No Bake Mandarin Orange Cheese Cake

Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

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.
Most Helpful

4 5

This is one of my most famous desserts!! I make it a little different, in the cream cheese i mix in a can of drained crushed pineapple. I also layer the cream cheese and then the jello, and i always add peaches to jello layer.... Love this recipe!!! try swapping jello flavors, like raspberry jello and use berries instead of mandarins ... it is always a hit!!!

4 5

This tasted so wonderful! The texture of the cheese cake part was so silky and smooth, I couldn't stop eating it. However, I wasn't sure what size pan to use - there wasn't enough crust to cover a 9X13, but when I filled my 7X11 pan, there was enough filling to make an additional 8X8 once I made more crust. I think next time, and there will be a next time, I'll double the crust and use the 9X13 pan.

very very and very good.