Easy Mini Chocolate Orange Cheesecakes

 

These mini baked cheesecakes are super simple to make and are ideal as an after school snack, to prepare for a school Christmas fair, to take into work or bake if you have a friend coming over for coffee over the Christmas period. If your school allows a little chocolate, you can sneak one into lunchboxes too. 

I always associate Terry’s Chocolate Orange (and the flavour orange) with Christmas and love making these in the build up to Christmas in December. 

You can add pretty much any flavour to the basic mixture. Other ideas include: 

Mini Egg Mini Cheesecakes (use basic mix and add mini eggs to decorate)

Mini Lemon Cheesecakes (add the zest of one lemon to the basic mix)

Mini Strawberry Cheesecakes 

Mini Ginger Cheesecakes (use Ginger snaps rather than Digestives for the base) 

The possibilities are endless! 

Scroll to the bottom of this post for the recipe and ingredients in one easy-to-read place.

Ingredients (Makes 12 Mini Cheesecakes)

• 175g Chocolate Digestives
• 75g Butter
• 450g Full Fat Cream Cheese
• 125g Caster Sugar 
• 2 Large Eggs
• 2 Tsp Vanilla Essence
• Zest of One Orange
• Terry’s Chocolate Orange to decorate  

1  - Gather your ingredients together and pre-heat the oven to 150C.

2 - Line a muffin tin with 12 baking cases.

3 - Pop 175g (it is ok to go a little over) of digestives into a freezer bag. 

4 - Crush with a rolling pin until they form crumbs. 

5 - Melt 75g of butter in a pan, it should take around 30 seconds. 

6 - Take off the heat and add the crumb mixture to the melted butter. 

7 - Divide the biscuit mixture across your 12 muffin cases. Press down with the back of a spoon / clean fingers. Pop in the fridge for 15-30 minutes (or longer). You can prepare the topping while they chill. 

8 - Meanwhile, mix 450g full fat cream cheese with 125g sugar until blended. I like to use a mixer but you can do this by hand too. 

9 - Once combined, zest one orange into the mixture and stir well. 

10 - In a separate bowl, whisk the 2 eggs and vanilla essence until combined. 

11 - Gradually add the egg mix to the cream cheese mix, adding a little more once it has fully combined. 

12 - Then spoon the cheese mix onto the chilled biscuit bases. Pop in the pre-heated oven for 25 minutes. After 25 minutes, turn the oven off and leave the cheesecakes in for a further 30 minutes without opening the door. 

13 - Remove the cheesecakes, add the Terry’s Chocolate Orange segments as decoration and chill for at least 2 hours before serving. The cheesecakes will still be warm when you add the orange segments which means they will melt a little onto the cheesecake. Lovely! 

The cheesecakes can be stored in an airtight container in the fridge for up to 5 days. 

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Easy Mini Chocolate Orange Cheesecakes Recipe

Ingredients (Makes 12 Mini Cheesecakes)

• 175g Chocolate Digestives
• 75g Butter
• 450g Full Fat Cream Cheese
• 125g Caster Sugar 
• 2 Large Eggs
• 2 Tsp Vanilla Essence
• Zest of One Orange
• Terry’s Chocolate Orange to decorate 

Method 

1 - Pre-heat an oven to 150C and place 12 muffin cases in a muffin tin.

2 - Put the digestives in a bag and crush with a rolling pin until a uniform crumb is produced.

3 - Melt the butter (it takes around 30 seconds), take off the heat and combine with the biscuit crumb.

4 - Divide the biscuit mix between the 12 cases and press down with the back of a spoon. Pop in the fridge to cool while you make the cheesecake topping. 

5 - Put the cream cheese, sugar and orange zest into a mixing bowl and stir until evenly blended. In a separate bowl, mix the eggs and vanilla essence until combined.

6 - Gradually add the egg mixture to the cream cheese mixture, ensuring they are well combined each time. Once the ingredients have combined, spoon into the muffin cases.

7 - Bake for 25 minutes then turn the oven off and leave the cheesecakes in the oven for a further 30 minutes without opening the door.

8 - Remove the cheesecakes, add chocolate orange segments to decorate and chill in the fridge for a minimum of 2 hours before enjoying. 

The cheesecakes can be stored in an airtight container in the fridge for up to 5 days. You can play around with the toppings too - anything goes! Just use whatever you have in your cupboards

If you like this recipe, why not try my slow cooker chocolate orange fudge recipe? 

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