Name: No Bake Mandarin Orange Cheese Cake
Prep time: 20 min
Total time: 20 min
Yield: 18 serving(s)
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

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Recipe by Y Franche

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No Bake Mandarin Orange Cheese Cake created by anniesnomsblog

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.

Ready In:: 20mins
Serves:
Units:

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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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RECIPE MADE WITH LOVE BY

@Y Franche

Contributor

@Y Franche

Contributor

"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."

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photo by anniesnomsblog

8/2/2016

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photo by anniesnomsblog

8/2/2016

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photo by anniesnomsblog

8/2/2016

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review by anniesnomsblog

8/2/2016

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.

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review by jenni.kennedy

4/10/2009

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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