Gluten free Terry’s Chocolate Orange Cheesecake


This recipe came about when I wanted to use up the Terry’s chocolate oranges that were going out of date soon. I had all the ingredients to make a cheesecake apart from the biscuits. Since I had oats in the press I ground them in the nutribullet and used them instead. I also used single cream and the lightest Philadelphia cream cheese but if you fancy a more decadent cheesecake then I would use double cream and original Philadelphia cream cheese.


For the base:

150g margarine
300g oats
100g caster sugar
(Alternatively you could use 350g crushed digestive biscuits instead of oats and caster sugar for a normal base)

For the filling:

1 tub Philadelphia cream cheese
225g Terry’s chocolate orange
200ml cream
100g icing sugar


1. Put the oats into a food processor or nutribullet and grind until they are fine.
2. Melt the margarine in a saucepan. Add the sugar and ground oats and mix until combined.
3. Press the mixture into a cheesecake tin lined with tin foil. Place this in the fridge to cool.
4. Melt the chocolate in a bowl over a pot of simmering water.
5. Meanwhile, whip the cream in a separate bowl.
6. In another bowl, beat together the cream cheese and icing sugar.
7. When the chocolate has melted pour it into the whipped cream and stir until combined.
8. Add the chocolate and cream to the cream cheese mix.
9. Remove the cheesecake base from the fridge and spread the mixture evenly on top of it.
10. Decorate with leftover Terry’s chocolate orange segments and leave the cheesecake to set in the fridge overnight.