Chocolate Orange Cheesecake

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This Chocolate Orange Cheesecake is no bake, so easy to make and absolutely delicious! Fans of Terry’s Chocolate Orange will fall in love with this cheesecake 🙂

You will also love my Chocolate Orange Cake!

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Chocolate Orange Cheesecake decorated with orange zest strips and Terry's Chocolate Orange segments

I have always been a huge fan of Terry’s Chocolate Orange and of the flavour combo in general – as you can probably tell by the various recipes already on this site.

Clearly a Terry’s Chocolate Orange cheesecake recipe is long overdue! It is so delicious that even my daughter who is not a big fan of orange and chocolate combo LOVED it.

Picture a crunchy cookie crust base – made with chocolate orange biscuits – topped with a creamy smooth chocolate orange filling. 

Decorate with orange zest strips and Terry’s Chocolate Orange segments and you have a dreamy no bake dessert that will WOW everyone.

Chocolate orange cheesecake with one slice cut

Chocolate Orange Cheesecake Ingredients

Here’s what you will need to make this recipe, including some substitutions where available.

  • Chocolate orange bourbon biscuits or similar for the base. Alternatively you can use Oreos or Digestives
  • A chocolate orange bar – such as Terry’s, Lindt Excellence or Galaxy Smooth Orange. Dark chocolate chips can be used instead if you can’t find a flavoured chocolate bar
  • Orange extract can be used to up the orange flavour
  • Full fat mascarpone cheese or cream cheese
  • Double cream (= heavy cream)
  • Golden syrup or orange blossom honey 
  • More chocolate and butter to top the cheesecake
  • Terry’s Chocolate orange to decorate (can also be used in the cheesecake)

USEFUL TOOLS

Overhead photo of no bake chocolate orange cheesecake

How to make my Chocolate Orange Cheesecake

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

MAKE THE CHEESECAKE BASE

Lightly mist a 20cm (8 inch) loose bottom tin with cake release spray. Line the bottom and sides with baking paper. 

Blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin.

Mix with melted butter until it the cookie crust resembles wet sand. Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Use the back of a spoon or your fingertips to really press it down. Chill in the fridge or freezer while you prepare the filling.

pressing cookie crumb crust into cake tin

MAKE THE CHEESECAKE FILLING

Break up the chocolate orange bar into small pieces (or use Terry’s Chocolate Orange segments). Add to a bowl together with the golden syrup and set the bowl over a small saucepan of simmering water.

Don’t allow the bottom of the bowl to come in contact with the water. This is called the double boiler method (or bain marie). Allow the chocolate to slowly melt and stir until smooth. Leave the melted chocolate to cool slightly otherwise it will melt the filling.

Put the mascarpone and half the cream into a mixing bowl and beat on medium speed using a hand or stand mixer until combined.

Beating mascarpone and cream with an electric hand mixer

Add the melted chocolate and remaining cream and beat together until the filling is smooth and holds peaks. It is important that the creamy filling and melted chocolate are both at a similar temperature (not too hot or too cold) so the two blend well together. If the cream is too cold the chocolate can harden when you add it in!

Beating filling for chocolate orange cheesecake

Pile the cheesecake filling over the chilled base and level using a spatula. Chill the cheesecake in the fridge for 4-5 hours or ideally overnight to set.

Packing filling over chilled cheesecake base

DECORATE YOUR CHEESECAKE

Melt the chocolate and butter using a double boiler as above. Stir until smooth. Allow the chocolate to cool slightly.

Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.

Drizzle the chocolate over the chilled cheesecake and spread gently allowing it to drip down the sides.

spreading melted chocolate over cheesecake

Decorate with orange zest strips and Terry’s Chocolate Orange segments. Slice and enjoy!

Terry's Chocolate Orange cheesecake on a plate one slice cut out

TIPS FOR THE PERFECT NO BAKE CHEESECAKE

• Take the mascarpone out of the fridge to warm up slightly.

• Always use full-fat mascarpone or cream cheese and double cream. The higher the fat content will help your cheesecake to set in the fridge.

• Use a loose bottom cake tin for easy removal and neat sides.

• Allow time for the cheesecake to set – at least 6 hours but preferably overnight. A no bake cheesecake is the perfect make-ahead dessert if you are entertaining!

• Run a large knife under hot water and dry. Use it to slice the cheesecake, wiping the blade between each slice for neat edges.

Slice of chocolate orange cheesecake on a plate

Have you made my Chocolate Orange Cheesecake recipe? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

YOU WILL ALSO LIKE

Chocolate Orange Cheesecake decorated with orange zest strips and Terry's Chocolate Orange segments

Chocolate Orange Cheesecake

This Chocolate Orange Cheese is no bake, so easy to make and absolutely delicious! Fans of Terry’s Chocolate Orange will fall in love with this cheesecake 🙂

Print
Rate

Course: Dessert

Cuisine: American

Keyword: Chocolate Orange Cheesecake

Prep Time: 30 minutes

Cook Time: 0 minutes

Chilling Time: 8 hours 20 minutes

Total Time: 9 hours

Servings: 12

Calories: 622kcal

Instructions

Make the crust

  • Lightly mist a 20cm (8 inch) loose bottom tin with cake release spray. Line the bottom and sides with baking paper.

  • Make the cheesecake crust – blitz the cookies in a food processor until you have fine crumbs. Alternatively put them in a ziplock bag and crush using a rolling pin.

  • Mix with melted butter until it the cookie crust resembles wet sand.

  • Pack the crumb crust into the prepared tin to create an even base for your cheesecake. Chill in the fridge or freezer while you prepare the filling.

Make the filling

  • Break up the chocolate orange bar into small pieces (or use Terry’s Chocolate Orange segments). Add to a bowl together with the golden syrup and set the bowl over a small saucepan of simmering water. Don’t allow the bottom of the bowl to come in contact with the water. This is called the double boiler method (or bain marie).

  • Allow the chocolate to slowly melt and stir until smooth. Leave the melted chocolate to cool slightly otherwise it will melt the filling.

  • Put the mascarpone and half the cream into a mixing bowl and beat on medium speed using a hand or stand mixer until combined.

  • Add the melted chocolate and remaining cream and beat together until the filling is smooth and holds peaks.

Finishing Touches

  • Melt the chocolate and butter using a double boiler as above. Stir until smooth. Allow the chocolate to cool slightly.

  • Gently remove the cheesecake from the tin and peel off the paper from the sides. Use a bench scraper to smooth the sides for a perfect finish if you like. Place on a plate or cake stand.

  • Drizzle the chocolate over the chilled cheesecake and spread gently.

  • Decorate with orange zest strips and Terry’s Chocolate Orange segments. Slice and enjoy!

Notes

TIPS FOR THE PERFECT NO BAKE CHEESECAKE

• Take the mascarpone out of the fridge to warm up slightly.

• Always use full-fat mascarpone or cream cheese. The higher the fat content will help your cheesecake to set in the fridge. 

• Use double (heavy) cream. 

• Use a springform cake pan or a loose bottom cake tin for easy removal.

• Allow time for the cheesecake to set – at least 6 hours but preferably overnight. Cheesecake is the perfect make ahead dessert if you are entertaining!

• Use a large knife to slice the chilled cheesecake, wiping the knife between each slice for neat edges.

Nutritional Info

Calories: 622kcal | Carbohydrates: 31g | Protein: 6g | Fat: 53g | Saturated Fat: 25g | Cholesterol: 97mg | Sodium: 109mg | Potassium: 33mg | Sugar: 22g | Vitamin A: 1422IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg



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