After creating my first ever no bake cheesecake (I can’t believe I didn’t actually do this sooner!), my husband requested that orange be added to the recipe. Well, in my eyes, you can’t have orange without chocolate right? It seemed that my baking (and none baking) friends also agreed, so over the past couple of weeks, I’ve set to work to create my ideal chocolate orange cheesecake recipe.
All the ingredients were sourced from my local Asda supermarket so no specialized cake shop visits needed.
It took a few attempts but the Chief Taster (7 year old child), husband and I all agree that this is the chocolate orange cheesecake recipe for us. Why not give it a try? You can even make it into a larger sized cheesecake to share by doubling the quantities.
Chocolate Orange Cheesecake
- Electric whisk
- 3 round whisky glasses
- 100 g Digestive biscuits
- 40 g Butter
- 200 g Cream cheese (room temperature)
- 150 g Mascarpone (room temperature)
- 80 g Icing sugar
- 25 g Cocoa powder
- 1-2 Large Oranges (you can substitute and use 1 1/2 tsp orange extract)
- 50 ml Double cream
- 100 g Terry's Chocolate Orange
- Crush the digestive biscuits in either a food processor or by placing them in a sealed food bag and crushing with a rolling pin.
- Melt the butter in the microwave in 30 second bursts until fully melted and then mix with the crushed digestives.
- Press the biscuit mixture into each glass and press down firmly using you fingers. Put in the fridge to chill whilst you make the ganache.
- Chop the chocolate orange into small pieces, approximately the size of chocolate chips.
- Place the cream in a bowl and heat in the microwave in 15 second bursts. When the cream starts to bubble, remove it from the microwave.
- Add the chocolate orange to the cream and mix until fully melted and combined. If the ganache is warm, wait a few minutes until cooled. It should feel at room temperature when added to the biscuit.
- Remove the biscuit bases from the fridge and add a ganache layer to each. You may need to push this down slightly with your spoon depending on the shape of your glass and how you would like the layers to look. Place in the fridge whilst you make the cheesecake topping.
- Whisk the cream cheese for until fluffy and smooth. Add the mascarpone and whisk for a further minute.
- Sift the icing sugar and cocoa powder into the cream cheese mixture and whisk until fully combined.
- Grate the zest of 1-2 oranges (depending on your taste preference) and whisk into the cheesecake topping. I recommend adding 1 and then tasting the mixture to judge if you'd like another.
- Remove the glasses from the fridge and add the cheesecake topping to each. I recommend adding 1 spoonful at a time and pressing each down as I found this easier to control.
- Chill in the fridge for 4 hours or overnight if you can wait!
You can print the recipe above or bookmark the page to save for a later date.
If you’d like to try any more of my bakes, simply click here.