This gorgeous No-Bake Orange Yogurt Cheesecake is citrusy, light and rich. Did we mention delicious too?
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!
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Beautiful No Bake Orange Cheesecake
- Total Time: 25 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Citrusy, light, and rich, this no-bake orange cheesecake is the perfect refreshing dessert. A beautiful and delicious treat for any occasion.
Ingredients
- 3 oz (80 g) oreo biscuit crumbs
- 40 g melted butter
- 0 oz (13 g) gelatin powder
- 3 oz (100 ml) fresh squeeze orange juice
- zest from one orange
- 9 oz (250 g) cream cheese
- 7 oz (200 g) natural yogurt
- 3 oz (95 g) icing sugar
- 1 tbsp lemon juice
- 1 tbsp cointreau
- 7 oz (200 ml) water
- 40 g sugar
- 1/2 tsp gelatin powder
- 1/2 tsp agar agar powder
- 2 can mandarin oranges
Instructions
- Grease the sides of a 7 inch removable cake pan and line the bottom with parchment paper.
- Combine biscuit crumbs with melted butter and press them into the bottom of the prepared cake pan.
- Refrigerate the cake pan.
For the Cream Cheese Filling
- Sprinkle gelatin over orange juice and stir well for 2 minutes.
- Add orange zest and place the bowl over boiling water until the gelatin dissolves; stir well.
- Place all cream cheese filling ingredients and melted gelatin in a food processor and blend until smooth.
- Add mandarin orange pulp and stir well.
- Pour the cream cheese mixture into the prepared cake pan.
- Chill for at least 2 hours or overnight.
For the Topping
- Boil topping ingredients in a small pot and stir well; set aside to cool for 2 minutes.
- Place mandarin oranges on top of the cheesecake.
- Gently pour the cooled jelly liquid over the mandarin segments.
- Refrigerate for about 1 hour until the jelly is set.
Notes
- For a smoother cheesecake, ensure your cream cheese is softened to room temperature before blending.
- If you don’t have Cointreau, Grand Marnier or another orange liqueur can be substituted.
- To prevent the cheesecake from cracking, ensure it’s completely chilled before unmolding.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 40
Frequently Asked Questions
Can I use fresh oranges instead of canned mandarin oranges for the topping?
Yes, you can use fresh oranges, but they won’t have the same jelly-like consistency. You may want to add a light glaze to keep them moist.
What type of yogurt should I use for the filling?
For the best results, use a plain, full-fat yogurt to achieve a rich and creamy texture in the cheesecake filling.
How long should I let the cheesecake set in the refrigerator?
The cheesecake should set for at least 2 hours, but for optimal firmness, refrigerating it overnight is recommended.
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My jelly layer set with a load of little bubbles trapped in it. Next time i will let it cool longer before pouring it over the segments.
Good eye, Cory. Those are usually whisked in rather than poured in, so stir the gelatin gently and skim the foam off before it goes over the segments. Pouring it over the back of a spoon helps it spread instead of dropping in. Letting it cool a little longer will not hurt either.
Hi Ann, does it set firm enough to slice properly or is it more of a spoon dessert?
It slices, though it is a soft set rather than a baked one. Give it the overnight chill instead of the two hour minimum, and run a knife under hot water and wipe it between cuts.
So easy and it set overnight no problem. Would fresh mandarins work instead of the canned ones?
Fresh work with a bit of care. Peel the segments, pull off as much pith as you can and pat them dry before the jelly goes over, or the extra juice stops it setting cleanly. That is the only reason canned are called for.
Ten minutes, no oven. A bit sweet but light and citrusy.
Hi there I only have gelatin leaves and not the powder. Do you have an idea how many I would need to use ? Thank you. Tara
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.
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.
No bake and so easy, so citrusy and delicious. Whipped it up in ten minutes for guests, thanks!