No Bake Mandarin Orange Cheese Cake
photo by anniesnomsblog
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 1 cup graham wafer crumbs
- 1⁄4 cup butter or 1/4 cup margarine
- 2 teaspoons sugar (white or brown)
- 1 (8 ounce) package cream cheese (light if you wish)
- 1 cup white sugar
- 1 (1/4 ounce) envelope gelatin (4 envelopes in a box)
- 1 cup boiling water
- 1⁄2 quart whipping cream
- 4 (284 ml) cans mandarin orange segments
- 1 (85 g) package orange Jell-O
directions
- Mix Graham wafer crumbs sugar and butter.
- Press into 11x13 glass dish or pan.
- Mix cream cheese and sugar in bowl until softened. You can use an electric beater.
- 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).
- Whip cream until soft peaks form then fold into cheese mixture.
- Pour over Graham wafer bottom. Let set for a few hours in refrigerator.
- Drain oranges, but keep the juice.
- Once the mixture has set, place orange sections in rows on top of cheese cake making sure to cover the entire cake.
- 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.
- Let set in the refrigerator for a few hours before serving.
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Reviews
-
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!!!
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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.
-
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.
RECIPE SUBMITTED BY
Y Franche
Winnipeg, Manitoba
I am now retired and can spend more time on meal preparation. Funny thing is that now that I don't have to, I find that I love cooking.