📋 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

Prep Time 30

Cook Time 0

Resting Time 4

Total Time 4 30

Servings

Calories 423kcal

Author Neil

Equipment

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

Metric - US Customary

Instructions

Cheesecake Base :-

Grease a round loose bottom 20cm 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