This amazing cheesecake recipe and see for yourself just how addictively delicious it is. A word to the wise: if you've got kids at home and a partner with a sweet tooth, hide the Kinder Buenos well.

Chocolate scoffers aside, this cheesecake is pure indulgent joy. Once you get the hang of this recipe, it's one you'll go back to again and again!

Why you'll love this kinder bueno cheesecake

• This cheesecake recipe is completely irresistible. It has a lovely rich chocolatey flavour which is complemented by the chocolate / candy bar toppings.
• This cheesecake is an absolute showstopper that looks incredible
• It's the perfect dessert for chocoholics, especially Kinder Bueno fans

Products you'll need

• Kinder Bueno candy bars - why not purchase a pack of 30 Kinder Bueno bars for this Kinder Bueno cheesecake? You know, just in case some happen to mysteriously disappear, if you know what I mean.
• Kinder chocolate bars - a box of 10 packs of these small chocolate bars can be used for topping ideas.

How to make Kinder Bueno cheesecake

You need biscuits, Kinder and Kinder Bueno chocolates, butter, cream cheese, cream and sugar for this recipe.

Line a cheesecake tin.

Place the Kinder Bueno bars and cookies in a food processor.

Blitz until a rough crumb forms.

Melt the butter.

Drizzle it over the crumbs and mix.

Transfer to the cheesecake tin.

Flatten it to an even layer.

Place the Kinder chocolate in a bowl and zap for short stints in a microwave.

Make sure the chocolate is completely melted. Set aside to cool.

Place the sugar, vanilla and cream cheese in a mixing bowl.

Whisk until everything is well incorporated.

Pour in the cooled, melted chocolate.

Mix well.

Whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the chocolate mixture.

Transfer to the cheesecake tin. Chill for at least 6 hours but preferably overnight. Decorate to your heart's content. Enjoy!

What to serve with Kinder Bueno cheesecake

Tea or coffee

Your favourite hot beverage is perfect accompaniment to this luscious cheesecake.

Wine

Fancy pairing this dessert with a glass of wine? A light, fragrant, semi-sweet sparkling red would elevate this wonderful cheesecake, complementing the chocolate flavor. My recommendation is the delicious Italian red Valpolicella. Failing that, go for a Bartenura.

Popular substitutions

• I've gone for plain digestive biscuits for this cheesecake recipe. However, you can use any biscuit you like. You could use Hobnobs or ginger biscuits, for example. For those in the U.S., Graham crackers are a great alternative.
• Make the biscuit base even more decadent by using chocolate chip cookies.

Variations

Nutella cheesecake

You can use a hazelnut spread to enhance the flavours of this Kinder Bueno cheesecake recipe. You can use any type of hazelnut spread, but I also go for Nutella. Nutella never disappoints. Just add 3 tablespoons of Nutella into the cream cheese filling and you are good to go. You can control the intensity of the nutty flavours by adding or reducing the amount of Nutella you use.

Extra toppings

Here are the best toppings you can use for this Kinder Bueno cheesecake recipe:

• Kinder Bueno candy bars - by far the best and most suitable toppings
• Kinder chocolate bars - another agreeable topping
• chocolate fudge sauce or caramel sauce
• Kinder schoko bons or Kinder eggs (an excellent choice for birthdays, celebrations or Easter).
• hazelnuts or almond flakes
• chocolate shavings
• cocoa powder

Spice up your biscuit base

Add half a teaspoon of cinnamon to the biscuit base mix. You could even add some orange zest to bring out the fruity flavours

Cocoa powder

Add a teaspoon of cocoa powder to the Kinder bueno cheesecake mixture for an even richer more chocolatey flavour

Different chocolates

Use any of your favourite chocolates to decorate the top of the cheesecake on top. The likes of Minstrels, Maltesers and Oreos would all be great.

More amazing cheesecake recipes:

Indulge in these tempting and memorable cheesecake recipes. You'll be forever known as the master of cheesecakes!

• Toblerone cheesecake - another indulgent cheesecake recipe this Toblerone cheesecake is blissful
• Crunchie cheesecake - if you've got leftover Crunchie bars, you can also sprinkle some over the Kinder Bueno cheesecake.
• Maltesers cheesecake - who doesn't love Maltesers? This cheesecake is wonderful
• Aero mint cheesecake - a great choice if you are in the mood for a cooling cheesecake. Perfect for peppermint lovers
• Biscoff cheesecake - this recipe is out of this world!

📖 Recipe

Kinder Bueno Cheesecake Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 26 reviews

• Author: Michelle Minnaar
• Total Time: 6 hours 30 minutes
• Yield: 12 portions
• Diet: Vegetarian

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Description

Purchase a large pack of Kinder Bueno candy bars and make this irresistible Kinder Bueno cheesecake recipe.

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Ingredients

Units USM

Biscuit Base:

• 3 cups (300g) digestive biscuits, crushed
• 4 Kinder Bueno chocolate bars, crushed
• ⅔ cup (150g) butter, melted

Cheesecake Filling:

• 2 ½ cups (600g) cream cheese
• 1 cup (100g) powdered sugar (icing sugar)
• 1 teaspoon (5ml) vanilla extract
• 10.5 oz (300g) Kinder chocolate, melted
• 1 ⅔ cups (400ml) heavy cream (double cream)

Garnishing Ideas:

• extra heavy cream (double cream), for whipping
• extra Kinder Bueno chocolate bars
• milk and white chocolate, for drizzling

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Instructions

For the Biscuit Base: 

1. Place the digestive biscuits and Kinder Bueno chocolate bars in a sealable plastic bag. Using a rolling pin, crush them into fine crumbs.
2. In a bowl, mix the melted butter with the crumbs until well combined.
3. Spoon the crumb mixture into the base of a 9-inch (23cm) springform cake tin. Press the mixture down firmly and evenly with the back of a spoon to create a flat base.
4. Refrigerate the base for at least 1 hour to set.

For the Cheesecake Filling: 

1. In a microwave-safe bowl, melt the Kinder chocolate in short bursts of about 30 seconds, stirring between each burst until the chocolate is completely melted. Set aside to cool slightly.
2. In a large mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and well combined.
3. Gradually add the melted chocolate to the cream cheese mixture, stirring continuously until fully incorporated.
4. In a separate bowl, pour the heavy cream and whisk until soft peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until evenly combined and smooth.
6. Spoon the cheesecake filling over the chilled biscuit base. Spread the filling evenly with a spatula, ensuring a smooth top.
7. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely.

To Serve: 

1. Once the cheesecake has set, carefully release the side of the springform cake tin and transfer the cheesecake to a serving plate.
2. Garnish with whipped cream, extra Kinder Bueno pieces, and a drizzle of melted milk and white chocolate as desired.
3. Slice, serve, and enjoy!

• Prep Time: 30 minutes
• Chill Time: 6 hours
• Category: Dessert
• Method: Chill
• Cuisine: International

Nutrition

• Serving Size:
• Calories: 660
• Sugar: 33.2 g
• Sodium: 485.6 mg
• Fat: 50.3 g
• Saturated Fat: 30.1 g
• Trans Fat: 0.3 g
• Carbohydrates: 48.5 g
• Fiber: 3.1 g
• Protein: 7.7 g
• Cholesterol: 106.1 mg

Together, it's a wonderful contrast of flavours that makes eating this Crunchie chocolate cheesecake a memorable experience.

In addition, this Crunchie cheesecake is a completely no bake cheesecake recipe. All you need to do is assemble the ingredients into the cheesecake form and wait a couple of hours for your cake to set.

Trust me, this is the hardest part. However, the wait is totally worth the end result because, overall, this cheesecake is perfection! Enjoy.

Crunchie cheesecake recipe

Not only will you fall in love with this Crunchie cheesecake recipe, you'll see just how easy it is to make a cheesecake from scratch. Once you start making cheesecakes at home, you'll never stop.

Crunchie chocolate bars are the main ingredient for completing this recipe. As this is the case, I recommend buying a large batch. You'll never know if you'll get hungry throughout the cook!

Sometimes, I find myself snacking on chocolate bars (with which I have to cook with). It is only at a later stage I realise that I've actually run out of the essentials to complete my dessert. A real dilemma!

If you are not a lover of Crunchie chocolate bars, you can use other types of chocolates. Also, you can change your cheesecake completely. Take inspiration from these cheesecake recipes that are also very tasty:

• Millionaire's cheesecake - it is as rich as the name suggests and has exquisite flavours
• Biscoff cheesecake - for those who love Biscoff or Speculoos cookies (a recipe as easy as this Crunchie cheesecake)
• Amarula cheesecake - a fruity cheesecake with a twist suited only for adults

Apart from making this no bake Crunchie cheesecake, you can also give regular cheesecakes a go. For instance, try these:

• Baked chocolate cheesecake with cherry coulis - as sophisticated a cheesecake recipe as this Crunchie cheesecake
• sopapilla cheesecake - an easy bake cheesecake

easy cheesecake recipe

Whenever I think of a cheesecake, it's all about getting the filling right. The filling of the Crunchie cheesecake is very important. I always recommend using the top and freshest ingredients.

For instance, this Crunchie cheesecake recipe calls for using vanilla paste (which is a paste of fresh vanilla beans). If you want to stick to the paste, I suggest purchasing a premium jar of vanilla paste. Otherwise, you can also use vanilla extract, which is also made in a natural way.

Whereas, vanilla essence is made using chemicals. To learn more about the differences between these vanilla products, check out this article on the differences  between vanilla essence vs vanilla extract.

Another integral part of getting the filling to take on a silky smooth consistency is the sugar. By all means use a softer version of granulated sugar.

Sometimes, you can come across sugar that has a very firm crystal structure. This can lead to the creation of lumps. If your granulated sugar is too rough, you'll need to mix the cream cheese filling longer.

best toppings for Crunchie cheesecake

For my Crunchie cheesecake, I've used bashed homemade honeycomb as well as Crunchie chocolate bars. In essence, a Crunchie cheesecake wouldn't be complete if it doesn't have the Crunchie chocolate bars.

You can also inspire yourself with this Toblerone cheesecake, this Maltesers cheesecake or this Aero Mint cheesecake. They all use the hero ingredient as a topping.

Still, you can use other types of chocolate. For example, you can go for dark chocolate, milk chocolate and white chocolate. If you would prefer a less significant bite, then shave/grate the chocolate first. Sprinkle the chocolate shavings all over.

Other toppings which also work very well with this Crunchie cheesecake include:

• fresh fruit - try strawberries, raspberries, blueberries and other types of forest fruit
• homemade honeycomb - an excellent alternative to the Crunchie chocolate bars
• nuts - such as macadamia, walnut, pecan, hazelnut, almond or almond flakes
•  chocolate syrup - or try this excellent homemade chocolate fudge sauce
• homemade caramel - drizzle the caramel over just like I did with these drizzled caramel cupcakes recipe

how to serve a no bake cheesecake

First of all, once you are finished with your Crunchie cheesecake, you cannot serve it immediately. You have to allow some time for the cheesecake to solidify.

Otherwise, if you cut a slice of the cheesecake too early, you will see your beautiful slice of cheesecake fall apart right in front of your eyes. At times, after this happens, a cheesecake can become very unappetising.

Therefore, allow your cheesecake to set for a couple of hours. I recommend a minimum of six hours in your fridge with a cold setting. For best results, just leave the cheesecake in the fridge for 12-20 hours (or overnight). This way, the flavours of the Crunchie cheesecake layers will fuse together and you'll have a more enjoyable bite.

Just remember, put toppings on your cheesecake only after you allow your cheesecake to solidify in the fridge. If you put some heavier toppings on the Crunchie cheesecake prior to placing the cake in the fridge, some toppings can sink in.

How would you enjoy your Crunchie cheesecake? Would you share a slice or keep the whole cheesecake for yourself? Let me know in the comments section below.

GIVEAWAY

This week one lucky reader will win a luxurious chocolate bundle from Lir just in time for Christmas! 

This Christmas, I’m teaming up with Lir Chocolates to give one lucky reader the chance to win a bundle of beautifully decadent handmade chocolates worth £50!

The winner will receive two Discovery Collection boxes, three boxes of Truffles and one Dessert Collection box. The Discovery Collection features 16 mouth-watering chocolates in eight luxurious flavours including Praline, Coffee and Salted Caramel. Just as delicious are the Chocolate Truffles, a combination of a crisp chocolate shell encasing a silky-smooth ganache centre. You’ll be spoilt for choice as this bundle includes all three indulgent truffle flavours: milk chocolate, dark chocolate and champagne. Completing this cocoa-tastic prize set is Lir’s Dessert Collection, which is made up of mini chocolate-based versions of classic desserts such as Chocolate Brownie or Crème Brulee - the perfect after dinner treat to curl up by the fire with.

Lir was first conceived in 1987, when two entrepreneurial women - Connie Doody and Mary White – as they sat at a kitchen table in Dublin with a food mixer and a bowl. Through the years, a spirit of adventure has made Lir Chocolates a leading producer of premium chocolates. Find out more about the brand here www.lirchocolates.com 

Entering is easy, just follow the instructions below.

a Rafflecopter giveaway

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• Here you can find a tutorial on how to enter with Rafflecopter.
• If your form is not showing, try refreshing the page.
• Complete the form, otherwise your entries will not count.
• Make sure the mandatory entries (e.g. leave a blog comment) are completed first.
• Don’t forget to come back daily for extra entries via Twitter.

If you’re viewing this post by email, please come to the actual webpage to enter.

Competition Question: 

What is your favourite type of cheesecake?

📖 Recipe

Crunchie Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

• Author: Michelle Minnaar
• Total Time: 1 hour 15 minutes
• Yield: 18

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Description

One of the main ingredients you'll need to make this Crunchie cheesecake are Crunchie chocolate bars.

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Ingredients

Biscuit Base

• 400g (1lb) dark chocolate digestive biscuits
• 200g (½lb) butter

Cheesecake Filling

• 325g (11 ½oz) milk chocolate
• 750g (1 ⅔lbs) cream cheese
• 175g (8oz) icing sugar
• 7.5ml (1 ½ tsp) vanilla paste
• 400ml (⅔ pt) double cream
• 210g (7oz) Crunchie bars, chopped

Topping

• 175g (6oz) milk chocolate
• 100ml (4oz) double cream
• 3 Crunchies, chopped

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Instructions

1. For the Biscuit Base: Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
4. For the Cheesecake Filling: Melt the chocolate. See Notes.
5. Whisk the cream cheese, vanilla and sugar until combined. 
6. Continue to whisk until all the cream is gradually poured in.
7. Continue whisking while slowly pouring in the melted chocolate. 
8. Fold in the Crunchies.
9. Transfer the filling to the tin and spread evenly over the biscuit base.
10. Chill in the fridge for at least 2 hours. 
11. For the Chocolate Topping: Heat the cream in the pan, then stir in the chocolate until smooth. 
12. Let the chocolate sauce cool down a bit before pouring it evenly over the cheesecake filling layer. Smooth the surface.
13. Chill the cheesecake for at least 6 hours, but preferably overnight.
14. Top with Crunchies and serve. Enjoy!

Notes

• There are two ways you can melt the chocolate for the cheesecake filling. Firstly, you can do it in a bowl over a pan of simmering water. Or, you can give it short zaps in the microwave until everything is melted, giving it a stir in between.

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Category: Dessert
• Method: Chill
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 525
• Sugar: 32.5 g
• Sodium: 161.5 mg
• Fat: 40.7 g
• Saturated Fat: 24.9 g
• Trans Fat: 0.2 g
• Carbohydrates: 37.3 g
• Fiber: 2.7 g
• Protein: 6.3 g
• Cholesterol: 85.8 mg

The hardest part is not to sip away during the preparation process as this is a very tempting liqueur. Yes, it's as good as it looks! So, the next time you want to impress your guests, don't even hesitate to make this Amarula cheesecake. 

easy Amarula cheesecake recipe

If you ask for cheesecake in South Africa, you will for sure be offered a slice of Amarula cheesecake. In South Africa, it is one of the top desserts, somewhere up there with peppermint crisp tart (also excellent). I've always drawn inspiration from my South African heritage. For example, in the past I've shared with you tons of savoury South African recipes. For example:

• the ham en kaas souttert - a ham and cheese tart
• denningvleis - traditionally spiced meat
• boereboontjies - green beans and potato mash
• geelrys - spiced yellow rice 
• bobotie - traditional savoury pie

However, this time I want you to indulge in what South Africa has to offer on the sweet side! So, let's start with this incredible and tasty Amarula cheesecake recipe.

Firstly, this Amarula cheesecake is a no-bake cheesecake recipe. It has a biscuit base. Often this is the part where you can get creative because you can select the type of biscuits you like best. Next, it calls for cream cheese, whipped cream, and some other ingredients. Above all, to make this a true Amarula cheesecake recipe South African style, you'll need Amarula.

South African cheesecake recipes with Amarula

So, the main ingredient for this Amarula recipe is Amarula cream liqueur. Ordinarily, Amarula is made from the African marula tree, which is a sort of fruit tree. The marula tree is native to the Miombo woodlands which form a broad belt across south-central Africa. In addition, the tree is protected under South African law.

Did you know that the marula tree is known for its aphrodisiac properties? Moreover, it's also a part of many South African festivals involving fertility and so on. In Swaziland, the Marula festival is celebrated at the King's residence. So, the marula tree and the Amarula made from it are an integral part of South African legends and culture. 

how is Amarula made?

So once the marula fruit ripens in the sun, the fruit is de-stoned, crushed and then the fermentation process occurs. After, the Marula 'wine' ages in French oak for a minimum of 2 years. This is where its flavour comes from. If you taste the Amarula, you'll know that it tastes of a distinct vanilla flavour. Next, the infusion of the dairy cream occurs, which gives the Amarula its smooth and silky texture.To learn more about how Amarula is made, click here.

Here's a fun fact. Elephants very much enjoy eating the fruit of the marula trees. In addition, the murula tree is also called the Elephant Tree because elephants must travel for miles for it. Therefore, Amarula is vastly associated and involved with elephant conservation efforts. Hence, the Amarula trust was established in 2002. It aims to safeguard the elephant wildlife with multiple sustainable and environmental projects. Click here to find out more.

how to serve Amarula

This liqueur is straight from fruit to glass! You should serve it in a glass with ice. This is the best way to enjoy it. Just a word to the wise, sip slowly as it contains 17% alcohol. You can drink it alone or you can use it in cooking. such as in the making of this incredible Amarula cheesecake recipe. For other recipes where you can add Amarula, check out this link.

non-bake Amarula cheesecake recipe

Besides the fact that making this Amarula cheesecake is really easy, you can put your own twist on it. For instance, you can select any biscuits or cookies you love most to make the base of this cheesecake. I recommend using a biscuit which contain cocoa. In essence, this will complement the lovely creamy texture as well as the sweetness of the cream cheese. 

Also, make sure to press the biscuits together properly for best results!

amarula cheesecake – South African style

Of course, what makes this cheesecake filling special is the addition of the Amarula. The Amarula infused with the cream cheese gives it a lovely vanilla caramel flavour unlike any other. If you find out that you are out of Amarula or you forgot it, there are alternatives you can use. 

Bailey's cheesecake

This is one of the most popular substitutes. Just use the same amount of Baileys.

Cointreau cheesecake

Cointreau tastes of citrus fruits. Therefore, if you want to experiment, why not add a splash in as well. 

no-alcohol, no-bake cheesecake

For a no-alcohol alternative, you can always find inspiration in other cheesecake recipes. For example, tempt yourself with these:

• Maltesers cheesecake
• Toblerone cheesecake
• Aero Mint cheesecake
• baked chocolate cheesecake
• raspberry lime cheesecake
• Banoffee cheesecake
• biscoff cheesecake

Amarula cheesecake with chocolate

Here comes the best part! Serving! As you can see, I like to serve my gorgeous slice of Amarula cheesecake with chocolate shavings. Moreover, I like to drown it in the delicious Amarula cream. 

However, you can also consider other toppings. For instance:

• white chocolate shavings
• chocolate syrup
• pieces of caramel
• whipped cream
• fresh fruit and much more

So, when will you make your Amarula cheesecake? 

📖 Recipe

Amarula Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes
• Yield: 12 servings

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Description

Amarula cheesecake is a South African style no-bake cheesecake using unique Amarula liqueur from the marula tree. It carries creamy notes of vanilla and caramel.

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Ingredients

Units MUS

• 200g (7oz) chocolate digestive biscuits
• 100g (3¹/₂oz) butter, melted
• 150ml (5fl oz) Amarula liqueur
• 20ml (4 tsp) gelatine powder
• 500g (1lb) cream cheese
• 130g (4¹/₂oz) caster sugar
• 200ml (7fl oz) double cream
• 30g (1oz) dark chocolate, grated

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Instructions

1. Crush the biscuits into fine crumbs. You can use a food processor to do this, or place the biscuits in a sealable bag and use a rolling pin.
2. Place the biscuits in a large bowl and pour in the butter slowly, stirring as you go. Continue mixing until everything is well combined.
3. Transfer the buttery crumb mixture to a 23cm (9in) springform pan. Using the back of a dessert spoon, spread the contents to an even layer.
4. Place the pan in the freezer while you prepare the topping.
5. Pour the Amarula liqueur in a small bowl and sprinkle the gelatine powder evenly on top. Leave for 3 minutes.
6. Place the bowl over a pot of simmering water, letting the gelatine mixture gently heat through. Stir constantly so that all the gelatine dissolves into the liqueur.
7. Beat the sugar and cream cheese until light and fluffy.
8. Whip the cream in another bowl until stiff peaks form.
9. When the liqueur has cooled down a bit, strain the liquid into the sweetened cream cheese, using a spatula.
10. Fold in the whipped cream, ensuring that all the ingredients are well incorporated.
11. Remove the springform pan from the freezer and pour the cheesecake filling onto the crust and smoothen with a spatula. Give it a few gentle shakes and bangs (!) to let any air bubbles escape.
12. Refrigerate the cheesecake for at least 6 hours; overnight works best for it to fully set.
13. Before serving, sprinkle the grated chocolate on top.
14. Serve each cheesecake slice with a shot of Amarula poured on top. Enjoy!

• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Chill
• Cuisine: South African

Nutrition

• Serving Size: One small slice
• Calories: 400
• Sugar: 20.5 g
• Sodium: 175.2 mg
• Fat: 28.9 g
• Saturated Fat: 17.2 g
• Trans Fat: 0.1 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 6.7 g
• Cholesterol: 69.7 mg

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P.S. This is a sponsored post.

Why spend a fortune on eating cheesecake elsewhere, when you can master the recipe yourself? Just follow a few simple steps and make a large batch of this fruits of the forest cheesecake recipe.

What's best, you can tweak it to your taste and add your favorite type of forest fruit. Moreover, you can decorate the cheesecake to your liking and make it completely your own.

In short, this cheesecake recipe only takes 1 hour to make. Moreover, it doesn't require any special chef skills to make it delicious and beautiful. So, give it a try and let me know how it works out for you. Enjoy!

fruity cheesecake recipe, no bake

I love no bake cheesecake recipes like this fruits of the forest cheesecake. It's so simple to make.

The hardest part about making this fruity cheesecake is to wait for it to set. This process could take a while until your cheesecake hardens.

If you literally cannot wait to dig your spoon into the cheesecake, there are two ways you can get it to set faster.

First and foremost, stick it in the freezer for 15 minutes. This will encourage your cheesecake to solidify. Especially, this will also allow your jelly on top to set.

If you place the fruits of the forest cheesecake into the freezer prior to the fridge, it will reduce the setting time by roughly one third.

Otherwise, follow the recipe's instructions and let the cheesecake cool for approximately 3 hours.

Though let me tell you, any no bake cheesecake recipe is worth the wait.

Just take a look at my other stunning cheesecake creations:

• kinder Bueno cheesecake - one of my absolute favorite cheesecake recipes
• gin and tonic cheesecake - beware, this cheesecake is an adult-only dessert.
• chocolate orange cheesecake - one of the most classic combinations that's amazing all year round.
• crunchie cheesecake - a luscious no bake cheesecake recipe

If you fancy making another cheesecake as well as the fruits of the forest cheesecake recipe, which one would it be? Let me know!

summer fruit cheesecake recipe

There are a couple of ways you can jazz up this recipe. First of all, you can incorporate a bit of lemon or lime zest into the cheese mix.

This will increase the level of acidity and it will in turn make your cheesecake more refreshing. Otherwise, you can use the remaining berries and blend them into a coulis.

Once done, fold the coulis into the cream cheese. Just take care, the color of your cheesecake will change.

If you wish to make your cheesecake a purplish color, then add more blueberries and blackberries. For a lighter / reddish tinted cheesecake, you should add more raspberries, strawberries, or red currants.

At best, you can also throw a couple of berries into the cream cheese mix for more varied textures. The choice is completely yours.

If you wish to maximize the flavor of a specific berry, then feel free to purchase additional berries of your choice and toss them in.

What's your favorite forest fruit? Mine would undoubtedly be raspberries. Just check out my delicious summery raspberry and lime cheesecake recipe. Irresistible!

what to do with leftover berries?

Forest fruit is so versatile. There are tons of things you can do with them. Let's start with other baked goods.

Try your hand at this easy strawberry flan recipe. The flan recipe works with other types of berries too.

Otherwise, you can always use the berries to make a delicious fruity curd or a homemade seedless jam. If you have any blackberries leftover, make this blackberry compote and serve it with yogurt for breakfast.

You can also use the berries and make beverages with it like a healthy smoothie like this mixed berry and orange smoothie. Lastly, berries are also fabulous in savory applications.

For instance, you can use the berries and make a steak recipe with a forest fruit sauce. Whatever you go for, I'm sure that you'll make the right choice. You can never go wrong with berries.

best toppings for berry cheesecake

The best topping in any fruity cheesecake recipe such as this fruits of the forest cheesecake is the fruit itself.

What I've done is added a jelly so that the fruit sets beautifully and rests on top of the cheesecake.

Here are some other toppings which pair excellently with this fruits of the forest cheesecake recipe:

• chocolate shaving
• whipped cream
• cream cheese frosting
• fresh mint
• lime or lemon zest
• powdered sugar

If you are looking for more inspiration, check out these desserts:

• strawberry flan
• kinder Bueno cheesecake
• chocolate delice
• crempog

How would you serve your slice of this fruits of the forest cheesecake? Would you incorporate the fruit into the cheese mix? Let me know in the comments section below.

📖 Recipe

Fruits of the Forest Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes
• Yield: 12 servings

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Description

Fruits of the forest cheesecake is a perfect summer dessert. Find out how you can put your own twist on this cheesecake recipe.

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Ingredients

Units MUS

Biscuit Base

• 300g (3 cups) digestive biscuits, crushed
• 150g (⅔ cup) butter, melted

Cheesecake Filling

• 750g (3 ⅓ cups) cream cheese
• 100g (1 cup) icing sugar
• 10ml (2 tsp) vanilla extract
• 300ml (1 ¼ cup) double cream

Berry Topping

• 1 x strawberry jelly sachet
• 500g (1lb) fresh berries, washed

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Instructions

1. For the Biscuit Base: Crush the biscuits in a sealable plastic bag with a rolling pin, until everything turns into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
4. Place in the fridge to set. An hour will do. 
5. For the Cheesecake Filling: Using a stand mixer, add cream cheese, icing sugar and vanilla.  
6. Whisk until the sugar has dissolved into the cream cheese, and the ingredients are evenly distributed. 
7. In a separate bowl, whisk the cream until stiff peaks form.
8. Fold the cream into the cheese mixture.
9. Spoon the cheesecake filling on top of the biscuit base and spread evenly.
10. Place in the fridge for at least 6 hours, but preferably overnight, to set.
11. For the Berry Topping: Prepare the jelly according to the packet instructions. Let it cool to room temperature.
12. Remove the cheesecake from the fridge and slowly pour the jelly on top of the cheesecake until the surface is just covered. 
13. Decorate the top to your heart’s content with fresh berries. 
14. Place the cheesecake back in the fridge in order for the jelly to set, which would take around 3 hours.
15. Once set, release the side of the cake tin and place it on a serving plate. 
16. Consume within 3 days. Enjoy!

Notes

• Jelly products come in all shapes and sizes. What you’re looking for is sachets containing powder or highly concentrated jelly packets that need dissolving with water. You can use any type of berry jelly. In this case, I used strawberry but you can use raspberry, cherry, etc. You can even make your own from scratch using fresh fruit and gelatine leaves!
• For best results, use an assortment of fresh berries. I used raspberries, blueberries and blackberries. If you don’t have a stand mixer, you can use a large bowl and accomplish tasks with an electric whisk or by hand.
• You can use any leftover jelly for other sweet purposes.
• Cream cheese doesn't keep for too long in the fridge, so don't let it go to waste! Check out my guide on freezing cream cheese to ensure it's ready for your next cheesecake!
• Looking for more low calorie treats? Try this wheatbix cake!

• Prep Time: 45 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: Chill
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 496
• Sugar: 17.4 g
• Sodium: 469 mg
• Fat: 39.2 g
• Saturated Fat: 22.9 g
• Trans Fat: 0.4 g
• Carbohydrates: 30.3 g
• Fiber: 1.4 g
• Protein: 6.2 g
• Cholesterol: 104.3 mg

This easy, no-bake cheesecake is completely manageable and requires only a handful of ingredients. The hardest part in making this cheesecake is to not eat the main ingredient, which are the Maltesers.

I urge you to purchase an extra pack of this amazing candy to nibble on during your preparation process. Otherwise, you will have to go to the store again!

easy, no-bake Maltesers cheesecake recipe

This creamy and rich cheesecake is a brilliant dessert. If you haven't tried making it yet, then you are missing out!

Making a Maltesers cheesecake is so simple in fact, it leaves much room for you to experiment. You can easily make the filling your own by adding additional ingredients to it to play with the flavour.

In this article, I will come up with several alternatives on how you can alter and decorate your Maltesers cheesecake.

This is a no-bake recipe, so before you start making this cheesecake recipe, make sure that you have some room in your fridge. You'll need to store the Maltesers cheesecake there for a couple of hours.

make the ultimate Maltesers cheesecake

To make this Maltesers cheesecake recipe a success, you need Maltesers – surprise! Maltesers are a popular sweet that almost every child knows about. Luckily, if you are not a big fan of Maltesers, this recipe is interchangeable with Toblerone.

For more alternatives, you can also consider making these:

• baked chocolate cheesecake with cherry coulis
• banoffee cheesecake
• raspberry and lime cheesecake
• Amarula cheesecake
• biscoff cheesecake
• sopapilla cheesecake

However, if you are convinced that the Maltesers cheesecake is for you, then continue reading!

Maltesers cheesecake with Malteser spread

This is where you can get creative. Prepare the cheesecake as you normally would. Just add the Malteser spread on the top layer. For those of you who don't know what a Maltesers spread is, you can click right here. The spread adds even more sweetness and a subtle crunch. 

Baileys and Maltesers cheesecake recipe

Here is a way to booze up your Maltesers cheesecake. Remember, this is a no-bake cheesecake, so the alcohol won't burn off. This makes it an adults-only dessert. This involves adding roughly 125ml (½ cup) of Baileys liqueur into your cheese mixture.

Hold off on the vanilla essence and let the Baileys do the magic for you. Are you willing to make a Baileys version?

Nutella and Maltesers cheesecake recipe

Naturally, you can also experiment with the cheese filling by adding even more chocolate to it. To be more specific, you can add 2 spoonfuls of Nutella for nice notes of hazelnut.

Of course, some might argue that this may be taking it to the extreme, but why not? Who doesn't love Maltesers and Nutella? 

how to make cream cheese frosting

If you are looking for ways to spruce up this Maltesers cheesecake and make it even more tempting, then I've got just the thing! You can add an exterior layer of cream cheese frosting. Cream cheese frosting is the essential component to making those beautifully decorated cakes. 

If you opt for adding this cream cheese frosting as an exterior layer to your Maltesers cheesecake, there are a few things you will need to do.

First, once you finish your Maltesers cheesecake, place it in the freezer for a couple of minutes – a good 20-30 minutes should do. This will solidify the exterior.

how to decorate a no-bake cheesecake

I love Maltesers. The best part is, you can use these little milk chocolate spheres to decorate your Maltesers cheesecake.

First of all, place as much of the candy (spheres) on top the cheesecake as you like. You can do it in a coordinated way or completely at random.

Some people go all the way and cover the entire top of the cheesecake with Maltesers. However, although the Malteser cheesecake will look stellar – and there is no doubt it will look anything other than a scrumptious Malteser cheesecake – it's just a bit difficult to cut. So, all in all, very beautiful but quite impractical.

I like the way I decorated my aero mint cheesecake recipe where I've:

• placed the aero mint spheres around the edges of the cheesecake
• crumbled up the spheres into small bits and drizzled them on top of the cheesecake

I find that sort of presentation more than adequate and very appealing. This would be my first option for decorating the Maltesers cheesecake.

On the other hand, you can also experiment with liquid milk chocolate. Swirl it in any shape you wish or just make straight stripes across. You can also use chocolate syrup or soft caramel for this step. 

For a hint of freshness, you may also add berries. However, I believe that the sweeter toppings pair better.

Maltesers cheesecake dessert cups

If you are looking to make a smaller batch in a more refined serving, then serve the Maltesers cheesecake in cups. Very similar to my peppermint crisp tart! My recommendation is to serve in the following method:

1. biscuit base (made with butter) on the bottom of the glass 
2. add the cheesecake filling layer (as thick as you want)
3. place in the fridge and let it set. It will set within 30 min to 45 min because it's smaller
4. add whipped cream (optional)
5. halve a handful of Maltesers and place on top of the cream
6. add grated nuts (0ptional)
7. add the liquid milk chocolate on top or chocolate fudge sauce (optional)

So as you can see, there is nothing different to the actual preparation of the Maltesers cheesecake. The recipe was not adjusted. Just the serving is different.

is cheesecake too sinful?

If you find at any point in time that this recipe might be too sinful for you, then I've got a great alternative. If you wish to cut down on calories, on sugar, or you just fancy a lighter alternative, then consider these:

• equally delicious and stunning sugar free angel food cake
• tasty and really easy to make sugar free apple crisp
• no hassle sugar free flapjacks
• moist and totally sugar free chocolate chip cookies

You can also inspire yourself with this fruity cobbler recipe or these cherry brownies. 

You see? You don't have to deprive yourself of the good stuff. Besides, this Maltesers cheesecake is not sinful. Especially if you opt for a light cream cheese or low-fat cream cheese alternative instead! 

📖 Recipe

Maltesers Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 12 servings

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Description

Make this irresistible Maltesers cheesecake no-bake recipe. You can alter the cheesecake filling to your taste. Read about the suggestions for variations.

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Ingredients

Units MUS

• 175g (9oz) dark chocolate digestive biscuits
• 75g (2 ½oz) butter, melted
• 400g (14oz) cream cheese
• 100g (2 ½oz) icing sugar, sifted
• 5ml (1 tsp) vanilla essence
• 300ml (10fl oz) double cream
• 150g (5oz) Maltesers, crushed
• Extra Maltesers and milk chocolate, for decorating

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Instructions

1. Crush the biscuits in a sealable plastic bag with a rolling pin, until everything turns into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
4. Combine the cheese, sugar and vanilla in a bowl and beat until well combined.
5. Pour the cream in another bowl and whisk until peaks form.
6. Gently fold the cream into the cheese mixture, then add the crushed Maltesers and incorporate.
7. Spoon the cheesecake filling on top of the biscuit base and spread evenly.
8. Place in the fridge for at least 6 hours, but preferably overnight, to set.
9. Once set, release the side of the cake tin and place on a serving plate.
10. Decorate with whole Maltesers. Melt milk chocolate and sprinkle on top. Enjoy!

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No Cook
• Cuisine: English

Nutrition

• Serving Size:
• Calories: 406
• Sugar: 18 g
• Sodium: 198.6 mg
• Fat: 29.2 g
• Saturated Fat: 16.3 g
• Trans Fat: 1.1 g
• Carbohydrates: 33.2 g
• Fiber: 2.2 g
• Protein: 4.8 g
• Cholesterol: 48.2 mg

Besides, who doesn't love a zesty and tangy lime cheesecake recipe? Now imagine, if you added a hint of booze to it. A boozy cheesecake is simply divine. Naturally, this gin and tonic cheesecake is for adults only.

Although, you can easily adjust this gin and tonic cheesecake recipe for children and non-alcohol drinkers. In short, omit the addition of the alcohol and you've got yourself a delicious cheesecake.

Plus, doesn't it look completely mouth-watering with all those vibrant colours? Remember to serve the cheesecake with a silky smooth lime curd. Enjoy.

delicious gin and tonic cheesecake

This gin and tonic cheesecake has a citrusy and refreshing taste. It's the perfect dessert to serve after a heavy meal. Also, it is an excellent idea in the spring and summer months.

Even better, this recipe is not different to other cheesecake recipes.

If you would like to learn how to make other no bake cheesecake recipes like this beautiful gin and tonic cheesecake, check these out below:

• Amarula cheesecake - also a boozy cheesecake recipe with Amarula liqueur
• Aero mint cheesecake - excellent idea if you love peppermint
• Toblerone cheesecake - this cheesecake is for chocolate lovers

Otherwise, you can also try a baked cheesecake recipe like this sopapilla cheesecake recipe.

pink gin and tonic cheesecake

Although I think that this gin and tonic cheesecake is stunning as it is, you could make it even more colourful.

For instance, you can make a pink gin and tonic cheesecake, doing so in one of two tried and tested ways.

First, you can add a pink colourant and mix it into the cream cheese. Although, this is not the option I would go for, as I don’t like to add anything into my food that’s not natural.

Second, you can make the cheesecake pink by adding pink gin and some strawberries. Therefore, when you select your gin option, go for the pink coloured gin. For best results, you can top the pink gin and tonic cheesecake with strawberry curd. It’s divine!

gin and tonic desserts

Sometimes, I really feel that a cocktail can be considered as a dessert. Also, if you're on track to lose a couple of inches from your waistline, a good cocktail can be as good as a dessert.

I’ve discovered some excellent gin cocktail recipes. Here are a few you should try out:

• Christmas gin cocktail - excellent for any occasion (not only for festive occasions)
• Ginger beer and gin cocktail - another delicious fizzy cocktail recipe that’s very simple to make (you don’t need extraordinary bartender skills to make this cocktail)

If you would like to make other fantastic boozy drinks, check out these homemade alcoholic beverage recipes:

• Amaretto and coke - this one is super quick and easy to make!
• Toblerone cocktail - a chocolatey alcoholic beverage that’s rich and creamy
• Don pedro drink - this is not your usual Don pedro cocktail recipe (it has a special twist)

Do you know any other desserts with gin? Or do you have a favourite cocktail recipe that you adore? Please let me know, I’d love to find out.

gin cheesecake with lemon curd

I paired this gin and tonic cheesecake with a super-smooth lime curd. It is a perfect pairing.

If you’ve got leftovers, you can also use the curd as a spread with bread or a piece of baguette. Or just add a little bit into your porridge, or a splash of it into your yoghurt. Otherwise, you can also have a spoonful of it as it is. Besides, who doesn’t love curd?

best cheesecake toppings

In my opinion, what makes a cheesecake stand out is how you decorate it. It’s all about the toppings you use.

For this gin and tonic cheesecake, I recommend you use the following topics:

• Lime or lemon zest
• Candied or preserved lime or lemon
• Fresh kiwis would also pair nicely

More Cheesecake Recipes

• Millionaire's Cheesecake
• Baked Chocolate Cheesecake With Cherry Coulis
• No Bake Lime Cheesecake

📖 Recipe

Gin and Tonic Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

• Author: Michelle Minnaar
• Total Time: 50 minutes
• Yield: 16 servings

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Description

Learn how to make this great boozy gin and tonic cheesecake recipe. You can use any type of gin you prefer and ultimately change the flavours.

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Ingredients

Units MUS

• 300g (10 ½oz) Hobnobs
• 150g (⅔ cup) butter, melted
• 2 limes, washed
• 5 gelatine leaves
• 125ml (½ cup) gin
• 125ml (½ cup) tonic water
• 75g (⅓ cup) caster sugar
• 600g (2 ⅔ cups) cream cheese
• 300ml (1 ¼ cup) double cream
• 100g (¾ cup) icing sugar
• limes, for garnishing

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Instructions

1. Place the biscuits in a food processor and blitz until they turn into fine crumbs. 
2. Zest the limes and add zest to the biscuit crumbs.
3. Pour the butter into the biscuit mixture and stir.
4. Tip the biscuit mixture into a 20cm (8in) springform tin, then flatten, pressing hard to make the base compact.
5. Place the gelatine leaves in cold water for 3 minutes or until softened.
6. Meanwhile, pour the gin, tonic water and caster sugar in a saucepan. Heat the contents slowly and stir until all the sugar is dissolved. 
7. Gently squeeze the excess moisture out of the now softened gelatine leaves and add them to the gin solution. Stir until the gelatine has fully dissolved. Set aside to cool. 
8. Whisk the cream until soft peaks form. Set aside. 
9. Remember the two limes you zested? Juice one of them.
10. Using a stand mixer, whisk the cream cheese, sugar and lime juice until the sugar has completely dissolved. 
11. While whisking, slowly pour the gin solution to the cream cheese mixture until everything is well incorporated.
12. Gently fold in the double cream. 
13. Spoon the cheesecake filling onto the biscuit base inside the springform tin. Smoothen the top and give the tin a few bangs on the countertop in order to let air bubbles escape. 
14. Place in the fridge for at least 6 hours, but preferably overnight. 
15. In this case, I topped the cheesecake with lime zest for a simple, yet elegant finish. 
16. Top with lime curd and gin and ginger beer cocktail. Enjoy!

Notes

• Don't let any leftover cream cheese go to waste, check out my guide on freezing cream cheese to make sure it's ready for your next incredible cheesecake!

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Chill
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 299
• Sugar: 13.4 g
• Sodium: 125.2 mg
• Fat: 24 g
• Saturated Fat: 14.5 g
• Trans Fat: 0.1 g
• Carbohydrates: 15.4 g
• Fiber: 0.2 g
• Protein: 2.8 g
• Cholesterol: 68.8 mg

For some of us, Easter is a time for getting together with family, friends and loved ones. For others it’s a time for religious contemplation. But for those of us with a sweet tooth, Easter is a time to give in to sinful pleasures and fully indulge in chocolate, heavenly chocolate! And when it comes to sweet treats, they just don’t get any better than an Easter egg cheesecake.

Just imagine… scrumptious, melt-in-your-mouth white chocolate mixed into a delectable cream cheese filling, spooned on top of a crunched-up buttery biscuit base, topped with delicious Easter eggs. 

Ok, stop drooling and read on to find out how to make your very own Easter egg cheesecake. Let’s make sure that this Easter is one to remember!

easter egg cheesecake recipe

This simple, no-bake cheesecake Easter egg recipe will be a firm favourite with all the family. The only problem is, it’ll be gone in the blink of an eye! So you can’t just make one… you’ll have to keep practising until your Easter egg cheesecake is utter perfection.   

There’s a time and a place for moderation and it’s certainly not Easter. You may have spent the rest of the year thinking about sugar, carbs and calories (except for Christmas maybe), but the Easter period is a time to truly let go and treat yourself. So, ignore that goody-two-shoes inner voice and give in to indulgence with a guilt-free conscience!

why eggs at easter?

A long-held universal symbol of new life, the association of eggs with Easter is so age-old it even predates Christianity. Eggs were a key part of pagan festivals and were used as a celebration of the onset of spring.

From the 13th century, Christians used decorative mini eggs during Easter festivities, as eating actual eggs was forbidden during the week leading up to Easter. Many of these decorative mini eggs were given as presents to children, a tradition that evolved to become the chocolate eggs-travaganza that is Easter in the modern era. 

why are easter eggs chocolate?

As Easter eggs became a popular gift for children, it made sense that the popularity of chocolate would be added to the mix to create chocolate Easter eggs. Chocolate was originally served in the form of a drink by the Aztecs in what is now southern Mexico. It was later brought to Europe and by the early 19th century French and German chocolate makers were creating chocolate for eating.

The manufacture and taste of chocolate eggs were taken to new heights by John Cadbury, when he made his first chocolate egg in 1875. Before long, the famous English chocolate maker made chocolate eggs the symbol of Easter celebration.

Quite fitting then, that our recipe should be decorated with mini eggs and creme eggs – two Easter eggs created by the biggest influencer of modern Easter.

to bake or not to bake? …that is the question

There are two distinct types of cheesecake – no-bake cheesecakes and baked cheesecakes. The main difference between the two is that there are no eggs used in a no-bake cheesecake and it sets by chilling in the fridge. 

Also, their textures are very different. While the filling of baked cheesecakes is usually thick and custardy, a no-bake cheesecake normally has a light, airy texture. Then of course there’s the time and effort involved in the whole process. No-bake cheesecakes are much simpler and quicker to make.

oreo cookies biscuit base

When it comes to the base for a no-bake cheesecake, many recipes use plain old digestives. But, as Easter is a special occasion, this cheesecake recipe takes things to the next level.

My recipe uses the granddaddy of decadent biscuits – Oreos! If you’ve ever tried to open a packet of Oreos and said to yourself “I’ll be good… I’ll just have the one” you’ll know that it’s physically impossible. So, imagine the cumulative effect of many many Oreos crushed into a cheesecake biscuit base. Now we’re into dangerous levels of sumptuousness!

a divine easter egg cheesecake filling

As if our Easter cheesecake’s crushed Oreo base isn’t inviting enough, it’s complemented by a rich, luxurious cheesecake filling. Our cheesecake recipe is filled with four scrumptious elements:

• Cream cheese – the classic cream cheese, Philadelphia will give your cheesecake filling a smooth silkiness
• Vanilla extract – Nielsen Massey vanilla extract will gives the cheesecake filling an irresistible depth of flavour 
• White chocolate – whether it’s the humble Milkybar or the finest quality Belgian chocolate Callebaut, white chocolate will take your cheesecake filling’s deliciousness factor through the roof  
• Icing sugar – sweeten the deal with Tate and Lyle icing sugar or, alternatively, go organic with Suma icing sugar
• Double cream – for a luscious filling, your filling will need to some double cream. For a twist on this recipe, try extra thick carnation cream, which is half the fat of double cream

easter eggs for decoration

No matter how tasty your cheesecake turns out to be, one essential element to any Easter egg cheesecake is, of course, actual Easter eggs. The irresistible ‘cherry on top’ will add the luscious finishing touches to your Easter cheesecake and will make it look so colourful and photogenic, it would almost be a shame to eat it. Almost. 

But now comes the difficult decision. Which Easter eggs are the best to use on top of the cheesecake? Well, for these Easter cheesecake recipes, I’ve picked two Easter egg classics.

The first one is the benchmark when it comes to Easter eggs. Easter just wouldn’t be the same without Creme Eggs. A melt-in-your-mouth gooey fondant centre encased in a gorgeous chocolate shell, few things in life are quite as satisfying as that first bite of a creme egg. Cut each one in half and scatter them on top and all of a sudden you’ve got a creme egg cheesecake.

Finally, give your Easter egg cheesecake a kaleidoscope of colour with a sprinkling of Mini Eggs. Now you’ve got a creme egg cheese cake and a mini egg cheesecake in one!

how to cut your decorative creme eggs in half

You might be wondering how to cut a creme egg in half. Well, don’t stress too much! Easter egg cheesecakes are supposed to have that homemade look, so your creme egg halves don’t need to look perfect.

But as we know, they’re fondant filled Easter eggs, so the most important thing is to ensure a filled Easter egg doesn’t turn into a spilled Easter egg!

Keep that cream filling inside the Easter egg by using a heated, sharp knife to carefully cut them in half. Dip your knife in hot water before you cut each Easter egg. The blade will soften the chocolate of the egg and should be able to slice through with ease. You should end up with nicely halved cheesecake Easter eggs.

how long does easter egg cheesecake last?

It depends on how much you like cheesecake! Judging by how delicious this Easter egg cheesecake is, it’ll more than likely be gone in the blink of an eye!

But if you’re planning on keeping your cheesecake for another round of guilty pleasure, you’ll want to know how long it can last.

At room temperature, your Easter egg cheese cake can last up to 6 hours. Ideally though, you should store it in the fridge. This is because of the cream cheese. When chilled, it should last for 5-7 days. Although, if you still have any left after the 6th day, I’ll come over and finish it off for you!

cheesecake filled easter egg

Never heard of a cheesecake filled Easter egg? A recipe that takes guilty pleasures to the next level, a cheesecake filled Easter egg is pure indulgent heaven!

If you want to know how to make a cheesecake filled Easter egg, simply follow this cheesecake recipe, except for the decoration part (save those mini eggs!). Then take a large Easter egg, cut it in half, add a spoonful of the biscuity base to the bottom of the Easter egg half. Next, spoon the cream cheese filling until the Easter egg half is filled to the brim.

Finally, sprinkle some crushed mini eggs over each cream filled Easter egg half. And there you have it! A delicious cheesecake filled Easter egg, topped with irresistible mini eggs.

Want something to satisfy your sugar tooth, but that’s a little lighter than a cheesecake filled Easter egg? Why not try this Creme Egg cupcake recipe? It’s an easy, fun to make recipe and will make sure that any leftover creme eggs don’t go to waste.

And if you have a few mini eggs leftover, use them to decorate the cupcakes too!

other delicious cheesecake recipes

Of course, a cheesecake isn’t just for Easter. Whatever the season, a cheesecake is the perfect dessert to put a smile on your face. Quite simply, it’s the ultimate sweet comfort food!

Get inspired by some of my favourite cheesecake recipes. You’ll have them perfected in no time.

• Kinder Bueno cheesecake – an utterly sinful sugar rush, yet you’ll be in heaven
• Crunchie cheesecake – add a honeycomb crunch to your cheesecake
• Maltesers cheesecake – thought you couldn’t improve upon a packet of Maltesers? Think again.
• Raspberry and lime cheesecake – a fresh and fruity recipe, perfect for summer
• Gin and tonic cheesecake – a one-of-a-kind cheesecake that’s got to be tasted to be believed

other easter recipes

Easter egg cheesecake and cheesecake filled Easter eggs will certainly make your Easter extra special. But sweet treats aside, you’ll want to cook a mouthwatering savoury recipe or two during the Easter period. Here are some sumptuous recipes, perfect for the season.

• 7 hour slow-roast shoulder of lamb – a slow cooked classic that will have you salivating long before it reaches your plate
• Grilled curried lamb chops with apricots – a spiced up, fruity lamb recipe that tastes absolutely divine
• Honey glazed rack of lamb – sweet, sticky and supremely tasty, the perfect dish for Easter Sunday lunch
• Pork, chestnut and cranberry sausage rolls – dangerously addictive appetisers. Be warned… if you serve them at an Easter gathering, they’ll be gone in minutes!
• Roasted sweet potato mash – whether a standalone dish for a vegetarian lunch or a side on a plate of slow cooked lamb, this buttery sweet melt in your mouth mash will be popular with all the family at Easter

📖 Recipe

Easter Egg Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 1 hour
• Yield: 16 servings

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Description

When it comes to sweet treats, they just don’t get any better than an easter egg cheesecake. Easter is a time to fully indulge in heavenly chocolate! 

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Ingredients

Units MUS

Biscuit Base

• 300g (10 ½oz) Oreo cookies, fillings removed
• 150g (⅔ cup) butter

Cheesecake Filling

• 450g (1lb) white chocolate
• 650g (3 cups) cream cheese
• 100g (1 cup) icing sugar
• 7.5ml (1 ½ tsp) vanilla extract
• 400ml (1 ⅔ cup) double cream

Decorations

• 300g (1 ⅞ cups) milk chocolate chips
• 125ml (½ cup) double cream
• Easter eggs, to decorate
• Sprinkles, to decorate

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Instructions

For the Biscuit Base:

1. Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.

For the Cheesecake Filling:

1. Melt the chocolate and set aside. See Notes.
2. Whisk the cream cheese, vanilla and sugar until combined. 
3. Continue whisking while slowly pouring in the melted chocolate. 
4. Next, whisk until all the cream is gradually poured in. Alternatively, you can whisk the cream in a separate bowl and fold it into the chocolate mixture afterwards.
5. Transfer the filling to the tin and spread evenly over the biscuit base.
6. Chill in the fridge for at least 6 hours, but preferably overnight.

For the Decoration: 

1. Create a double boiler by bringing a medium pot filled almost halfway with water to a simmer. Place a heatproof bowl that's just big enough to sit on top of the pot and add your chocolate chips and cream to the bowl. 
2. Keep stirring the chocolate, using a silicone spatula, until the chocolate is completely melted and the cream incorporated. The chocolate sauce should be perfectly smooth. Remove from the heat.
3. Wait for the chocolate mixture to cool down slightly, but it should still be a bit runny. 
4. Remove the cheesecake from the fridge and pour the chocolate on top, ensuring it to form an even layer. 
5. Place the cheesecake back in the fridge for about 2 hours, waiting for the chocolate to set. 
6. The fun part is decorating. Use any Easter eggs you please. In the case I used mini eggs, creme eggs and golden sprinkles. Have fun and enjoy!

Notes

• There are two ways you can melt the chocolate for the cheesecake filling. Firstly, you can do it in a bowl over a pan of simmering water. Or, you can give it short zaps in the microwave until everything is melted, giving it a stir in between.
• The cheesecake keeps for 3 days in the fridge, but if you find that you didn't use all of your cream cheese in this recipe, don't let it go to waste! Check out my guide on freezing cream cheese.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Chill
• Cuisine: English

Nutrition

• Serving Size:
• Calories: 679
• Sugar: 41.5 g
• Sodium: 280.1 mg
• Fat: 51 g
• Saturated Fat: 29.4 g
• Trans Fat: 0.4 g
• Carbohydrates: 50.3 g
• Fiber: 1.3 g
• Protein: 7.8 g
• Cholesterol: 115.8 mg

creamy toblerone cheesecake recipe – no-bake

I've always had positive memories and feelings every time I think of toblerone. This toblerone cheesecake is no exception to that. Toblerone was one of my ultimate fancy candies of choice when I was a child. You know, the kind that your parents only gave you when they came back from their travels. This was mainly due to the fact that back then, toblerone chocolate was known as 'the chocolate to get at the airport'. Especially at duty free. At least unofficially. Did anyone experience the same?

Anyways, using this incredible chocolate bar, I was able to experiment and make this luscious no-bake toblerone cheesecake. You only need a handful of ingredients really. First, you'll need cream cheese, butter, double cream and toblerone chocolate of course! The preparation time is well under 40 minutes, before you need to stick it into the fridge to cool and harden. The hardest part about completing this recipe is not to eat the chocolate! 

Find the urge within to resist and stay strong! If in doubt, purchase an extra pack of the chocolate so that you won't jeopardise the portion size of your toblerone cheesecake. Altogether, this toblerone cheesecake recipe serves up to 12 people. So, it's perfect if you are hosting an event or are expecting company! 

toblerone cheesecake recipe –  Nigella Lawson

As always, I aspire to make the best possible version of each recipe. So naturally, I've done a bit of research to see what versions of toblerone cheesecake are out there and how they differ to mine. 

For example, I came across Nigella Lawson's chocolate cheesecake. Her version requires baking, hence a handful of extra ingredients like egg. She doesn't explicitly go for toblerone, but I bet you anything that she would crumble a few bits of it on top. 
Naturally, what I love about Nigella's cooking, is that she always has a great finishing touch. She added a lovely dark chocolate glaze to her cheesecake. So this inspired me to do likewise, however without the dark chocolate. I reused the toblerone chocolate for the glaze. It is in essence a toblerone cheesecake after all, is it not?

You can find Nigella's version of chocolate cheesecake here.

tips for making cheesecake

The most important trick there is to making cheesecake recipes is to have all the ingredients at room temperature. It is for this reason that I strongly suggest you take out the cream cheese and double cream and let it rest at room temperature before you intend making the cheesecake. At least for 1 hour!
Another great piece of advice I can share about the art of making cheesecakes is to really allow your cheesecake to firm in the fridge. This is so important as it will be the key determinant of the texture of your toblerone cheesecake.
Here is a list of some of my most successful cheesecake recipes you might like:

• banoffee cheesecake - super-creamy and nutty
• baked chocolate cheesecake - chocolate and fruity with cherries
• aero mint cheesecake - not a cheesecake you see every day!
• raspberry and lime cheesecake - light and fruity! 
• Amarula cheesecake - creamy and tempting!
• biscoff cheesecake - crunchy!

low fat, no-bake chocolate cheesecake

First of all, you can always opt for a light cream cheese alternative. You don't necessarily have to go for the full-fat version. Besides, there are plenty of low-fat products nowadays available at the supermarket.

Second, for a more healthy alternative (bear with me), you should substitute with avocado! Yes, you'll need at least a handful of avocados. Use them instead of the cream cheese and the double cream. You can also experiment with coconut cream. These should anyways firm up quite nicely as well.

toblerone substitutes

It's quite difficult to source toblerone substitutes, because this chocolate is truly one of a kind. Although, I did come across a fun article which actually gave a reference to toblerone's competing substitute. You can access it here; it made some quite interesting comments.

Otherwise you can substitute with any type of milk chocolate. Better yet, search for chocolate that has nuts or toffee in it. Remember, you should be looking to replicate the crunchy honey notes of the toblerone bar. It's not an easy task, I know.

mini toblerone cheesecake balls

If you feel that you want to recreate an unconventional toblerone cheesecake, then try making these cheesecake balls. These are cheesecake spheres glazed in an exterior layer of chocolate. They are completely bite-sized. 

Now, this does require an extra bit of effort for you to shape the cheesecake balls into perfectly even edible spheres. Plus, let's not forget you'll have to glaze them with an extra layer of chocolate. However, these little things might become your new favourite dessert.

toppings

As mentioned before, one of my toppings for this toblerone cheesecake is to include a lovely toblerone glaze. You can basically reuse leftover chocolate bars. You can also consider:

• caramel & salted caramel - inspire yourself with these salted caramel cupcakes
• cream frosting - who doesn't love cream cheese frosting?
• sugar glaze
• chocolate syrup
• chocolate fudge sauce
• or try a more festive cream topping like in these creme egg cupcakes. 

Next, you are probably wondering about the leftover chocolate for the topping. Well, I like to include the large triangular chunks. They add a certain shape to the cheesecake. However, you can also opt for breaking the chocolate bar into smaller pieces. This way you can drizzle the chocolate bits evenly on top of the cheesecake.

What is your favourite type of cheesecake?

📖 Recipe

Toblerone Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 40 minutes
• Yield: 12

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Description

Try this easy no bake toblerone cheesecake recipe. It's one of a kind. If you love toblerone chocolate, then this cheesecake is definitely for you to try!

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Ingredients

Units MUS

• 175g (9oz) dark chocolate digestive biscuits
• 75g (2 ½oz) butter, melted
• 280g (10oz) cream cheese
• 200g (7oz) Toblerone chocolate, melted
• 200ml (7fl oz) double cream
• extra Toblerone chocolate, for decorating

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Instructions

1. Crush the biscuits in a sealable plastic bag with a rolling pin, until everything turns into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
4. Combine the cheese and slightly cooled, melted chocolate in a bowl and beat until well combines.
5. Pour the cream in another bowl and whisk until peaks form.
6. Gently fold the cream into the chocolate cheese mixture.
7. Spoon the cheesecake filling on top of the biscuit base and spread evenly.
8. Place in the fridge for at least 2 hours, but preferably overnight, to set.
9. Once set, release the side of the cake tin and place on a serving plate.
10. Decorate with extra Toblerone chocolate to your heart’s content. Enjoy!

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No Cook
• Cuisine: English

Nutrition

• Serving Size: 1
• Calories: 350
• Sugar: 13.9g
• Sodium: 184mg
• Fat: 28.5g
• Saturated Fat: 16.9g
• Carbohydrates: 21.7g
• Fiber: 0.9g
• Protein: 4.3g
• Cholesterol: 66mg

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From the buttery biscuit base to the creamy filling and crunchy caramel biscuits on top, this recipe is simply out of this world!

Why you'll love this Biscoff cheesecake recipe

• The combination of buttery biscuit base and creamy Biscoff cheesecake filling is sensational!
• This Biscoff cheesecake serves at least 8 people, making it perfect for special occasions.
• You can adapt the recipe and make mini Biscoff cheesecakes
• As it's a no-bake recipe, it's easy to make. Plus, it's great for making in the summer as you don't need to use the oven.
• I've got all kinds of cheesecake tips and tricks that you can use for other cheesecake recipes.

How to make Biscoff cheesecake

Assemble all the ingredients together.

Crush the biscuits with a rolling pin.

Mix the melted butter with the Biscoff crumbs.

Spoon the mixture into the base of a cake tin and level with the back of a spoon.

Combine the cheese, sugar, Biscoff spread, and vanilla in a bowl.

Pour the cream into another bowl and whisk until peaks form.

Gently fold the cream into the cheese mixture.

Spoon the cheesecake filling on top of the biscuit base and spread evenly. Chill.

Zap the Biscoff spread in the microwave for short spurts until it’s runny.

Mix the remaining cream and sugar with the Biscoff.

Drizzle or ice the sauce over the cheesecake.

Decorate with Lotus Biscoff cookies to your heart’s delight. Enjoy!

What to serve with Biscoff cheesecake

Dessert wine pairing

You can pair Biscoff cheesecake with a crisp dry white wine such as an Italian or Californian Chardonnay. If you want bubbles, go for a sparkling rosé.

Tea or coffee

Serve a slice of this indulgent cheesecake as a mid-morning or afternoon treat, and pair it with your favorite cup of tea or coffee!

Popular substitutions and alternatives

• Feel free to swap the vanilla extract with vanilla paste. Substitute at a 1:1 ratio.
• You can swap the Biscoff biscuits for digestive biscuits if you prefer.
• You can go with either smooth or crunchy Lotus Biscoff spread. For this recipe, we used the smooth version but crunchy gives it a completely different texture!
• For a gluten free version, use gluten free peanut butter in place of Biscoff spread and use gluten free caramel flavour cookies in place of Biscoff cookies.

More cheesecake recipes

This no-bake Biscoff cheesecake is absolute heaven! Once you've mastered it, it's time to try your hand at some other sensational cheesecakes. Here are a few of my personal favorites:

• No bake cherry cheesecake – a wonderfully fruity cheesecake that's very easy to make and impossible to resist
• No bake lemon cheesecake – a zesty sensation that's perfect for spring and summer months. Serve with a glass of bubbly and take the rest of the day off!
• No bake oreo cheesecake – unapologetically indulgent, this one is for the hardcore chocolate fans! Make it for Oreo lovers and they'll never forget the taste!

More Biscoff recipes

Got some extra Biscoff? Save it for another sublime Biscoff recipe. I've got a few up my sleeve for delicious inspiration:

• Biscoff Rocky Road – a delicious blend of biscuit, chocolate and marshmallow, these babies are utterly delectable.
• Biscoff Milkshake – the ultimate indulgent milkshake
• Biscoff Blondies – an alternative to Biscoff brownies, these blondies are out of this world! A simple recipe that you'll return to again and again
• Biscoff Pancakes – perfect for an indulgent breakfast or lunch, these Biscoff pancakes are delicious!

📖 Recipe

Biscoff Cheesecake Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 6 hours 30 minutes
• Yield: 20 portions
• Diet: Vegetarian

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Description

Fancy Biscoff cheesecake? Here is the only recipe you'll ever need. This no bake cheesecake makes for the perfect summer dessert. I dare you to try it!

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Ingredients

Units MUS

Cheesecake Filling

• 450g Lotus Biscoff biscuits
• 175g unsalted butter, melted
• 680g cream cheese
• 340g icing/powdered sugar, sifted
• 15ml vanilla extract
• 675g Biscoff spread
• 600ml heavy/double cream

Cheesecake Topping

• 125g Biscoff spread
• 150ml heavy/double cream
• 15g icing/powdered sugar, sifted
• Extra Biscoff biscuits [optional]
• Ground cinnamon [optional]
• Whipped cream [optional]

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Instructions

1. For the Cheesecake Filling: Crush the biscuits in a sealable plastic bag with a rolling pin until they turn into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
4. Combine the cheese, sugar, Biscoff spread, and vanilla in a bowl and beat until well combined with a stand mixer.
5. Pour the cream into another bowl and whisk until peaks form.
6. Gently fold the cream into the cheese mixture.
7. Spoon the cheesecake filling on top of the biscuit base and spread evenly.
8. Place in the fridge for at least 6 hours, preferably overnight, to set.
9. Once set, release the side of the cake tin and place it on a serving plate.
10. For the Cheesecake Topping: Zap the Biscoff spread in the microwave for short spurts until it’s runny.
11. Mix the remaining cream and sugar with the Biscoff.
12. Drizzle or ice the sauce over the cheesecake as you please and decorate with Lotus Biscoff cookies to your heart’s delight. Enjoy!

Notes

• If you’re going to make this, decide to go out with a bang. I.e., none of this low-fat business. For optimal results, this cheesecake should be created with full-fat products.
• You can find two versions of Biscoff spread in the shops: smooth and crunchy. In this recipe, we used the smooth version, but readers have told us that opting for crunchy takes it to a whole other level!
• Store leftovers, covered, in the fridge for up to 4 days.
• This cheesecake freezes beautifully in an airtight container for up to 3 months.  Freeze whole or chill completely and slice before freezing.
• The cream cheese NEEDS to be at room temperature to properly mix together with the Biscoff spread. 
• To make the cinnamon whipped topping:  Add ½ teaspoon ground cinnamon to 1 cup cold double cream in a large bowl.  Whip together with electric beaters until soft peaks begin to form. Slowly add granulated sugar, 1 teaspoon at a time, until stiff peaks form.  Put the whipped topping in a piping bag to add some decorative topping to your cheesecake.
• I used Wilton piping tip 1M for the whipped cream on top.  
• Slice with a warmed knife for easy serving.
• I had some leftover topping so I added it to pancakes and it was so good!  

• Prep Time: 30 minutes
• Chill Time: 6 hours
• Category: Dessert
• Method: Chill
• Cuisine: Belgian

Nutrition

• Serving Size:
• Calories: 660
• Sugar: 42.6 g
• Sodium: 155.6 mg
• Fat: 45.2 g
• Saturated Fat: 20.5 g
• Trans Fat: 0.2 g
• Carbohydrates: 55.3 g
• Fiber: 0 g
• Protein: 5 g
• Cholesterol: 74.6 mg

The classic British combination of dark chocolate and orange is one that never gets old. Most importantly, this combination is a must when it to winter and the relevant holidays, like Christmas or Hanukah.

That being said, whenever I think of chocolate and orange, my mind goes straight to those candied orange slices covered in dark chocolate. If you are a lover of this candy, you might want to learn more about this irresistible cheesecake recipe that I have made on the account of incorporating the rich Christmas flavours into other desserts.

This chocolate orange cheesecake is an excellent way how to benefit from the combination of chocolate and orange. The flavours run subtly through the cheesecake. In combination with the creamy cheese filling, it is absolutely to die for!

Here comes the best part. You can make this chocolate orange cheesecake in an hour. That’s right. The difficulty level of this cheesecake recipe is easy. Any person can make it.

In addition, it’s an excellent recipe to try with your kids as it doesn’t involve any baking or cooking. Just mix the ingredients and you’re good to go. So, invite your kids into the kitchen and let them join in on the fun of cheesecake making.

Chocolate orange cheesecake

Making this chocolate orange cheesecake is easy peasy. In essence, it is a no bake cheesecake that only calls for a handful of ingredients.

Altogether, you are going to need cream cheese, biscuits - for the base, milk or dark chocolate, orange extract, sugar, butter and double cream. The best part is, that you can easily tweak this recipe in any way you want to satisfy your taste buds.

For instance, as mentioned before, you can substitute the milk chocolate for dark chocolate. This will give the cheesecake a richer flavour. Next, you can also alter between the types of cookies you want for the base.

Tip: Select your favourite brand of cookies and crush them. Just make sure that they are dried or simple cookies. Chocolate chip cookies or cookies with a layer in between them, like Oreos, will not work.  

If you happen to have leftover cream cheese and have no clue what to do with it, here are a few cheesecake ideas:

• Biscoff cheesecake
• Amarula cheesecake
• Banoffee cheesecake
• Raspberry and lime cheesecake

Or you can try these baked cheesecake recipes:

• Baked chocolate cheesecake
• Sopapilla cheesecake  

Another recipe that will definitely put you in the Christmas spirit is boiled custard.

Chocolate cheesecake with Breville

What is your favourite dessert? Do you think this chocolate orange cheesecake would rank high with regards toUK's favourite desserts? My guess is absolutely! Thanks to Breville, we have the answer!

Breville is a leading company which specialises in high quality small kitchen and cooking appliances. They are supplier a range of products, anywhere from hot water dispensers, toaster sets, waffle makers, irons, and much more. In sum, you'll be able to find any type of appliance you may need for the kitchen.

Recently, Breville launched an insightful campaign to find out which are the UK's top 10 favourite desserts! Do you have any guesses? Breville took the time to explore Google search data, to give you the answer. Here are the results:

1. Apple crumble - 15%
2. Victoria sponge - 15%
3. Carrot cake - 10%
4. Jelly - 10%
5. Bread and butter pudding - 9%
6. Cheesecake - 9%
7. Churros - 9%
8. Red velvet cake - 8%
9. Scones - 8%
10. Banoffee pie - 7%

Interesting, isn't it? What's more, is that Breville provided the results for top desserts depending on the region in the UK. For instance, apple crumble triumphs in the North East and in the London area, whereas the Victoria sponge wins in the Midlands, East and South West of the UK.

To find out more about which dessert reigns in your area, click right here. Also, find out how Brits' palates for dessert have changed over time.

Double chocolate orange cheesecake

If you would like to make this chocolate orange cheesecake even richer, then you can make a double chocolate orange cheesecake. You can do so in two ways.

First, you can incorporate even more chocolatey flavours into the cream cheese filling. Just add 30ml (2 tbsp) of quality cocoa powder. The cocoa powder will not ruin your cheesecake consistency. On the contrary, it will add a richness that will play well with the orange flavours.

Otherwise, you can consider adding a chocolate topping or a chocolate glaze. For instance, you can use this chocolate fudge sauce to cover up the cheesecake in chocolatey goodness. Sinful, I know, but oh so good.

There are other toppings which you can consider for your cheesecake. Here are just a few ideas:

• tin roof ice cream or pineapple ice cream
• caramel or salted caramel
• cream cheese frosting
• fruity curd
• chocolate shavings or chocolate bars
• candied oranges (best for this chocolate orange cheesecake)

Do you have any other preferred toppings for this chocolate orange cheesecake? Let me know in the comments section below.

White chocolate orange cheesecake

You can also swap the milk or dark chocolate with white chocolate in this chocolate orange recipe. Beware, white chocolate is generally much sweeter. You might need to add extra orange extract to balance the level of sweetness.

Otherwise, you can also consider adding vanilla beans, vanilla essence or vanilla extract to enhance the flavour of the white chocolate.  To learn more about the difference between vanilla essence and vanilla extract, click here.

In short, I recommend sticking to the dark or milk chocolate. It works better with the orange.

Best substitute for orange

If you would like to make a fruity yet rich cheesecake like this chocolate orange cheesecake recipe, here is a list of fruits which work well with chocolate:

• Cherries - preferably dark cherries
• Strawberries
• Red currant
• Pears - or these brandied pears
• Banana
• Figs
• Mango

Such a luscious cake should be celebrated with a glass of Madeira wine, which would pair perfectly. Otherwise, try these Madeira wine substitutes.

📖 Recipe

Chocolate Orange Cheesecake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 1 hour 5 minutes
• Yield: 12

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Description

Learn how to make this chocolate orange cheesecake recipe in a few easy steps. Orange and chocolate works perfectly together in desserts.

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Ingredients

Units MUS

• 300g (3 cups) chocolate digestive biscuits, crushed
• 150g (⅔ cup) butter, melted
• 360g (2 cups) milk chocolate, chopped
• 340g (1 ½ cups) cream cheese
• 150g (1 ½ cups) icing sugar
• 5ml (1 tsp) orange extract
• 300ml (1 ½ cups) double cream

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Instructions

1. For the Biscuit Base: Crush the biscuits in a sealable plastic bag with a rolling pin until everything turns into crumbs.
2. Mix the butter with the crumbs.
3. Spoon the mixture into the base of a 23cm (9in) springform cake tin and level with the back of a spoon.
4. Place the base in the fridge for 1 hour to set.
5. For the Cheesecake Filling: Melt the chocolate in a separate bowl. See Notes.
6. Meanwhile, whisk the cream cheese, icing sugar and orange extract until combined. 
7. Systematically, whisk in the melted chocolate into the cream cheese mixture.
8. Whip the double cream in another separate bowl until soft peaks form.
9. Fold the chocolate cream cheese mixture into the whipped cream, a quarter of the cream cheese mixture at a time.
10. Transfer the filling to the tin and spread evenly over the biscuit base.
11. Chill in the fridge for at least 6 hours but preferably overnight. 
12. Decorate with grated orange zest and chocolate pieces. Enjoy!

Notes

• There are two ways you can melt the chocolate for the cheesecake filling. Firstly, you can do it in a bowl over a pan of simmering water. Or, you can give it short zaps in the microwave until everything is melted, giving it a stir in between.
• You can add more orange extract if you prefer. Taste and tweak!
• If you can get hold of actual orange-flavoured chocolate, you can substitute the milk chocolate and orange extract with 400g (2 cups) chocolate orange. 

• Prep Time: 60 minutes
• Cook Time: 5 minutes

Nutrition

• Serving Size:
• Calories: 442
• Sugar: 29.2 g
• Sodium: 117.7 mg
• Fat: 33.4 g
• Saturated Fat: 20.5 g
• Trans Fat: 0.2 g
• Carbohydrates: 32.3 g
• Fiber: 1 g
• Protein: 4.5 g
• Cholesterol: 76.7 mg

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