Jaffa Cake Pleesecake Recipe
9th April 2022
We’re finally settling the age-old argument of is it a biscuit or cake, by making a Jaffa Cake Pleesecake! A chocolate cheesecake encasing a soft orange jelly core topped with chocolate ganache and Jaffa Cakes

This ones an absolute banger with a crunchy chocolate base, rich and indulgent chocolate cheesecake, soft and punchy orange centre, topped with dark chocolate ganache and Jaffa Cakes! Reckon you could share this or would you try and keep it all to yourself?

If this is a little bit too much chocolate for you don’t forget we have lots to choose from, which can all be found on our recipes page
In order to make your Jaffa cheesecake, you will need some equipment! If you are missing anything dont worry, we’ve linked the products we recommend:
Hand Mixer: Amazon Link
Smeg Mixer: Amazon Link
Spring Form Tins: Amazon Link
Pallet knife: Amazon Link
Piping bags: Amazon Link
Knife: Amazon Link
Jaffa Cake Pleesecake
Prep Time 1 hr
Freeze Time 7 hrs
Total Time 8 hrs
Course Dessert, Snack
Cuisine American, English
Biscuit Base
- 360 g Chocolate Digestive Biscuits
- 30 g Butter
Cheesecake Filling
- 85 g Dark Chocolate
- 85 g Milk Chocolate
- 85 ml Double Cream
- 500 g Cream Cheese
- 84 g Caster Sugar
- 84 ml Double Cream
Jelly Centre
- 11.5 g Sachet Orange Jelly Crystals
- 285 ml Boiling Water
Topping Ganache
- 50 g Dark Chocolate
- 50 g Milk Chocolate
- 100 ml Double Cream
Biscuit Base
Smash your biscuits into a fine crumb and combine with the melted butter
Empty into your tin and compress using a meat tenderiser
Place in the fridge to set
Cheesecake Filling
Pour the contents of the jelly sachet into a jug and add 285 ml of boiling water. Stir until dissolved, empty into mould and place in the freezer to set
Heat the cream until piping hot and add to your dark chocolate, milk chocolate and cocoa powder. Whisk until a thick ganache forms
Add your cream cheese, caster sugar and cream and whisk until combined into a light and fluffy cheesecake mix
Press half of the mix into the walls of the tin and half fill the base of the tin. Place in the freezer to set
Once both jelly and cake has set, place the jelly layer into the centre and top with remaining cheesecake mix. Place back in the freezer to set.
Ganache & Decoration
For the ganache heat your cream and pour over the chocolate chips, whisking until smooth and glossy.
Remove cake from freezer and coat your cake in ganache. Decorate with Jaffa Cakes & orange zest and place in the fridge to defrost for 6-8 hours