Cheesecake in a glass with Cointreau, orange and chocolate is remarkably easy to make and needs no gelatine, which makes it a quick option when you want to treat your guests or yourself.
This dessert strikes a fine balance between sweetness and freshness. The base is crushed biscuits mixed with butter and a twist of orange zest and chocolate. On top sits a silky cream cheese filling flavoured with Cointreau and freshly squeezed orange juice, which gives the dessert a luxurious, refined taste.
As a finishing touch, a small hollow is made in the cream cheese filling and filled with chocolate sauce. When you dip your spoon in, the chocolate flows out and makes an irresistible contrast to the creamy cheesecake. Top the dessert with chopped chocolate, chocolate shavings or crystallised chocolate for extra wow factor.
One of the big advantages of this cheesecake is that it can be made the day before and kept in the fridge, ready to serve whenever you need it. That makes it an ideal dessert for busy weekdays and special occasions alike. If you choose to make your own chocolate sauce, it may firm up a little in the fridge – but that is easily avoided by using a ready-made sauce from the supermarket.
Give this recipe a try and let it become a new favourite on the dessert table – a cheesecake that surprises and delights all the senses.
Cheesecake with Cointreau and chocolate – Cheesecake in a glass
Ingredients
Biscuit base
- 175 g digestive biscuits
- 1 orange, finely grated zest of
- 50 g butter
- 40 g dark chocolate
Cointreau cream cheese filling
- 200 g cream cheese
- 250 ml whipping cream (38% fat)
- 50 ml Cointreau – perhaps a little more
- 25 ml orange juice, freshly squeezed
- 50 g icing sugar
- 1 1/2 tsp vanilla sugar
To serve
- Chocolate sauce
- Chocolate shavings or grated chocolate
- Optional: edible gold dust and orange zest
Method
Biscuit base
- Melt the butter in a saucepan, stir in the chocolate until it melts and take the pan off the heat.
- Blitz the biscuits and orange zest to fine crumbs, stir them into the butter and chocolate mixture, and divide between 6 serving glasses.
Cointreau cream cheese filling
- Put the cream cheese, cream, Cointreau, orange juice, icing sugar and vanilla sugar in a bowl and whisk until the mixture thickens.Taste and decide whether you would like a little more Cointreau. I like to add a splash more, about a capful – it gives the filling a bit of an edge.
- Spoon the cream cheese filling into a piping bag, which makes it easier to control, and pipe it into the glasses.
Serving
- Make a hollow in the top of the filling. I dip a measuring spoon/teaspoon in boiling water and use it to make the hollow – that way the filling releases easily.
- Fill the hollows with chocolate sauce, sprinkle with chocolate shavings and, if you like, a little edible glitter and finely grated orange zest – and serve.They can easily be made earlier in the day and kept in the fridge. Bear in mind that homemade chocolate sauce can firm up, so if you are making the desserts ahead, I would recommend buying a chocolate sauce and using that.
Nutrition
Premium
Hej, ved ikke om min besked gik igennem. Desserten var super god, men cremen var ikke så fast. Har 2 desserter i køleskab, og nu er cremen mere fast. Kan cremen laves nogle timer før den skal bruges. Og kan lave cremen til 30 personer på en gang? Eller af to gange .
Mvh Lisbeth
Hej Lisbeth
Den sætter sig også yderligere når den kommer på køl, men den vil ikke være fast nok til at blive serveret som en skærekage:)
Der burde ikke være noget problem i at piske til 30 på en gang, andet end det er en ret stor mængde. Så måske jeg alligevel ville dele portionen i 2, så den bliver pisket godt op – med mindre du har en god stor røremaskine:)
Warm wishes, Dianna
Hej, den smagte vidunderligt, men jeg havde problemer med at piske cremen rigtig stift. Jeg skal lave den til 30 personer, kan jeg piske sådan en stor portion, eller skal jeg dele den
Normalt er desserter ikke min stærke side, men har lavet denne to gange med tilfredse gæster, så det bliver en af mine signatur desserter. Elsker cheesecake, og har igennem årene lave en stor en, når vi var mange. Denne er super nem, og har skønne ingredienser der klæder hinanden. Man er glad.
Hej Lotte
Hvor er det bare dejligt at høre – tusind tak for de søde ord:)
Warm wishes, Dianna
Hvor store er de glas du bruger?
Hej Henriette
Ca. 7 cm i diameter 🙂
Warm wishes, Dianna
Hej
må lige spørge hvilken blender du har?
Hverken stav eller alm blender (dem jeg har) kunne klare kiksene.
har også problemer med spicy græskarsuppe
hilsen Lene
Skal desserten ikke på køl så ostecremen kan sætte sig? Eller skal den kun på køl, hvis den laves dagen før?
Hej Signe
Kun hvis den laves dagen før – eller tidligere på dagen.
Desserten kan servers med det samme, da cremen er lækker fluffy og cremet med det samme 🙂
Warm wishes, Dianna
Kan man evt erstatte Cointreau med Baileys? (Eller anden likør) – eller har det noget med konsistens at gøre?
Hej Helena
Det kan du sagtehns gøre 🙂
Jeg har faktisk en opskrift med det – du finder den her:
https://gourministeriet.dk/baileys-cheesecake-i-glas-med-chokolade/
Warm wishes, Dianna
Can you change language for the recipes to english please
Dear Devena
Not at the moment, but I hope that I can provide it in English in the future:)
Best regards
Dianna