This delicious small batch Christmas Cheesecake with Orange & Cinnamon is filled with iconic flavours of the season and is the ideal make-ahead dessert for any festive occasion. With a no-bake creamy cheesecake layer spiked with orange and chocolate orange Lindor Truffles on a buttery shortbread base, it even makes a showstopping lighter alternative to Christmas pudding!
5 from 6 votes
Prep Time 20mins
Chilling Time 1hr
Total Time 1hr20mins
Cuisine American, English, International
6 inch Cake Tin
Mixing bowl x 2
300gSoft cream cheese
150mlDouble cream / heavy cream
1tablespoonOrange extract(fresh orange juice if you can't find the extract)
8Lindt Orange Truffles
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)
Melt the butter gently in the microwave or in a pan and then take off the heat.
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.
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to set.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
In a new bowl lightly whip the double cream until it starts to thicken.
Stir in the double cream and cream cheese mixture together.
Add the cinnamon and orange extract and stir in.
Chop the truffles and mix into the cream cheese mixture.
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.
When it is set remove from the fridge and remove from the tin. Decorate with dried orange slices and serve.
• You can create this cheesecake in advance for a party or event.• Store leftovers in the fridge in an airtight box. It will last about 3 days if you don't eat it all quicker than that.