Terry's Chocolate Orange Cheesecake Pots

chocolate orange cheesecakes in small glass.

5 from 1 vote

Terry's Chocolate Orange Cheesecake Pots

These easy Terry's Chocolate Orange Cheesecake Pots are so good and so simple to make, perfect to use up chocolate oranges over the festive period (and beyond!)

Prep Time30

Chilling Time4

Total Time4 30

Course: Easy Dessert

Cuisine: British

Servings: servings

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

Scroll up for a step by step guide with images on how to make this chocolate orange cheesecake pots.

To store: the cheesecake pots keeps covered/in an airtight container in the fridge for up to 4 days.

To freeze: you can cover and freeze the cheesecake pots without the decoration for up to 3 months. Defrost in the fridge before topping with the decoration.

Make ahead: make up to one day in advance before serving. Then just decorate before serving.

Make one large cheesecake: you can make one large cheesecake, just use a 20cm/8 inch round tin, ideally springform/loose-bottomed 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 overwhip or your chocolate orange cheesecake pots won’t have the right texture.

Room temperature ingredients: make sure the melted chocolate is sufficiently cooled, warm but close to room temp, before whisking into the cream cheese to ensure that it doesn't seize up.

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