No bake chocolate orange cheesecake. Smooth and luxurious. Delicious and indulgent. But remarkably simple to make. Perfect for Christmas or dinner parties! 
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No Bake Chocolate Orange Cheesecake

No bake chocolate orange cheesecake. Smooth and luxurious. Delicious and indulgent. But remarkably simple to make. Perfect for Christmas or dinner parties!
Course Pudding
Cuisine International
Keyword chocolate orange cheesecake, orange cheesecake, terrys chocolate orange cheesecake
Prep Time 30 minutes
Resting Time 4 hours
Servings 8
Calories 423kcal
Author Neil

Ingredients

Cheesecake Base :-

  • 200 g Chocolate Bourbon biscuits
  • 100 g unsalted butter

Cheesecake Filling :-

  • 300 ml light double cream
  • 250 g low fat cream cheese
  • Finely grated zest of one large orange
  • 50 ml orange liqueur e.g. Cointreau

Cheesecake Topping :-

  • Chocolate orange segments

Instructions

Cheesecake Base :-

  • Grease a round loose bottom 15cm/6" cake tin, and place a piece of greaseproof paper around the bottom.
  • Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin, or use a food processor
  • Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all of the melted butter.
  • Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.

Cheesecake Filling :-

  • Whisk the 300ml double cream in a bowl until it begins to stiffen and then fold in the cream cheese, orange zest and orange liqueur.
  • Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon.
  • Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.

Cheesecake Topping :-

  • Before serving, remove from fridge for 20 minutes or so to allow the cheesecake to return to room temperature, remove from the tin and decorate with the chocolate orange segments.

Nutrition

Calories: 423kcal | Carbohydrates: 24.1g | Protein: 4.9g | Fat: 33.7g | Saturated Fat: 19.4g | Monounsaturated Fat: 10.2g | Trans Fat: 0.4g | Cholesterol: 95.5mg | Sodium: 225mg | Fiber: 1.3g | Sugar: 15.2g | Vitamin A: 1650IU | Vitamin C: 17.3mg | Calcium: 90mg | Iron: 3.1mg