Wednesday 13 June 2018

No-Bake Chocolate Orange Cheesecake.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's the perfect showstopper dessert for your Eid table!

I actually first made this no-bake chocolate orange cheesecake last year on Eid-ul-Adha.
It was an immediate hit and I knew you guys would love the recipe too. So approximately one year later, here you go!

Ramadan ends this week and Eid-ul-Fitr will either take place on Friday or Saturday. This last week of the blessed month has been really busy for me. My Mum was in hospital over the weekend and we spent a lot of time coming and going. It was really weird not having her at home especially during Ramadan. We actually hosted 4 Iftars in a row from Friday through to Monday. Thank god my aunt and cousin camped out with us at Iftar time to help everything run smoothly. I would have been a headless chicken without them!

Alhamdulillah, Mum came home on Sunday but is still not fully better so we're taking each day as it comes. I'm not planning too much for Eid this year. Just to have us all home and together is going to be enough.

I told you guys about the situation on Instagram over the weekend and was inundated with messages of love and plenty of prayers. So many of you shared your own stories about what is going in your lives. In a way, I feel like I got to know so many of you better through this difficult time. Jazakallah khair and thank you if you got in touch. It means a lot.

If I do make a dessert for Eid this year, it will probably be one that I can make in advance. This cheesecake is perfect for that job because it actually sets better the longer you leave it in the fridge. The recipe is from the incredible Jane's Patisserie. I love her range of no-bake cheesecakes and am looking forward to trying more in the future. For now though, I wish you all a blessed end to Ramadan and a very warm Eid Mubarak. May Allah accept it from me and you - ameen!

Cheesecake, previously: chocolate cheesecake pavlova // pineapple ricotta cheesecake // oreo cheesecake // gluten-free nutella cheesecake // strawberry and kiwi no-bake cheesecake

A Simple List of Ingredients:
1. Butter
2. Hob Nobs or Digestive Biscuits
3. Cream Cheese
4. Icing Sugar
5. Chocolate Orange Pieces
6. Double Cream

Bismillah, let's begin!

Start by taking out your tin. I used an 8 inch (20cm) tin with a removable bottom. I got this one from Aldi. A 9 inch tin will work for this recipe too.

The cheesecake starts with a 2 ingredient base.

Put 150g Butter in a saucepan or microwave and let it melt.

Meanwhile, prepare the biscuits. I used Oaties which are the Aldi version of Hob Nobs but digestive biscuits work well too.

Tear open the packet.

And, measure out 300g Biscuits.

We're going to blend them to crumbs and I used my food processor to do this.

The machine does the job in 1 minute!

By now, the butter should have melted.

So, pour it into the biscuit crumbs.

And, blend until well combined.

You know the crumbs are good to use when ....

.... you press them with your spatula and they stick together.

Tip the crumbs into the tin.

Press them in tightly with a spatula. Chill in the fridge until the base is hard and cold - around 30 minutes to 1 hour.

Next, let's make the best part - the cheesecake filling. This is a chocolate orange cheesecake and I got the flavour from orange flavoured chocolate pieces.

Measure out 300g Chocolate Orange Bars or Pieces.

Melt them in the microwave - around 1 minute, stirring after 30 seconds.

Set aside to cool slightly until needed.

Next, the cream cheese.

I used 560g Cream Cheese which is two of these 280g boxes.

Put the cream cheese into a large mixing bowl. I used my stand mixer with the whisk attachment.

Add in 75g Icing Sugar.

Beat the two until they're both really well combined.

Like this!

Then, pour in the melted chocolate orange from earlier.

This is going to be good!

Beat again with an electric whisk until well combined.

The filling looks good at this point but is still too dense to enjoy eating. We need to lighten it up!

To do that, pour in 300ml Double Cream.

Beat the filling for a final time until the cream is all incorporated and the mixture is light and airy.

Much better!

Take your chilled biscuit base out of the fridge.

And, pop on the filling.

Use a palette knife or spoon to ....

... smooth things out!

Chill the cheesecake in the fridge for a few hours or for best results, overnight.

The next morning, have your cake stand or serving platter ready. It's time to get this cheesecake out of the tin.

Run around the edges of the cheesecake with a knife then in whichever way you want, remove it from the tin. I put my tin onto a can and ...

.... carefully pushed down! Do this slowly as you don't want to bump into the edges of the cake.

Phew! It's out!

Now, time for more courage as we move it onto its stand.

Remove the outer ring and pop it onto the stand. If you're feeling really brave, remove the bottom base too. I left mine as it was.

Serve the cheesecake as it is or decorate the top. I piped on Whipped Cream, dotted on Chocolate Orange Pieces, and shaved over Chocolate Orange and Orange Zest.

Once you've decorated the cheesecake to your hearts content, let's slice it up and give it a taste!

The cheesecake serves about 12 people and is a real treat if you're a chocolate orange fan. It's a classic combination that never goes out of fashion!

No-Bake Chocolate Orange Cheesecake.

the ultimate treat for every chocolate orange fan!

Prep Time: About 30 minutes.
Chill Time: Overnight is best.
Serves: About 12 people.


150g Butter
300g Hob Nob Biscuits or Digestive Biscuits
560g Cream Cheese
75g Icing Sugar
300g Chocolate Orange Bars or Pieces
300ml Double Cream

To Serve
100ml Double Cream
100g Chocolate Orange Pieces
Grated Zest of 1 Orange

Set the biscuit base:
  • Melt the butter in a saucepan or microwave. 
  • Blend the biscuits in a food processor until they are crumbs. Pour in the melted butter and blend to combine. When pressed with a spatula, the crumbs should stick together. 
  • Tip the crumbs into an 8 inch (20cm) tin with a removable bottom and press in. 
  • Chill in the fridge until the base is hard and cold - around 30 minutes to 1 hour.
Whisk up the cheesecake filling:
  • Melt the chocolate orange pieces in the microwave before setting aside to cool a little. 
  • Put the cream cheese and icing sugar into a large mixing bowl. Using an electric whisk, beat until the two are well combined. 
  • Pour in the cooled melted chocolate and beat until well combined. 
  • Add in the double cream and beat until you have a light and airy mixture.
Assemble the cheesecake:
  • Put the filling over the cold base and spread until smooth. 
  • Chill in the fridge for a few hours or for best results, overnight. 
  • Remove the cheesecake from its tin and place onto a cake stand.
Decorate and serve:
  • Whisk the cream until you have stiff peaks. Pipe it onto the cheesecake. Decorate the top with chocolate orange pieces, grated chocolate and grated orange zest. 
  • Slice and serve!

{adapted from jane's patisserie}

Keep me in your Ramadan duas please, and enjoy your cheesecake!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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