As the holiday season approaches, your oven is likely to become the unsung hero of your festive feasts. It's the time of year for herb-infused roasts and savoury side dishes, each requiring its share of oven time. Amidst the bustle, this Chocolate and Orange No Bake Cheesecake recipe can be a delightful no-bake alternative to its somewhat tedious baked counterpart. It’s a breeze to prepare, saving your oven for other holiday essentials and is a guaranteed crowd-pleaser.
Easily made a day or two before, these creamy cheesecakes are full of an indulgent combination of rich chocolate and vibrant citrus flavour. Fresh orange is infused throughout the cheesecake but remains subtle and doesn’t compete with the chocolate but complements the bitter tones and brings balance. This dessert is incredibly simple to make and takes less than 20 minutes from start to finish, contributing to a stress-free holiday gathering and leaving you plenty of time for all of your other festive activities.
Here at Chummys we know how much of a task it is to host during the holidays. From office parties to gatherings with friends and family, and even the cosy nights spent decorating the tree, indulging in sweet treats is a necessity during the seasonal fun. However, baking can take up hours of your time, which is already limited without the extra responsibilities.
So why not let us bake up some fresh gooey cookies and festive brownies for you and your guests? While your mini cheesecakes chill, treat your loved ones to our limited edition Brownie Box filled with a variety of flavours such as gingerbread, Black Forest, Ferrero Rocher and more- all freshly made and conveniently delivered right to their door.
What is No Bake Cheesecake?
A no-bake cheesecake, as the name implies, requires no oven time. Traditional cheesecakes often use eggs for richness and structure, but no-bake varieties utilise other ingredients to achieve a light yet satisfying texture. If you like chocolate mousse, you’ll love the silky smooth texture of a no-bake cheesecake.
Why You’ll Love It
Great for All Skill Levels -Whether you're a seasoned baker accustomed to complex recipes or someone new to the cooking world, this dessert will be a joy to make. Since this isn’t overly technical and is mostly mixing, it's also perfect for making with kids as a memorable activity that builds their confidence in the kitchen.
No Special Equipment Needed- One of the best things about this mini cheesecake recipe is that it doesn’t require any special equipment. It’s ideal for those who love to bake but prefer to keep their kitchen setup minimal and straightforward or those who are simply short on time.
Time-Saving- Since this recipe doesn’t take up valuable oven space, you can simultaneously work on other dishes or simply take a moment to relax with a cup of tea. These are easily made 1-2 days in advance making your day-of garnishes take only minutes.
Why is my cheesecake soggy?
If your cheesecake is soggy or excessively soft, it's likely due to over-warmed ingredients or insufficient chilling time. Ensure your cream cheese is softened but still holds its shape, and allow ample time for the cheesecakes to set in the refrigerator. The orange flavour develops the longer the cheesecake chills so it’s ideal not to rush the setting process for the best texture and flavour.
Cream Cheese- Opt for full-fat cream cheese for the best texture and richness. Low fat varieties tend to be less firm and won’t have the same final structure.
Icing Sugar- Balances the bitterness of the cocoa powder and enhances the overall sweetness.
Orange Juice and Zest- Freshly squeezed orange juice and zest bring a burst of citrus. The zest, in particular, adds intense flavour without making the batter too runny. Avoid grating the white part of the orange peel, the pith, because it will cause it to be very bitter. Only swipe a couple times per spot on the orange peel when using your zester.
Chocolate- A combination of cocoa powder and melted dark chocolate creates a rich, indulgent taste. Feel free to adjust the type of chocolate to your preference. Dark chocolate can be a wonderful choice for those who prefer a bolder taste.
Double Cream- This ingredient is key for a velvety and rich filling, eliminating the need for gelatine or cornflour. Be sure to use cold cream for the best results and don’t over whip it. Over-whippping cream can cause it to become chunky and even start to turn into butter if left for too long.
Vanilla- A touch of vanilla is perfect for tying all the ingredients together and adds a complementary flavour that lifts up the chocolate.
Tips and Substitutions
Don’t Overmix- Overmixing can incorporate too much air into the batter, affecting the final texture. The cheesecakes should have a light mousse-like consistency, overmixing can break the whipped cream and cause it to be dense.
Allow proper chill time- The cheesecake batter may taste delicious right away but to get perfectly firm portions, you’ll need to let it chill. At least six hours is sufficient but overnight is ideal.
Press the crust firmly- It’s essential to firmly pack the crust to avoid crumbling. It should have the texture of wet-sand and keep shape when pressed together between your fingers. It can be useful to use the back of a spoon or small measuring cup to press down into the muffin tin.
Customise the crust- Use your favourite biscuit or digestive crushed to make the crust. If you’re short on time, you can even omit the crust completely for a delicious crustless cheesecake.
Omit the orange- Not a fan of orange flavour? Feel free to leave it out and replace the orange juice with equal amounts plain Greek yogurt. It will add the acidic tang needed to brighten the cheesecake without using orange juice.
How to Make Chocolate Orange Mini Cheesecakes
Prep time: 15 minutes
Chill time: 6+ hours
Cook time: N/A
180g finely crushed chocolate biscuits
3 tablespoons unsalted butter, melted
452g full-fat cream cheese, softened
125g icing sugar
30g unsweetened cocoa powder
60ml fresh orange juice
Zest of 1 large orange
90g chocolate chips, melted
240 ml double cream
1 teaspoon vanilla extract
- Prepare a standard muffin tin with paper liners and set aside. In a medium bowl, mix the biscuit crumbs and butter until well combined and resembling wet sand. Press around 2 tablespoons of the mixture into each muffin cup, packing firmly. Then set aside to make the filling.
- In a large mixing bowl, whip the cream cheese until fluffy, about 2-3 minutes. Combine the softened cream cheese, icing sugar, cocoa powder, orange juice, orange zest and vanilla until well combined. Mix in the melted chocolate chips and blend until smooth and creamy.
- In a clean large bowl, whip the double cream until stiff peaks form, about 3-5 minutes. Then fold the whipped cream mixture into the cream cheese until well combined and mousse-like in appearance.
- Spoon the mixture on top of each muffin cup and gently smooth. Each should be filled almost to the top. Alternatively, you can use a piping bag with the end snipped off for easy filling.
- Chill in the refrigerator for at least 6 hours, overnight for the best results.
- Garnish with additional orange zest, chocolate shavings, or a dollop of whipped cream before serving.