This white chocolate orange cheesecake recipe is something to get very excited about! From the buttery biscuit base to the velvety creamy filling, with the delicious white chocolate orange on top, the harmony of flavours and textures create the ultimate decadent dessert.
A Terry's chocolate orange cheesecake is something I always wanted to create. Particularly a no bake chocolate orange cheesecake, which is so much easier and completely fuss-free. It's perfect for the summer, when the last thing you want to do is bake with an oven, but it's completely ideal all year round.
So, don the apron, read on for instructions and advice, and get ready for a cheesecake that will blow your socks off!
Why You’ll Love This Recipe
- The white chocolate orange filling is to die for!
- A no bake cheesecake is easier to make, with no baking involved at all
- It’s an easy to make crowd pleaser
- This is a flexible recipe, with lots of room to add your own personal touches
- Once you’ve mastered this recipe, you can make any kind of no bake cheesecake
Equipment Needed To Make This Recipe
Don't start this recipe off on the wrong foot! Before you begin, make sure you've got the right equipment. Here are some of the key items you'll need:
- Food processor – the best way to get the perfect texture for your buttery biscuit base is to use a quality food processor
- 9 inch springform cheesecake pan – these pans are perfect for cheesecakes. You shouldn't be using anything else to make a no bake cheesecake, as a springform pan makes cheesecakes so easy much easier to remove
- Weighing scales – get yourself a quality set of scales to make sure your measurements are precise
- Stand mixer – a stand mixer is your best bet when it comes to getting that velvety smooth whipped cream
How To Make No Bake White Chocolate Orange Cheesecake
Crumb the biscuits and mix with butter. Transfer to the base of a loose-bottomed tin and press down to form the crust.
Make the filling according to recipe instructions.
Let the cheesecake set overnight and decorate to your heart's content. Enjoy!
For best results, use full fat cream cheese and take it out of the fridge 30 minutes to an hour before whipping it up.
What to Serve with Chocolate Orange Cheesecake
Drink pairing suggestion
A light bodied red or a sweet desert wine would pair wonderfully well with this white chocolate orange dessert. Both a Moscato or a sweet Riesling would be ideal.
Popular Substitutions For This Cheesecake
There are quite a few ways you can adapt this Terry's Chocolate Orange cheesecake. Here are a few suggestions:
- Swap out the digestive biscuits for other plain biscuits (go for Graham crackers if you're in the US, for example). Anything that's simple will work, to cut through the richness of the filling
- If you find yourself without any vanilla paste, substitute it out for vanilla extract at an equal ratio
Variations To This Recipe
- If you prefer your Terry's chocolate oranges to be normal chocolate, you can use standard milk chocolate or dark chocolate orange
- Add some orange zest to the biscuit base mixture for an extra orange flavour and fragrance
- Add a teaspoon of orange extract to the cream cheese filling for an extra burst of orange
- Only go for full fat cream cheese. When making no bake cheesecakes, the reduced kind leads to a filling that doesn’t set properly
- Pack down your biscuit base with the bottom of a large glass or a coffee tamper. This will make it stronger and less likely to fall apart
- Drop the cheesecake pan onto the countertop 5 times from about 5 inches to get rid of any air bubbles in your cheesecake filling
- Give your cheesecake plenty of time in the fridge to set. Six hours minimum, but up 24 hours is ideal
Store your chocolate orange cheesecake in the fridge. Your best bet is to store it in an airtight container – this will help it keep its taste and texture for longer. extra freshness.
There are two ways you can store your cheesecake – either in slices in a small container, or in a full sized cheesecake container.
This white chocolate orange cheesecake will last up to three days when stored in the fridge. Then again, if you've still got this cheesecake in your fridge after three days, I'll come over and eat it!
Yes you can, although it's not the best idea. Freezing cheesecake leads to a taste and texture that's nothing like the freshly made kind.
If you really want to freeze this cheesecake – to keep it for longer than 3 days, for instance – the best way is to first divide it into individual slices. Then place non-stick paper in between each slice and store the slices in an airtight freezer safe container.
In the fridge overnight. This way, the taste and texture won’t be ruined.
No. The measurements in the recipe below are specific and designed for the size of the cheesecake tin.
However, if you want to double the measurements, you can make two separate cheesecakes!
It can be made up to two days in advance. If you do want to make it beforehand, leave the decorating stage until you're ready to serve it.
By far the easiest way to remove your cheesecake is to use a kitchen blowtorch. Once you heat the outside of the cheesecake tin, it should separate from the cheesecake with ease.
Another option is to use a non-stick palette knife that's been dipped in boiling hot water. Then simply run it around the edge of the tin and carefully remove the cheesecake. Or, you could run a cloth soaked in hot water around the edge of the tin.
This is a common problem with no bake cheesecakes. Here are some of the likely reasons:
Not enough setting time
No bake cheesecakes need time to set. That's why you need to chill it in the fridge for at least 6 hours, preferably overnight. If you don't, you run the risk of a sloppy cheesecake.
Not enough whisking
I can't recommend a stand mixer highly enough. Honestly, it's the best way to get a perfectly luscious whipped cream and cream cheese mixture. If you whisk by hand, be warned: under-whisking will lead to a grainy mixture that doesn't set properly.
Wrong cream cheese
You should always use the full fat version when making a no bake cheesecake. Reduced fat may well be healthier, but it doesn't quite set properly. Also, make sure it's at room temperature before you whisk it.
A biscuit base that hasn't been packed down
This is a little trick of mine that leads to a firm, stable biscuit base. Use the bottom of a large glass or a coffee tamper to pack the biscuit base down and stop it from crumbling.
Other Cheesecake Recipes You’ll Love
If you enjoyed this orange white chocolate cheesecake, why not give some of these a go?
- No bake Oreo cheesecake – speaking of decadent, here’s one for the chocoholics! When it comes to easy desserts that never fail to impress, this recipe is right up the top of the list. Simply sensational!
- Dulce de leche cheesecake – a sweet and delicious cheesecake that just takes the breath away. It has that rich chocolate flavour mixed with sweet condensed milk for a winning combination
- No bake salted caramel cheesecake – just wow! The slightly salty caramel mixed with the sweet creamy filling, not to mention the buttery biscuit base, makes for a cheesecake that never fails to impress
- Toblerone cheesecake – another cheesecake based on a classic chocolate bar, this Toblerone dessert is good enough to make for birthdays, anniversaries or other celebrations
- No bake mocha cheesecake – the coffee lover's go-to cheesecake! The flavours just work wonders together and you won't forget this one in a hurry
- No bake pomegranate cheesecake – if you prefer something a little fruitier, but want something a bit different, try this one on for size. I also think Pomegranate is such an underrated fruit and this cheesecake shows just how amazing it can be
- No bake cherry cheesecake – if you're a big fan of cherry desserts, this is the one for you. Easy to make, hard to forget, it has an incredible flavour that will tantalise your taste buds
- Easter egg cheesecake – make this your Easter number one recipe! Chocolate heaven, with a decadent appeal that makes it completely and utterly irresistible
Don’t Forget To Come Back And Let Me Know How Your Recipe Turned Out!
- 4 cups digestive biscuits
- ⅔ cup unsalted butter melted
- 2 cups Terry’s White Chocolate Orange broken into pieces
- 2⅔ cups cream cheese
- 1 tsp vanilla paste
- ¾ cup icing sugar
- 1½ cups double cream
- ½ cup heavy (double) cream
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- ⅓ cup Terry’s White Chocolate Orange
- 1 orange zested
- To create the base: Crush the biscuits. I used a food processor to achieve a consistent crumb, and the butter and mix through until fully combined.
- Pour into your 9 inch springform tin, I line the base with greaseproof paper as it makes it so much easier to remove at the end. Spread the crumb evenly and with the base of a glass compact the base and then transfer to the fridge.
- For the filling: Place the Terry’s white chocolate orange in a microwavable bowl and on 30 second blasts, stirring after each blast, until fully melted. Set aside to cool.
- In your mixing bowl, place the cream cheese and the vanilla paste and whisk together. Slowly add the icing sugar a spoonful at a time until fully incorporated and then do the same with the white chocolate. I used a KitchenAid stand mixer.
- In a separate bowl, whisk the double cream until you achieve soft peaks and then fold through the cream cheese mixture.
- Remove the base from the refrigerator and pour the filling mixture over the top and with the back of a spoon spread evenly.
- Drop the tin onto the counter top to release any bubbles that may have been trapped. I do this 5-10 times from about 12.5cm (5 inches) from the countertop.
- Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
- To Decorate: Place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
- Transfer the whipped cream to a piping bag and decorate as you so desire and add segments of Terry’s white chocolate orange to the top of each tower of cream and then grate over the zest of the orange over the top. Use our pictures for inspiration.
- You can use whatever biscuit you like for the base I just found the digestive biscuit goes so well and cuts through the richness of the filling.