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 for using up chocolate oranges over the holidays (and beyond!).

Prep Time30

Chilling Time4

Total Time4 30

Course: Easy Dessert

Cuisine: British

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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