No Bake Mandarin Orange Cheese Cake
Indulge in the creamy, citrusy delight of this No-Bake Mandarin Orange Cheesecake—a dessert that’s as effortless as it is irresistible. With a buttery graham cracker crust as its foundation, this no-bake treat combines velvety cream cheese, fluffy whipped cream, and sweet mandarin orange segments for a refreshing and zesty flavor profile. Perfectly balanced between light and luscious, this crowd-pleasing cheesecake comes together in just 25 minutes of prep time and sets beautifully in the fridge, no oven required. Ideal for summer gatherings or whenever you crave a burst of citrus sunshine, it’s topped with vibrant mandarin orange slices for an eye-catching presentation. Whether you’re a cheesecake aficionado or a dessert novice, this recipe is sure to impress with its simplicity and taste.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese (softened)
- 0.75 cups powdered sugar
- 1 teaspoon vanilla extract
- 1.25 cups heavy whipping cream (cold)
- 11 ounces mandarin orange segments (canned, drained)
- 5 ounces mandarin orange segments (for garnish)
Instructions
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish to form the crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy, about 2–3 minutes.
In a separate chilled bowl, whip the cold heavy whipping cream with an electric mixer until stiff peaks form, about 4–5 minutes.
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air whipped into the cream.
Using a spatula, fold in the drained mandarin orange segments into the cheesecake mixture until evenly distributed.
Spread the cheesecake filling evenly over the chilled graham cracker crust in the springform pan. Smooth the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Before serving, optionally garnish the top of the cheesecake with additional mandarin orange segments.
Slice, serve, and enjoy your creamy, citrusy no-bake mandarin orange cheesecake!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 29.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 103 mg | 8% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 168 mg | 4% | |
*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.
