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These no-bake chocolate orange cheesecake pots are everything you want in a dessert: indulgent and delicious yet simple and no-bake. Made with Terry’s Chocolate Orange, they are incredibly good, full of their signature chocolate orange flavour. Even better, these cheesecakes are served in individual pots, making them ideal for dinner parties and entertaining.
I love chocolate orange as a flavour combination, and especially so in this cheesecake. Imagine that familiar flavour of Terry’s Chocolate Orange with the luxurious creaminess of cheesecake, and you have one of the most delicious desserts ever.
In this post, you’ll find a step-by-step recipe, storage tips, ingredient variations, and troubleshooting advice.
Table of Contents
Why you will love this recipe:
- Nostalgic, creamy, and indulgent, made with real Terry’s Chocolate Orange for that classic flavour.
- No-bake and quick to assemble – perfect for busy home cooks or last-minute entertaining (like budino (creamy Italian pudding).
- Served in individual pots for ease.
- Make-ahead friendly. They chill well and can be prepared the day before.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Cream cheese – opt for a full-fat version and drain off any excess liquid before using. Low-fat varieties won’t set properly. I like to use Philadelphia in this chocolate orange cheesecake recipe.
Icing sugar – also known as ‘powdered sugar’ in the US.
Double cream – also known as ‘heavy cream’ in the US. Don’t be tempted to swap for single cream as it won’t whip up or hold its shape.
Terry’s Chocolate Orange – these are widely available in the UK, especially around Christmas time. It’s essentially a sphere of chocolate, cut already into segments to look like little orange segments (as you can see in the decoration on the cheesecake). Any bar of orange milk chocolate will do.
Substitutions and Variations:
Biscuit/cookies: swap shortbread for Digestives (Graham crackers), gingernuts, Bourbons, or gluten-free biscuits for a different base to these chocolate orange cheesecake pots.
Chocolate swaps: Dark chocolate orange bars or vegan orange chocolate would work too, although you may wish to add a spoonful more powdered sugar to add a little sweetness.
Here’s how to make chocolate orange cheesecake pots:
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Blitz the shortbread biscuits in a food processor until you have fine crumbs. Pour in the melted butter and mix until fully combined. Spoon into pots and press.
TWO: To a large mixing bowl, add the cream cheese and the sifted icing sugar. Add the double cream.
THREE: Using an electric whisk, mix until smooth.
FOUR: Pour in the slightly cooled melted chocolate.
FIVE: Fold the chocolate into the mixture.
SIX: Spoon the cheesecake mixture into the pots/jars on top of the chilled biscuit bases. Use the back of a spoon, a spatula or a palette knife to smooth the tops. Set in the fridge, then top each pot with a Terry’s Chocolate Orange segment.
Cooking Tips:
Room temperature ingredients – make sure the melted chocolate is sufficiently cooled, close to room temperature but a little warm, before whisking it into the cream cheese to ensure that it doesn’t seize up. If the chocolate is too cold, it will seize. Too hot and it will melt, so aim for just ‘slightly warm’.
If the mixture seizes/turns grainy – blast the mixture in the microwave in 10-second increments and whisk vigorously in between and it will smooth out.
Filling too runny? Your cream may not have been whipped enough, or the mixture may need longer chilling. Make sure to use full-fat cream cheese, as reduced-fat versions soften more easily.
Base too crumbly? Add a little more melted butter or press the mixture more firmly into the pot.
Frequently Asked Questions
Melt it slowly over a pan of simmering water, very gently, or microwave in short 20-second bursts, stirring between each. Avoid overheating as the chocolate can seize.
Yes, use a 20cm loose-bottomed/springform cake tin for easy removal. Pack the base with biscuit crumbs, top with the cheesecake mixture and then decorate as instructed.
Chocolate orange cheesecake pots will keep for 3-4 days in the fridge and can be frozen for up to a month (without decorations). Thaw overnight before serving.
Other recipes you might enjoy:
If you like these chocolate orange cheesecake pots, you might like more chocolate orange recipes like my jaffa cake cake or my chocolate orange mousse. Or try my classic chocolate mousse, with no orange. My creme brulee cake is a great baking recipe too.
Easy Dessert Recipes
Mini Egg Cheesecake
Puddings
Crème Brûlée Cheesecake
Easy Dessert Recipes
No-Bake Chocolate Cheesecake
Easy Dessert Recipes
The Best Salted Caramel Cheesecake
If you tried this Chocolate Orange Cheesecake recipe or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Terry’s Chocolate Orange Cheesecake Pots
Ingredients
For the biscuit base:
- 200 g shortbread biscuits
- 100 g unsalted butter, melted
For the cheesecake filling:
- 280 g cream cheese
- 10 g icing sugar
- 190 g Terry’s Chocolate Orange, about 1.5 chocolate oranges – save remaining half for decoration
- 150 ml double cream
To decorate:
- Extra Terry’s Chocolate Orange segments, from the chocolate oranges used above
Instructions
- Blitz the shortbread biscuits in a food processor until you have fine crumbs. Pour in the melted butter and mix until fully combined.
- Spoon the biscuit crumbs into your pots or jars and use the back of a spoon to press down firmly into a base. Place in the fridge while you make the filling.
- Gently melt the 190g Terry’s Chocolate Orange in a bain marie or in short bursts in the microwave. Then put to the side to cool.
- To a large mixing bowl, add the cream cheese and the sifted icing sugar. Add the double cream. Using an electric whisk, mix until smooth.
- Pour in the slightly cooled (but not cold) melted chocolate and fold again to combine.
- Spoon the cheesecake mixture into the pots/jars on top of the chilled biscuit bases. Use the back of a spoon, a spatula or a palette knife to smooth the tops.
- Cover each pot with cling film and chill in the fridge for at least 4 hours, ideally overnight.
- Top each pot with a Terry’s Chocolate Orange segment and extra grated chocolate.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am currently obsessed with these mini chocolate orange cheesecakes. They are such a good one to make ahead of time, and are a guaranteed crowd pleaser.