HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChocolate Orange Cheesecake Pots
Chocolate Orange Cheesecake Pots

Chocolate Orange Cheesecake Pots

with Maple Hazelnut Brittle

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Allergens:MilkSoyaNutsCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Creme Fraiche


100 grams

Chocolate Chips


60 grams

Caster Sugar

40 grams



2 pot(s)

Maple Syrup

180 grams

Cream Cheese


30 grams



100 grams

Chocolate Digestive Biscuit Crumbs

(ContainsSoya, Cereals containing Gluten)

1 unit(s)


Not included in your delivery

10 grams

Sugar for the Biscuit Base

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)10498 kJ
Energy (kcal)2509 kcal
Fat172.0 g
of which saturates85.0 g
Carbohydrate226 g
of which sugars167.0 g
Protein30 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon

Remove the cream cheese and creme fraiche from the fridge so they reach room temperature. Melt the butter in a large saucepan over medium-low heat. Meanwhile, pop the biscuit crumbs into a freezer bag. Crush them with a rolling pin or the bottom of saucepan until they resemble breadcrumbs. Once the butter has melted, remove from the heat, add the biscuit crumbs and the sugar (see ingredients for amount) to the pan, mix together until combined. Divide between glasses, serving bowls, large ramekins or teacups (1 per person), lightly pat the crumb down with the back of a spoon or your fingers to firm the base. Pop in the fridge to firm up while you make the filling.


Heat 2cm water in the base of a small saucepan over medium heat until just simmering. Pop the chocolate chips into a heatproof bowl that fits snugly on top of the pan. TIP: Make sure the bottom of the bowl isn’t touching the water - if it is, then just pour out a little of the water. Once the water is simmering, lower the heat so that it is barely bubbling and pop the chocolate bowl on top. Heat until the chocolate is melted, stirring occasionally, 3-4 mins. Once it is melted set aside to cool slightly. Meanwhile, zest the orange(s) but don't throw away the rest of the orange!


Preheat your oven to 200°C. Mix the cream cheese and creme fraiche (see ingredients for amounts of both) in a large mixing bowl. Add the orange zest, sugar and melted chocolate and stir together until really well combined. Carefully divide the mixture between the glasses or serving bowls on top of the biscuit base and smooth to cover with the back of a spoon (so everyone has roughly the same amount). Leave to chill for at least 4 hours or overnight.


Line a baking tray with baking paper. Roughly chop the hazelnuts then pop into a small bowl with the maple syrup, mix together then spread out in a single layer on a baking tray lined with baking paper. Once your oven is hot, bake on the top shelf of your oven until golden and bubbling, 8-10 minutes. TIP: Watch them like a hawk as the syrup and nuts can burn easily. Set aside to cool until solid. Once cooled, break the hazelnut maple brittle into shards or bash with a rolling pin or base of a saucepan until crushed. Pop in a bowl, cover with clingfilm and store at room temperature until ready to use.


Remove the ends from your zested oranges and discard. Stand the fruit upright on one of the flat ends. Use a sharp knife to cut away a section of the peel from the top all the way down to your cutting board. Be sure that you are making a clean slice and removing all of the white pith. Continue until all the white pith is gone. Lay the orange on its side and cut into thin rounds about 1cm thick . Serve the rounds of orange as they are with your cheesecake or you can char them! To char them, heat a large frying pan (preferably non stick) over high heat and lay the orange slices in and cook for 1-2 mins each side until charred. You may need to do this in batches. Pop in a bowl, cover with clingfilm and store at room temperature until ready to use.


To serve, scatter the brittle on top of the cheesecake pots and top with the orange slices. Enjoy!