Chocolate Orange Cheesecake Pots Recipe
Delight in these indulgent Chocolate Orange Cheesecake Pots, featuring a rich shortbread biscuit base topped with a creamy, zesty chocolate orange filling. Perfect as an elegant dessert or a special treat, this no-bake recipe combines the smoothness of cream cheese and double cream with the unique citrus-chocolate flavor of Terry’s Chocolate Orange, finished with decorative chocolate segments for a stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (melting chocolate)
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: 6 cheesecake pots
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Ingredients
Biscuit Base
- 200 g shortbread biscuits
- 100 g unsalted butter, melted
Cheesecake Filling
- 280 g cream cheese
- 10 g icing sugar
- 190 g Terry’s Chocolate Orange (about 1.5 chocolate oranges, save half for decoration)
- 150 ml double cream
Decoration
- Extra Terry’s Chocolate Orange segments, from the chocolate oranges used above
Instructions
- Prepare the Biscuit Base. Crush the shortbread biscuits finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed biscuits with the melted unsalted butter until fully combined. Spoon the mixture evenly into serving pots or glasses and press down firmly to create a compact base. Chill in the fridge while preparing the filling.
- Melt the Chocolate Orange. Break the Terry’s Chocolate Orange into pieces and gently melt it using a bain-marie or microwave in short bursts while stirring to avoid burning. Allow it to cool slightly while continuing to prepare other ingredients.
- Prepare the Cheesecake Filling. In a mixing bowl, beat the cream cheese and icing sugar together until smooth and creamy. Whip the double cream separately until soft peaks form, then fold the whipped cream gently into the cream cheese mixture. Gradually add the melted chocolate orange and fold it through until well combined and smooth.
- Assemble the Cheesecake Pots. Spoon the cheesecake filling over the biscuit bases in the pots, smoothing the tops for an even finish. Cover the pots and chill in the refrigerator for at least 4 hours or until set.
- Decorate and Serve. Before serving, garnish each cheesecake pot with extra Terry’s Chocolate Orange segments to add visual appeal and an extra burst of flavor. Serve chilled and enjoy the creamy, chocolaty, citrusy delight.
Notes
- Use good quality shortbread biscuits for the best flavor and texture in the base.
- Melting the chocolate gently is crucial to prevent it from seizing or burning.
- Allow the cheesecake pots to set properly in the fridge for a firm and creamy texture.
- These cheesecake pots can be stored in the refrigerator for up to 3 days.
- Feel free to substitute double cream with whipping cream if preferred.
