No Bake Chocolate Orange Cheesecake
This delicious no bake chocolate orange cheesecake recipe is perfect for the festive season. Many people seek an alternative to Christmas pudding, yet want something homely – and if possible, home made. You can make this a day or so ahead of time, and it’s really easy and quick to prepare.
I’ve made a plain biscuit base rather than a chocolatey one as I didn’t want to go over the top with the brown stuff. Instead, I’ve flavoured the base with some real orange extract – it makes for a lovely light biscuit base and also adds to the overall orangey flavour of this no bake cheesecake.
In terms of chocolate oranges, I went for one of each. If you want a dark chocolate orange cheesecake, just use two of those instead. Ditto for the who prefer milk chocolate recipes. This orange chocolate cheesecake is lighter thanks to the citrus that cuts through the rich cream, cheese and chocolate.
Makes 1 large Terry’s chocolate orange cheesecake
No bake chocolate orange cheesecake ingredients
Base
- Digestive biscuits, 300g
- Butter, 100g
- Orange extract, 1 tsp
Filling & topping
- Full fat cream cheese, 600g
- Extra thick double cream (heavy cream), or clotted cream, 200g
- Icing sugar, 150g
- Terry’s chocolate orange, 2 – 1 dark & 1 milk
Equipment
How to make no bake chocolate orange cheesecake
- Reserve 6 segments from each chocolate orange.
- Process the digestives until they become fine crumbs and tip into a mixing bowl. Melt the butter ( I do this in the microwave in around 20-30 seconds), then add to the crumbs. Add the orange extract as well and stir well to combine.
- Butter a 23cm springform tin. Spoon in the biscuit mixture, then use the end of a rolling pin to press down firmly. Chill while you make the filling.
- In a large mixing bowl, beat together the cheese, cream and icing sugar. Melt the chocolate (again, I do this in the microwave, checking after 20 seconds then every 10). Once it has melted keep stirring every minute for 5-10 minutes, so it cools a little before being added to the cream cheese mixture.
- Stir the cooled, melted chocolate into the cream cheese, and ensure it is throughly combined before spooning over the chilled base. Smooth over with a spatula, and run a palette knife around the edge (this makes the cheesecake easier to remove later). Chill in the fridge for at least an hour before decorating.
- Decorate as pictured, or as you prefer (I used Dr Oetker “Glamour and Sparkle” sprinkles along with the chocolate orange segments). Chill again for about four hours or more, until set.
Related recipes:
- Chocolate orange tiffin recipe
- Blueberry no bake cheesecake
- Black Forest cheesecake, no bake
- Raspberry & white chocolate cheesecake
- Creme egg & mini egg cheesecake
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