Cheesecake with Cointreau and chocolate - Cheesecake in a glass

Recipe for cheesecake with orange, Cointreau and chocolate - Easy cheesecake without gelatine

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Cheesecake in a glass, cheesecake without gelatine

Total Time 20

Servings servings

Calories 549kcal

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.

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.

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.