Sorry, you need to enable JavaScript to visit this website.
  • Home
  • No-Bake Christmas Cheesecake Recipe With Aero® Orange Chocolate
Aero Full Background - Desktop
Aero Full Background - Mobile
Jump to recipe

Zing up your festive season this year with our Christmas cheesecake laced with everyone’s favourite cocoa and citrus combo! That’s right, it’s Aero® Orange time, and we’ve infused it into a dreamy, rich and creamy no-bake cheesecake. The biscuit base is imbued with chocolate orange flavour, the filling is loaded with bubbly Aero® Orange and festive fruit mincemeat, and the top is sprinkled with a dusting of chocolate and orange magic! So turn on that Christmas playlist and pour yourself a mulled drink, because things are about to get festive. 

Why You’ll Love This Recipe 

Oh, fair Christmas cheesecake, how do we love thee? Let us count the ways. You’re quick and easy to mix up with no machine required. You’re buttery, crunchy, rich and creamy with the signature zest and bubbly texture of Aero® Orange. You’re always ready to dazzle during the crazy festive season, and we can make you a few days in advance, ready to bring out at the work Christmas party or family get-together. There’s no need to let people know how easy you were to throw together! 

How to Store This Christmas Cheesecake  

Pop your Christmas cheesecake into a container with a lid and store it in the fridge for up to five days. You can also wrap the cheesecake in the tin and freeze it for up to three months. To defrost, simply leave the wrapped tin in the fridge overnight.

Cheesecake Biscuit Base

No-bake cheesecake bases are our favourite because there’s no finicky pastry business or waiting for the oven to heat. Simply bash the biscuits, mix them with the buttery baking spread and you’re good to go. What’s also great about our brilliant no-bake biscuit base is that you can jazz it up any way you like. Fancy something other than a digestive? Go for it! Use plain Hobnobs, shortbread or even gluten-free biscuits. Swap out the orange zest for a pinch of ground mixed spice to ramp up the festive vibes (or add both!) – or keep things simple. The festive season is busy enough, after all.

Christmas Cheesecake Flavour Ideas

Our cheery Christmas cheesecake recipe comes in a flavour for every palate. If mint chocolate is your thing, try our mint Aero® Chocolate Cheesecake or our After Eight® Cheesecake. For all the white chocolate lovers, we’ve got a smooth and creamy Milkybar® Cheesecake or a White Chocolate and Lemon Cheesecake. For a touch of caramel decadence, try our Rolo® Cheesecake.

Struggling for festive ideas? We’ll do the work for you! Simply sign up to our newsletter for more tips, advice and inspiration.

Serving Suggestions

Our Christmas cheesecake slices into 16 pieces, so it’s a great way to entertain multiple times over the holiday season. Make one ahead of your busiest time and keep it in the fridge for up to five days. That’s five days of sharing rich, creamy and zesty Aero® Orange cheesecake treat with your guests! We’ve gone with a classic Aero® Orange sprinkle and zest on top, but you could melt half the bar, drizzle it over the top and finish with orange zest.  

For a different finish, spoon the fruit mincemeat over the top instead of folding it through the mixture. Whichever tasty twist you choose, your cheesecake will shine at every festive event from Christmas and Boxing Day to Old Year’s Eve and New Year’s Day.

Decorating Tips

Want to put your festive decorating skills to the test? Grab some coloured fondant and get rolling, sculpting or use your favourite cookie cutters. Think holly leaves and berries, mini present boxes, or even our snowman from our Milkybar® Snowman Cake. You could also create a border with small slices of candied oranges, either lying flat or gently pressing them into the cheesecake to stand up. Edible glitter is a quick and easy way to add a little sparkle and festive magic! 

  • 30 min
  • 16 servings

You will need

  • 20cm round springform tin
  • An electric whisk (optional)
  • A palette knife or silicone spatula (both optional)
  • Foil or cling film to cover

For the biscuit base

  • 200g digestive biscuits
  • 2 tbsp cocoa powder
  • 2 tbsp light brown soft sugar
  • Zest of an orange
  • 100g buttery baking spread, melted

For the filling

  • 10g powdered gelatine
  • 2 tbsp water
  • 300ml whipping cream, cold
  • 500g low-fat cream cheese, ideally room temperature
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 90g Aero® Orange, chopped finely or blitzed in a food processor
  • 200g shop-bought fruit mincemeat

For the decoration

  • 50g Aero® Orange, finely chopped
  • Zest of an orange
Each portion contains:
  • Energy 1413kJ 339kcal 17%
  • Fat 21.4g 31%
  • Saturate 11.0g 55%
  • Sugars 18.7g 21%
  • Salt 0.52g 9%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1379kJ/331kcal

Method

For the biscuit base

  1. Blitz the digestive biscuits into fine crumbs using a food processor (or put them in a Ziplock bag and bash them with a rolling pin).
  2. Mix the crumbs with the cocoa powder, orange zest and melted baking spread until well combined.
  3. Press the mixture firmly into the base of a 20cm springform tin. Use the base of a thick glass to press it down and smooth it out.
  4. Pop it into the fridge to chill while you whip up the filling.

For the filling

  1. Pour the water into a small microwave-safe bowl. Sprinkle in the gelatine and mix to combine – it will form a thick, grainy paste. Let it sit for 5 minutes to activate.
  2. In a large bowl, whip the whipping cream until it forms stiff peaks, then set aside.  
  3. Heat the gelatine mixture in the microwave for 10-15 seconds until it is just melted but not hot.
  4. In another large bowl, add the cream cheese, vanilla and gelatine mixture. Sift in the icing sugar and whisk gently until smooth.
  5. Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or the edge of a metal dessert spoon until combined.  
  6. Slowly fold in the fruit mincemeat and chopped Aero® Orange in the same way to keep the bubbles in both the cream and chocolate!
  7. Spoon the filling over the chilled biscuit base and smooth the top with a palette knife or spatula. Cover with foil or cling film and place it into the fridge for at least 6 hours to set – ideally overnight.
  8. Once set, remove the cheesecake from the tin – you may need to run a palette knife around the edge to loosen it from the tin.  
  9. Sprinkle with finely chopped Aero® Orange and finish with orange zest. Slice into 16 pieces and serve!  
  10.  

Top Tips

While your cream needs to be cold, your cream cheese should be at room temperature, so it is soft enough to whisk until silky smooth. If you’re using an electric mixer, mix on a low speed. If you overwhip cream cheese, it can split into fat and curd (‘curdle’!) and become a sticky mess! The trick to a great no-bake cheesecake is all in the mixing. Be gentle when you fold the cream cheese mixture into the cream and chocolate.  

gigya-container