1. How long does Chocolate Orange Cheesecake take to set?

For the best results, allow your Chocolate Orange Cheesecake to set in the fridge for at least 4-5 hours. However, for a firmer texture and neater slices, it’s ideal to let it set overnight.

2. Can I use a different type of chocolate for this cheesecake?

Yes! While Terry’s Chocolate Orange is the traditional choice, you can swap it out for other chocolate orange bars like Lindt Excellence or Galaxy Smooth Orange. Dark chocolate chips also work if you're unable to find flavored chocolate.

3. Can I make this cheesecake gluten-free?

Absolutely! To make the Chocolate Orange Cheesecake gluten-free, simply substitute the chocolate orange biscuits with gluten-free cookies, or use crushed gluten-free graham crackers. Ensure that all other ingredients are also gluten-free.

Chocolate Orange Cheesecake Recipe: A Dreamy No-Bake Delight

Description

This Chocolate Orange Cheesecake is a no-bake, easy-to-make dessert with a smooth, creamy filling and a crunchy chocolate biscuit crust. Perfect for fans of Terry’s Chocolate Orange, this indulgent treat is a crowd-pleaser at any gathering.

Ingredients

Scale

230g Chocolate Orange Biscuits (or similar cookies) for the base
200g Chocolate Orange Bar (or similar chocolate) for the filling
5 tbsp Golden Syrup (or Orange Blossom Honey)
500g Full Fat Mascarpone Cheese (or Cream Cheese)
240ml Double Cream (Heavy Cream)
1 tbsp Orange Extract (optional)
5 tbsp Unsalted Butter (for the base)
Orange Zest Strips (for decoration)
Terry’s Chocolate Orange Segments (for decoration)
2 tbsp Unsalted Butter (for topping)

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Instructions

Lightly grease a 20cm (8-inch) loose-bottom tin with cake release spray and line it with baking paper.
Crush the chocolate orange biscuits in a food processor or with a rolling pin to form fine crumbs.
Mix the biscuit crumbs with melted butter until they resemble wet sand. Press this mixture into the prepared tin to form a crust.
Chill the crust in the fridge or freezer while preparing the filling.
Break the chocolate orange bar into small pieces and set it over a double boiler (bain-marie) with golden syrup to melt, stirring until smooth.
In a separate mixing bowl, beat the mascarpone and half the double cream until smooth and combined.
Add the melted chocolate mixture to the mascarpone mixture along with the remaining cream, then beat until smooth and fluffy.
Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
Chill the cheesecake for at least 4-5 hours or overnight for best results.
To decorate, melt the remaining chocolate and butter, drizzle it over the cheesecake, and spread it gently to allow it to drip down the sides.
Finish by decorating with orange zest strips and Terry’s Chocolate Orange segments. Slice and serve.

Notes

Ensure the mascarpone and cream are at room temperature before mixing to avoid curdling.
For a firmer cheesecake, let it set overnight in the fridge.
If you don’t have Terry’s Chocolate Orange, any chocolate orange bar or even dark chocolate can work as a substitute.
To make this cheesecake gluten-free, replace the biscuits with gluten-free cookies or crushed nuts.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American/European

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 622 kcal
Sugar: 22g
Sodium: 109mg
Fat: 53g
Saturated Fat: 25g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 6g
Cholesterol: 97mg