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Easy No-Bake Mandarin Cheesecake

This no bake orange cheesecake is light and creamy with a crunchy chocolate biscuit base. It’s the perfect easy dessert for a dinner party, special occasion or holiday season.

This easy no bake orange cheesecake is truly delicious. Made with a chocolate biscuit base and a light orangey cheesecake filling, all topped with some mandarin segments it’s so simple to make it’s great dessert for kids and beginner bakers alike to try.

No bake cheesecakes are so simple and can be made ahead of time which makes them the perfect dessert for the holiday season. Or indeed, dinner parties or special occasions at any time of the year.

I’ve based this recipe on my other no bake cheesecakes. It’s a great recipe which, once you’ve perfected it, you can add different flavours and adapt it for different occasions.

But don’t let their simplicity fool you. This orange cheesecake with a hint of chocolate is spectacular enough and tasty enough to share with friends and family.


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No bake cheesecakes are a fantastic dessert for kids to get involved in making as there are plenty of simple steps for them to get involved in. In fact, it’s so easy you could almost let your kids take over and make the whole thing themselves.

Making the base is a great job for kids to do. And if you want to get very young children involved in the kitchen then this is the step for them. They can bash all the biscuits to a crumb which is a favourite job of my kid’s or if you have one, get your kids to blitz them in a food processor. Once you have the biscuits and melted butter mixed together it’s a simple case of pressing them into the cake tin to form the base.

The cheesecake filling itself s also very easy to make. For us, we were able to add a whole 250ml carton of mascarpone and a whole 300ml carton of cream so there’s no need to even measure anything out.


For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

2 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 can (15 ounces) mandarin oranges, drained


Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sweetened condensed milk, lemon juice, and vanilla extract, beating until well combined and smooth.
Gently fold in the drained mandarin oranges.
Pour the filling over the prepared crust, spreading it out evenly.
Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
Before serving, garnish with additional mandarin oranges if desired.

Prep Time: 15 minutes | Chilling Time: 4 hours
Kcal: 290 kcal | Servings: 8 servings

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