Did you forget all about the dessert for Christmas Day? Fancy something different? This Terry’s white chocolate orange no-bake cheesecake is just the treat to make.
Regardless of how you’re celebrating (if you are at all) Christmas this year, why not have a no-bake treat? I loive this style of cheesecake mostly due to the lack of effort it really requires, a little time, then chilling in the fridge, thats the longest and most important part.
Like most of the no-bake cheesecakes I offer on my blog an d YouTube channel, they all start with a buttery digestive biscuit base, topped with a super smooth and creamy no-bake cheesecake and finished with freshly whipped cream rosettes and white chocolate orange segments.
Does this sound like your sort of treat? Why not make it? You probably have most of the ingredients to hand too.
Anyway, lets get started, shall we?
Ingredients:
Base:
250g digestive biscuits.
100g melted butter.
Cheesecake Filling:
600g soft cheese.
100g icing sugar.
1 tsp vanilla extract.
1 tsp orange paste.
200g white chocolate orange.
300ml double cream.
Topping and decoration:
300ml double cream.
50g icing sugar.
1 tsp vanilla extract.
White chocolate orange segments (as many or few as you’d like).
Method:
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all of your ingredients, grabbing your 8 inch round cake pan and grab any equipment you may need such as a hand mixer and mixing bowl/stand mixer and bowl.
To start on the recipe, you’ll want to work on the base. Take your biscuits and crush them into a fine crumb, it should resemble sand – I used a food processor but feel free to place the biscuits into a food safe bag and crush them until you get a sand like consistency.
Now add the melted butter and combine the two until they are fully incorporated – you’ll know once they are combined as the mixture will now resemble wet sand.
To make the filling, place the soft cheese and icing sugar into a mixing bowl and beat together until well combined. Add in the vanilla extract and or sage paste into a bowl and beat until they are fully incorporated. Now add in the white chocolate and whisk until fully incorporated. Finally add in all of the double cream and whisk well until he mixture holds its shape, very well.
All of the ingredients should be well combined and the mixture should be pretty thick – being able to hold its shape.
Take your base and top it with the cheesecake chilling, spread and levelling it out as best as you can. Then place into the fridge and chill for 6-8 hours or even better, overnight!
When you intend on serving, you’ll want to finish the cheesecake off. Simply make some sweetened whipped cream for on top.
Into a mixing bowl. place double cream, icing sugar and vanilla and whisk on a high speed until the mixture reaches stiff peaks but not anymore, otherwise it may become unpleasant in texture.
Pipe as many or as few rosettes on top of the cheesecake, I went with 8 generous portions. Top each rosette with a segment of white chocolate orange and set bar in the fridge until needed – consume within 24 hours (due to fresh cream being highly perishable).
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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