This chocolate orange cheesecake is a delicious dessert for the whole family to enjoy at Easter time – and it’s no bake so you don’t even have to turn the oven on!
Chocolate orange is such a popular flavour that you are bound to delight your family and friends when you present this sweet and creamy cheesecake at the end of your Easter meal. It’s a tasty chocolate orange filling atop a buttery biscuit base, decorated with fluffy whipped cream and a generous pile of chocolate orange mini eggs. You can also make it in advance for the ultimate stress-free dessert.
Here’s how to make a chocolate orange cheesecake for Easter
To make the cheesecake base, melt the butter and crush the biscuits into crumbs. Mix the butter and biscuit crumbs together and press them into the base of a 23cm springform tin. Put in the fridge for 30 minutes.
For the cheesecake filling, use an electric hand mixer to whisk together the cream cheese, icing sugar, cocoa powder and orange extract until it’s smooth with no lumps.
Add the double cream and whisk the mixture until it’s thick and holds its shape. Then smooth the mixture into the tin, on top of the biscuit base. Use an angled palette knife to get the top nice and smooth. Chill the cheesecake in the fridge overnight, or for at least four hours.
To decorate the cheesecake, remove it from the tin and place it on your serving plate.
Whip up the double cream with the vanilla extract and icing sugar, and pile it into the middle of the cheesecake. Add your chocolate orange mini eggs, and some chocolate sprinkles too if you like, to complete the decoration.
Tuck in immediately! If there are any leftovers, keep them in the fridge and eat them within two days.
- You must use full fat cream cheese and double cream for the cheesecake. The fat helps it to set
- Feel free to get creative with the decoration, you could pipe the cream around the edge of the cheesecake and place the chocolate orange eggs on top, or keep the top plain and serve the cheesecake with a dollop of cream and a few chocolate orange eggs
- I used a mixture of Terry’s Chocolate Orange mini eggs and Smarties orange mini eggs for this recipe
- Don’t add the eggs until you’re ready to serve as the colour on them will ‘bleed’ into the cream if they’re added earlier
Recipe for the chocolate orange Easter cheesecake (no bake)
For the biscuit base:
- 300g digestive biscuits
- 125g melted butter
For the cheesecake filling:
- 750g full fat cream cheese
- 150g icing sugar
- 30g cocoa powder
- 3 tsp orange extract
- 300ml double cream
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 200g chocolate orange mini eggs
- 1 tbsp chocolate sprinkles
- Use a food processor to crush up the digestive biscuits into crumbs or put them in a food bag and bash them up with a rolling pin. Then put them into a mixing bowl
- Add the melted butter to the biscuit crumbs and mix together, then press the mixture into the bottom of a 23cm springform tin until compact and an even layer. Put in the fridge for 30 minutes to set
- To make the filling, place the full fat cream cheese, icing sugar, cocoa powder and orange extract into a mixing bowl and use an electric hand mixer or a stand mixer to mix them together until smooth with no lumps
- Add the double cream and mix again until the mixture thickens considerably. You want it to be thick enough so you can scoop it up with a spoon and you have to shake or tap the spoon to make it fall off back into the bowl
- Smooth the filling on top of the biscuit base, use a palette knife to get the top nice and flat. Put it in the fridge overnight or for at least 4 hours to set
- Remove from the tin, you can use a palette knife to loosen it from the base and then gently slide it onto your serving plate. Smooth the sides with a butter knife to create a neater finish
- Whip up the double cream with the icing sugar and vanilla using an electric hand mixer or by hand with a whisk
- Pile the whipped cream into the centre of the cheesecake, add the chocolate orange eggs on top and add some chocolate sprinkles too, if you like
- Serve immediately, store any leftovers in the fridge and eat within two days
Recipe by Kat from The Baking Explorer