No Bake Orange Cheesecake Recipes

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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

ORANGE CREAM CHEESECAKE



Orange Cream Cheesecake image

I love serving this impressive-looking cheesecake with its pretty layers and silky-smooth texture. The combination of orange gelatin, cream cheese and whipped topping is simply irresistible. -Madonna Faunce, Boise, Idaho

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 20

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/2 cup butter, melted
FILLING:
1 package (3 ounces) orange gelatin
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 can (5 ounces) evaporated milk
1/3 cup thawed orange juice concentrate
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 envelope unflavored gelatin
2 tablespoons cold water
2 tablespoons boiling water
1 carton (8 ounces) frozen whipped topping, thawed
TOPPING:
2 cups whipped topping
1/4 cup sugar
Citrus fruits and lemon balm, optional

Steps:

  • In a large bowl, combine the cracker crumbs, cinnamon, orange zest and butter. Press onto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes., Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer., In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust., For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.

Nutrition Facts : Calories 433 calories, Fat 22g fat (15g saturated fat), Cholesterol 45mg cholesterol, Sodium 248mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.

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

NO BAKE ORANGE CHEESECAKE WITH TOASTED ALMONDS



No Bake Orange Cheesecake with Toasted Almonds image

"This is just my secret way of making an "orange" version of the flavors of Key Lime pie that I like so much. Surprisingly, the added structure of store bought orange juice (versus freshly squeezed) actually works better in this recipe. 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...." -Alex Guarnaschelli

Provided by Food Network

Categories     dessert

Time 20m

Yield 12 Servings

Number Of Ingredients 11

Crust:
7 oz. butter cookies to make 1½ cups crumbs, about 32 round, thin flower shaped cookies
1 cup Fisher® Sliced Almonds, toasted, divided
½ tsp. cinnamon
¼ cup melted unsalted butter
Filling:
1 lb. cream cheese, softened
1 envelope (.25 oz.) unflavored gelatin
½ cup store-bought orange juice
1 can (14 oz.) sweetened condensed milk
1 seedless navel orange

Steps:

  • 1. 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 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it. Refrigerate.
  • 2. 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.
  • 3. 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.

NO-BAKE ORANGE CHEESECAKE



No-Bake Orange Cheesecake image

This Healthy Living No-Bake Orange Cheesecake is a carb counter's dream come true. Your guests will love the citrus flavor of this No-Bake Orange Cheesecake, and it calls for just a few easy steps.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield Makes 8 servings.

Number Of Ingredients 6

1 graham cracker, crushed
2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Orange Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 cups thawed COOL WHIP Sugar Free Whipped Topping

Steps:

  • Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Return to bowl. Gently stir in COOL WHIP; pour into springform pan. Smooth top.
  • Refrigerate 4 hours or until set. Loosen cheesecake from side of pan before removing rim.

Nutrition Facts : Calories 100, Fat 3.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 3 g, Protein 8 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

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