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These no-bake Chocolate Orange Cheesecake pots are everything you want in a dessert: indulgent and delicious, yet simple to make. Made with Terry’s Chocolate Orange, they’re full of that signature chocolate orange flavor. Even better, they’re served in individual pots, which makes them ideal for dinner parties and holiday entertaining.
Table of Contents
I love chocolate orange as a flavor combination, and especially so in this cheesecake. Imagine that familiar flavor of Terry’s Chocolate Orange with the luxurious creaminess of cheesecake, and you have one of the most delicious desserts ever.
Why you’ll love this recipe
- Nostalgic, creamy, and indulgent, made with real Terry’s Chocolate Orange for that classic flavor.
- No-bake and quick to assemble, so they’re perfect for busy cooks or last-minute entertaining, just like my Chocolate Budino (Creamy Italian Pudding).
- Served in individual pots for ease.
- Make-ahead friendly: they chill well and can be made the day before.
Ingredients
- Shortbread cookies (shortbread biscuits) – These make a buttery, crumbly base. Walkers is easy to find in the UK and the US.
- Cream cheese – Use a full-fat version (I like Philadelphia) and drain off any excess liquid before using. Low-fat versions won’t set properly.
- Confectioners’ sugar (icing sugar) – also called powdered sugar.
- Heavy cream (double cream) – Don’t swap in light cream (single cream); it won’t whip up or hold its shape.
- Terry’s Chocolate Orange – Widely available in the UK, especially around Christmas, and in many US stores during the holiday season. It’s a ball of orange-flavored chocolate already divided into segments (you can see them on top of the pots). Any orange-flavored milk chocolate bar will work.
Substitutions and variations
Cookies: Swap the shortbread for graham crackers (or digestives), gingersnaps (gingernuts), bourbon biscuits, or gluten-free cookies for a different base.
Chocolate swaps: Dark chocolate orange bars or vegan orange chocolate would work too, although you may wish to add a spoonful more confectioners’ (icing) sugar for a little extra sweetness.
How to make chocolate orange cheesecake pots
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Pulse the shortbread cookies in a food processor until you have fine crumbs. Pour in the melted butter and mix until fully combined. Spoon into pots and press down firmly.
TWO: Add the cream cheese and sifted confectioners’ (icing) sugar to a large mixing bowl, then add the heavy cream.
THREE: Using an electric mixer, beat 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 or jars on top of the chilled cookie bases. Use the back of a spoon, a spatula, or an offset spatula to smooth the tops. Chill in the fridge, then top each pot with a Terry’s Chocolate Orange segment.
Tips from Margie’s kitchen
- Chocolate temperature – Let the melted chocolate cool until it’s just slightly warm before whisking it into the cream cheese. Too cold and it will seize; too hot and it will melt the filling.
- If the mixture seizes or turns grainy – Microwave it in 10-second bursts, whisking 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 an 8-inch (20 cm) springform pan for easy removal. Press the cookie crumbs into the base, top with the cheesecake mixture, and decorate as instructed.
Chocolate orange cheesecake pots will keep for up to 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 Chocolate Orange Mousse. Or try my Classic Chocolate Mousse, with no orange. My Crème Brûlée 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 cookie base:
- 7 oz shortbread cookies (shortbread biscuits)
- 7 tbsp unsalted butter, melted
For the cheesecake filling:
- 10 oz cream cheese, full-fat (about 1 1/4 8-oz blocks)
- 1 1/4 tbsp confectioners’ sugar (icing sugar)
- 7 oz Terry’s Chocolate Orange, from about 1 1/2 chocolate oranges; save the rest for decorating
- 5 fl oz heavy cream (double cream), about 2/3 cup
To decorate:
- Extra Terry’s Chocolate Orange segments, from the chocolate oranges used above
Instructions
- Pulse the shortbread cookies in a food processor until you have fine crumbs. Pour in the melted butter and mix until fully combined.
- Spoon the cookie 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 7 oz (190 g) Terry’s Chocolate Orange in a heatproof bowl set over a pan of barely simmering water (bain-marie/double boiler), or in short bursts in the microwave. Set aside to cool slightly.
- Add the cream cheese and sifted confectioners’ (icing) sugar to a large mixing bowl, then add the heavy cream. Using an electric mixer, beat until smooth.
- Pour in the slightly cooled (but not cold) melted chocolate and fold to combine.
- Spoon the cheesecake mixture into the pots or jars on top of the chilled cookie bases. Use the back of a spoon, a spatula, or an offset spatula to smooth the tops.
- Cover each pot with plastic wrap 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
Make-ahead and storage
To store: The cheesecake pots keep well in the fridge for up to 4 days when covered in an airtight container. To freeze: You can cover and freeze the cheesecake pots without the decoration for up to 1 month. Defrost in the fridge before topping with the decoration. Make ahead: Make up to 1 day ahead, then decorate just before serving.More quick tips
- Make one large cheesecake: Use an 8-inch (20 cm) round springform pan for easy removal.
- Full-fat ingredients: This is not the time to use low-fat ingredients! It will completely alter the taste and texture.
- Whipped cream: Whip your cream straight from the fridge for best results. However, take care not to over-whip, or your chocolate orange cheesecake pots won’t have the right texture.
- Chocolate temperature: Let the melted chocolate cool until it’s warm but close to room temperature before whisking it into the cream cheese, so it doesn’t seize.
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.