Simple No-Bake Orange Cheesecake

This No-Bake Orange Yogurt Cheesecake is citrusy, light and rich.


It  takes 10 minutes to whip up the cheese filling with a food processor. Simply place it in the refrigerator to set for at least 2 hours or overnight. To make the yummy cheesecake look more impressive,  I used canned mandarin oranges with the jelly topping. Definitely a keeper for any occasion, and perfect for hot days too!


Simple No-Bake Orange Cheesecake
Recipe Type: Dessert
Serves: 8 servings
Biscuit base
  • 80g oreo biscuit crumbs (grind biscuits coarsely in a blender)
  • 40g melted butter
Cream cheese filling
  • 13g gelatin powder
  • 100ml fresh squeeze orange juice
  • zest from one orange
  • 250g cream cheese
  • 200g natural yogurt (I used greek yogurt) or sour cream
  • 95g icing sugar
  • 1 tbsp lemon juice
  • 1 tbsp cointreau
  • 200ml water
  • 40g sugar
  • ½ tsp gelatin powder
  • ½ tsp agar agar powder
  • 2 can mandarin oranges, drain
  1. Biscuit base - Grease the sides of a 7 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use.
  2. Cream cheese filling - Sprinkle gelatin over orange juice (stir well) in a heatproof bowl for about 2 minutes. Add orange zest on top of gelatin and place the bowl over boiling water until gelatin dissolves, stir well.
  3. Place all the cream cheese filling ingredients together with melted gelatin in the food processor, and blend mixture until smooth. Add some mandarin orange pulp into cream cheese mixture and stir well. Pour cream cheese mixture into the prepared cake pan. Chill to set for at least 2 hours or overnight.
  4. Topping - In a small pot, boil topping ingredients together and stir well, and set aside to cool down for about 2 minutes. While waiting for the jelly liquid to cool, place mandarin oranges on top of cheesecake. Gently pour jelly liquid over mandarin segments. Return to fridge and chill for about 1 hour until the jelly is set.


Ann Low

Ann Low is the author of Anncoo Journal, and loves to bake and cook for both family and friends. She acquired a strong passion for culinary skills from a very young age by watching her grandmother prepare delicious meals for the family. Ann believes that baking is an art and she wants to share her baking and cooking experiences with everyone in the world.

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  1. Hi Ann,
    Would like to check with u, how come the topping doesn’t seems to set after more than 2hours.
    I hv follow exactly the measurement indicated.
    0.5 teaspoon gelatin & 0.5 teaspoon jelly.
    Any particular jelly powder that u used.
    I use the konnyaku jelly powder.

    1. Hi Catherine, I’m not sure you’re using the correct ingredient – agar agar powder -. Agar agar powder is a firm jelly that is usually available in the Asian grocery store. If you don’t have the agar agar powder, you can use 1/2 tablespoon of gelatin instead.

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