit Base: Melt the unsalted butter in the microwave using short bursts or in a small pan over medium heat until fully melted. Blitz the digestives in a food processor until they form small crumbs, or place them in a sealed bag and crush with a rolling pin. Combine the biscuit crumbs with the melted butter until fully mixed. Press the mixture firmly into the base of an 8-inch (20cm) deep springform tin. Chill in the refrigerator for at least one hour to set.
- Melt the Chocolate Orange: Gently melt 300g of Terry’s Chocolate Orange in a heatproof bowl over a pan of simmering water, stirring carefully to avoid burning. Alternatively, melt in the microwave in short bursts, stirring frequently. Allow the melted chocolate to cool slightly while preparing the filling.
- Make the Cheesecake Filling: In a bowl, mix the full-fat cream cheese with 75g icing sugar until thick and smooth. In a separate bowl, whip the 300 ml double cream until soft peaks form. Fold the whipped cream into the cream cheese mixture gently. Next, fold in the slightly cooled melted chocolate orange mixture until fully combined. If the mixture is loose, whisk thoroughly until it thickens.
- Alternative Mixing Method: Using a stand mixer, whip the cream cheese and icing sugar together until smooth. Add the slightly cooled melted chocolate and whip again until smooth. Gradually pour in the double cream and continue whipping until the filling is thick, scraping down the bowl sides as needed to ensure thorough combining.
- Assemble and Chill: Pour the chocolate orange cheesecake filling onto the chilled biscuit base, smoothing the top with a spatula. Cover the cheesecake and refrigerate for 5-6 hours or preferably overnight to set properly.
- Prepare the Decoration: Whip together the 150 ml double cream and 2 tablespoons of icing sugar until thick enough to pipe. Drizzle the 75 g melted chocolate over the set cheesecake, then pipe the whipped cream attractively on top.
- Decorate the Cheesecake: Place one Terry’s Chocolate Orange segment on each slice of the cheesecake. Finish by sprinkling colorful sprinkles on top for a festive touch.
Notes
- For best texture, chill the cheesecake overnight to allow it to fully set.
- If the filling is too loose, more whipping can help achieve a thicker consistency before pouring onto the base.
- You can substitute regular digestives with gluten-free biscuits for a gluten-free version.
- Ensure melted chocolate is cooled slightly before folding to avoid curdling the cream cheese mixture.
- Use high-quality full-fat cream cheese and double cream for a richer and creamier cheesecake.
- Store any leftovers covered in the fridge and consume within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: no-bake cheesecake, Terry's Chocolate Orange, chocolate orange cheesecake, dessert, easy cheesecake, no bake dessert
