No bake chocolate orange cheesecake. Smooth and luxurious; delicious and indulgent but remarkably simple to make. Perfect for Christmas or dinner parties!
This no bake chocolate orange cheesecake is perfect topped with the fabulous chocolate orange segments that you only get from a Terry’s Chocolate Orange.
It has a deliciously smooth velvet texture, a crunchy chocolate base and is just packed with orange taste. In other words this cheesecake is just heaven!
This simple no bake cheesecake recipe is one you’ll want to make again and again!
Well Folks, that’s us in December now so it’ll be little surprise that this is a Christmas themed recipe. Although it’s still one that is good for anytime of year too!
This cheesecake recipe is the first of two pudding/dessert recipes that you might want to consider as Christmas day options that I’ll be bringing to you this December.
But, as there’s so many excellent Christmas recipes out there, rather than flood the scene with even more of those I thought I’d think more ahead.
So, next week I’ll be pubishing two recipes on great ways to use up any leftover turkey AFTER Christmas!
But for now, lets talk a little bit more about this amazing no bake chocolate orange cheesecake….
Inspiration For This No Bake Chocolate Orange Cheesecake
I’ll admit this cheesecake has been one that’s on the list for a while, but I felt Christmas was the right time to bring it it you.
When I think of Christmas it always has to involve a Terry’s Chocolate Orange somewhere.
In fact I remember when I was just a mere lad that I got a Terry’s Chocolate Orange in my Christmas stocking every year and I’m not sure what Christmas would have been like if I hadn’t received one!
There’s just something unique about that combined taste of chocolate and orange together don’t you think? And here in this recipe I’ve added a little more “spice” by way of the orange liquer complimenting and coaxing out those amazing flavours even more.
Of course I’m not neccessarily advocating that if this is your family Christmas day dessert that you feed your kids copious amounts of orange liquer. So, you could in fact remove that element and to add more orange flavour just add some more orange zest.
But, if you’re not feeding this to any kids, feel free to indulge in a little more liquer if you so fancy folks. After all it’s Christmas and you’ve got to indulge a little sometimes don’t you? 😉
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Other Popular Cheesecake Recipes You Might Also Like
- Mouthwatering Baileys chocolate cheesecake has a layer of chocolate ganache on top of the biscuit base which gives even more luxury to an already decadent creamy dessert.
- Peanut butter chocolate chip cheesecake is a piece of heaven. Indulgent, sweet and creamy. A mouthwatering chocolate biscuit base topped with delicious chocolate chips and peanut butter then finished with a velvety chocolate ganache!
- Indulge a little here with this no bake white chocolate and raspberry cheesecake. A tasty crunchy biscuit base covered in a light creamy white chocolate filling stuffed with fresh raspberries.
Coming Next Week on Neil’s Healthy Meals
Well folks I hope I got you all drooling!
Anyway I hope that you can join me next week for those two leftover turkey recipes I promised above.
The first one, leftover turkey chow mein is published on Tuesday.
No Bake Chocolate Orange Cheesecake Recipe
It is possible to freeze any leftover chocolate orange cheesecake. Cut it into individual slices first before freezing.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 200 g Chocolate Bourbon biscuits
- 100 g unsalted butter
- 300 ml light double cream
- 250 g low fat cream cheese
- Finely grated zest of one large orange
- 50 ml orange liqueur e.g. Cointreau
- Chocolate orange segments
- Grease a round loose bottom 15cm/6" cake tin, and place a piece of greaseproof paper around the bottom.
- Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor
- Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all of the melted butter.
- Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.
- Whisk the 300ml double cream in a bowl until it begins to stiffen and then fold in the cream cheese, orange zest and orange liqueur.
- Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon.
- Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 20 minutes or so to allow the cheesecake to return to room temperature, remove from the tin and decorate with the chocolate orange segments.