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
- 1 oz (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
- 1 oz (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.
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.