Liza’s Mandarin Creamsicle No Bake Cheesecake
This dreamy, creamy Mandarin No-Bake Cheesecake is made with a fresh mandarin, cream cheese, whipped topping and a cookie crust.
- Total Time: 1 hour 20 minutes
Ingredients
Scale
Cookie Pie Crust
- 12 ounces (about one package) of finely crushed Pecan Sandies (or other shortbread) cookies
- 4 tablespoons of unsalted butter, melted
Filling
- 2 packages (16 ounces) cream cheese, softened to room temperature
- 1 1/3 cups confectioners sugar
- 1 medium mandarin orange, zested and juiced (about 1/4 cup)
- 1/4 teaspoon of vanilla paste (optional, if you don’t have vanilla paste just skip)
- 1 pinch kosher salt
- 2 cups whipped topping
Instructions
Prepare Crust
- In a food processor, blend the cookies until crumbed completely
- In a mixing bowl, mix with melted butter until thoroughly coated
- Press evenly into pie pan, pressing up the sides as well
Pie Filling
- Beat the cream cheese until it is light and fluffy.
- Add in the confectioners’ sugar, orange juice, zest, vanilla paste, and salt and beat until everything is combined.
- Gently fold in the whipped topping.
- Pour the filling into prepared pie crust.
- Smooth out with a small offset spatula.
- Chill in the fridge for at least an hour – a few hours would be better.
Notes
I use a bit of vanilla paste in the filling for an extra ‘wow factor’. If you don’t have vanilla paste, a scraped vanilla bean is amazing too. I realise, not everyone has these so you can skip and it will be super tasty anyway! Vanilla extract just doesn’t work the same as the paste or scraped bean in this recipe.
- Prep Time: 20
- Cook Time: 1 hour
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