Mini orange cheesecakes

    6 hours 15 min

    These mini orange cheesecakes will be a huge hit at your next special gathering. Serve with dark chocolate and dessert wine.

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    Serves: 6 

    • 55g unsalted butter, melted
    • 100g digestive biscuits, crushed
    • 400g cream cheese
    • 200g thick Greek yoghurt
    • 2 tablespoons Cointreau® orange liqueur
    • juice and zest of 1/2 orange
    • 2 tablespoons golden caster sugar
    • 2 teaspoons icing sugar
    • 55g dark chocolate, grated

    Prep:15min  ›  Extra time:6hr setting  ›  Ready in:6hr15min 

    1. Double line six ramekin dishes with cling film, leaving plenty of overhang. Combine the butter and biscuits in a bowl then divide equally between the prepared ramekin dishes and press down with the back of a teaspoon to form a base.
    2. In a mixing bowl whisk the cream cheese together with the yoghurt, liqueur, orange zest (reserve some zest to decorate) and juice and sugar until light and fluffy. Divide the mixture equally between the 6 ramekin dishes and smooth the top. Chill in the fridge for 6 hours hours to achieve a good set.
    3. Gently remove the individual cheesecakes from the ramekins using the cling film to help you. Place on individual serving plates and sprinkle with reserved orange zest, grated dark chocolate and icing sugar. Serve.

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