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 (or graham crackers)
For the cheesecake mixture:
- 2 Whole Terry's Chocolate Orange 157g each
- 500 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
- 560 g Cream cheese Full fat
- 100 g Icing sugar (powdered sugar)
- Half a lemon Juice only
- 2 tsp Orange extract Optional. See notes
For decoration:
- 100 g White chocolate
- 100 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) Whipped
- 12 Terry's Chocolate Orange pieces About 1 whole Chocolate Orange
- Orange gel food colouring See notes
Instructions
- Make the base: 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 18cm (7") springform pan (US)/loose-bottomed tin (UK).
- Melt the chocolate: 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.
- Whip the cream: Take the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream). Take care with it - too runny and it will be sloppy, too stiff and it will be too dense.
- Create the filling: 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.
- Assemble the cheesecake: 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.
- To set: Put into the freezer for 2 hours, fridge for 4 hours, or leave overnight if you are not in a rush.
- Bring out of the fridge and remove from the tin, using the notes below.
- Make the topping: 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. For clean slices, dip your knife in hot water and wipe dry between each cut.
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Notes
Butter: Unsalted is best if you have it. You can melt it quickly in a mug in the microwave.
Digestive biscuits: If you're in USA or Canada, use graham crackers instead. You may need slightly less butter as they're richer than digestives.
Cream cheese: I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Be sure to always use full fat cream cheese. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.
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.
Cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream). Outside the UK? Use heavy whipping cream (if you're in USA or Canada, with minimum 35% fat) or thickened cream (if you're in Australia.) Do not use single cream or half-and-half.
Icing sugar (powdered sugar): Do sift the icing sugar, it will give a much smoother texture to the cheesecake.
Tin: You'll need a 18cm (7") springform pan (US)/loose-bottomed tin (UK).
Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake. For clean slices, dip your knife in hot water and wipe dry between each cut.
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