No Bake Mandarin Orange Cheese Cake

READY IN: 20mins
Recipe by Y Franche

This recipe was given to me by my best friend. She made it for me at her home, then I couldn't go without it for special occasions. It's very easy to make and the best I have ever tasted. Needs refrigeration in the preparation time. For the gelatin, one box weighs 28 grams and contains 4 envelopes. Use one envelope or 7 grams which is the equivalent of 1/4 ounce. In the original recipe, I had indicated 3 ounces which is way too much. Sorry for the mistake.

Top Review by anniesnomsblog

There wasn't enough crust to fill a 9x13 inch pan, but too much cheesecake mixture to fill an 11x7, so I made the 11x7 because that's what the crust filled, but had some leftover cheesecake mixture. This does taste fantastic though. Super creamy and the mandarin layer adds a lovely contrast in flavours to the middle.

Ingredients Nutrition

Directions

  1. Mix Graham wafer crumbs sugar and butter.
  2. Press into 11x13 glass dish or pan.
  3. Mix cream cheese and sugar in bowl until softened. You can use an electric beater.
  4. Mix gelatine and boiling water in separate bowl, stir until gelatine is melted and let sit until cool. Once cooled, pour into cheese mixture, stir well. (looks like dirty milk).
  5. Whip cream until soft peaks form then fold into cheese mixture.
  6. Pour over Graham wafer bottom. Let set for a few hours in refrigerator.
  7. Drain oranges, but keep the juice.
  8. Once the mixture has set, place orange sections in rows on top of cheese cake making sure to cover the entire cake.
  9. Make jell-o using one cup of boiling water, and some of the juice from oranges, then spoon over the oranges on top of the cake.
  10. Let set in the refrigerator for a few hours before serving.

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