Easy and delicious no-bake individual mini chocolate orange cheesecakes with a biscuit base, chocolate orange cheesecake filling, and even more on top!
Chocolate orange
Let’s start this blog post off by saying that I LOVE TERRY’S CHOCOLATE ORANGE. If you have been a follower of my blog for a while you will already know this… but for the newbies, I am obsessed and I am not sorry about it.
I love it – I always have and I probably always will! Controversially though, not all chocolate orange flavoured things are the best. Terry’s is my favourite for sure and is probably one of my favourite chocolates ever, but yeah… some are just a little medicine like for me!
Anyway… back to my delicious recipe for mini chocolate orange cheesecakes! My Terry’s Chocolate Orange cheesecake was one of my original recipes on my blog and is without a doubt the recipe that wins every single festive season because SO many of you bake it for your Christmas dessert!
Mini cheesecakes
It’s a simple recipe of a buttery biscuit base, a Terry’s Chocolate Orange cheesecake filling, and then a drizzle of chocolate, a whip of cream and some sprinkles (and more chocolate, obviously!). This recipe, is basically the same – but individualised!
The reason I decided to do a recipe post on the individual versions is because I am constantly asked for the ratios and amounts of ingredients you would need to be able to make individual versions of cheesecakes recipes, and now seems the perfect time!
Individual cheesecakes are a great because they are easy to serve, they are cute, they look good on a plate, and I love anything in mini size. There are also many ways of making them such as setting them in glasses, setting them in ramekins, or setting them in a mini cake tin like I have!
Base
When making the biscuit base you REALLY want the biscuits to be a fine crumb. I use a food processor to achieve this, but I know lots of you don’t necessarily have one. If you leave lumps of biscuit, the base won’t set as well and it will also take up more room in the tin.
Some people say that their biscuit base is too firm, but I think that is more important in these mini ones as you want the base to be strong enough. You have to be able to remove the cheesecakes easily without ruining them in the process, and a strong base helps. I use a 2:1 ratio of a dry biscuit (plain digestive) and then butter.
Cheesecake filling
For the filling, it is the same idea as all no-bake cheesecakes. You want to use FULL FAT soft cream cheese. Whether that is supermarket own, Philadelphia or even a mascarpone… you want full-fat. You also need DOUBLE CREAM. Not single, not whipping! These are so important as it helps set the cheesecake.
If you live in a different country to the UK, you will want to find your fattiest liquid cream. Double cream here is about 47% which is why it works so well! Without, you may need to use a setting agent to help set your cheesecake, or whip the cream separately to make sure it reaches stiff peaks.
Chocolate and decoration
I use the milk Terry’s Chocolate Orange as the base, but you can use the white or dark – of switch to a different chocolate orange themed chocolate such as the Cadbury’s orange buttons. Terry’s Chocolate Orange has a may contain gluten warning, so you might have to switch if you have allergies!
Once the cheesecakes are set and remove you can decorate them how you want – I do a drizzle of chocolate (obviously), a little swirl of cream, some sprinkles and then a segment of chocolate orange! How could I not?!
Tin and setting agent
I have created this mini chocolate orange cheesecake recipe to fit the mini 12 hole loose bottomed cake tin that I have – some are slightly bigger, some are slightly smaller – but you will learn what works best for you. Theoretically you can just make the large size recipe and then reduce it down – but hopefully this recipe post will be a good base for other flavours you guys want to try!
If you do want to use a setting agent it is important to follow packet instructions as they do vary – if using a powder you can dissolve the powder in as little water as possible and add to the mixture. If using leaves you can soak the gelatine in cold water and then beat into the mixture.
Tips!
If you want to, you can line the tins with small strips of parchment paper to help get the cheesecakes out of the mini tin. You can also freeze the tin for about 30 minutes before you want to remove the cheesecakes to help make it easier to get them out – that is up to you!
If you want to use this recipe as a base to create other flavours please do – you can swap the melted chocolate for basically any other melted chocolate, or a spread – just use my other cheesecake recipes as inspiration! Enjoy! x
Individual Chocolate Orange Cheesecakes
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Ingredients
Biscuit Base
- 200 g digestives
- 100 g unsalted butter (melted)
Cheesecake Filling
- 150 g Terry’s chocolate orange
- 300 g full-fat soft cream cheese/mascarpone (room temp)
- 50 g icing sugar
- 1/2 tsp vanilla extract
- 150 ml double cream
Decoration
- 125 ml double cream
- 1 tbsp icing sugar
- Sprinkles/grated chocolate
- 12 Terry’s chocolate orange segments
Instructions
For the Biscuit Bases
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Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
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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
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Carefully melt your chocolate orange chocolate. I do this in the microwave in short 15 second bursts, stiring well each time until smooth.
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Once melted, leave the chocolate to cool for at least 5 minutes.
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In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
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Add in the melted and cooled chocolate, and whisk again until smooth.
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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.
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Pour/spoon the mixture between the 12 cheesecakes and smooth over.
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Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
For the Decoration
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Carefully remove the cheesecakes from the tin.
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Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
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Sprinkle over some sprinkles and grated chocolate and add a chocolate orange segment! Enjoy!
Notes
- 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!
ENJOY!
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J x
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