Individual Chocolate Orange Cheesecakes
Easy and delicious no-bake individual chocolate orange cheesecakes with a biscuit base, chocolate orange cheesecake filling, and even more on top!
Terry's chocolate orange
Full-fat soft cream cheese/mascarpone
Terry's chocolate orange segments
For the Biscuit Bases
Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
If you want to line the mini cake tin, do this now. Portion the biscuit mixture between the 12 mini cake moulds and then press down firmly with a spoon.
For the Cheesecake Filling
Carefully melt your chocolate orange chocolate. I do this in the microwave in short 15 second bursts, stiring well each time until smooth.
Once melted, leave the chocolate to cool for at least 5 minutes.
In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
Add in the melted and cooled chocolate, and whisk again until smooth.
Whip the double cream separately in another bowl to stiff peaks and fold through the mixture, or pour the double cream into the cheesecake mixture and whip it all together until thick.
Pour/spoon the mixture between the 12 cheesecakes and smooth over.
Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
For the Decoration
Carefully remove the cheesecakes from the tin.
Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
Sprinkle over some sprinkles and grated chocolate and add a chocolate orange segment! Enjoy!
These will last in the fridge for 3 days once made.
I use this mini cake mould for this recipe
- You can serve the cheesecakes into small ramekins, or glasses instead though!
You can use cupcake cases, but they can be hard to get the cheesecakes out of.
I use this food processor
when making my biscuit bases!
I used this electric hand whisk
to make the recipe!
The recipe will work with the white, milk or dark terry's chocolate orange!
You can also switch to a different chocolate orange chocolate if you prefer!
Make sure to use FULL-FAT soft cream cheese, and DOUBLE cream!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie