No Bake Orange Cheesecake With Toasted Almonds Recipes

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NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS



No Bake Orange Cheesecake with Toasted Almonds image

Surprisingly, the added structure of store-bought orange juice (versus freshly squeezed) actually works better in this "orange" version of the Key lime pie flavors. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea.

Provided by Fisher Nuts

Categories     Desserts,Almonds

Yield 12 Servings

Number Of Ingredients 10

7 ounces butter cookies to make 1 1/2 cups crumbs, about 32 round,thin flower shaped cookies
1 cup Fisher® Sliced Almonds, toasted, divided
1/2 teaspoon cinnamon
1/4 cup melted unsalted butter
Filling:
1 pound cream cheese, softened
1 envelope (.25 ounces) unflavored gelatin
1/2 cup store-bought orange juice
1 can (14 ounces) sweetened condensed milk
1 seedless navel orange

Steps:

  • Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with ¼ cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
  • Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
  • Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

LUSCIOUS ALMOND CHEESECAKE



Luscious Almond Cheesecake image

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 large eggs, room temperature, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

Steps:

  • In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

NO-BAKE ORANGE CHEESECAKE



No-bake orange cheesecake image

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

15 digestive biscuits
6 tbsp butter, melted
400g curd or cream cheese
grated zest 3 oranges, save the segments for the decoration
200g mascarpone cheese
100g caster sugar
3 tbsp milk
184ml pot double cream

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

NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS



No Bake Orange Cheesecake with Toasted Almonds image

Surprisingly, the added structure of store-bought orange juice (versus freshly squeezed) actually works better in this "orange" version of the Key lime pie flavors. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea.

Provided by Fisher Nuts

Categories     Desserts,Almonds

Yield 12 Servings

Number Of Ingredients 10

7 ounces butter cookies to make 1 1/2 cups crumbs, about 32 round,thin flower shaped cookies
1 cup Fisher® Sliced Almonds, toasted, divided
1/2 teaspoon cinnamon
1/4 cup melted unsalted butter
Filling:
1 pound cream cheese, softened
1 envelope (.25 ounces) unflavored gelatin
1/2 cup store-bought orange juice
1 can (14 ounces) sweetened condensed milk
1 seedless navel orange

Steps:

  • Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Finely chop ½ cup of the almonds, set aside. Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin. Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter. Press the crumbs in an even layer into the bottom of the pan. Top the crust with ¼ cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
  • Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute. Heat over low heat until gelatin is melted, set aside. Grate 1 tsp. zest from the orange and set aside. Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment. Beat in condensed milk; scrape down the bowl after addition. When mixture is smooth, stir in melted gelatin and grated orange rind. Spoon the filling over the crust, tapping the sides of the pan to even the filling out. Refrigerate 2 hours or until set.
  • Peel the rind from the rest of the orange, place it on a cutting board and slice it into ¼-inch thick rounds. Top the cake with the orange rounds and remaining ¼ cup sliced almonds.

LEMON AND ALMOND UNBAKED CHEESECAKE



Lemon and Almond Unbaked Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 12 servings

Number Of Ingredients 22

3 tablespoons unsalted butter, softened
3 tablespoons sugar
1 large egg yolk
1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons white rum
2 tablespoons fresh lemon juice
1 envelope gelatin
1 1/2 pounds cream cheese, softened
1/2 cup heavy cream
4 large egg whites
2/3 cup sugar
1 cup (4 ounces) sliced blanched almonds
1 tablespoon beaten egg white
1/2 cup sugar
Lemon Glaze:
1/3 cup water
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
2/3 cup apple jelly
A drop yellow food coloring

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
  • To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
  • Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.
  • To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
  • In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.
  • To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.
  • Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.
  • To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.
  • Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.
  • To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.
  • Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers.

NO-BAKE CHERRY CHEESECAKE WITH ALMONDS



No-Bake Cherry Cheesecake with Almonds image

Make this No-Bake Cherry Cheesecake with Almonds for a special occasion. Toasted almonds and cherry pie filling give this creamy No-Bake Cherry Cheesecake with Almonds its wonderful aroma and texture.

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 10 servings

Number Of Ingredients 8

1/4 cup sliced almonds, toasted, divided
1 ready-to-use vanilla wafer crumb crust (6 oz.)
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate, melted
1/3 cup sugar
1/2 tsp. almond extract
2 cups thawed COOL WHIP LITE Whipped Topping
1 can (21 oz.) cherry pie filling

Steps:

  • Reserve 1 Tbsp. nuts; sprinkle remaining onto bottom of crust. Mix next 4 ingredients in medium bowl until blended. Gently stir in COOL WHIP.
  • Spoon into crust.
  • Refrigerate 3 hours. Serve topped with pie filling and reserved nuts.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

NO BAKE ORANGE CHEESECAKE



No Bake Orange Cheesecake image

I'm posting this because I want to save the recipe. I looks so delish and refreshing. Found in Woman's world, Lighten up recipe. The 6 hrs is setting time in refridgerator.

Provided by Marlitt

Categories     For Large Groups

Time 6h30m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 11

20 gingersnap cookies
1 tablespoon sugar
1 tablespoon butter, melted
6 -7 orange slices, halved 1/4-inch thick
1/4 ounce gelatin, unflavored (1 env.)
6 ounces orange juice, frozen from concentrate thawed to room temperature
3 (8 ounce) packages cream cheese, 1/3 less fat at room temperature
14 ounces condensed milk, sweetened fat free
1 tablespoon orange zest
8 ounces whipped topping (frozen lite)
optional additional topping and orange slice

Steps:

  • Spray cooking spray to coat an 8" spring form pan. (I would line with parchment as well).
  • Process cookies and sugar in a food processor until crumbs have formed.
  • Then add butter and 1 Tablespoon water and process to moisten the crumbs.
  • Empty mixture into the spring form and press into the bottom of the pan.
  • Arrange the orange slice halves round the wall of the pan.
  • Filling.
  • In a small bowl (microwave safe) sprinkle the gelatin over the orange juice consentrate.
  • Let it stand 5 minutes to soften.
  • Microwave in 10 second intervals stirring after each until the mixture is smooth.
  • In a large bowl beat on medium high the cream cheese and condensed milk until fluffy.
  • Gradually beat in the gelatin mixture.
  • Fold in the topping and zest and mix well.
  • Spread the mixture of the crust.
  • Cover with plastic wrap and chill for 6 hours.
  • When set run a knife around the edge of pan and remove side of pan.
  • If you like garnish the cheesecake with additional topping and orange slices.

Nutrition Facts : Calories 324.1, Fat 21.8, SaturatedFat 12.4, Cholesterol 69.2, Sodium 246, Carbohydrate 27.4, Fiber 0.4, Sugar 20.8, Protein 6.1

NO BAKE ORANGE CHEESECAKE



No Bake Orange Cheesecake image

Make and share this No Bake Orange Cheesecake recipe from Food.com.

Provided by Suzie Boozie

Categories     Cheesecake

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 8

16 ounces cream cheese
8 ounces Cool Whip
2 cups white sugar
2 tablespoons orange-flavored liqueur
1 tablespoon orange extract
1 tablespoon rum
1 (9 inch) chocolate wafer pie crust
3 crushed Oreo cookies

Steps:

  • Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth.
  • Fold in Cool Whip.
  • Spoon mixture into crust.
  • Sprinkle cookie crumbles on top to taste.
  • Refrigerate overnight (8+ hours).

Nutrition Facts : Calories 648.7, Fat 36.3, SaturatedFat 20.6, Cholesterol 62.6, Sodium 380.5, Carbohydrate 76.1, Fiber 0.5, Sugar 64.5, Protein 6.3

TOASTED ALMOND CHEESECAKE



Toasted Almond Cheesecake image

Toasted almond cheesecake? Oh, my, that sounds delicious. Tastes delicious, too! Break out the sliced almonds-and the almond-flavored liqueur!

Provided by My Food and Family

Categories     Home

Time 5h15m

Yield Makes 16 servings.

Number Of Ingredients 8

1-1/2 cups sliced almonds, toasted, divided
3/4 cup graham cracker crumbs
1/4 cup (1/2 stick) butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. almond-flavored liqueur
3 eggs

Steps:

  • Preheat oven to 325ºF if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely chop 1 cup of the almonds; mix with graham crumbs and butter. Press firmly onto bottom of pan. Bake 8 min; cool completely.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and liqueur; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate at least 4 hours or overnight. Sprinkle with remaining 1/2 cup almonds just before serving. Store any leftover cheesecake in refrigerator.

Nutrition Facts : Calories 340, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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NO-BAKE CHEESECAKE WITH AN ALMOND, HONEY AND BURNT BUTTER CRUST
2020-12-21 Method. 1. Grease and line a 20cm springform cake tin. Slice the butter and put it in a small saucepan, then set aside. Slice the cream cheese and place it …
From abc.net.au


NO BAKE ORANGE CHEESECAKE RECIPE WITH COTTAGE CHEESE - DAISY …
Combine the crumbs and melted butter in a small bowl until moistened. Press into the bottom of a 9-inch spring-form pan. Place the orange gelatin in a small bowl and stir in the boiling water until dissolved. Cool to room temperature. Pulse the cottage cheese in a food processor until smooth. Add the cream cheese, 3/4 cup of the sugar, orange ...
From daisybrand.com


NO-BAKE ALMOND CHEESECAKE WITH CHERRY-KIRSCH COMPOTE
Make the compote. Combine the cherries, sugar, Kirsch, cornstarch, and salt in a medium saucepan. Cook, simmering, over medium-high heat, stirring occasionally, until the cherries break down and the sauce around them thickens, 15 to 20 minutes for fresh cherries and about 30 minutes for frozen. Off the heat, stir in the almond extract.
From finecooking.com


NO-BAKE ORANGE CHEESECAKE WITH CANDIED ALMONDS
2021-02-12 Cut the oranges and juice it. Boil the juice for about 5-7 minutes until it reaches a slight syrupy consistency. You'll get about 5 tbsp of the syrup.
From foodfashionparty.com


NO-BAKE TOASTED COCONUT AND ALMOND GRANOLA BARS - NO BAKE …
2022-06-21 Other additions: Depending on the flavor you’re trying to achieve, you can throw in some mini chocolate chips, butterscotch chips, peanut butter chips- whatever your taste buds prefer.You can also add in raisins or chopped-up dried peaches for some extra flavor. And of course, there are rice Krispies and rolled oats that can make up the bulk of your granola bars.
From nobakerecipes.com


RECIPE | NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS
Surprisingly, the added structure of store-bought orange juice (versus freshly squeezed) actually works better in this "orange" version of the Key lime pie flavors. The almonds team up with the cookies to shape the flavor of the crust. This is an easy make-ahead dessert. Try it with lemon and walnuts for a twist on the same idea.
From karo.fishernuts.com


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