Mini Chocolate Orange Cheesecakes
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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
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
- Blitz the biscuits in a food processor and mix the biscuits with the melted butter.
- 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
- Carefully melt your chocolate orange chocolate. I do this in the microwave in short 15 second bursts, stiring well each time until smooth.
- Once melted, leave the chocolate to cool for at least 5 minutes.
- In a large bowl, whisk together the full-fat soft cream cheese, icing sugar and vanilla extract until smooth.
- Add in the melted and cooled chocolate, and whisk again until smooth.
- 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.
- Pour/spoon the mixture between the 12 cheesecakes and smooth over.
- Set the cheesecakes in the fridge for at least 3-4 hours or the freezer for 2-3 hours.
For the Decoration
- Carefully remove the cheesecakes from the tin.
- Whip up the double cream and icing sugar until thick. Pipe onto your cheesecakes.
- 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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Hi I absolutely love all of your recipes! I’m making lots of mini cheesecakes from your website and have sour cream left over. Could I substitute that in for the heavy cream and maybe add a bit more sugar? Thanks and merry Christmas! X
Made this a few weeks ago and its turned out very well. Need to be delicate when its taken out the tin, i was a bit heavy handed but they still looked lovely. Thank you Jane for the idea and a great recipe.
On whisking the mixture all together, it’s fine a bit curdled. Any ideas why this could be? I’ve never had it with any of the other cheesecakes I’ve made from you x
It can be a number of reasons – but the theory behind the recipes is all the same so it may likely be temperature of ingredients! x
Hi Jane,
I recently got the Lakeland 12 mini cake loose bottomed tin, and have been practicing making cheesecakes in them- but I’m struggling with how to make the sides of the cheesecake really smooth, as well as how to take the cheesecakes off the loose bottoms at the end. Have you got any suggestions for how to do this?
Thanks! 🙂
Hello! I would recommend filling the tin with a piping bag so it fills it properly and then also try the technique of freezing them slightly to help get them out and off the bottoms xx
Hi Jane,
I want to make this as 1 big cheesecake. What size tin would I require?
Have a look at my Terrys chocolate orange cheesecake recipe x
I made these for Easter Sunday and they are so delicious and so simple to make x
I can’t find the tin you use where I’m located! Would it be possible to use a silicone mold to make these?
Hiii! You can but sometimes silicone moulds can be difficult to get cheesecakes out of x
Hello this recipe is really tasty but my cheesecake mixture doesn’t seem to go firm like most cheesecakes it’s more mousse like. Am I doing something wrong?
I use silicone moulds every time I make these and so long as you freeze the cheesecakes for a little bit first they turn out really well xx
how many calories are in one of these?
Hi do you need to use icing sugar or could I just mix the chocolate in with the cream and cream cheese? Thanks
Hiii! You can swap to caster sugar, or you can just leave it out, it would just be less sweet!x
I’m making this recipe for a family dinner party, but I’ve never worked with cream cheese before and I’m a little overwhelmed by the choices. Is there a brand that works best?
I always use Philadelphia brand, or mascarpone x
Hi Jane what size was your mini moulds, I ordered some and when they arrived they were only 2” are yours bigger?
Thanks and I always follow your recipes. Amazing xxx
The exact ones I have ordered are linked – it should provide exact measurements on there! xx
Hi Jane!
Could I make these in the little glass gu pots and then put straight into the fridge/freezer to set?
Yes definitely! x
I’ve done the Lotus recipe & Cadburys choc recipe in the GU pots and they work really well! Was just a little worried that I wouldn’t be able to get a 1 big one to set but it doesn’t matter if they are in pots! 😀
Can you swap any chocolate for the Terry’s chocolate orange? Wanting to do half white toblerone and the other half dairy milk so everyone is happy x
Yes you can! As mentioned on the post you can use the recipe as a guide for other flavours x
Hi Jane – Can I half the recipe to make 6?
Yes!! x
If I froze these cheesecakes, do I freeze after they’ve set in the freezer or do I freeze straight into the mould? I’ve individual mini moulds x
It’s up to you! If you don’t mind leaving the moulds in the freezer they could just stay in them.