These individual tangy orange cheesecakes are the perfect dinner party dessert. This no bake recipe means that after a quick bit of prep all you need to do is leave your cheesecakes in the fridge to chill before serving after dinner. The sharpness of citrus cuts through the richness of the cheesecakes, and our recipe for tangy orange cheesecakes includes a splash of Cointreau for a boozy twist on this post-dinner treat. These mini orange cheesecakes are easy to make and the results are irresistibly rich and creamy. Try this recipe for a guaranteed successful ending to your next dinner party.
- 200g chocolate digestives
- 60g butter, melted
- 4 sheets leaf gelatine
- Finely grated zest of ½ a lemon
- 250g low-fat cream cheese
- 250g ricotta cheese
- 60g golden caster sugar
- Finely grated zest of 1 orange
- 60ml orange juice
- for the topping
- 2 oranges, segmented, pith removed and juice reserved
- 2tbsp golden caster sugar
- 2tbsp Cointreau
Blitz the digestive biscuits in a food processor, to crush them. Add the butter and blend, to combine. Spoon into the cutters or ramekins. Chill for 30 mins.
Meanwhile, soak the gelatine in cold water for 5 mins.
Blend the lemon zest, cream cheese, ricotta and sugar in a food processor together, until smooth.
Warm the orange zest and juice in a pan. Squeeze out the gelatine and add to the pan. Stir until dissolved.
Add a ¼ of the cream cheese mixture to the orange juice, and whisk to combine. Quickly pour this into the rest of the cream cheese in the processor. Blitz to combine. Pour this over the biscuit bases and chill for 4 hours.
For the topping, heat the orange juice and sugar in a pan for a few mins, until golden. Add the Cointreau and chill.
Remove the cheesecakes from the rings or turn out of the dishes. Top with orange segments and drizzle with the juicy sauce.