Mandarin Orange Cheesecake Pie
Bright, creamy, and bursting with citrusy sweetness, this Mandarin Orange Cheesecake Pie is an irresistible no-bake dessert that combines a buttery graham cracker crust, velvety cheesecake filling, and a stunning mandarin orange topping. Perfect for any occasion, this recipe features the refreshing zing of canned mandarin oranges coated in a glossy orange marmalade glaze for extra flavor and shine. The filling, made with whipped cream and softened cream cheese, achieves an airy yet rich texture that pairs beautifully with the crisp crust. Easy to prepare with just 30 minutes of hands-on time, this citrus-inspired cheesecake pie is a refreshing treat that’s sure to impress your guests. Ideal as a chilled summertime dessert or a vibrant addition to your dessert table, it’s a must-try for cheesecake lovers seeking a fruity twist!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 11 ounces Canned mandarin oranges
- 0.25 cup Orange marmalade
- 1 teaspoon Cornstarch
- 2 teaspoons Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until evenly moistened.
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 6 minutes. Remove from oven and let it cool completely before filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 3/4 cup of sugar together until smooth and creamy.
Add the vanilla extract and beat until combined.
In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spoon the cheesecake filling into the cooled graham cracker crust, spreading it evenly. Chill in the refrigerator for at least 4 hours or until set.
Once the cheesecake has set, arrange the drained mandarin oranges in a circular pattern on top of the filling.
In a small saucepan over low heat, combine the orange marmalade, cornstarch, and water. Stir and cook until the mixture thickens slightly, about 2-3 minutes. Let it cool slightly.
Gently brush or spoon the marmalade glaze over the mandarin oranges to give them a glazed finish.
Chill the pie for another 30 minutes to allow the glaze to set. Slice and serve!
Nutrition Facts
Calories |
4817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.2 g | 418% | |
| Saturated Fat | 186.2 g | 931% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 422.9 g | 154% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 311.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
