Orange and Cinnamon Christmas Cheesecake

This delicious Christmas Cheesecake is filled with the iconic orange and cinnamon Christmas flavours but also chocolate truffles to add an extra goodness.

The countdown to Christmas is on and I’ve got my sweet tooth and elbow grease ready for all the delicious bakes I have mixed up in my head. Orange and cinnamon is a favourite flavour combination of mine. I was desperate to incorporate them into a cheesecake as I love how citrus flavours can work with the cream so well.

Mixed into the sweet cheesy layer I also chopped up orange truffles to add an extra texture to the final (fridge) bake.

It’s a simple and beautiful cheesecake perfect to grace the table of any Christmas party or event.

Make your own Dried Orange Slices

How to make the Christmas Cheesecake

1) Mix together the broken up shortbread and butter. 2) Press the mix into the cake tin to form the base. Pop in the fridge until hard.

3) Mix together the cream cheese and caster sugar until smooth. 4) In a new bowl whisk up the double cream until thick.

5) Mix the double cream into the cream cheese and add the orange juice or flavouring along with the dried cinnamon. 6) Chop up the Lindt Lindor chocolate orange truffles and mix in. 7)Add the mix to the tin and pop back in the fridge until set.

Orange and Cinnamon Christmas Cheesecake Recipe

5 from 6 votes

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Orange and Cinnamon Christmas Cheesecake

This delicious Christmas Cheesecake is filled with the iconic orange and cinnamon Christmas flavours but also chocolate truffles to add an extra goodness.

Course Dessert

Cuisine American, English, International

Keyword christmas no bake cheesecake, Orange and Cinnamon Christmas Cheesecake

Prep Time 20 minutes

Fridge Bake 1 hour

Total Time 1 hour 20 minutes

Servings 8

Calories 300 kcal

Author Sisley White

Ingredients

• 45 g Unsalted butter
• 150 g Shortbread biscuits
• 300 g Soft cream cheese
• 60 g Caster sugar
• 150 ml Double cream
• 1 teaspoon ground cinnamon
• 1 tablespoon orange extract (fresh orange juice if you can't find the extract)
• 8 Lindt Orange Truffles

Instructions

1. Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later)

2. Melt the butter gently in the microwave or in a pan and then take off the heat.

3. Crush the shortbread biscuits in a food processor, or put the shortbread in a plastic bag and use a rolling pin to break them up.

4. Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.

5. Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to set.

6. In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
7. In a new bowl lightly whip the double cream until it starts to thicken.

8. Stir in the double cream and cream cheese mixture together.
   

9. Add the cinnamon and orange extract and stir in.
   

10. Chop the truffles and mix into the cream cheese mixture.
    

11. Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
    

12. When it is set remove from the fridge and remove from the tin. Decorate with dried orange slices and serve.

Even without a decorations the cheesecake looks so gorgeous.

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