Foodie Friday – Tanya Burr’s Chocolate Orange Cheesecake

Foodie Friday – Tanya Burr’s Chocolate Orange Cheesecake

Although this delicious creation isn’t specifically for Halloween, it lends itself perfectly to the occasion especially when styled like this! So if you’re looking for a Halloween dessert recipe look no further…

Tanya Bakes Chocolate Orange Cheesecake

Although you can get them all year round, I always used to get (and still do) a Terry’s Chocolate Orange in my stocking and I don’t think I would ever eat one at any other time of the year, as I associate them with Christmas. However, when incorporated into a cheesecake, I’m willing to break the rules. The flavour of this cheesecake is mouthwateringly good, it also needs no baking and I really enjoy breaking up the segments and decorating it. One for me, one for the cheesecake…

Chocolate Orange Cheesecake Recipe

Prep time: 20 minutes
Setting time: at least 2 hours


You will need a 21cm round loose-bottomed cake tin

  • 300g double chocolate cookies
  • 100g butter, melted
  • zest of 2 oranges
  • 250g full-fat cream cheese
  • 150g icing sugar
  • 200g Terry’s Chocolate Orange, plus extra ‘slices’ for decorating
  • 150g double cream


  1. Crush the biscuits to crumbs. Mix in the melted butter and zest of 1 orange until well combined, then press into the bottom of the tin.
  2. Mix together the cream cheese and icing sugar until smooth. Set aside.
  3. Melt the 200g of Chocolate Orange in a bowl set over a pan of simmering water, making sure the bottom of the bowl isn’t touching the water. Once melted, quickly whip the cream in a bowl until it forms soft peaks, then add the melted chocolate and cream cheese mixture. Mix until smooth and well combined.
  4. Pour onto the biscuit base and smooth out. Chill in the fridge for at least 2 hours.
  5. When you’re ready to serve, decorate with the remaining Chocolate Orange slices and orange zest.

What Next?

Cake decorations and accessories! Although cheesecake isn’t as easily decorated as other, more solid cakes, you can still find a bunch of great items that make it look almost as good as it tastes!
Take a look at our current range to find everything from cute cake toppers to sparkle-spitting cake fountains that turn the cake into a showstopping masterpiece!


Tanya Bakes
Tanya Bakes – Tanya Burr

published by Michael Joseph, £16.99

Available from Amazon



  1. Amie Hope Exelby

    Can you decorate before putting in the fridge

    • Jennifer Carter

      Hi Amie, Thanks for getting in touch, I don’t think so; the filling is runny before you chill it, so the decorations would likely sink if you decorate first. Good luck with your baking! Best wishes, Jen

      • Hi Jennifer

        I’ve made this cheesecake twice now. In relation to the decorating, what I’ve done is pop it in the fridge for a little while….until its firmed up a bit and then decorated it. Then I pop it back in the fridge to firm up completely. It’s worked out rather well for me 🙂

  2. Hi does the cheesecake come out of the tin ok, worried it is going to just plooop everywhere!!
    It will be chilled for around 4 hours before scoffing…

  3. Anne Goldring

    Hi is this heesecake ok for freezing?

  4. Michelle Edinbourgh

    Made this last weekend – was so easy to make and tasted Devine, my hubby, daughter and some friends loved it. It’s definitely a winner in my household
    Chocolate oranges are on offer atm! Can’t wait to make this soon 😊

  5. Is it 150g of double cream?

  6. Can you freeze this cheese cake?,how look can you keep it in the fridge before consuming it, as want to make it ahead of the day needed , thankyou.

  7. Julie paternoster

    Hi do i need a deep tin for this

    • Joe Cleverley

      Hi Julie, you could probably get away with using a thinner, wider tin if you spread the ingredients around more, but really the average cake tin would work fine also!

Leave a Comment

Your email address will not be published. Required fields are marked *