Chocolate Orange Mini Cheesecake Recipe
Nothing says Autumn to me more than chocolate orange mini cheesecake. It might have something to do with a family tradition of buying a terry’s chocolate orange as a stocking filler every single year.
Every time I make cheesecakes I use the same base mix and simply add the flavour I want.
Blueberry, lemon, biscoff, chocolate, lime, cherry just to name a few!
the things that do change is the biscuit bases, I also make all my own reductions to add to the cheesecake. This means I am able to skip the excessive sugar and preservatives, it really does make a difference!
But because I know people can be pushed for time, am leaving the option up to you guys! Whatever works best for your time and family.
coming in at under 200 calories per serving, this is all treat, minus the guilt!
Chocolate Orange Mini Cheesecake, are ideal for all members of your Family
Like I always say, diet is about balance. Just because you have made the decision to make better choices eating wise, doesn’t mean all your favourites are banned!
Have a bit of what you fancy and balance it out!
If you love all things mini, like me here is some mini garlic bread you can make at home!
If you have any questions regarding recipes get in touch, either by the contact me tab or via direct message on my social media.
Don’t forget to tag me in your pictures if you make these yourselves!
Mini Chocolate Orange Cheesecakes
- Small lose bottomed tins, I used 2 inch
- Hand Mixer or stand Mixer
- Half Packet Oreos Feel free to try Your own base preference
- 120 G Butter Melted
- 200 G Cream cheese Full fat
- 180 Ml Double Cream
- 60 G High quality cocoa powder
- 50 Ml Orange reduction I will link the recipe Below, if you prefer to use flouring rather than reduction, that's great too!
- 100 G Icing sugar
- shaved Dark Chocolate
- pop the oreos into a plastic bag, give them a good bash with a rolling pin until it is breadcrumb consistency
- Melt the butter either on the stove top or in the microwave (short 20 second blasts) until liquid
- Combine crushed biscuits and butter
- Place a layer or the buttery biscuit base at the bottom of the mini moulds to set. Press down to compact it (this will help with the stability, I use a flower decorating head, but a spoon will do just as well)
- Place in fridge (you can use the freezer to speed this up, but dont leave them in or the will freeze
- Mix the cream cheese, orange reduction or flouring , chocolate powder and Icing sugar in a bowl until well combined
- In a separate bowl whip cream, until soft peaks begin to hold
- gently start mixing the whipped cream into your other mixture
- once mixed it should look a nice deep chocolate colour
Putting it together
- Remove your bases from the fridge or freezer
- Spoon 3-4 tablespoons of filling on top
- smooth down
- Leave to set, this depends on your fridge temperature, mine are usually great after an hour
- I just piped on some freshly whipped cream and shaved chocolate and orange zest over the top