If you love the classic zing of chocolate orange paired with creamy, dreamy cheesecake, you are going to adore this delightful treat. The Terry’s Chocolate Orange Cheesecake Pots Recipe brings together the perfect balance of zesty chocolate flavor and velvety cheesecake in individual portions that feel both special and indulgent. These pots are easy to make but pack a punch with their buttery biscuit base, luxuriously smooth filling, and the unmistakable vibrant orange sweetness from the Terry’s Chocolate Orange. Whether for a casual treat or a festive gathering, this recipe promises a rich yet refreshing dessert experience.

Ingredients You’ll Need

A close-up image showing two layers of creamy mixtures in a clear bowl on a white marbled surface; the bottom layer is smooth, thick, and white whipped cream spread evenly inside the bowl, while a thick, smooth, brown chocolate mixture is being poured slowly in the center, creating a rich swirl as it lands on the white base, with a silver spoon partially submerged at the right side blending the white cream; the scene captures the mix of the two textures and colors. photo taken with an iphone --ar 4:5 --v 7

Getting this dessert just right relies on a handful of trustworthy ingredients, each chosen to bring out the best textures and flavors. From the crunchy biscuit base to the silky cheesecake filling adorned with chocolate orange segments, every component plays a vital role.

Shortbread biscuits (200 g): Their buttery crunch forms the perfect sturdy base for the cheesecake pots.
Unsalted butter (100 g), melted: Binds the biscuit crumbs together while adding a rich mouthfeel.
Cream cheese (280 g): The creamy foundation of the cheesecake layer, giving it that smooth, tangy flavor.
Icing sugar (10 g): Adds just the right touch of sweetness without overpowering the chocolate orange.
Terry’s Chocolate Orange (190 g): The star ingredient, blending chocolate and citrus perfectly in the filling and for decoration.
Double cream (150 ml): Whipped to soft peaks to create a luscious, airy texture in the filling.
Extra Terry’s Chocolate Orange segments: Used for garnishing, giving a beautiful, fruity finish and extra zing.

How to Make Terry’s Chocolate Orange Cheesecake Pots Recipe

Step 1: Prepare the biscuit base

Start by crushing the shortbread biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin. Pour in the melted butter and mix thoroughly until the crumbs are evenly coated and hold together when pressed. Divide this mixture among your serving pots, pressing down firmly to create an even, compact base. Chill while you make the cheesecake filling.

Step 2: Melt the Terry’s Chocolate Orange

Gently melt the Terry’s Chocolate Orange segments in a heatproof bowl set over simmering water or in short bursts in the microwave. Stir until smooth, making sure not to overheat as the chocolate can seize. This melted chocolate orange will infuse your cheesecake filling with that classic citrusy chocolate flavor.

Step 3: Whip the cream

In a chilled bowl, whip the double cream to soft peaks. This airy consistency will lighten the cheesecake filling and provide a perfect contrast to the rich chocolate.

Step 4: Combine cream cheese and sugar

Beat the cream cheese with icing sugar until smooth and fluffy. Gradually fold in the melted Terry’s Chocolate Orange, mixing carefully to maintain that light texture. Once combined, gently fold in the whipped cream until fully incorporated, creating a luscious, silky filling.

Step 5: Assemble the cheesecake pots

Spoon the cheesecake mixture over the chilled biscuit bases, smoothing the tops with the back of a spoon. Cover the pots with cling film and refrigerate for at least 4 hours, or overnight if possible, to set and allow the flavors to meld beautifully.

Step 6: Decorate and serve

Just before serving, decorate each pot with extra Terry’s Chocolate Orange segments. Their fresh, bright appearance adds an irresistible finishing touch and hints at the flavors inside.

How to Serve Terry’s Chocolate Orange Cheesecake Pots Recipe

A clear glass shows a dessert with two layers on a white marbled surface. The bottom layer is a light yellow crumbly base, and above it a thick smooth light brown cream is being poured in a spiral by a woman's hand, creating soft folds and gentle swirls. In the background, there is another clear glass with the same crumbly base layer and two wrapped oranges with shiny orange skin and blue labels. The scene has a soft, natural light that highlights the creamy texture and crumbly base. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing says festive like the glistening orange segments sitting atop these cheesecake pots. Beyond the signature Terry’s Chocolate Orange, a light dusting of cocoa powder or a small sprig of fresh mint can add color and aroma, enhancing the dessert’s appeal.

Side Dishes

The beauty of these cheesecake pots lies in their completeness, but if you want to add more, fresh berries or a drizzle of sharp raspberry coulis pairs wonderfully. This adds a tart contrast that balances the rich creaminess and sweet chocolate orange perfectly.

Creative Ways to Present

For a charming presentation, serve these pots in clear glasses or mini mason jars to showcase the layers. You could also top them with crushed biscuit crumbs or even a small chocolate shard shaped like an orange wedge to elevate the visual delight.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, cover the pots tightly with cling film or lids and keep them refrigerated. They will stay fresh and delicious for up to 3 days, making for a ready-to-go indulgence whenever cravings strike.

Freezing

While the texture of cheesecake can be impacted by freezing, you can freeze these pots if needed. Wrap them securely and freeze for up to one month. Thaw overnight in the refrigerator before serving for the best results.

Reheating

Since these are chilled cheesecake pots, reheating is not recommended. They are best enjoyed cold to maintain the creamy texture and refreshing citrus flavor that makes the Terry’s Chocolate Orange Cheesecake Pots Recipe so special.

FAQs

Can I use a different chocolate instead of Terry’s Chocolate Orange?

While this recipe shines brightest with the unique chocolate orange combo, you can experiment with dark or milk chocolate paired with orange zest. However, you might miss the signature zing that Terry’s Chocolate Orange provides.

Is it possible to make this dessert dairy-free?

You can try using dairy-free cream cheese and coconut cream instead of double cream. The texture and flavor will be different but still delicious if you want to cater to dietary preferences.

How long does it take to set in the fridge?

For best results, allow at least 4 hours to chill, but overnight chilling gives the filling time to firm up beautifully and enhances the flavors.

Can I double the recipe for a larger gathering?

Absolutely! This Terry’s Chocolate Orange Cheesecake Pots Recipe is easily scaled up to serve more guests. Just keep the ingredient ratios consistent and prepare more pots accordingly.

What is the best way to crush the biscuits?

Using a food processor is the quickest way to achieve fine crumbs, but if you don’t have one, placing biscuits in a sealed bag and crushing gently with a rolling pin works perfectly well.

Final Thoughts

This Terry’s Chocolate Orange Cheesecake Pots Recipe is truly one of those delightful desserts that feels both luxurious and approachable. The marriage of creamy cheesecake and zesty chocolate orange is uniquely satisfying, making every spoonful a joy. I encourage you to give this recipe a try—whether it’s a cozy night in or a special celebration, these cheesecake pots are bound to impress and become a favorite in your dessert rotation.

Terry’s Chocolate Orange Cheesecake Pots Recipe

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Print Recipe

Indulge in these delightful Terry’s Chocolate Orange Cheesecake Pots featuring a buttery shortbread biscuit base topped with a luscious, creamy cheesecake filling infused with the iconic chocolate and orange flavor. Perfect for a rich dessert or a festive treat, these no-bake cheesecake pots are easy to prepare and beautifully decorated with extra chocolate orange segments.

Total Time: 3 hours 20 minutes (includes chilling time)
Yield: 6 servings

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 the remaining half for decoration)
150 ml double cream

To Decorate

Extra Terry’s Chocolate Orange segments, from the chocolate oranges used above

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Instructions

Prepare the biscuit base: Crush the shortbread biscuits into fine crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin. Mix the crumbs with the melted unsalted butter until well combined. Spoon the mixture evenly into serving pots and press down firmly to create a smooth, compact base. Chill in the refrigerator while preparing the filling.
Melt the Terry’s Chocolate Orange: Break the chocolate into pieces and gently melt it in a heatproof bowl over a pan of simmering water or carefully in short bursts in the microwave, stirring frequently to avoid burning. Allow it to cool slightly but not set.
Make the cheesecake filling: In a mixing bowl, beat the cream cheese with the icing sugar until smooth and creamy. In a separate bowl, whip the double cream until it forms soft peaks. Gradually fold the melted cooled chocolate into the cream cheese mixture, then carefully fold in the whipped cream to maintain the airy texture.
Assemble the cheesecake pots: Spoon the cheesecake filling over the chilled biscuit bases in the serving pots, smoothing the tops with a spatula. Return the pots to the refrigerator and chill for at least 3 hours or until set.
Decorate and serve: Just before serving, decorate each cheesecake pot with extra Terry’s Chocolate Orange segments for a festive touch and to enhance the chocolate orange flavor.

Notes

Ensure the melted chocolate is slightly cooled before folding into the cream cheese to prevent curdling.
The dessert can be made up to 24 hours in advance and stored covered in the fridge.
For a lighter option, substitute double cream with light whipping cream, but the texture might be less rich.
Use caution when melting chocolate to avoid overheating and seizing.
These pots work well in small glass jars or ramekins as individual servings.

Author: Madelynn
Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: British