Best No Bake Mandarin Orange Cheese Cake Recipes
NO BAKE MANDARIN ORANGE CHEESE CAKE
This recipe was given to me by my best friend. She made it for me at her home, then I couldn't go without it for special occasions. It's very easy to make and the best I have ever tasted. Needs refrigeration in the preparation time. For the gelatin, one box weighs 28 grams and contains 4 envelopes. Use one envelope or 7 grams which is the equivalent of 1/4 ounce. In the original recipe, I had indicated 3 ounces which is way too much. Sorry for the mistake.
Provided by Y Franche
Categories Cheesecake
Time 20m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Mix Graham wafer crumbs sugar and butter.
- Press into 11x13 glass dish or pan.
- Mix cream cheese and sugar in bowl until softened. You can use an electric beater.
- Mix gelatine and boiling water in separate bowl, stir until gelatine is melted and let sit until cool. Once cooled, pour into cheese mixture, stir well. (looks like dirty milk).
- Whip cream until soft peaks form then fold into cheese mixture.
- Pour over Graham wafer bottom. Let set for a few hours in refrigerator.
- Drain oranges, but keep the juice.
- Once the mixture has set, place orange sections in rows on top of cheese cake making sure to cover the entire cake.
- Make jell-o using one cup of boiling water, and some of the juice from oranges, then spoon over the oranges on top of the cake.
- Let set in the refrigerator for a few hours before serving.
Nutrition Facts : Calories 268.4, Fat 17.3, SaturatedFat 10.2, Cholesterol 56.9, Sodium 119.7, Carbohydrate 27.6, Fiber 1.1, Sugar 23, Protein 2.8
EASY MANDARIN ORANGE CHEESECAKE
Since I'm a working mom with three young children and a husband who farms, time in the kitchen is precious. This dessert is not only easy to make, it's also pretty to look at and delicious to eat!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Combine crust ingredients and press into the bottom of a 9-in. pie plate. Bake at 350° for 6-8 minutes or until lightly browned. Cool. , Meanwhile, for filling, beat cream cheese and sugar in a bowl until light and fluffy. Add concentrate and extract; beat well. Fold in whipped cream and, if desired, orange zest. Spread evenly into crust. Arrange oranges in decorative design on top of filling. Chill at least 3 hours.
Nutrition Facts : Calories 461 calories, Fat 28g fat (17g saturated fat), Cholesterol 87mg cholesterol, Sodium 219mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE
I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
NO-BAKE ORANGE CHEESECAKE
This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 25m
Number Of Ingredients 8
Steps:
- Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
- Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
- Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
- Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
- Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).
Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium
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