No-Bake Chocolate Orange Cheesecake
This speedy no-bake cheesecake is great to put together with kids. There is also only minimal amount of sugar in this recipe meaning, as far as cheesecakes go, this is relatively low on the sugar-front too.
Serves: 8
Prep: 30 Mins
Cooking Time: N/A
Ready In: 30 Mins + 2 Hours Chilling Time
- 150g Hobnob or Digestive Biscuits (Or Gluten Free Digestives)
- 75g Butter
- 1 Orange + 1 more for extra zest for decorating
- 50g Caster Sugar
- 200g Full Fat Cream Cheese
- 125ml Double Cream
- 1 small square dark chocolate- ~10g
- Melt the butter on a low heat in a saucepan. In the meantime, crush the biscuits in a bowl until they resemble breadcrumbs.
- Add the butter to the biscuits and stir until the all the biscuit is covered and the mixture is sticking.
- Tip the biscuit mix into a greased springform cake tin- 18cm or 20cm work perfectly. Press the mixture down with the back of a spoon to create an even, flat base.
- Grate the orange peel then squeeze the juice. Add all the remaining ingredients into a large bowl and whisk with an electric whisk until the mix is thick and creates ripples.
- Pour the cheesecake mix onto the biscuit base, and again smooth the top with a knife or spatula until even.
- To decorate, sprinkle over more grated orange zest and grated chocolate. Refrigerate for a minimum of 2 hours.
Method
- Melt the butter on a low heat in a saucepan. In the meantime, crush the biscuits in a bowl until they resemble breadcrumbs.
- Add the butter to the biscuits and stir until the all the biscuit is covered and the mixture is sticking.
- Tip the biscuit mix into a greased springform cake tin- 18cm or 20cm work perfectly. Press the mixture down with the back of a spoon to create an even, flat base.
- Grate the orange peel then squeeze the juice. Add all the remaining ingredients into a large bowl and whisk with an electric whisk until the mix is thick and creates ripples.
- Pour the cheesecake mix onto the biscuit base, and again smooth the top with a knife or spatula until even.
- To decorate, sprinkle over more grated orange zest and grated chocolate. Refrigerate for a minimum of 2 hours.
Ingredients
- 150g Hobnob or Digestive Biscuits (Or Gluten Free Digestives)
- 75g Butter
- 1 Orange + 1 more for extra zest for decorating
- 50g Caster Sugar
- 200g Full Fat Cream Cheese
- 125ml Double Cream
- 1 small square dark chocolate- ~10g
Additional Information
If you want to mix up the flavours, this also works really nicely with 1 Lemon and 1 Lime instead of the orange.
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