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Liza’s Mandarin Creamsicle No Bake Cheesecake
At a Glance
- Prep
- 20 minutes
- Cook
- 1 hour
- Yield
- 1 no-bake cheesecake, about 12 slices
Categories
- Dessert
Cuisine
- American
Difficulty
- Easy
Dietary
- Egg-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Tree Nuts
- Possible Nuts — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This dreamy, creamy Mandarin No-Bake Cheesecake is made with a fresh mandarin, cream cheese, whipped topping and a cookie crust.
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Ingredients
- 12 ounces (about one package) of finely crushed Pecan Sandies (or other shortbread) cookies
- 4 tablespoons of unsalted butter, melted
- 2 packages (16 ounces) cream cheese, softened to room temperature
- 1 ⅓ cups confectioners sugar
- 1 medium mandarin orange, zested and juiced (about ¼ cup)
- ¼ teaspoon of vanilla paste (optional, if you don’t have vanilla paste just skip)
- 1 pinch kosher salt
- 2 cups whipped topping
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Instructions
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
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.
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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.
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