Chocolate orange cheesecake pots
Servings: 4 cheesecakes
Ingredients
For the base
- 160 g gluten free digestive biscuits
- 75 g dairy free butter (melted)
For the filling
- 125 ml dairy free double cream (See FAQs)
- 200 g dairy free cream cheese (See FAQs)
- 60 g icing sugar
- 150 g dairy free chocolate (melted)
- 2 teaspoons orange extract
- 1 pack dairy free chocolate orange segments (See FAQs)
- Zest of 1 orange (for decoration)
Instructions
Make the base
- Using a rolling pin (or food processor), crush the biscuits to form crumbs and then mix together with your melted dairy free butter. Press the biscuit and butter mixture firmly into the base of your 4 individual ramequins and place in the fridge while you make the filling.
Make the filling
- Pour your dairy free double cream into a bowl and whisk until it starts to thicken (a couple of minutes). In a separate bowl add your dairy free cream cheese and icing sugar and whisk until combined (this should only take around a minute).
- Add the thick double cream mixture to the cream cheese mixture, continuing to whisk until everything is combined. Mix your dairy free melted chocolate with orange extract and then pour into your cheesecake filling, mix until combined (make sure not to over whisk as it can cause the dairy free ingredients to curdle).
- Spoon the filling onto the biscuit base of each ramequin and smooth the top with a knife. Decorate with the chocolate orange segments (I melt half and drizzle this over the top) and grated orange zest (ideally leave overnight as the dairy free ingredients mean the cheesecake isn’t quite as firm as one containing dairy so needs slightly longer).
- Serve cold and store in the fridge for up to 4 days.