Recipes
Chocolate Orange Cheesecake Pots
Chocolate Orange Cheesecake Pots
These indulgent Chocolate Orange Cheesecake Pots are the perfect no-bake treat! A crunchy chocolate biscuit base is topped with a rich, creamy chocolate orange cheesecake filling, flavoured with Honeyberry Orange Extract. Finished with Honeyberry Cocoa Sugar Strands and mini Terry’s Chocolate Orange slices, they're an easy yet impressive dessert for dinner parties, festive gatherings or whenever you're craving something sweet!
Ingredients
For the biscuit base:
- 150 g digestive biscuits
- 60 g unsalted butter melted
- 1 tbsp cocoa powder
For the cheesecake filling:
- 250 g full-fat soft cheese
- 150 ml double cream
- 50 g icing sugar
- 2 tbsp cocoa powder
- 1 tsp Orange Extract
For decoration:
- Cocoa Sugar Strands
- 4-8 mini Terry’s Chocolate Orange slices
Instructions
- Place the digestive biscuits into a food processor and blitz until they resemble fine crumbs. Alternatively, place them in a sealed food bag and crush with a rolling pin.
- Transfer the biscuit crumbs to a bowl and mix with the melted butter and cocoa powder until well combined.
- Divide the biscuit mixture evenly between four individual dessert pots or glasses. Press down firmly with the back of a spoon to create a compact base.
- In a large mixing bowl, whisk together the soft cheese, double cream, icing sugar, cocoa powder and Orange Extract until smooth, thick and creamy.
- Spoon or pipe the cheesecake mixture over the biscuit bases, smoothing the tops with the back of a spoon.
- Place the cheesecake pots in the fridge for at least 2 hours to chill and firm up.
- Once chilled, decorate each pot with a generous scattering of Cocoa Sugar Strands and a few mini Terry’s Chocolate Orange slices.
- Serve chilled and enjoy your deliciously creamy Chocolate Orange Cheesecake Pots!